Ics World Championship Bowl Of Red

This championship-winning red chili is a hearty, comforting classic that relies on simple, high-quality ingredients for maximum impact. Slow-cooked beef chunks absorb the rich flavors of tomato paste, robust chili powder, and earthy cumin, creating a thick, satisfying stew. The grated onions melt into the sauce, adding sweetness and body without distinct chunks. Perfect for cold winter evenings, game day gatherings, or a cozy weekend dinner, this dish improves with age. Serve it hot with a dash of Tabasco for an extra kick, and enjoy the deep, savory satisfaction of a slow-simmered meal.

Cooking Method: Sautéing, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 10

Calories: 942.8

Dietary: Gluten-free

Description

This championship-winning red chili is a hearty, comforting classic that relies on simple, high-quality ingredients for maximum impact. Slow-cooked beef chunks absorb the rich flavors of tomato paste, robust chili powder, and earthy cumin, creating a thick, satisfying stew. The grated onions melt into the sauce, adding sweetness and body without distinct chunks. Perfect for cold winter evenings, game day gatherings, or a cozy weekend dinner, this dish improves with age. Serve it hot with a dash of Tabasco for an extra kick, and enjoy the deep, savory satisfaction of a slow-simmered meal.

Ingredients

3 pound Top round steak; cubed
2 md Onions; grated
2 cloves Garlic; minced
10 oz Chicken broth
6 oz Tomato paste
7 tbsp Gebhardt chili powder
2 tbsp Ground cumin
2 tsp Tabasco sauce
1 cup Water

Directions

1
Place a large skillet or Dutch oven over medium-high heat and add the cubed beef. SautÃÂ© until browned on all sides.
2
Transfer the browned beef to a large pot. Add the grated onions, minced garlic, chicken broth, and 1 cup of water.
3
Cover the pot and simmer gently for 1 hour and 30 minutes, allowing the beef to begin tenderizing.
4
Stir in the tomato paste, chili powder, cumin, and Tabasco sauce. Mix thoroughly to combine.
5
Reduce heat to low and continue cooking uncovered for another hour, stirring occasionally.
6
Check the consistency during the final hour; add hot water as needed if the chili becomes too thick.
7
After a total of three hours, taste the chili and add additional Tabasco sauce if desired for more heat.
8
Serve hot and enjoy.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 942.8kcal

% Daily Value *
Total Fat 54.5g84%
Saturated Fat 22.8g115%
Cholesterol 279.2mg94%
Sodium 247.2mg11%
Total Carbohydrate 4.7g2%
Dietary Fiber 0.8g4%
Sugars 2.1g
Protein 99.3g199%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This chili tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Substitutions: You can substitute the top round with chuck roast for a fattier, more tender result. Use beef broth instead of chicken broth for a deeper meaty flavor.

Tip: Grating the onions helps them melt into the sauce, creating a smoother texture compared to chopped onions. Adjust the amount of garlic to your personal preference.

Keywords: chili, beef, red chili, slow cook, simmer, spicy, comfort food, hearty, dinner, game day, winter, tomato, cumin, garlic, onion, american, stew, protein, meal prep

Read it online: https://www.chefs-mate.com/recipe/ics-world-championship-bowl-of-red/