Southside Chili

Recipe courtesy Mark Amspacher, owner of The Diner in Norman, OK.

Show: Diners, Drive-ins and DivesEpisode: Diners Times Three

Rated: 4 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
3 hr 0 min
Level:
Easy
Yield:
10 to 12 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 3 hr 0 min
Total:: 3 hr 20 min

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Ingredients

2 to 3 tablespoons oil
5 pounds lean ground beef
12 ounces canned diced tomatoes
1/2 large onion, chopped
1/8 cup fresh garlic, chopped
1/4 cup dark chili powder, divided
1/8 cup ground chili pepper, divided
1 tablespoon ground cumin, divided
Salt
1/8 cup paprika, divided
1/4 tablespoon sugar, divided

Directions

For Southside Chili:

In a large pot over medium-high heat and the oil. When the oil is hot add the beef and cook until brown. Stir in the tomatoes, onion, garlic and half of the spices. Simmer, covered, over low heat for 2 hours, stirring often. Add the remaining half of the spices and cook, covered, for 1 more hour. Transfer to a serving bowl and serve.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Comments & Reviews

recipe Southside Chili
Ray Midland, TX 11-21-2009
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Good Quick Chili
Rated: 5 stars out of 5

Do it like on tv not the written recipe on here..he did't brown the meat first he threw it all in and cooked it for three... hours..I did that..its great..Thanks Guy.Read more
recipe Southside Chili
null null, null 11-17-2009
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This is what I did and it turned out soooooo good
Rated: 5 stars out of 5

I made this just from watching the show and here is what turned out to be sooooo good. I used about 3 pounds of ground beef,... 2 medium onions, about 6 or 7 cloves of garlic ,1 small can tomato sauce, 1 small can tomato paste and about 7 (14oz.) cans of diced tomatoes (one of which I processed in my food processor to break up). I put everything in the pan along with the same spices he used but of course I just guessed on the amount, I would say that it was maybe about 2tbs each but more of the paprika for that really red color. I did everything like on the show and adjusted the seasoning about 2 hours into it adding a little extra of everything. It turned out really good with just the right texture as on the show. The perfect chili to top anything with. If you make this go by what you saw on the show and it will turn out great.Read more
recipe Southside Chili
Eloise Amherst, NY 11-15-2009
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Took notes on the episode - recipe is way off!
Rated: 2 stars out of 5

I'm comparing the notes I took to the comments people here have made. It seems that the professional chefs who reworked the... recipe took a FEW liberties. The Diner chef used big handfuls of spices for his 5 pounds of ground beef and, after two hours, added more. He then cooked it for three more hours. No wonder people say the recipe tastes bland. Compared to what the chef did, I can understand it. It's not fair to the original chef to publish such a dumbed-down version of what he actually did. I'm going to try this from my notes, using the spices more liberally. Read more
recipe Southside Chili
CORINNA South Bend, IN 11-14-2009
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I don't think this is exact recipe :o(
Rated: 2 stars out of 5

I was excited to try this. I made as directed (except on TV he did not brown meat, he threw all the ingredients in the pot),... so that is what I did. To me this didn't have a lot of flavor. Maybe he uses a special chili powder or left out some key ingredients? I was so disappointed. I don't blame him for not wanting to give away his prize winning recipe, but don't misrepresent what you are sharing. I ending up adding a lot to it, just to make it more palatable to my family. I can't see this winning any chili contests as written :o(Read more
recipe Southside Chili
Barbie Childress, TX 11-13-2009
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It's O.K....
Rated: 3 stars out of 5

I didn't think this would be his 'exact' recipe, can't blame him of course. This is an ok recipe. On the show he dumps the... raw meat in along with the tomatoes and the spices and lets it go, he didn't brown his meat first, so that's the way I did it and it turned out fine. I used 85/15 meat so it had just a little grease on it but I drained the chili in a collander before storing any leftovers and it didn't hurt the flavor any (I added a touch of water when re-heating it). I also thought the portions were a little off. I used about 3 1/2 pounds of ground beef with this recipe because I believe on the show he uses 5 pounds with more tomatoes and spices. The 3 - 3 1/2 pounds of meat works well with these measurements. The flavor was off a little, almost bland. I'm sure he's omited something - after all, who wants to give away their Prize Winning Recipe - I can't blame him!! To me, this is a better chili for hot dogs or tacos. It wasn't juicy at all, which is OK by me, but I do prefer a little juicier chili if eating it by itself. The total cooking time for me was around 2 hours. I'm going to watch the episode again and pay closer attention! LOL. The recipe listed here also omits the red pepper flakes he dumps in at the last, so I just threw a few in - a scant teaspoon full, I didn't get any heat from it at all. I might try turkey meat next time. :)Read more
recipe Southside Chili
Tom Long Beach, CA 11-10-2009
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Southside Chili
Rated: 5 stars out of 5

Comparing quantities in the recipe appears to differ when you see Mark adding the powders and onions to the pot. Also looks... like he was holding a much larger can of tomatoes then 12 ounces. I am going to try and make a batch but increase ingredients with same amount of ground beef.Read more