Braden Family Cookbook
Chuck Braden
SPICY BEEF CHILI Roker
6 – 8 servings
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2 TBSP salad oil |
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2 # lean chuck cut into ½” cubes |
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Kosher salt and freshly ground pepper |
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1 # hot Italian sausages, casings removed and cut into 1” segments |
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1 large white onion, chopped |
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6 cloves garlic, chopped |
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1 TBSP chili powder |
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1 TBSP sweet paprika |
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2 TSP ground cumin |
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28 oz. canned diced tomatoes (1 28 oz can or 2 14 oz. cans) |
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1 cup water |
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1 15 oz. can pinto beans, drained |
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1 15 oz. can kidney beans, drained |
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1 15 oz. cannelloni beans, drained |
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Toppings: shredded cheddar cheese |
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Chopped green onions |
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Sour cream |
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Chopped cilantro |
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Hot sauce (Tapatio, Crystal, Sriracha) |
Season meat with salt and pepper. Brown in two or more batches in a large cast iron pot. Remove beef after browned and put on a plate. Add sausage and cook until all broken up and no more pink shows. Add the sausage to the cooked beef.
Add chopped onion to pot, a little more oil if needed, and cook gently until tender, about 4 minutes. Add garlic and cook for about 2 minutes. Stir in chili powder, cumin, paprika, ground sausage and beef and any accumulated juices. Stir and cook for about 1 minute. Add water, tomatoes and their juices, cover and simmer for about 1 hour.
Stir in beans and cook until slightly thickened, about 15 minutes. Season with salt. If not thick enough for you, mash a few of the beans against the side of the pot.
Serve in warmed bowls and top with toppings. I do not recommend serving this w/rice!