This hearty Mad Mike’s Chili is a comforting, protein-packed main dish that brings bold, home-style flavor to your table. Featuring tender cubes of round steak slowly braised in a rich blend of V-8 juice, whole peeled tomatoes, and enchilada sauce, this chili develops a complex, savory depth. The addition of brown sugar balances the acidity, while cumin, chili powder, and cayenne provide a warm, aromatic kick. Shredded carrots and onions add natural sweetness and texture, resulting in a thick, satisfying stew. Perfect for cold evenings or feeding a crowd, this recipe requires minimal active time but rewards patience with incredible flavor. Its a classic comfort food staple that is simple to make with pantry staples and delivers a robust, well-seasoned taste that everyone will love.
Mad Mike’S Chili
Description
This hearty Mad Mike's Chili is a comforting, protein-packed main dish that brings bold, home-style flavor to your table. Featuring tender cubes of round steak slowly braised in a rich blend of V-8 juice, whole peeled tomatoes, and enchilada sauce, this chili develops a complex, savory depth. The addition of brown sugar balances the acidity, while cumin, chili powder, and cayenne provide a warm, aromatic kick. Shredded carrots and onions add natural sweetness and texture, resulting in a thick, satisfying stew. Perfect for cold evenings or feeding a crowd, this recipe requires minimal active time but rewards patience with incredible flavor. Its a classic comfort food staple that is simple to make with pantry staples and delivers a robust, well-seasoned taste that everyone will love.Ingredients
Directions
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Cut the round steak into 1/2-inch cubes, ensuring you cut across the grain for tenderness.
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In a large stockpot, heat olive oil over medium heat and saut the chopped onions until soft and translucent, about 5-7 minutes.
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Add the cubed beef to the pot and cook, stirring occasionally, until the meat is browned on all sides, about 20 minutes.
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Stir in the shredded carrots, bay leaves, brown sugar, chili powder, cumin, cayenne pepper, oregano, and tomato paste, cooking for 2 minutes to toast the spices.
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Pour in the V-8 juice, beef broth, enchilada sauce, and whole peeled tomatoes (crushed slightly with a spoon).
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Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 3 hours, stirring occasionally.
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Remove and discard the bay leaves before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 2097.9kcal
- % Daily Value *
- Total Fat 108.2g167%
- Saturated Fat 44.2g221%
- Cholesterol 543.3mg182%
- Sodium 1551.1mg65%
- Total Carbohydrate 70.5g24%
- Dietary Fiber 18.1g73%
- Sugars 40.0g
- Protein 204.8g410%
* 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
This chili tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
For a milder chili, reduce the cayenne pepper to 1 teaspoon or omit it entirely. For extra heat, add diced jalapeos or more cayenne.
Round steak can be tough if not cooked long enough. Ensure the simmer is gentle and the meat is fork-tender before serving. If the chili is too thick, add more beef broth or water.
Serve with toppings like shredded cheese, sour cream, chopped cilantro, or tortilla chips for added texture and flavor.
