This hearty Southern-style chili is a labor of love, designed for slow simmering to meld the flavors of ground beef, cubed round steak, pork shoulder, and spicy linguica. The result is a rich, thick stew with layers of savory depth and a gentle kick from green chiles and paprika. It is the perfect dish for cold evenings, game days, or any occasion where you want to gather friends and family around a steaming bowl. The long cook time transforms tough cuts of meat into tender morsels, while the beans (if used) soak up the flavorful broth. Serve with fresh cornbread or over rice for a complete, satisfying meal that warms the soul.
Judicial Misconduct Chili 1 Of 2 – Southeren
Description
This hearty Southern-style chili is a labor of love, designed for slow simmering to meld the flavors of ground beef, cubed round steak, pork shoulder, and spicy linguica. The result is a rich, thick stew with layers of savory depth and a gentle kick from green chiles and paprika. It is the perfect dish for cold evenings, game days, or any occasion where you want to gather friends and family around a steaming bowl. The long cook time transforms tough cuts of meat into tender morsels, while the beans (if used) soak up the flavorful broth. Serve with fresh cornbread or over rice for a complete, satisfying meal that warms the soul.Ingredients
Directions
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In a large heavy-bottomed pot or Dutch oven, heat the oil or bacon drippings over medium-high heat.
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Add the cubed round steak and brown on all sides, about 5-7 minutes. Remove steak and set aside.
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In the same pot, add the ground beef and ground pork shoulder. Cook, breaking up the meat with a spoon, until browned and no longer pink.
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Add the chopped linguica or andouille sausage to the pot and cook for another 3-4 minutes until fragrant.
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Reduce heat to medium. Add the chopped purple onions, Walla Walla onions, celery, and minced garlic. Cook, stirring occasionally, until onions are softened and translucent, about 5-7 minutes.
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Stir in the chili powder, cumin, paprika, oregano, crushed red peppers, black pepper, coriander, salt, and MSG. Cook for 1 minute to toast the spices.
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Add the diced tomatoes (with their juice), tomato sauce, tomato paste, beef broth, Tiger Sauce, and beer. Stir well to combine.
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Return the browned round steak to the pot. Stir in the chopped green chiles, green peppers, red peppers, and parsley.
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If using dried beans, drain and rinse them, then add them to the pot along with the soaking water if desired for extra flavor.
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Bring the chili to a boil, then reduce heat to low. Cover partially and simmer gently for 2.5 to 3 hours, stirring occasionally, until the meat is tender and flavors have melded.
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If the chili is too thin, mix the Masa Harina with a little cold water to make a slurry and stir it into the pot during the last 15 minutes of cooking to thicken.
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Taste and adjust seasoning with more salt, pepper, or Maggi Seasoning as needed before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1840.5kcal
- % Daily Value *
- Total Fat 114.5g177%
- Saturated Fat 43.0g215%
- Cholesterol 542.5mg181%
- Sodium 479.0mg20%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 185.0g370%
* 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
**Bean Preparation:** If using dried black beans, they must be soaked overnight in salted water. Drain and rinse before adding to the chili. If you prefer not to soak them, you can use canned black beans, rinsed and drained, adding them during the last 30 minutes of cooking.
**Storage:** This chili tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. It freezes well for up to 3 months.
**Variations:** For a richer flavor, you can substitute half of the beef broth with additional beer or add a splash of hot sauce to taste.
**Safety:** Ensure all meats are cooked to safe internal temperatures. The long simmering time ensures this, but always check that the ground meats are no longer pink.
