Kitchen Guy’s Smokin’ Chili Recipe
Ingredients
2 pounds ground chuck
1/2 pound ground pork sausage
1 medium red onion, diced
3 garlic cloves, minced
1 28 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 1/2 Tbsp. cumin
2 Tbsp. chili powder
1 1/2 Tbsp. Mexican oregano*
2 tsp. Tabasco sauce
1 Tbsp. vegetable oil
4 large chipotle chiles, rinsed
2 cups Cheddar cheese
*Italian oregano is okay, too.Method
Heat a large stockpot with oil. Saute the onions and garlic. Add the ground chuck and pork sausage and cook until meat is browned and onions and garlic are soft.Add the diced tomatoes and stir. Add seasonings. Then add tomato sauce and bring to a boil. Reduce the heat to a simmer.
Add the chipotle chiles, taking care not to break them open. Let the mixture simmer over medium low heat for about 30 minutes. Remove the chipotle.
Serve with cheddar cheese and sour cream.
5 Responses for "Recipe Video: Kitchen Guy’s Smokin’ Chili"
If you don’t want to use a ground chuck, what is the best cut and type of juicy steak meat to use?
Fred: That depends. If you’re going to make Texas style with chunks of beef, then use sirloin. It will hold up under long cooking times. If you’re going to make a chili using ground beef, then a regular supermarket meat counter mix with a meat to fat ratio of 85-15 or 80-20, with an addition of some ground pork, is best.
Thanks Jim. Is a tri tip a type of sirloin or is it another part of the cow?
Tri tip is from the bottom of the sirloin. It’s actually a pretty tasty cut and generally less expensive than other cuts.
Is it more juicy and tender than the rest of the sirloin?
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