CIN CHILI
This recipe is from Cindy Wilkins, 2 time national chili cook-off winner. This is a true Texas chili, no beans....just meat and "gravy". It was featured on Throwdown with Bobby Flay. Cindy said she doesn't use fresh onions and peppers in her chili because you can't predict how hot, how flavorful, etc, the fresh ones will be. That's why she prefers to use the powders. This is great as is, but I really use it to stuff poblano peppers, stirring in lots of shredded monterey jack cheese!
Provided by breezermom
Categories Meat
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a large heavy bottom pot, heat olive oil over medium-high heat. Add the sirloin and cook until browned, about 8 minutes. Season with salt and drain off the excess grease.
- Add the tomato sauce and beef broth and simmer for 1 hour.
- Add the next 7 ingredients, stir and simmer for 35 more minutes.
- Add the next 5 ingredients to the pot and cook another 20 minutes, stirring often.
- Add the last 5 ingredients and cook for 10 more minutes.
- Serve and enjoy. Garnish with cheese and sour cream. Or, use the mixture to stuff poblanos, adding some cheese.
Nutrition Facts : Calories 405.1, Fat 25.5, SaturatedFat 8.7, Cholesterol 113.5, Sodium 1029.3, Carbohydrate 10.9, Fiber 4, Sugar 2.7, Protein 34.2
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Bishal Shil
[email protected]This chili is a great way to use up leftover meat and vegetables. It's also a great make-ahead meal.
Bridge Tshabalala
[email protected]This is the best chili I've ever had! It's so flavorful and hearty. I will definitely be making this again.
Omid Izadi
[email protected]I love that this chili is so versatile. I can add whatever vegetables or meat I have on hand and it always turns out great.
Henry Coronado
[email protected]I've tried a lot of different chili recipes, but this one is by far the best. It's the perfect combination of flavors and textures.
Isaiah Eckels
[email protected]This chili is so easy to make and it's always a crowd-pleaser. I love that I can just throw everything in the slow cooker and let it cook all day.
Onalenna Maswabi
[email protected]I'm not a big fan of spicy food, but this chili is the perfect balance of heat and flavor. It's not too spicy, but it's still got a nice kick.
Joseph Brouillette
[email protected]I've been making this chili for years and it's always a family favorite. It's the perfect comfort food for a cold winter day.
Khanyiswa Lesedi Joka
[email protected]This is a great recipe for a potluck or party. It's easy to make ahead of time and always a hit with guests.
Evans Junior
[email protected]This chili is so versatile. I've made it with different types of meat, beans, and vegetables, and it always turns out great.
Christian Juarez
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover vegetables.
MD. SHOJIB HOSSAIN
[email protected]This is the best chili recipe I've ever tried. It's easy to make and always a crowd-pleaser.
Antony Matingoi nameru
[email protected]I'm not a huge fan of chili, but this recipe changed my mind. It's so flavorful and satisfying.
Louis Aguilar
[email protected]This chili is perfect for a cold winter day. It's warm and comforting, and the flavors are amazing.
Khwezi Tshemese
[email protected]Delicious! I added a can of corn and a can of black beans for extra flavor and texture.
Muskan mengal 123 Muskaan
[email protected]I used ground turkey instead of beef and it turned out great! This is a great recipe for a quick and easy weeknight meal.
Eric Reyes
[email protected]This chili was a hit with my family! The flavors were perfectly balanced and the texture was hearty and satisfying. I will definitely be making this again.