Recipes
Prep: 15 Minutes | Cook: 45 Minutes
Total Time: 1 Hour
Ingredients
Chili Spice:
- 1.5 tsp Garlic Powder
- 2 tsp Chipotle Powder
- 1 Tbsp Smoked Paprika (Pimentón)
- 1 tsp Guajillo Powder (optional)
- 2 tsp Kosher Salt
- 1 tsp Ground Cumin
- 1.5 tsp Onion Powder
- ¼ C Chili Powder
- ½ tsp Aji Pancha Powder (optional)
Chili:
- 1 ea Medium Tri-Tip (1#), trimmed and small dice
- 3 ea Dried Ancho Chilies
- 5 Cups Tomato Passata or Tomato Puree
- 3 ½ Cups Canned Tomatoes, petite diced
- 3 ea Bay Leaf
- 3 ea Dried Guajillo Chilies
- 4 Cups White or Yellow Onion, small dice
- 2 Tbsp Garlic, finely chopped
- 2 QT Vegetable Stock
Preparation
For Chili Spice:
- Mix all spices together, set aside.
For Chili:
- Bring a small pot of water to a boil. Add dried guajillo and ancho chiles (not powders) to the water and allow to soften.
- Put the chiles into a Vitamix or blender and add about ½ c of the water used to soak the chiles. Blend until smooth. Adding water as needed, you should end up with about a cup of puree.
- Heat large rondeaux on high heat, add tri-tip and sear, season with s&p
- Add the onions and garlic and allow to cook for 1-2 min.
- Add the chili spice and bay leaf, stir coating everything well. Cook for 1 minute.
- Add the tomato paste and cook for another 1-2 minutes, allowing the paste to caramelize.
- Add the puree of the chiles, the passata or tomato puree and the diced tomatoes, stir together well, season to taste, and allow to begin to simmer.
- As the chili mixture begins to thicken, stir in the vegetable stock slowly. Once all of the stock has been added, maintain a simmer, stirring every 10 minutes or so, and seasoning with salt to your desired taste.
- Allow to simmer for about an hour. Serve with proper chili accoutrement, cheese, onions or your choice, and for Texans, Fritos.
Chef Notes:
The “optional” Chili Powders in the spice base are for Heat. Don’t worry if you can find it.
But I do encourage you to have some spice in the chili. It will actually help accentuate the fruitier notes in the H.O.F.
This is Sous Chef Jenn’s Famous Traditional Texas “bean-less” Chili. Of course, if desired you can add in beans, or serve over white, or Spanish rice.