- 2 teaspoons ground cumin
- 1 teaspoon basil
- 2 tablespoons vegetable or corn oil
- 2 large onions diced
- 4 celery (up to 6 stalks) diced
- 3 large cloves garlic (or 4) minced or crushed through a press
- 3 tablespoons chili powder (up to 4 tablespoons) (i use 2-3 tbsp spice islands and 1-2 tbsp gebhardt)
- 1/2 teaspoon dried mexican oregano
- 2 pounds ground round (preferably coarse ground)
- 1 pound ground pork, pork sausage, or chorizo (or, more ground round)
- 2 teaspoons seasoned salt (i use lawry's)
- 1 8-z can tomato sauce (i use hunts)
- 4 15-oz cans stewed tomatoes (i use hunts)
- 1 15-oz can kidney beans
- Carbohydrate 63.8342423611111 g
- Cholesterol 159.786666666667 mg
- Fat 58.9903327777778 g
- Fiber 13.7491447693788 g
- Protein 49.68709875 g
- Saturated Fat 19.8116855138889 g
- Serving Size 1 1 Serving (744g)
- Sodium 3114.51244444444 mg
- Sugar 50.0850975917323 g
- Trans Fat 7.11321213888888 g
- Calories 970 calories
Step-by-step
- Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. Add onions, celery, garlic, chili powder(s), cumin, and basil and saute until vegetables are softened and lightly colored, about 10 minutes.
- Increase heat to medium-high, add half the meat(s) and sprinkle with 1 teaspoon of the seasoned salt. Cook, breaking it up with a wooden spoon, until no longer pink and just beginning to brown, about 4 to 5 minutes. Add remaining meat(s) and sprinkle with remaining 1 teaspoon seasoned salt. Cook, breaking it up with a wooden spoon, until no longer pink, another 4 to 5 minutes.
- Stir in tomato sauce, stewed tomatoes, beans, and their juices. Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 hours, stirring occasionally.
- Remove lid and continue to simmer for another 1 1/2 hours, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer).
- Taste and if necessary adjust seasoning with salt. Serve with sour cream, grated cheese, chopped green onions, cilantro and hot pepper sauce, if desired.
- Slow Cooker Option: Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the tomato sauce, stewed tomatoes and beans, and cook on the high setting for 4 hours.
Unlike thin, vinegar-forward Texas bowls that historically omitted beans entirely, this robust variation bridges the gap between frontier stews and modern American comfort food. Cooking heavy aromatics like onions and celery directly in oil alongside dry spices blooms the fat-soluble flavor compounds before any liquid enters the pot. Ground round combined with pork sausage provides a dual-protein fat ratio that sustains long simmering without drying out.
The Chemistry of Day-Two Development
Resting the pot in the refrigerator for twenty-four hours allows starch molecules from the kidney beans to fully hydrate and bind free moisture. Protease enzymes naturally present in the ingredients break down tough muscle fibers overnight, rendering the beef and pork significantly more tender upon reheating. Reheat chilled portions gently over medium-low heat for fifteen minutes, stirring frequently to prevent scorching on the base of the vessel.
Adapting the Base Structure
Swapping ground pork for chorizo introduces rendered rendered pork fat seasoned with paprika and vinegar, which alters the acidity profile of the entire batch. Coarse-ground beef creates a superior textural bite compared to finely textured industrial grinds, holding its shape through the mandatory three-hour reduction window. Adjusting the chili powder blend between earthy cumin-heavy variants and bright ancho varieties shifts the overall heat delivery without altering moisture levels.
