Directions
- 1Sauté the onions, peppers, and garlic for a few minutes.
- 2Add the beef and then top it with some beef stock.
- 3Bring that up to a gentle simmer.
- 4Add chili powder, paprika, pepper, cumin, oregano, salt, crushed crackers, and cayenne.
- 5Cook for 30 minutes.
Ingredients
- 2 tablespoons beef tallow
- 0.5 small onion, diced
- 1 jalapeño, finely diced (optional)
- 2 cloves garlic, minced
- 1 pound ground beef (85/15 or 90/10)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon kosher salt (more as needed)
- 0.5 teaspoon Mexican oregano
- 1 tablespoon ground cayenne (optional)
- 0.25 cup crushed crackers (recommended)
- Water as needed
Tips
- For best results, chili tastes better if it rests overnight and is chilled and reheated for the next day.
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