Texas-Style Chili with 100% Grass-Fed Ground Beef — Make Ahead for Game Day
This is the chili we made this weekend, with our own 100% grass-fed ground chuck. It's Texas-style, so there are no beans. It's also the kind of pot you want to make ahead. Cook it once, feed a crowd on game day, or put it in the fridge and have quick dinners ready later in the week. It tastes better the next day.
Ingredients
• 2 pounds Tyner Pond Farm 100% grass-fed ground chuck
• 2 medium onions, diced
• 2 poblano peppers, roasted, peeled, seeded, and diced
• 4 cloves garlic, minced
• 1 tablespoon oil, if needed
• 2 tablespoons tomato paste
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 28 ounces diced tomatoes
• 15 ounces tomato sauce
• 1 to 2 chipotles in adobo, minced, plus 1 tablespoon adobo sauce
• 1 cup water or beef broth
• Salt and pepper
Steps
1. Brown 2 pounds of ground chuck in batches, in large crumbles, and set it aside. Leave the browned bits in the pot.
2. Add 1 tablespoon of oil if the pot is dry, then cook 2 diced onions for about 8 minutes, until soft.
3. Stir in 4 cloves of minced garlic, 2 tablespoons of tomato paste, 3 tablespoons of chili powder, 2 teaspoons of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of oregano. Cook 1 to 2 minutes, until fragrant.
4. Add 28 ounces of diced tomatoes, 15 ounces of tomato sauce, 1 to 2 minced chipotles with 1 tablespoon of adobo sauce, and 1 cup of water or beef broth. Return the beef to the pot.
5. Add 2 diced, roasted poblanos. Season with salt and pepper.
6. Simmer low, partly covered, for 60 to 90 minutes, until thick.
7. For game day, make it the day before and reheat it. For the week, cool it, refrigerate it, and reheat only what you need. Serve it with cornbread, sour cream, and cheese.
Good food comes from a place.
