If you’re looking to make a chili with layers of flavor, something rich and meaty, hearty and great for a crowd – this is your chili. It’s texas chili, which means no beans allowed. You could certainly add some if that’s your preference, however; it just won’t be considered texas chili.
I was looking for something different to make for the Super Bowl. I love making chili but I’ve made my Steak and Poblano Chili and my Killer Chili so many times that I was itching for something new. That’s when I came across Woody DeSilva’s Championship Chili and I knew I’d found a winner (literally)! The recipe wasn’t perfect as written, however (at least not in my opinion). I’ll admit, it was darn close, but I made my own little tweaks to it (it’s what we all do, right?) and, I believe, made it even better.
The key to this dish is browning your meat well. You have to do it in small batches – yes, this takes some time but the payoff is huge. High heat, a little clarified butter (ghee), put your beef in taking care to give each piece a little room, then don’t touch it for 2 minutes. (Hint: if you try to flip or stir the beef and it’s still sticking to the bottom, it’s not ready.)
So let’s talk about clarified butter. Or ghee, a type of clarified butter that does the job just as well AND that you can purchase easily if you prefer not to make your own. And just what is clarified butter? Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids float to the surface and are skimmed off, and the remainder of the milk solids sink to the bottom and are left behind when the butter fat (which would then be on top) is poured off. ( <— I took that from Wikipedia since they do a much better job of explaining it :) But you get the gist.