Glenn’s Magic Chili

This is best if made a day before serving.


Makes 4 servings without beans, and 5 servings with beans


2½ pounds boneless beef, such as lean chuck or sirloin (preferred), cut into 1/4-inch cubes, or lean, coarsely ground beef
2 tablespoons Chef Paul Prudhomme's Meat Magic®
2 tablespoons chili powder
1 tablespoon dried oregano leaves
1½ teaspoons ground cumin
1 teaspoon salt
2 cups peeled and chopped tomatoes
2 cups very finely chopped onions
4 cups beef stock or water
2 teaspoons minced garlic
1½ teaspoons Chef Paul Prudhomme's Magic Pepper Sauce®
6 whole jalapeños with stems, about 4 ounces (see Note)
1 tablespoon corn flour
2 cups cooked pinto or red beans, optional

How To Prepare

Note: Fresh jalapeños are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. If the jalapeño skins are broken, the seeds will escape into the chili, giving the dish extra heat. If you like very hot chili, break one or more of the peppers open near the beginning of cooking time.

In a 4-quart saucepan, combine the meat, Meat Magic®, chili powder, oregano, cumin and salt; stir well. Cover pan and cook over high heat for 4 minutes. Stir well, cover pan and cook for 1 minute. Stir in the tomatoes and onions, cover pan and cook for 10 minutes, stirring occasionally and scraping pan bottom well each time. Add 2 cups of the stock and the garlic and Magic Pepper Sauce, stirring well. Stir in the jalapeños. Bring to a boil, then reduce heat to maintain a simmer; simmer for 1 hour, stirring and scraping pan occasionally. (Be sure to stir gently so that the jalapeño skins don't break open.) Skim oil from top of chili mixture, then in a small bowl stir together the corn flour and 2 tablespoons of the liquid from the chili mixture until well blended. Add the corn flour mixture, 1 cup more stock and the beans, if desired, to the chili mixture, stirring well. Simmer for 40 minutes, stirring frequently and gently and making sure mixture doesn't scorch (once you add flour, it's more likely to scorch). Add the remaining 1 cup stock; cook and stir for 20 minutes more, being careful not to let chili scorch. Remove from heat and serve immediately in bowls, allowing about 1½ cups per serving. (Note: If you make this a day ahead, remove the jalapeños but reserve them to add back into the chili when reheating. Be brave and give' em a try - they really add flavor to the chili!)

Copyright © 1984 by Paul Prudhomme

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