Sun Dance Chili
Submitted by butter
Sun Dance chili with coarse-ground beef, ground chile peppers, mushrooms, and kidney beans simmered for two hours. A hearty, from-scratch chili that uses real ground chiles instead of chili powder.
YIELD
6 servingsPREP
20 minCOOK
120 minREADY
140 minSun Dance chili is a slow-simmered, two-hour pot of serious beef chili built from coarse-ground beef and real ground chile peppers rather than pre-blended chili powder. Using both hot and mild ground chiles gives you layered heat with actual chile flavor underneath, not just generic spice.
The base starts with lard (or butter or bacon drippings) for rich, savory depth, then onion, celery, bell pepper, and mushrooms build a vegetable foundation before the meat even goes in. Coating the beef with the spices before browning blooms the cumin, oregano, and garlic directly into the fat.
The beans go in during the last 30 minutes so they warm through and absorb the broth without turning to mush.
Chef Tips
- Use coarse-ground beef, not fine. The larger grind holds its texture through two hours of simmering and gives the chili a chunky, meaty bite.
- Brown the spice-coated meat thoroughly before adding the liquids. This step builds the flavor base that the whole pot depends on.
- Simmer uncovered so the liquid reduces into a thick, concentrated chili. Covering traps steam and leaves it too soupy.
- Taste and adjust the seasoning after the full cook. Flavors shift during the long simmer, and you may need more salt or cumin at the end.
Variations
- Add a bottle of dark beer with the tomatoes for a richer, maltier broth.
- Use pinto beans or black beans instead of kidney beans.
- Stir in a square of dark chocolate at the end for a subtle, Mexican mole-inspired richness.
Ingredients
Directions
Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat.
Add the onion, celery, and bell pepper and cook until the onion is translucent.
Add the sliced mushrooms and cook for an additional five minutes.
Combine the meat with the ground chile, oregano, cumin, and garlic.
Add this meat-and-spice mixture to the pot.
Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
Stir in the remaining ingredients except the beans.
Bring to a boil, then lower the heat and simmer, uncovered, for 1½ hours.
Stir occasionally.
Add the beans and their liquid and simmer, uncovered, for ½ hour longer.
Taste and adjust seasonings.
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