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Red River Chili

I like mine on the hot side, so adjust the chile to suit your palate.

Ingredients

• 2 tablespoons olive oil
• 2 pounds sirloin cut in ¼-inch cubes
• 16 oz. chick, beef or veggie broth
• 1 (8-ounce) can Mexican tomato sauce

Batch one:

• 1 tablespoon onion powder
• 2 tablespoons garlic powder
• 1 teaspoon pasilla powder
• 1 tsp. white pepper
• 1/2 teaspoon salt
• 1 tsp teaspoon ground black pepper
• 1 tsp. light chili powder

Batch two:

• 4 tablespoons red chili powder
• 1 teaspoon garlic powder
• 1 teaspoon chimayo pepper
• 2 teaspoons ground cumin
• 1 tbsp paprika
• 1 tsp. black pepper

Batch three:

• 1 teaspoon chimayo pepper (or omit if you think you’re reaching your heat-intake limit)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 teaspoons chili powder
• 1 tsp. dried Mexican oregano (see note)
• 1 1/2 teaspoon ground cumin

Directions

• In a cast iron pot, heat olive oil over medium-high heat.
• Add the beef and cook until browned.
• Season with salt and drain off the excess grease. Add the tomato sauce and broth and simmer for 1 hour.
• Add all of the ingredients from Batch one, stir and simmer for 35 more minutes.
• Add Batch two to the pot and cook for another 20 minutes, stirring often.
• Add Batch three and cook for 10 more minutes.
• Let cool and store in an airtight container in the refrigerator.

Cook’s Notes: For an excellent vegetarian version, substitute the beef with 8 oz. baby bella mushrooms, chopped into ¼-inch cubes and 1-1/2 cups toasted, coarsely crushed pecans. Braise the mushroom in 2-1/2 tablespoons of butter before adding the first batch of ingredients.

Source: Dave Cathey

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