Half-time: Texas Chili Challenge

For half time, I’m taking you out on the range for a Texas Campfire Challenge! We can’t talk about Texas food without talking about Chili!

I have two Chili’s in the Taste-off… my signature Twice Drunken Chili and a Dallas original Cos’ Chili (they serve this Chili at the Ritz Carlton in Fearings Restaurant so you know it has to be good!)  It is the battle of the beans vs. beanless chili – a timeless argument that may never be settled!

Set out oversized mugs (just like you would eat from on the range) and fill ’em up with your choice of chili and load up on your favorite toppings (in mason jars) Sour Cream, Pepper-jack Cheese, Shredded Mexican Blend Cheese, Beef Jerky, Chopped Onion, Avocado, Corn Chips or Fritos, and Crumbled Jalapeno Cornbread.

(download the recipe cards here – Twice Drunken Chili)

(download the recipe cards here – Cos’ Chili)

Tip: the Cos’ Chili is properly served over Fritos and topped with cheese, jalapenos and sour cream!

Cos’ Chili

Ingredients:

For the fried tortilla strips:

• 1 quart of vegetable oil
• 5 yellow corn tortillas, cut into short, narrow strips

For the chili base:

• 1 tablespoon of olive oil
• ½ small yellow onion, roughly chopped
• 1 medium carrot, peeled and roughly chopped
• 1 medium shallot, roughly chopped
• 3 medium cloves of garlic, smashed
• 1 rib of celery, leaves removed and chopped
• 2 jalapeños, sliced
• ½ teaspoon cumin
• 10 ancho chilies, stem and seeds removed
• 2 pasilla chilies, stem and seeds removed
• One 12-ounce beer, preferably Shiner Bock or another dark amber beer
• 1 cup orange juice
• 1 cup rich chicken stock
• ¼ cup toasted unsalted peanuts
• 1 cup of fried tortilla strips or Fritos Corn Chips

For Cos’ Chili:

• 1 tablespoon olive oil
• 16 ounces beef sirloin, diced small
• 1 small yellow onion
• 3 cups chili base
• Salt to taste
• Fresh ground black pepper to taste
• 1 teaspoon Tabasco
• 1 lime, juiced
• Fried thin tortillas, or Fritos Corn Chips
• Grated cheddar cheese, for garnish
• Fresh jalapeños, minced, for garnish
• Red onions, minced, for garnish

Directions

For the fried tortilla strips:

In a medium sauté pan, heat oil to 350 degrees. Add tortilla strips and cook until crispy. Remove from oil and place on paper towels to strain excess oil. Season with salt.

For the chili base:

In a medium sauté pan over medium high heat, add oil, onions, carrot, shallots, garlic, celery and jalapeño. Sauté until vegetables begin to caramelize, about 10-15 minutes. Stir in cumin and chilies. Deglaze mixture with the beer, orange juice and stock. Cook for an additional 5 minutes over medium high heat. Turn fire down to a simmer and add peanuts and tortilla strips and cook mixture until the liquid has been reduced by half, about 30 minutes. Purée in a blender until very smooth.

For Cos’ chili:

In a medium sauté pan over high heat, add olive oil, diced meat, and onions and cook until onions turn translucent, about 5-8 minutes. Add the chili base and continue to cook over medium heat until meat is tender, about 1 hour. Season with salt, black pepper, cumin, Tabasco sauce, and lime juice.

To serve, add tortilla chips in each of four warm bowls. Spoon chili on top of chips. Add garnishes, as desired.