Halloween 2016 is in the books! I have to say I kinda liked it being on a Monday.  It was such a laid back night.  We got together with friends and had chili and maybe a little wine while the kids roamed the neighborhood.  We are very fortunate to live in an area where we can let the kids walk around alone. Now these are not toddlers roaming alone, but the 10 year olds did take over the neighborhood Monday night.   

And, while the kids were trick or treating the parents were enjoying chili! Yes, it is chili season!! I brought a pot of my Texas chili to the party and everyone really like it. I have made this recipe for years and it is so good. Since it is TEXAS chili there are NO beans!  We do not put beans in our chili in the Lone Star State so if you have chili with beans it is not true Texas chili.  
This chili recipe is all about the meat.  I use chunks of sirloin along with ground beef and chorizo.  I don’t make it too spicy so that the kids can eat it, but if you like it spicy then double the jalapenos and add some cayenne. Make it your own! But, PLEASE do not add beans!  Just don’t do it!
This recipe makes enough for about 10 servings so if you like to freeze things, like my mom, then freeze the leftovers and thaw slowly in a large stock pot when ready to eat.  You might need to add a bit more liquid such as beef broth or water since freezing tends to suck out some of the moisture.  
Enjoy!

 

Texas Chili

Makes 8-10 Servings

2 jalapenos, roasted, seeded and chopped
2lb. sirloin steak, cut into 1" cubes
1/2 teaspoon salt 
1/2 teaspoon ground black pepper
1lb. ground beef
6oz. Chorizo, removed from casing
1 Tablespoon oil (olive or canola)
1 onion, chopped
3 Tablespoons chili powder
1 teaspoon garlic salt
2 garlic cloves, minced
2 teaspoons cumin
1 teaspoon fresh  basil, chopped
2 (28oz) cans whole tomatoes, drained
1 can beef broth
1 can beer-any beer will do
1/2 cinnamon stick
3 bay leaves
1 Tablespoon cornmeal
Grated cheddar cheese, for garnish
Sour cream, for garnish

On an open flame on a gas top stove, or grill, place jalapenos over flame until charred on all sides, about 5-7 minutes total.  If you don't have a gas stove or grill then place the peppers on a foil lined cookie sheet and roast at 500° until charred, about 10 minutes. Place roasted peppers in a bowl and cover with plastic wrap.  Let sit for about 10 minutes. Remove pepper and with your hands peel off the charred skin.  DO NOT rinse under water because you will be rinsing all the roasted flavor away.  Cut the pepper in half and remove the seeds and ribs (unless you like it spicy then leave the seeds and ribs).  Chop the jalapenos and put aside.  Be very careful not to touch your eyes after doing this until you wash your hands.  

Place oil in a large stock pot over medium high heat.  Season the cubed steak with salt and pepper.  Sear the steak in the hot oil in batches.  Remove the browned meat with a slotted spoon to a bowl.  Once all the steak is browned and removed, add the ground beef, chorizo and onions to pot to brown.  

Add the steak back to the pot.  Stir in the remaining ingredients, except for the garnishes.  Bring to a boil, reduce heat and let simmer for 2 hours or longer.  If it gets too thick add water, beef broth or beer to thin it out.

Before serving, discard the bay leaves and cinnamon stick.  Serve with cheese and a dollop of sour cream.

Notes:
* Depending on how fresh your cinnamon stick is you may want to either add it at the last 30 minutes of cooking or remove after about an hour.  You don't want it to be too cinnamon'y'.  
*Go easy on the salt at the beginning of the cooking process.  When the chili begins to thicken and cook down the salt gets more intense.  You can always add, but you can't remove. 
* The whole tomatoes will break down in the cooking process, but if you prefer you can either chop them or crush them with your hands before you add them to the pot.