Chili is a healthy main dish any time of the year. While chili is known as a warm dish - or even very hot meal when spiced - it can be eaten any time. Some people enjoy their chili for breakfast alongside or on top of eggs. Others use chili in place of taco meat or inside of burritos.
This version - the second from a real cowboy's kitchen - uses sirloin cubes not ground beef. While more expensive, using real whole sirloin cut into cubes is authentic. Cowboys didn't have ground beef on the trail drive and ranch kitchens rarely ground their beef.
A Cowboy's "Real Chili Got No Beans In It Ma'am" Chili - Version 2
- 1 cup red onions, diced
- 3 cloves garlic, minced
- 1 pounds beef sirloin, cubed into 1/4 inch squares
- 1 pound Sweet Italian Sausage
- 2 cups ripe tomatoes, peeled, chopped
- 1 cup tomato sauce
- 4 tablespoons Good whiskey – try Jack Daniel’s (optional)
- 2 - 6 ounce cans tomato paste
- 1/2 cup low salt beef broth
- 1/2 cup packed brown sugar or Splenda (optional)
- 3 tablespoons chili powder
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh habenero chili pepper, seeded and chopped
- Sauté onions and garlic in oil.
- Add sirloin and sausage, and lightly browned in oil for about 8-10 minutes.
- Mix in tomatoes, tomato sauce, whiskey, coffee, tomato paste, beef broth, brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander, salt and black pepper.
- Reduce heat to low and simmer for about 1 1/2 hours. Stir occassionally.
- Stir in habenero and simmer for another 30 minutes.
Authentic chili should not be thick. Serves 2 cowboys or about 6 school marms.
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