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Chef Bob’s Infamous Chili

As the days turn to fall, somehow chili seems to waft through our minds. This is a simple yet yummy chili that you can eat alone, with cornbread, or on hot dogs and burgers! You might think that Chef Bob can be difficult to please when it comes to food. Really, that is not true except in a couple places, one his eggs cannot have any brown on them anywhere, 2 chili should be thick and stew meat is the only way to make it! We have provided a ground beef option because Halli likes chili with ground beef. And you know a happy wife, happy life!

DIFFICULTY

Easy

TIME

2.5 hours

BUDGET

The Ingredients

SERVES 6

2 pounds cubed stew meat (or ground beef – see instructions)
1 medium onion, diced
2 TB Olive or Avocado oil
2 TB bacon grease
5 TB all purpose flour
1 ½ TB Acme Superior Salt Mix
⅓ cup chili powder
2 TB ground cumin
1 TB garlic granules
¼ tsp cayenne pepper
1 TB ground oregano
1 quart tomato sauce
1 cup salsa
1 quart beef stock
½ pound dried pinto beans, soaked

Tips

KEEP IN MIND

Don’t be afraid to make your own chili. It is simpler than you think and worth trying. If you are afraid of wasting money, try only making half of a recipe.
You can substitute canned beans if you want to or need to make this faster. For this full recipe use 3 cans of pinto beans. Drain and rinse them before adding to the mixture at the end of the recipe.

The Method

KEEPING IT SIMPLE

Step 1

Heat a pot of water on the stove that will hold the beans and 3 cups of water. Rinse the beans well, drain them and then add them to the pot of water. Simmer for 30 minutes. Test for doneness (should be tender soft, but hold their shape). Drain and hold.

Step 2

Heat a pot with a heavy bottom on medium-high heat, once hot add 2 TB of oil. Add the stew meat. If using ground beef, add 1 TB of oil to the pan and when hot add the ground beef and brown Once the meat is browned remove it from the pan and set aside, leaving remaining oil and drippings from meat in the pan.

Step 3
With the pan on a burner now at medium heat, add onions to the browned stew meat and saute until just beginning to carmelize. (or if you set the ground beef aside, all you will have are onions in your pan.)

Step 4
Leaving the onion in the pan add 2 TB bacon grease to the pan and 5 TB of all purpose flour to make a roux. Cook for 5 minutes. Add spices to the roux and combine.

Step 5
Immediately add the stock and stir safely, but briskly to combine the seasoned roux and the cool liquid. Add tomato sauce, salsa and stew meat. Stirring occasionally allow to simmer for 1 hour. Test the beef that it is tender. When it is tender add the beans to the chili and warm them through.

Tip: Ground beef recipe – do not add ground beef, just bring liquid to a simmer for 30 minutes. After 30 minutes add browned, drained ground beef and the cooked beans, simmer for a few minutes to warm the beef and beans.

Step 4
Leaving the onion in the pan add 2 TB bacon grease to the pan and 5 TB of all purpose flour to make a roux. Cook for 5 minutes. Add spices to the roux and combine.

Step 6 | Finale
Serve with raw diced onion, shredded cheddar or jack cheese, cilantro and your favorite corn chips.