Manxy’s Chili

Manxy's Chili

Yes, yes, I went a bit heavy with the toppings for right before a photo op. Such is life. This is a Texas-style red chili that contains no silly beans or vegetables. It’s just beef and tomato and CHILI THINGS. I was unaware when I first made it that it probably wants some rice or noodles or bread or whatnot to be served on, but it does. Don’t make my mistake!

That said, it’s a delicious chili — not too spicy, but warm and well-rounded and has a great beefy flavor. It’s easy to ramp up the spice if that’s your jam, too — I have sensitive stomachs to worry about, though, so mine was fairly mild. It also disappeared with all haste; despite the amount I made, there were no leftovers.

Manxy’s Chili, from my buddy Manxy, adapted from the International Chili Society

3 lbs. tri-tip, cubed
2 c. beef broth
2 c. chicken broth
2 6-oz cans tomato paste
1 tsp. hot sauce
8 Tbsp. (1/2 c.) mild California chili powder
2 Tbsp. New Mexico chili powder
3 Tbsp. cumin
1 Tbsp. garlic powder
1 Tbsp. onion powder
Water as needed
Salt and pepper to taste

Heat a large, heavy pot over medium heat with a bit of oil. Season the meat with salt. Once the oil is shimmering, add the meat and brown it on several sides (all is best, but it’s not strictly necessary). Add the tomato pastes and mix them around with the meat a bit to get them loosened up, then add the broths and stir it all up.

Mix all the spices together, and add about 3/4 of the spice mixture to the meat and broths. Stir again until there are no dry spots. Bring the pot to a boil and then drop the heat, covering it and letting it simmer for a couple of hours, stirring occasionally.

Add in the rest of the spices, the hot sauce, and water if it’s warranted — the gravy should be thick, but not entirely solid. Simmer for another half hour or so, until the meat is tender, and then serve over rice or Texas toast.

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~ by iliadawry on 9 April 2013.

2 Responses to “Manxy’s Chili”

  1. Good sounding chili.

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