We made Chili the other night and it turned out great. Not too spicy for an 8 year old, but not flavorless to the point where we needed to add Tabasco sauce or anything like that.
We were kind of getting in the mood to practice our chili making skills for a chili cookoff contest with her brother, but I think that we could also enter this chili in a local chili contest and do very well if we can scale it up.
Not Too Spicy Homemade Chili
2.73lbs of untrimmed tri-tip – trim it and cut into bite size chunks
1 10oz can Rotel with green chilies
1 12oz can diced tomatoes
1 dried ancho chili
2 dried pasillo chilis
1 bottle Bud Light
1 heaping teaspoon of minced garlic
2 teaspoons powdered cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 12oz can of pinto beans with jalapenos (with juice)
2 handfulls thin tortilla chips, crushed.
I trimmed the tri-tip by hand, and chopped it into bite size pieces.
Put 1 Tablespoon of canola oil in a dutch oven and fry the meat until browned on a couple sides – about 10 minutes
While that’s going on, I chopped off the top of the dried chilies and removed the seeds, minced them, then put them in 2 Cups boiling water to reconstitute. Next time I’ll try just using 1 Cup of water, or using 1 Cup of broth.
Once the meat is browned, add the rest of the ingredients and simmer for about 2 hours.
It smelled bad after I added the Bud Light, so I might try a different beer next time, cuz Bud Light sucks, but the flavor was really good. If you like it spicier, I’d add some chopped chipotles in adobo sauce. So nice!
The tortilla chips help to thicken the chili if it’s runnier than you like, so add more or less, depending on how thick you like your chili.