Sunny's Easy Beefy Texas Chili (Recipe 29 of 125)

Chili is one of those recipes for me that has two things required: 1) beans and 2) Fritos. The only time mom made chili was for Frito Lollies. But chili is a hearty, warm, comfort food that I really do enjoy.

Photo from Food Network

Last night I made a recipe I've had my hands on since 2006ish. It's a chili from a Food Network personality Sunny Anderson. As I read the recipe I was immediately struck with two things: 

1. No Beans
2. And use Pumpkin Pie Spice as an ingredient in chili?

Chili without beans leaves me very confused. And I've never EVER used pumpkin pie spice in a chili. Ever. I was sure it was going to be odd, but it turned out to add a nice warming flavor to it.

Bottom line, this was tasty. I'll add it to my favorite list and most likely will add a can of beans next time. 

Sunny's Easy Beefy Texas Chili
Recipe from Sunny Anderson

Serves: 6

Spice mix: 

• 1 T ground cumin
• 1 T ancho chile powder
• 2 tsp dry Mexican oregano
• 1 tsp pumpkin pie spice
• Kosher salt and freshly ground black pepper

Chili Makings: 

• 3 T olive oil
• 1 pound chuck beef or stewing beef, cut into 1-inch cubes
• 1 c finely chopped onion
• 1 c chopped red bell pepper
• 3 T tomato paste
• 2 T hot sauce, such as Frank's
• 3 cloves garlic, grated on a rasp grater or finely minced
• 1 pound ground chuck (80/20)
• 1 1/2 c beef stock
• 1 1/2 c red wine (any cheap Chianti will do) or lager beer [JW Note: I used wine just out of curiosity on how it would taste and it was surprisingly good]
• 2 T fine cornmeal
• Sliced scallions, shredded yellow Cheddar and tortilla chips, for serving

In a small bowl, mix the cumin, chile powder, oregano, pumpkin pie spice, 2 teaspoons salt and a few grinds of black pepper.

In a large pot over medium heat, add the olive oil, beef cubes and half of the seasoning blend. Cook until the beef is browned on all sides but not cooked through, 5 to 7 minutes; remove with a slotted spoon to a plate. Add the onion, bell pepper, tomato paste, hot sauce, garlic and a pinch of salt to the pot. Cook, stirring, until everything turns a dark reddish brown, about 8 minutes.

Add the ground beef and sprinkle over the remaining seasoning blend. Cook, stirring, until the beef is no longer pink, 5 to 7 minutes. Add the reserved beef chunks back to the pot along with the stock, wine or beer and cornmeal. Bring to a boil, then lower to a simmer and cook, partially covered and stirring occasionally, until the chili is thick and the liquid is reduced, 40 to 45 minutes.

Spoon the chili into bowls and serve with sliced scallions, shredded cheese and tortilla chips.