Stevie Ray's Chili

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This is heavily modified version of Ree Drummond's, "Simple, Perfect Chili." Many reviewers disliked the Masa Harina; they said it ruined the chili and stole the heat. I liked the Masa; I found it added an interesting depth, but I lowered the proportion (by bumping the beef 50% and doubling the spices). I also added roasted poblano and sautéed onion, jalapeno, and habanero to bump up the heat and flavor. Ree's recipe is also too thick - we like it a bit thinner, so I added Rotel and Beef Stock. I like spicy, but not crazy hot - to me, this is medium heat. I can easily handle more, but it shouldn't be too overwhelming to most palates (even keeping the Jalapeno seeds).

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  • 3

Ingredients

  • 3 lbs Ground Beef
  • 3/4 Medium Onion
  • 3 or 4 Jalapeno Peppers
  • 1 Habanero Pepper
  • 3 Poblano Peppers
  • 4 cloves Garlic
  • (1) 15-oz can Tomato Sauce
  • (1) can Rotel
  • 2 cups Beef Stock (divided)
  • 4 TBL Chili Powder
  • 2 tsp Ground Cumin
  • 2 tsp Ground Oregano
  • 2 tsp Salt
  • 1/2 tsp Cayenne Pepper
  • 1/4 cup Masa Harina (corn flour found in Mexican Food section of grocery store)
  • (1) 15-oz can Kidney beans, drained and rinsed
  • (1) 15-oz can Pinto beans, drained and rinsed
  • shredded cheddar for serving (optional)
  • chopped onion for serving (optional)
  • Frito's corn chips for serving (optional)

Preparation

Step 1

Roast Poblanos under broiler until skins are blackened and charred. Put in bowl, covered in plastic wrap and sweat for 15 minutes. Peel skins (discard); seed and chop.

Seed jalapeno and habanero for milder chili, reserve seeds for spicier chili. Chop peppers.

Dice onion; press garlic.

Brown beef in large pot. Remove beef from pot; discard all but 2 TBL fat. Reserve beef. Saute diced onion, jalapeno, and habanero (and seeds if using) in remaining fat until translucent. Add garlic, continue to cook for another minute. Return browned beef to pot, add chopped poblanos, tomato sauce, Rotel, 1 cup of beef stock, and spices. Return to boil, cover, reduce heat and simmer for one hour.

Combine masa and 1/2 cup water in small bowl and mix with fork. Add to chili with beans and remaining 1 cup of stock. Simmer for another 10 minutes. Adjust seasoning and/or thin with water or additional stock if desired, and serve with cheese, onion, and Fritos.

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