With football season, weekend get-togethers feature food, and what says football better than chili? And like the debate about which team is going to the Super Bowl, there is always a point of contention as to who makes the best.
Tom Adams has been a councilman for the city of Monrovia for 17 years, and if there is one thing he likes more than politics, it’s cooking. He has won several awards for his chili in local competitions, the latest being the Monrovia Reads 2011 Chili Cookoff.
So if you like your chili without beans and with a bit of spice, this recipe’s for you. Simmering the bottom sirloin (tri-tip) results in a chili with a rich meaty flavor. And the beauty of this recipe is that it is easy to customize to your tastes, so experiment with beans or different chili powders.
Real Chili by Tom Adams
Makes 12-15 servings
- 4 cans (10.5 ounce each) chicken broth
- 1 can (8 ounce) tomato sauce
- 7 tablespoons chili powder
- 4 tablespoons ground cumin
- 2 teaspoons salt
- 6 teaspoons bacon grease
- 2 small onions, chopped
- 10 cloves garlic, minced
- 5 pounds bottom sirloin, cut into quarter-inch cubes
- 2 teaspoons Tabasco sauce
- 6 jalapeno peppers
In a pot, mix three cans of chicken broth and the tomato sauce. Stir in the chili powder, cumin, salt, cover, and bring to a boil. After the chili comes to a boil, reduce to a simmer, keeping the pot covered.
Meanwhile, add some of the bacon grease to a skillet and sauté the onions and garlic over low heat until tender. Remove the onions and garlic from the skillet and add to the simmering pot.
Sauté the beef in the same skillet until no longer pink, using the remainder of the bacon grease if needed. To make sautéing this amount of beef easier, sauté 1/3 portions at a time. When all the beef has been sautéed, add to the pot, along with the jalapeno peppers, and bring the chili to a boil again. After the chili comes to a boil, reduce the heat and simmer for 2-1/2 hours, adding more broth as needed
Thirty minutes prior to serving, remove the jalapenos, squeezing the juice out of the peppers without leaving seeds or skin in the chili. Adjust the seasoning with salt and Tabasco sauce.
Notes from Daryl’s test kitchen:
- Depending on your heat source, simmering the chili for this amount of time might reduce too much of the liquid. Watch it closely and add more broth as needed.
- Using a small sieve makes it easy to squeeze the jalapeno juice without getting seeds or skin in the chili.
- Rice flavored with cumin and saffron and grilled Mexican onions are great side dishes with this chili.
Recipe courtesy of Tom Adams.