Ingredients
- Kit Carson's last words were, "I wish I had time for one more bowl of chili." He had the right idea - you shouldn't take anything too seriously, except maybe chili. Chili was given to us by the gods especially to go with good music, good friends, good beer, and good times. If this recipe doesn't do that for you, then you don't have a pulse.
- 1 6-pack of Corona beer, chilled
- 2 1/2 lb tri-tip roast, cut into 1/2" cubes
- 2 1/2 lb ground chuck
- 1/2 tablespoons dried mexican oregano
- 7 tablespoons Gephart's chili powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 large Vidalia onions, diced
- 6 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 can chipotle peppers in adobo sauce, diced (about 4-5)
- 1 jalapeno pepper, seeded and diced
- 1 4-oz can diced green chiles
- 15-oz can crushed tomatoes
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- Masa Harina
- Salt and pepper to taste
- Sour cream
- Your favorite salsa
Directions
1. Drink a beer and read the directions. 2. In a large Dutch oven brown the beef with 2 TBL chili powder. Drain the fat, but don't go overboard cause there's lots of flavor in there. Add two beers, the rest of the chili powder, oregano, cumin, paprika and get it to start to boil. Simmer for an hour. 3. Have a beer to reward yourself for all that hard work. 4. Heat up a skillet and caramelize the onions. During the last couple of minutes, add the garlic and saute. Add onion and garlic to the chili along with chipotles, jalapeno, green chiles, red bell pepper, and tomatos. Simmer another 1-2 hours. 5. You'll want another beer here. Make sure your friends have put on some kickin tunes. 6. Add sugar and vinegar. Whisk together equal parts of Masa Harina and cold water (I use about 1/3 cup each). Bring to a boil and stir until it thickens. Season to taste. 7. Ladle into bowls, top with sour cream and salsa. Serve hot sauce on the side. 8. Open your final beer and enjoy the fruits of your labor. Try not to get a swelled head from all the compliments.
The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
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By queenzookie
on June 18, 2013
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The recipe never said to cover the pot, so I didn't (did other reviewers cook covered or uncovered?. As a result, my chili was very very very thick. I ended up adding another beer and extra tomatoes, but it was still extremely thick. I skipped the masa harina.
By Luke H
Sacramento, CA
on October 29, 2011
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Absolutely LOVED this recipe, however I've come up with some great modifications depending on the taster's palate.
1. Quality chili powder is must. Some taste very floury because of the large amount required in this recipe. Making it from scratch also works great.
2. Try a different beer. I haven't tried anything really heavy yet (stouts, but have had good success with smoky/darker lagers.
3. Chipotle peppers are the key ingredient in this recipe and I always add more. If you're concerned about the heat, take the peppers out of the adobo, cut them open and gut the seeds. It really helps!
4. If the dish does get too hot, adding a little bit of chocolate helps without impacting the flavor of the dish!
5. Lastly, use a crockpot to save time! I usually purchase meat from my grocer that is on sale. Cubed steaks and tips work great. They cut down on prep time, cost, and using them in the crockpot will get them just as tender as the tri-tip.
By osutrout_3784724
Valparaiso, IN
on January 09, 2011
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Love this chili! Received tons of compliments. Great recipe! Must try!!!!!
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