Lovie Means Never Having to Say You're Sorry Chili
One thing you can say about the man from Big Sandy, Texas, he is not one to apologize.  And while not
every football fan can appreciate that, we can all appreciate a rich Texas-style chili!  In Texas, they don’
t believe in beans in their chili and the red color comes from peppers, not tomatoes.  So the chili is hot,
the toppings are cool, and the whole thing is cooked slow – like a quaint Southern drawl.  Helpful hint:  
Partially freezing the meat (about 60 minutes in the freezer) before starting makes it so much easier to
cut.















Level of Difficulty: easy

Serves 4.

Lineup:
3 tablespoons canola oil
3 lbs. beef chuck roast (or Tri Tip if available), cut into ¼-inch cubes
1 large onion, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon hot chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
2 teaspoons kosher salt
½ teaspoon black pepper
2 cups chicken stock
1 cup beef stock

Playbook:
Heat the canola oil in a large stockpot over medium-high heat. Add the beef cubes and brown well (work
in batches if necessary).  Add the onion and garlic and continue cooking 6-8 minutes, stirring
occasionally. Add chili powder, hot chili powder, cumin, cayenne pepper, salt and black pepper. Cook
for 1 minute then add chicken stock and beef stock.  Bring to a boil, reduce heat and allow chili to
simmer for 1 ½ hours, stirring occasionally. Cover the pot and continue cooking another ½ hour or until
the sauce is thickened and the meat is really tender.

Special Teams:
This is a really intense, rich and spicy chili that can support all kinds of sides and toppings.  Some of
our favorites are:

Cheese – shredded cheddar, pepper jack whatever
Onions, green, white, diced
Sour cream
Cornbread
Tortilla chips
Chopped cilantro
Beer – cold and lots of it (you’re gonna need it)