I enter a Super Bowl chili contest each year and the first year I decided to go all out and simmer a roast in the crock pot all night. I shredded it and added it to the chili pot. Needless to say, Meals by Misty took first place!
I also add black beans and a ton of cumin. I receive so many orders for my chili! I really think I could make this dish blindfolded and drunk. :)
10/24/09: ATTENTION: I made 2 batches of my chili yesterday and decided to write things down. Now, I don't measure. I never have. I did the best I could at including measurements on the recipe. Don't throw me under a bus if you have to add more seasoning.
Meals by Misty’s Meaty Chili
2 lbs ground beef ( I use ground sirloin)
1 medium size roast
1/3 cup Dales steak sauce
2 tbl butter
1 large onion (red)
1 bell pepper (red)
1 bell pepper (green)
2 tbl extra virgin olive oil
2 cans diced tomatoes (15 oz)
1 can rotel
1 carton beef stock
2 tbl ground cumin
1 tbl dried oregano
1 tsp cayenne pepper
2 tbl chili powder
2 cans black beans
1 can chili beans
Hot Sauce ( I use Cholula and I use a lot)
2 tsp salt
3 tsp fresh ground black pepper
This and that’s to add to the top…
Shredded cheddar cheese
Season a roast (heavily) with extra virgin olive oil, black pepper and salt. As Paula says, “Rub your Meat.“ Heat a skillet to medium-high heat and coat the skillet with olive oil and 2 tbl butter. Sear the roast on all sides until a crust forms on the skin of the roast. Pour 1/3 cup of Dales in a crock pot and cook the roast until it falls apart! I usually put my crock pot on low and leave it cooking all day (6-8 hours). Once the roast it cooked completely, shred the roast with a knife and a fork and save the liquid in the crock pot.
Using a chili pot, cook the sirloin until browned. Add 1 large diced onion, the red and green peppers, the cumin, oregano, cayenne, chili pepper, salt and pepper. The longer this simmers, the better it tastes. I like to let the meat, vegetables and herbs simmer until they lose their color and become thick. Add the shredded roast meat, Rotel, tomatoes, and the beef stock. I like my chili thin, rather than thick. Depending on your tastes, you can add as much stock as you like.
I like to let this stay on the stove for an hour or two. The longer, the better. Drain the beans and add them to the pot. Give a taste and this is when I add extra spice, if needed. I usually add a little more cumin and hot sauce because we like it hot hot hot!!
Ladle it up in a bowl ( I served it in little frito bags for a tailgate last year) and add whateva toppings you like. I go for the sour cream, jalapenos, red onion, hot sauce and fritos. Not that this chili needs all that, I'm just that kind of girl.