Trail Blazers Chili
Submitted by bearman55
Thick, hearty ground round chili simmered with stewed tomatoes, chili powder, cumin, and cayenne. Ranch style beans go in at the end for a beefy, no-nonsense Texas-style bowl that feeds a crowd.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis is straight-up trail chili. No fancy ingredients, no overthinking it. Just good beef, warm spices, and a pot that simmers low until the whole house smells like supper.
Ground round steak gets browned with onion and garlic, then coated in a blend of chili powder, cumin, oregano, and cayenne that soaks right into the meat. Stewed tomatoes and water stretch it into a thick, saucy chili that only gets better the longer it sits.
Ranch style beans get tossed in at the very end so they hold their shape and don’t turn to mush.
The flour trick is clever here: it thickens the chili and absorbs any oil floating on top, giving you a clean, velvety texture without skimming.
Kitchen Tips
- Use ground round, not regular ground beef. It’s leaner and gives you a meatier chili without a greasy slick on top
- Simmer for at least an hour, but two is better. The spices meld and the tomatoes break down into a rich, thick base
- Add the beans in the last 10 minutes. Cooking them too long turns them to paste
- Serve with cornbread, shredded cheddar, diced onion, and a cold beer
Ingredients
Directions
Soften onions and garlic in oil.
Add meat and brown.
Mix all spices and flour in small bowl and add to meat mixture.
Stir and cook until spices are absorbed.
Add tomatoes and 1 cup water.
Bring to boil and simmer for at least 1 hour.
Add beans last 10 minutes. If oil floats on top, slowly add more flour until it disappears.
Add more chili powder if desired.
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