Chili H. Allen Smith
Submitted by marjom9
H. Allen Smith’s legendary no-bean chili: 4 pounds of coarse-ground sirloin simmered for 3 hours with dried hot chilis, Mexican oregano, and cumin. Pure Texas-style chili, the way the purists intended.
YIELD
8 servingsPREP
20 minCOOK
3 hrsREADY
3 hrsH. Allen Smith didn’t just make chili. He picked fights about it.
The humorist and writer famously declared that beans had no place in a proper bowl of red, and this recipe is the proof behind the argument. Four pounds of coarse-ground sirloin get browned in butter, then simmered low and slow for up to three hours with tomato paste, dried ground hot chilis, Mexican oregano, cumin, and not a single bean in sight.
The result is thick, beefy, and intensely spiced. This is chili that stands on the strength of its meat and nothing else.
Kitchen Tips
- Use coarse-ground sirloin, not fine ground beef. The chunky texture is the whole point of this chili.
- Simmer uncovered so the liquid reduces and concentrates. Add water only if it starts to look dry before the meat is fully tender.
- Mexican oregano has a more earthy, citrusy flavor than Mediterranean oregano. It makes a noticeable difference here.
- Taste and adjust the seasoning in the last 30 minutes. Three hours of simmering can mellow the heat, so you may want to add more chili.
Ingredients
Directions
- Heat the oil or butter (or a blend of the two) in a heavy 4-quart Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
- Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 to 3 hours. Stir occasionally and add more water if necessary. Taste and adjust seasoning.
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