Fourth Quarter Chili

"This recipe makes a delicious Texas-style "bowl of red." It's spicy, but well within the appropriate bounds of spiciness for chili. To prepare the dish, the cook first makes a savory beef stew from chuck steak and ground chuck. Then, after adjusting the salt (and potentially other spices), if needed, the chili peppers and spices that contribute to the "heat" of the chili are added. From that point, it's simmered until it thickens and is ready to serve. This chili is simple to make, tasty, and freezes well."

Prep Time

20 minutes

Cook Time

90–120 min.

Paired With

Main Protein



ground chuck 2.0 lb., 1.0 lb., 12 oz., 12 oz., 5 tsp., 3 tsp., 3 cubes, 1 sachet, 11 peppers, 11 Tbsp., 2 Tbsp.
chuck steak (cubed)
tomato sauce
beef broth
onion powder
garlic powder
beef bullion
cilantro tomato seasoning
chile de árbol chili peppers
chili powder


Cut the chuck steak into small cubes and it brown lightly. Lightly brown the ground round. Neither of these should be completely browned, just sautéd to the point they are no longer red on the outside. Remove and discard however much of the fat you want to. Put the browned beef in a dutch oven and add the tomato sauce, beef broth, beer, and the spices other than the chili peppers, chili powder, and cumin. Add enough water so that liquid barely covers the ingredients. Bring to a boil and lightly simmer for 30 minutes uncovered. Stir every few minutes. Taste the stew and add salt (or other spices), if needed to make a savory beef stew. One the salt level is adjusted, add half the amount of each of the remaining “hot” spices. Stir thoroughly, and simmer — very lightly — for 30 minutes with the cover on. Keep the lid on except to stir the chili every five minutes or so. Taste and add the remaining spices, making adjustments if you think they are needed. Stir and then simmer for a final 30 minutes with the lid on. Serve with flour tortillas on the side. Pairs well with Black Box Shiraz or most other red wines.