As the weather gets colder and time gets shorter, and now finals are here, sometimes you just need a good, hearty meal.
So, while some of these tailgate items we’ve shown you have a lot of moving parts, this one may be the most bare bones we go.
Even moreso as we’re not going to tell you how to make cornbread again. We literally JUST made some in the last recipe.
So, let’s get to stepping as we make this amazing yet simple Texas Chili!
What We Need for the Chili:
3 lbs of Chuck Roast, cubed
1 lb of Ground Beef
1 yellow onion, chopped
5 cloves roasted garlic
30 oz. of beef broth
Olive Oil
1/2 stick of Butter
Red Wine (we used Waterkloof’s Circumstance)
S & P
Cornbread, shredded cheese, sour cream, sliced jalapeno
Spice Blend:
4 T chili powder
3 T flour
1 T dried oregano
3 t cumin
2 t cayenne
What We’re Doing with It:
Pretty simplistic moves here. After you get your onion and jalapenos chopped, start your beef broth reducing in a large pot.
In a large pan, add a little olive oil and get it up to heat. Then add in your ground beef and begin browning it. When it’s nearly done, added in chopped onion and let that soak up all the good juices given off from your meat. Salt and pepper to taste. Then when it’s finished cooking, add it to your reducing broth.
Then in the same pan, add in your half stick of butter and melt that down. take your cubed chuck roast pieces and lay them evenly across the pan. Once you’ve seared them a little and made sure they’re not stuck to the bottom, it’s time to deglaze with a little red wine on a low heat.
Whatever wine you do use, remember the rule of thumb! DON’T COOK WITH A WINE YOU WOULDN’T DRINK.
Now it’s time to add in our spice blend. If you need add in a little broth from your pot if you’re running low on juices, but you want to give everything time to cook together in the pan and really get that flavor combo we’re looking for. When you’ve gotten things nice and married, add your chuck roast pieces to your big pot. Go back and add a little red wine to the pan and swirl it around to get the last of the spices that might have been left behind.
Now comes the hard part…stirring and waiting. It’s going to take a bit for the chuck roast chunks to cook down. Keep the heat on low though, as we’re not rushing through this.
It’ll take upwards of an hour with occasional stirring every 10 minutes or so to make sure nothing is sticking to the bottom and to break apart your bits of meat as they come.
Then we’re done and ready to serve this Texas Chili.
Over cornbread, add a good amount of chili, then a little cheese, a little sour cream, and a little jalapeno, and you’ve got a meal to fill your bones and keep you warm at the game.
Tailgate chili is what we should have called it!
