Original Sin Chili - Southern

This Southern chili goes all in on meat: 2 pounds of ground beef plus 2 pounds of steak cut into half-inch cubes, swimming in 2 quarts of beef stock (or veal stock if you can get it, which adds a silky body the regular stuff can’t match).

No beans in sight. This is a Texas-adjacent, meat-forward pot of chili where the beef IS the substance. The dual-texture approach gives you something to chew on. The ground beef melts into the broth and thickens it, while the steak cubes stay chunky and tender after that long simmer.

The flavor layers run deep here. Banana peppers and their pickling juice add a vinegary tang that’s totally different from the usual jalapeño heat. Barbecue sauce and ketchup bring sweetness and body. Hot sauce and red pepper flakes handle the burn. Two full ounces of chili powder with cumin, oregano, paprika, basil, and thyme make this one of the more complex spice profiles you’ll find in a home chili recipe.

That 3-hour simmer is where everything comes together. Two hours to marry the flavors, then a taste-and-adjust before the final hour locks it all in. The stock reduces, the meat softens, and the spices meld into something rich and layered.

Pro Tips

• Brown the ground beef and steak cubes separately for better crust on each
• Drain most but not all of the fat. A little rendered beef fat adds body to the broth
• Taste and adjust after the first 2 hours. The spice profile shifts as it cooks, so this mid-check is critical
• The chili is even better the next day after the flavors have had time to deepen overnight

Variations

• With beans: If you’re not a purist, add two cans of drained kidney beans during the last hour
• Smoky version: Stir in a tablespoon of smoked paprika and a chopped chipotle pepper in adobo for a deeper, smokier heat