Manlyman Chili

GamerMan’s dad was in town this weekend, so we partied it up family-style. One of the best things about having 3 men to feed is getting to cook insane amounts of meat.

We probably ate an entire baby cow’s worth of beef this weekend – no lie.

And it was delicious.



Manlyman Chili  – adapted from Mark
2-3 tabespoons olive oil
1 white onion, diced
1 pasilla chile, diced
1 yellow chile, diced
4 cloves garlic, minced
3lbs beef chuck, trimmed and cut into 1/2-1″ cubes
4 chipotle peppers canned in adobo sauce, diced
1 29oz can tomato puree
1 32oz box beef broth
salt and black pepper
1 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander powder
1/2 teaspoon cayenne pepper powder
2 tablespoons masa harina
1 tablespoon water

In a large pot, heat olive oil over medium-high heat until just smoking. Toss in onion, pasilla, and yellow pepper and saute until the onion is translucent and the peppers have softened. Add in the garlic and saute for a minute or two – just until fragrant.

Add in the cubed beef, turning to brown on all sides. The meat will release its juices after a minute or two – cook this down for about 10 minutes and you’ll be rewarded with an amazing caramel flavor which helps cut the heat later.

Once the meat has browned, toss in the chipotle peppers and a tablespoon or so of the adobo sauce it came canned in. Stir to combine and heat through. Add in the tomato puree, beef broth, and spices. Bring to a boil with the lid off, then turn to low and let simmer for 1 1/2 hours.

If you like your chili soupy, stop now and DEVOUR!

If you like your chili thick, in a small bowl combine masa and water and mix until a thick paste forms. Stir this paste into the chili. Turn the heat up to medium (it’ll help cook off the extra liquid the masa-mix doesn’t take care of) and cook, stirring occasionally, for 20-30 minutes, again depending on your consistency preference. Plate and DEVOUR!

PS. More on those BACON CORNBREAD MUFFINS later ;)


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