a new chili night…steak chili

Growing up in Texas I have had my fair share of chili.  The traditional chili with beef (no beans) and loaded with spices, turkey chili, white chicken chili and of course chili with beans…but sometimes you just have to take a favorite to the next level.

Just trust me

Ok now I know you might be shaking your head at me and asking “why go and mess up something and make it weird” but trust me this chili is everything you love about your favorite traditional chili, only elevated!  

It is loaded with tons of spices (some that are a little surprising) and big chunks of meat making this a very special dish.  

Surprises can be good

As I mentioned above there are some interesting additions to this chili that takes it from ordinary to something spectacular.  The addition of brown sugar, cinnamon, a little chocolate and masa marina gives this chili a depth that is unlike most other chili’s.  

For me I prefer to eat chili the day after it is originally made so I always make this the day before I plan on serving it.  I just love the depth of flavor that blooms as the chili sits and has time to all come together.  Even better you can surprise your guests with an already done meal…see surprises really can be good!

It is the to chil(i)l

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FYI…if you do not like beans in your chili, feel free to leave them out.  I was never a fan until I added them into this chili.

when it is time…

On the day I  serve the chili, I heat it in a large dutch oven over medium low heat and stir it often to allow it to continue to thicken up a bit and let the flavors come together even more.  To serve it I put out several toppings and let each person choose what they wanted and then serve this AMAZING Cornbread, or any other sides you prefer.

Trust me it is time to turn your traditional chili on it’s head with this amped-up steak chili.