Is it even fall/winter if chili isn’t involved? Of course not! It oozes comfort on a cool day. Especially if there’s a little spice for a little extra warmth. And while chili is a fairly quick meal, (this particular recipe takes 45 minutes) I would like to note that the longer you simmer or let the chili sit, the more the flavors will develop. Hellooooo, second day chili!

This recipe is sticking with the traditional Texas method and excluding beans. I’m no chili purists, so, by all means, if you want them, add them. I sometimes like to use them as a topping. This way everyone’s happy; bean and non-bean lovers alike. That’s the beauty of my classic chili, it’s so versatile. From this, feel free to add any veggies you would like; chickpeas, corn, bell peppers or whatever your heart desires.

You may also notice that unlike most chili recipes, I use a mixture of ground beef and chunks of steak. You could use all ground beef, but you’ll miss out on the enhanced beef flavor and texture that I LOVE! Trust me, it makes a difference.

Anyways, if you’ve viewed any of my other recipes, you’ll notice I’m not big into intros and this is no different, so let me stop talking and let’s get to it.

Prep time: 5 minutes
Total time: 45 minutes

Ingredients:
16 oz (1 lb) ground beef
16 oz (1 lb) shoulder steak
28 oz (1 can) tomato puree
10 oz (1 can) fire roasted Rotel tomatoes
10 oz (1 can) hot rotel tomatoes
2 oz canned diced chipotle peppers
1 cup diced yellow onion
1 tbsp minced garlic
2 tbsps dark chili powder
1 tbsp cumin
1 tsp garlic powder
1 tbsp bacon grease or olive oil
salt
pepper

Special Tools:
dutch oven (surprise, surprise!)
cast iron skillet
slotted spoon

How to Prepare:

Begin by generously seasoning both sides of the steak with salt and pepper. In the cast iron skillet, on high heat, sear the steak for two minutes on each side. Transfer the seared steak to a plate to rest.
Now, in the same skillet, add the ground beef and cook until browned; about 10 minutes. Once done, drain using the slotted spoon and transfer to the dutch oven/pot.
While the ground beef is cooking, sauté the garlic and onions with the bacon grease in the dutch oven over medium high heat. Cook until onions have softened; about five minutes.
By now, the steak should be well rested. Cut it into 1/2 inch cubes and add to the pot.
Next, add the tomato puree, Rotel tomatoes, chipotle peppers, pickled jalapeños and seasonings. Bring the heat down to medium low and simmer with the lid on for 20-30 minutes. Then, salt and pepper to taste.
Note: If the chili is too thick for your liking, add 1/2 cup of water. Because water has a tendency to dilute the flavor, remember to taste and season as needed.
Serve over rice, corn chips, fries or by itself with a side of cornbread (my personal fav).