Yep, my dad is a bona fide cowboy. I grew up on a ranch with horses and cows, rodeos and hay. Dad was always a pretty good cook, especially for BBQs, big family get togethers and branding round ups. Now he can add “Chile Champ” to list, winning a local cook-off in the Fresno, California area. He made about 2 gallons of chili and not a drop was left. The judges agreed.
So of course I needed his recipe. My dad’s chili uses lots of powdered spices and vegetables, and all meat with no beans, which is Texas-style. I was inspired to use the same spice profile, but make a more vegetable-based version. Although it’s not strictly vegetarian, because I use bacon fat and pork stock. My chili is more like a chile colorado than an American chili, because it has pure ancho chile instead of a premixed chili powder. Below you will find my dad’s award-winning original, and my inspired-by recipe. Next time I have a big BBQ, though, I’m totally making the original. Yee haw!
By Ted Kimbler, my dad
Ingredients:
Spice Mix #1
1/4 tsp jalapeno powder
1 1/2 tbs onion powder
1 1/2 tsp garlic powder
2 tbs chili powder
1 tsp Creole seasoning
Spice Mix #2
6 tbs chili powder
1/2 tsp Mexican oregano
1/2 tsp marjoram
1 tbs paprika
1 tbs cumin
1/2 tsp black pepper
1/2 tsp white pepper
1/2 tsp cayenne
1 bay leaf
Spice Mix #3
1 tbs ancho chili powder
1/2 tsp cayenne pepper
1 tbs cumin
1/2 tsp garlic powder
5 lbs beef chuck or sirloin tri-tip cut into 3/4” cubes
1/2 cup bacon drippings
2 quarts homemade chicken stock
1 tsp red Tabasco sauce
1 tsp green Tabasco sauce
2 pints homemade salsa
2 quarts homemade tomato sauce
2 quarts homemade beef stock
1 tbs Worcestershire sauce
salt to taste
1 tsp brown sugar
Instructions:
Recipe takes about 2.5hrs to cook, most of it in-active. Assemble the 3 spice mixtures in separate small bowls and set aside. For the chili meat: In a skillet, brown the meat in batches, using the bacon fat. As each batch cooks, sprinkle with the spice blend #1. Add the meat to a large pot, along with the chicken broth, hot sauces and salsa. Bring to a boil, cover and cook over medium-low heat, adding water as needed, for 1 hour, or until the meat is almost tender.
While the meat is cooking, combine all of spice combo #2 with the tomato sauce, 1/2 of beef broth, Worcestershire sauce and enough of the remaining beef broth to make a medium-thick sauce in a saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Cover and remove from the heat.
After the meat has cooked, add the contents of saucepan to the chili pot. Bring to a boil, stir, the turn off the heat and let the pot rest, covered, for about an hour.
Bring the pot back to a boil and add all of spice mix #3. Adjust the consistency of the chili with remaining beef broth, check seasoning for salt and add brown sugar as needed. Cook for 30 minutes longer, stir well and serve. This recipe will make about 2 gallons.
By Tammy Kimbler, Adapted from Kowchip Chili, by Ted Kimbler
Ingredients:
1/4 cup ancho chili powder
1 tsp marjoram
1.5 tsp paprika
1 tbs cumin
1/2 tsp black pepper
1/4 tsp cayenne
1/4 cup bacon drippings
1 jalapeno pepper, minced
3 cloves garlic, minced
1 onion, chopped
1 bell pepper, chopped
1 stalk celery, chopped
3 cups homemade stock (I used pork)
1 quart crushed tomatoes
1 tsp Tabasco sauce
1 bay leaf
1.5 tsp Worcestershire sauce
2 cups canned chick peas, drained
2 cups frozen corn
salt to taste
Instructions:
Assemble the spice mixture. Toast in a dry skillet until you can smell it, but don’t let it burn. Set aside, separating at least a tablespoon out for the later. In a pot saute the vegetables in the bacon fat. When they are soft and slightly brown, season with salt, add the spices, broth, hot sauce, bay leaf, Worcestershire and tomatoes. Simmer for 1 hour, uncovered.
After the sauce has cooked, combine the reserved spices, chick peas and corn. Check the seasonings, adding additional salt and cayenne if needed. Bring to a boil, then simmer for 20 minutes more. Serve with a little shredded cheese on top. This is a very flexible chili base that can use more veggies like zucchini, pumpkin, and eggplant, as well as different beans and cooked meat. If you want an all meat version, use the original!
