If you’ve spent any time following the tormented lives of the Dutton family on the Yellowstone Ranch, you may remember the scene from the bunkhouse food debate; when it comes to chili, it is beans or no beans? The argument among the ranch hands was as rich and robust as a good bowl of chili should be. The same question was asked by Delish.com on their Instagram Stories page and the arguments for and against beans in chili was just as spicy and heated. Care to take a guess as to what nearly 90 percent of voters decided? If you don’t give a hill of beans, you’re on the wrong side of the debate. Almost all who voted agreed that if you don’t have beans in chili, well, you can call it chili, but it’s really just meat sauce. (Texans, please stand down!) I don’t think we’ll settle this age old controversy in this column, so instead, let me share one of my all-time favorite chili recipes! With three different meats and authentic chili seasonings, do you suppose beans add or take away from this glorious pot of flavor? Read on and see for yourself!
| Servings |
- 1 pound stewing beef cut into half-inch cubes
- 1 pound ground beef
- 1/2 pound ground pork
- 2 tablespoons vegetable oil
- flour for coating meat
- 1 sweet yellow onions, chopped
- 4 cloves garlic, finely chopped
- 3 tablespoons chili powder
- 1 1/2 tablespoons ground cumin
- 2 teaspoons red chili pepper flakes
- 2 teaspoons Mexican oregano
- 1 tablespoons jalapeno, minced
- 3 beef bullion cubes dissolved in 1/2 a cup of water
- 1 can diced tomatoes (16 ounces)
- 1 can tomato paste (6 ounces)
- 16 ounces water
- 2 tablespoons cider vinegar
- 2 tablespoons sugar
- 1/2 cup corn flour mixed with water into a paste (optional)
- salt and pepper to taste
Ingredients
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- Dredge stewing beef in flour and brown all meat in large frying pan with oil. (Jan's Note: I slightly brown the flour in a dry skillet for a rich, nutty flavor! Cook and stir often until flour is a very light golden brown color.) Sprinkle one half of the chili powder, cumin, oregano, pepper flakes and jalapeno powder over browning meat. In large Dutch oven or soup pot, add diced tomato, tomato paste, bullion, water, cider, sugar and remainder of spices. Bring to boil then reduce heat to low. Sauté onions and garlic until soft and translucent and add to soup pot. Add spiced meat to pot. Cook on medium heat for 30 minutes, stirring frequently. Turn to simmer and cook for minimum 2 hours. Stir chili frequently so meat doesn’t stick to bottom of pot and burn. Add corn flour and water mixture to chili during the last thirty minutes only if chili needs thickening. Add salt and pepper to taste. Important: Stir pot especially during last half hour so flour doesn’t stick to bottom of pan. Serve with bowls of heated beans, cheese, sour cream and flour tortillas.
