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Tarantula Jack’S Chili

Tarantula Jack's Chili recipe image
This hearty Tarantula Jack's Chili is a classic American comfort dish that delivers deep, savory satisfaction. Made with boneless top round beef, it features a robust blend of onions, garlic, and a warm spice mix of cumin and chili powder. The long simmering process tenderizes the beef while allowing the flavors to meld into a thick, flavorful stew. Perfect for cold evenings, potlucks, or meal prep, this chili is easy to customize with your favorite toppings. It&# 226;€™s a timeless recipe that brings home-style warmth to any table, offering a satisfying balance of heat and richness without needing complicated techniques or hard-to-find ingredients.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 851.2
Dietary: Gluten-free
Description
This hearty Tarantula Jack's Chili is a classic American comfort dish that delivers deep, savory satisfaction. Made with boneless top round beef, it features a robust blend of onions, garlic, and a warm spice mix of cumin and chili powder. The long simmering process tenderizes the beef while allowing the flavors to meld into a thick, flavorful stew. Perfect for cold evenings, potlucks, or meal prep, this chili is easy to customize with your favorite toppings. It&# 226;€™s a timeless recipe that brings home-style warmth to any table, offering a satisfying balance of heat and richness without needing complicated techniques or hard-to-find ingredients.
Ingredients
  • 3 pound Beef boneless top round,
  • 2 medium Onions, cubed
  • 2 large Cloves garlic, minced
  • 2 cans (10 1/2 oz each) condensed Chicken broth
  • 1 cup Water
  • 1 can (8 oz) tomato sauce
  • 7 tablespoons Chili powder
  • 2 tablespoons Ground cumin
  • 2 teaspoons Tabasco
Directions
  1. 1
    Cut the beef boneless top round into bite-sized cubes.
  2. 2
    Heat a nonstick Dutch oven over medium-high heat and brown the beef cubes in batches, stirring occasionally, until seared on all sides.
  3. 3
    Add the cubed onions and minced garlic to the Dutch oven with the beef.
  4. 4
    Pour in the condensed chicken broth and water.
  5. 5
    Bring the mixture to a boil, then reduce the heat to low.
  6. 6
    Cover the Dutch oven and simmer for 1 1/2 hours, allowing the beef to become tender.
  7. 7
    Stir in the tomato sauce, chili powder, ground cumin, and Tabasco sauce.
  8. 8
    Cover and continue to simmer for another 1 hour, adding additional water if needed to reach your desired consistency.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 851.2kcal
% Daily Value *
Total Fat 51.1g79%
Saturated Fat 20.4g102%
Cholesterol 265.6mg89%
Sodium 245.2mg11%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 88.5g177%

* 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 recipe was the $25,000 winner from Betty Crocker's International Chili Society in 1989.

Storage: Allow chili to cool completely before refrigerating. It will keep in an airtight container for up to 4 days. It also freezes well for up to 3 months.

Tip: Top round is a lean cut that benefits from long, slow cooking to become tender. Do not rush the simmering process.

Variation: For a heartier texture, you can add a can of drained kidney beans during the last hour of cooking.

Keywords: chili, beef chili, slow cooked, comfort food, american cuisine, top round beef, hearty meal, spicy beef, cumin recipe, chili powder, dinner idea, family dinner, meat lover, slow simmer, winner recipe
Read it online: https://www.chefs-mate.com/recipe/tarantula-jacks-chili/