Why not both? although my recipe has changed and I leave out a few "secrets" here is my winning recipe from TOC's chili cookoff two years ago.
T's Tex-Mex Chili 8 rib-eye steaks/sirloin steak (with bones if avail.)
4 lbs ground beef
1 pkg bacon, chopped
6 jalapeno peppers
2 red bell peppers
2 green bell peppers
2 Anaheim peppers
2 poblano peppers
1 orange pepper
1 cubanelle pepper
3 medium onions, chopped
1 bunch green onions, chopped
3 sticks celery, chopped
6 cloves garlic chopped
2 32-oz cans of tomato sauce
2 cans stewed diced tomatoes
2 cans Tex-Mex pinto beans with juice
1 can beer (I use High Life)
1 can beef broth
1 cup fresh salsa
8 tbl of mild chili powder
(I use Gephardt's, ordered online from texas)
1 pkg of New Mexico chili powder
2 tbl ground cumin
1 tbl cayenne pepper
1 tbl ground chipotle powder
1 tbl hot paprika
1 tsp ground mustard
1 tsp white pepper
1 tsp black pepper
1 tsp Mexican oregano
1 tbl Worcestershire sauce
Lawry’s seasoning salt to taste
Hot sauce if you like it spicy
Set grill for high and grill rib-eyes about 4 minutes on each side. Let cool.
Cook bacon pieces in large skillet until crisp, remove pieces from skillet and set aside. Add the peppers, onions, celery and garlic to the pot with the fat and sprinkle salt, pepper and Worcestershire sauce into the pot and mix and cook until onions are translucent.
Remove veggies from pan. Add ground beef to skillet. While meat is browning, cut rib-eyes into small chunks and remove any gristle. Be sure to take the juices from the meat on your pan and dump it into the pot.
When the beef is done drain the fat. Combine veggies, ground beef and rib-eye meat in a large stockpot. Add remaining spices, beer, beef broth, tomato sauce and stewed tomatoes and mix well.
Bring to a boil then simmer.Let cook uncovered for 4 hours stirring every now and then. After 4 hours, add the bacon pieces, salsa and beans and stir them through. Adjust seasonings to taste. best the nest day
Note: be careful when adding the tomato sauce, add it cup by cup because you can always add more but not remove it. You dont want it soupy and the right consistency is important (you gotta figure that out). If you use steak with bones, make sure to throw a few of them into the pot as the chili simmers.
No this isnt my whole recipe but one day you come try it a a chili cookoff or my chili grill (coming one day in the future)
This is alot of chili, so break down the recipe if there are only a few eating, it doeas freeze well and make great stuff like chili dogs and enchiladas etc...play around with it and add stuff you like. enjoy.
