Chili Night (Big Molar-style Texas Chili)

It was a dark and windy October night, perfect for chili, when we gathered for the long-awaited chili cookoff. 

Mmm, Steam-ay

The moment of truth for the tales of neighborly chili prowess had arrived.

L and T made a mouth-watering white chicken chili

J and W made a Spanish-seasoned chili with hamburger and fresh garden peppers. Can chili taste like a garden? Yeah, MMM.

Apologies for lame photography - we were eager to get to the eating portion of the evening

Tom made his Texas Big Molar style beef chili and Big Molar-inspired beans. 

They were all fantastic. I hope to bring the other recipes for future posts, but here’s our chili contribution. This is a great combination chili if you have a vegetarian to serve – the meat-eaters can mix the beans and meat. Our kids just have the beans over rice. 

Big Molar – style Beef Chili

1 teaspoon vegetable oil

1 medium onion, chopped

1 medium green pepper, chopped

2 pounds chuck roast, cut into smallish pieces

1 (14-ounce) can beef broth

1 (8-ounce) can tomato sauce

1 tablespoon paprika

1 tablespoon granulated onion

5 tablespoons chili powder, divided

1 teaspoon cayenne pepper

1 tablespoon ground cumin

1/2 teaspoon granulated garlic (or 3 cloves fresh minced)

Salt to taste

Heat vegetable oil in large skillet over medium-high heat. Add beef and cook until browned; drain fat (save for beans if desired.) Transfer the meat to a 5-quart stockpot or dutch oven. Cover with 1 inch or so of water. Heat to a boil and cook 30 minutes.

Add broth and tomato sauce, cook over medium-high heat until thickened, about 30 min. Stir in seasonings except garlic and salt. Reduce heat to simmer. Cook 30 min. Add garlic and salt and cook 30 minutes more.

Big Molar Inspired Beans

2 tablespoons olive oil or rendered fat from the beef, above

1 medium chopped onion

1 chopped bell pepper

1 can mild or hot green chiles

Tsp. paprika

2 tsp. granulated onion

2 Tablespoons chili powder

1 tsp black pepper

4 cloves minced garlic

2 cans red kidney beans, drained (or equivalent dried beans that have been soaked and cooked)

8 oz can tomato sauce

Heat cast iron skillet over low heat. Add oil or rendered beef fat, about 2 Tablespoons. Add chopped onion and bell pepper. Cook until vegetables are soft. Add green chiles. Add spices except for the garlic. Cook for a few minutes to allow flavors to blend.

Add minced garlic and red kidney beans, tomato sauce, and about ½ cup water or vegetable broth. Cook over low heat, covered, for about an hour.

Tonight we’re gathering again for soup and bread night. We’re cooking borscht and peach cobbler as I type. Mmm. Hate the shorter days of fall, but I do love the food. (recipes later! Off to the oven)