Eskimo Joe's World Famous Chili
I got this recipe at a restaurant in Stillwater, Oklahoma. Eskimo Joe's is known for its chili.
I got this recipe at a restaurant in Stillwater, Oklahoma. Eskimo Joe's is known for its chili.
- 1 teaspoon salt
- 1 large onion chopped
- 1/2 teaspoon cayenne pepper
- 1 tablespoon cumin
- 1 1/4 cup water
- 1 tablespoon pepper
- 3 pound ground beef
- 2 tablespoon oregano
- 2 small cans chopped green chilis
- 1 10-oz can rotel tomatoes
- 1 12-oz can chili beans
- 2 8 ounce cans tomato sauce
- 3/4 cup bell pepper chopped
- 4 tablespoon chili powder
- 1 tablespoon season salt
- Carbohydrate 27.4062312519315 g
- Cholesterol 228.48 mg
- Fat 53.1537312506023 g
- Fiber 9.63780004057534 g
- Protein 69.4103537505868 g
- Saturated Fat 20.205806500051 g
- Serving Size 1 1 Serving (610g)
- Sodium 2302.39156250479 mg
- Sugar 17.7684312113561 g
- Trans Fat 7.73066575008786 g
- Calories 867 calories
Step-by-step
- Brown the meat in a stock pot.
- Add remaining ingredients and simmer until vegetables are tender.
- After browning the meat, you could also put this in a crockpot on low for about 8 hours.
Chili powder does the heaviest lifting in this pot, carrying four tablespoons of earthy warmth that define the entire flavor profile. Ground beef demands careful handling before those spices ever touch the pot. Brown the three pounds of beef thoroughly in a heavy stockpot over medium-high heat, breaking apart large clumps to ensure maximum surface area makes contact with the hot metal. Deep caramelization on the meat creates the essential savory foundation required for a bold, robust bowl.
Controlling Heat and Texture
Drain excess rendered fat after browning if the pool exceeds half an inch, preventing an oily surface film from masking the spices. Simmering the mixture for an hour allows the onions and bell peppers to soften completely while concentrating the tomato sauce and Rotel tomatoes. Stir frequently during this phase because high tomato solids scorch easily on the bottom of a hot pot. Watch for the vegetables to turn translucent and the liquid to thicken into a cohesive sauce rather than a watery broth. Alternatively, transfer the browned meat and remaining components to a slow cooker and process on low heat for eight hours to achieve the same textural softening without stovetop monitoring.
Adaptations and Yield
Four generous servings emerge from this recipe, each packing nearly seventy grams of protein. Ground turkey or textured vegetable protein substitute cleanly for the beef at a one-to-one ratio if red meat is restricted. Adjust the cayenne pepper downward by half if a milder profile is preferred for sensitive palates.
