Puppy's Breath Chili
Submitted by cobwebs10
Puppy’s Breath Chili is a no-bean Texas-style bowl of red built on chunks of sirloin and layers of chili powder and pureed dried chiles. The spices go in staged like a cook-off champ, finished with lime and Tabasco.
YIELD
16 servingsPREP
30 minCOOK
150 minREADY
180 minThis is a Texas chili through and through, which means no beans, no filler, just chunks of tender beef swimming in a deep, brick-red gravy.
The meat matters. Sirloin tip is cut into small pieces and browned slowly, so you get real beefy chew instead of the crumble of ground meat.
What separates a serious chili from a weeknight pot is the spicing technique. The chili powders, cumin, and garlic go in across several stages rather than all at once, a cook-off trick that builds layered, complex heat instead of one flat blast.
Three kinds of chili powder plus the pulp from boiled dried New Mexico and California chiles do the real flavor and color work.
A finish of Tabasco, a little brown sugar, salt, and a squeeze of fresh lime balances the smoky heat with a touch of sweetness and bright acidity right at the end.
Pro Tips
- Add the spices in stages as written; layering chili powder and cumin over the long simmer builds far deeper flavor than dumping it all in at once.
- Brown the beef patiently for the full half hour to develop a savory base before any liquid goes in.
- Adjust the consistency with the broths near the end; chili should cling to a spoon, not run soupy.
Variations
- Swap sirloin tip for chuck if you want richer, more marbled meat over the long cook.
- Tame the heat with all mild chili powder, or crank it up with an extra dried chile.
- Serve with shredded cheese, diced onion, and cornbread, or ladle it over rice or fries.
Ingredients
Directions
Brown meat in oil for about 30 minutes over medium heat.
Add onion and enough beef broth to cover meat.
Bring to a boil and cook for 15 minutes.
Add 1 tablespoon cumin and ½ teaspoon oregano.
Reduce heat to light boil and add half of the garlic.
Add half of the chili powder and cook for 10 minutes.
Add tomato sauce and pulp from the dried peppers and remaining garlic.
Add any remaining beef broth and chicken broth for desired consistancy.
Cook for one hour on medium heat, stirring occasionally.
Add remiaing chili powders and cumin.
Simmer for 25 minutes on low to medium heat, stirring occasionally.
Turn up heat to light boil and add Tabasco sauce, salt to taste, brown sugar and juice of lime.
Simmer on medium heat.
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