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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By GourmetWisconsin
on July 16, 2011
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I have yet to make this chili, but after watching the video again as suggested, I have noticed one flaw in all of the recipes that have been posted. You are missing the coriander. Just a little FYI.
By VioletScope
on February 19, 2011
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I agree with everyone else who says, the measurements in this recipe are way off! After reading some reviews, and watching the video on youtube in slow motion, here is what I've come up with:
Ingredients:
2.5 lbs Ground Beef
28oz Can Diced Tomatoes
1 Cup Dark Chili Powder
1/4 Cup Ground Chili Pepper
3/4 Cup Paprika
1 Large White Onion, Diced
1/4 Cup Freshly Pureed Garlic
1/8 Cup Cumin
1/8 Cup Dried Chili Flakes
1/16 Cup Salt
1/16 Cup Pepper
1/16 Cup Sugar
Mix all ingredients in a large pot. Once mixed, put onto the stove on high heat for 10 minutes. Turn down to low, cover, and let simmer for 2 hours, keeping the lid on and stirring every 30 minutes.
After cooking for 2 hours, taste. If needed, add 1/8 cup Ground Chili Pepper, 2 Tbsp Cumin, 2 Tbsp Dry Chili Flakes. Adjust any other spices to taste.
Mix, Cover, and cook on low for another 3 hours, keeping the lid on and stirring every 30 minutes.
To serve, top with fresh diced white onion and shredded cheese.
By smallest atom
on December 23, 2010
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Ok, the recipe as listed by the food network is totally totally wrong, just re-watch the episode (you can find it on youtube. Ground chili pepper can be found at a local Latin America Food Store, it is a finely ground medium heat chili pepper. This is NOT the same thing as chili powder.
Second, there is a reworked recipie in the comments here which is almost spot on. I've already cooked it twice to amazing success, however, I would advise backing off a little on the amount of ground chili pepper and crushed red pepper, and after two hours in, taste it and add more accordingly. I say this, not because I dont like heat, but because the heat level of the ground chili and crushed red pepper can vary quite a bit, and its always easier to add more.....
Also, I cooked mine for 5 hours. An initial 2 hour cook, tasting, adding more spices, then cooking for another 3 hours. Texture is amazing, so is the taste.
Happy eating!
Read all 19 reviews