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Quinn's Texas Chili
Quinn's Texas Chili is the best competition chili you can make. All meat no beans.
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 4 quarts
Author Quinn Caudill
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3
lbs.
chuck roast trimmed of fat and cut into 1/2 cubes
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3
lbs.
ground chuck preferably a chili grind
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Canola oil for browning
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salt
1st Dump:
-
1
onion, finely chopped
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5
cloves
of garlic, minced
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1
tsp.
salt
-
2
cans of chopped green chilies
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1
(32 oz.)
low sodium beef stock or broth
-
1
(16 oz.)
low sodium chicken stock or broth
-
1
chili adobo sauce
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2
tbsp.
chili spice blend
(See recipe link below)
2nd Dump:
-
2
(7,5 oz.)
cans El Pato Mexican hot tomato sauce
-
2
(28 oz.)
cans good tomato sauce like Dei Fratelli
-
2/3
cups
chili spice blend
(See recipe link below)
-
1
tbsp.
chicken granules
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2
cups
low sodium beef broth
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2
tsp.
hot sauce such as Louisiana or Tabasco
3rd Dump:
-
2/3
cups
chili spice blend
(See recipe link below)
-
1/2
tsp.
cocoa
-
1
tbsp.
brown sugar
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In large dutch oven or pot heat 1 tbsp. oil on medium high heat.
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Brown meat in batches. Salt meat in pot.
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Remove meat when brown with slotted spoon.
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Let meat drain in a colander. Remove excess grease after each batch or as needed.
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Do not overcrowd meat.
1st Dump:
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Add 1 tbsp. of oil to pot.
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Saute onion, garlic and green chilies.
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Cook for 5 minutes. Add 1 tsp. of salt.
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Return meat to pot and add next four ingredients.
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Bring to boil. Reduce to a medium simmer. Simmer for one hour.
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Stir occasionally.
2nd Dump:
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Add next six ingredients.
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Return to boil and lower to simmer.
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Cook one hour stirring frequently.
3rd Dump:
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Add final 3 ingredients.
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Simmer for another 45 minutes.
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Add salt and more spice blend to taste.
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Best if cooked the day before serving.
First published by Quinn Caudill for DadWhats4Dinner.com ©2015
Click here for my Chili Spice Blend recipe.