Wayman Chili

A no-beans, all-beef chili built on chunks of sirloin rather than ground meat, Wayman chili is the kind of pot that tastes slow-cooked because it is. Tender beef, soft peppers, and a tomato sauce pulled together with a generous quarter cup of chili powder.

Starting in butter is a less common chili move but it pays off, the dairy fat carries spice flavor into the meat as it browns. Using the drained meat liquid to sauté the green peppers, onions, and garlic in a second pan pulls every bit of developed flavor back into the pot.

The two-stage simmer is worth respecting. One covered hour lets the meat turn fork-tender and absorb the spice blend. The lid then comes off for another thirty minutes so the sauce reduces and concentrates. Do not skip the reduction, it is what separates chili from stew.

A full ounce of hot sauce sounds like a lot, but it blends into the long simmer for heat without sharpness. Serve with cornbread, over rice, or on baked potatoes.

Kitchen Tips

• Cube the sirloin into half-inch pieces for a quicker, more consistent cook.
• Use canned crushed tomatoes if fresh are out of season, the texture holds up better over a long simmer.
• Taste and adjust hot sauce at the end, the heat mellows as it cooks down.
• Let the pot sit at least 10 minutes before serving, flavors tighten as it rests.

Variations

• Add a can of kidney beans or pinto beans in the last 20 minutes if you want a hearty beaned version.
• Stir in a square of dark chocolate at the end for a Mexican-style mole twist.
• Swap sirloin for chuck roast cubes for richer, more gelatinous texture.