Big, beefy flavor and lots of heat is how we like our chili con carne, but if you don’t like yours quite so spicy, simply dial down the heat.
- 2 pounds lean sirloin or bison steak
- 2 tablespoons beef tallow or lard
- 1 small yellow onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper (or to taste)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup sliced white button mushrooms, fresh or canned
- 1 tablespoon sun-dried tomato paste
- 1 can (4 ounces) diced green chilis, fire roasted, hot or mild
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) black soybeans, rinsed and drained (optional)
- 1 quart beef broth
- 1 cup dry red wine (optional)
- 4 tablespoons grated Mexican four-cheese blend
- 2 green onions, chopped, green and white parts
- 2 tablespoons sliced jalapeños (optional)
- Put the meat into the freezer for about 30 minutes to make it easier to dice into 1/2-inch cubes. Remove and dice.
- In a large skillet or soup pot, melt the tallow or lard over medium heat; add the onion and garlic and sauté until limp.
- Add the meat, chili powder, cumin, cayenne, salt, and pepper and sauté until brown on all sides, about 4 to 5 minutes.
- Add the mushrooms and continue to cook until the mushrooms give up their juices.
- Stir in the tomato paste, green chilis, tomatoes, and (if using) soybeans.
- Add the beef broth and (if using) wine and increase the heat to medium-high and bring to a boil.
- Reduce heat and simmer, uncovered, for 45 minutes.
- To serve, ladle into bowls and top each serving with some grated cheese, green onions, and, for the adventurous a few sliced jalapeños.