Cowgirl Chili

Hey! Did you know that tomorrow is National Chili Day?

Chili is one of those divisive foods, isn’t it? Everyone seems to have very strong opinions about what should go into it and how it should be cooked. We don’t have terribly strong opinions on the subject, but we do know what we like…and that’s how we make it! We like it the Texas-way – no beans, no tomatoes, and lots of fixin’s. This is our take on it, but it’s easily customizable…add a can or two of beans, if you like them. Add a can of diced tomatoes, if you like those. Add both, if you so desire. Make it your own!

Cheers to chili!

Cowgirl Chili

• 3 lbs steak (chuck or top round)
• ¼ cup steak rub (we love this one from Chocolate Fish Coffee Roasters)
• 2 medium onions, chopped
• 2 hot peppers (such as jalapenos), seeded and minced
• 3 cloves garlic, minced
• 2 tbsp Hot Mexican Chili Powder
• 2 tbsp chili powder
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tsp salt (may want to eliminate if your rub has salt)
• 1 ½ cups your favorite beer or beef broth (we like this porter)
• ¼ cup olive oil, divided

Optional Toppings:

• Sour cream
• Sharp cheddar cheese
• Diced onions
• Sliced jalapenos
• Avocado
• Cilantro

A couple of hours before beginning your chili, trim and cut your steak into smaller pieces, about 2 x 4 inches each. Rub each piece with the spice rub and place in a sealed container or plastic bag. Put in the fridge for 2 to 3 hours.

In a dutch oven, or other large pot, heat 2 tablespoons of the olive oil over medium-high heat. Add the steak to the pot, being careful not to crowd the pieces. Brown the steak on both sides, adding more oil if needed. Remove from pan and set aside while you brown the remaining steak. Cut the steak into bite-sized pieces, retaining as much of the juice as possible.

Add the remaining 2 tablespoons of olive oil to the pot. Add the onion and jalapeno and cook, stirring often, for about 5 minutes or until the onions are soft. Add the garlic and cook for 1 minute more. Add the chili powders, oregano, cumin and salt (if using) and cook, stirring constantly for 1 minute. Add the beer, making sure to scrape the brown bits off the bottom of the pot. Return the steak and any juices to the pot. Stir to combine.

Bring the mixture back to a boil then reduce the heat to low, cover, and cook for 3 hours. Check often to make sure the liquid is not evaporating. If it is, add more beer, water, or beef broth as needed to keep things moist but not soupy. Stir the chili occasionally. After cooking for 3 hours, remove the lid and cook for another 30 minutes to let the chili thicken up. If it is not thick enough for your liking after 30 minutes, you can add some cornmeal or masa harina – 1 tablespoon at a time – until it’s as thick as you’d like.

Spoon into bowls and garnish with desired toppings. Serve with warm corn bread or tortilla chips.

Serves 4-6, depending on how much chili you like to eat!