Everything-But-the-Kitchen-Sink Chili
In October, we hosted the first-ever Tangen Draw Throwdown at the ranch, featuring 10 outstanding chili recipes battling for the prestigious title of "King Chili." Amid the tough competition, this recipe claimed the crown and earned top honors!
Ingredients:
- 3 lbs Chuck Roast
- 2 lbs Ground Beef
- 1 lb Antelope sausage (optional, substitute with another lean sausage if unavailable)
- 2 Large Onions, finely minced or diced
- 5–10 Garlic Cloves, minced
- 10 Small Fresh Tomatoes, diced (or fewer, depending on preference)
- 1 Pint Beef Bone Broth
- 1 Can Stewed Tomatoes
- 1–2 TBSP Tomato Paste (adjust based on thickness preference)
- 1 Can Green Chiles (or minced jalapeños or green peppers)
- 1 Can of Beer (optional)
- Up to 1/3 bottle Red Wine (optional)
- Chili Powder
- Ground Cumin
- Smoked Paprika
- Cayenne Pepper
- Salt and Black Pepper
-
Optional Sweeteners:
- Mexican chocolate
-
1/4–1/2 cup Brown Sugar
Directions:
1. Place the chuck roast in a slow cooker with a sprinkle of salt and enough beef broth to cover the bottom. Cook on low overnight until tender, then chop into bite-sized pieces and set aside.
2. In a large cast-iron skillet or Dutch oven, combine the chopped chuck roast with the ground beef. Cook over medium heat until both are browned, seasoning lightly with salt. If using antelope sausage, add it to the pan and cook until heated through. Leave any rendered fat for flavor.
3. Add the minced onions and garlic to the pan, cooking until softened and fragrant.
4. Sprinkle in chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Stir well, adjusting the spice levels to your taste.
5. Add the diced fresh tomatoes, bone broth, stewed tomatoes, and tomato paste (starting with a small amount and adjusting for desired thickness). Stir in green chiles or minced jalapeños for heat.
6. For added depth, pour in the beer and red wine. Stir to combine, then bring the mixture to a gentle simmer.
7. Let the chili simmer for 1–2 hours, stirring occasionally. Taste and adjust seasoning as needed. If too acidic, balance with brown sugar or chunks of Mexican chocolate. Adjust consistency by adding more tomato paste to thicken or beef broth to thin.
8. Reduce heat to low and continue simmering for another 2 hours (or longer if preferred). Periodically taste and tweak the seasoning until the chili reaches your desired flavor and consistency.
9. Serve hot, topped with your choice of shredded cheese, sour cream, or diced green onions.