Gunsmoke Chili Recipes

FESTUS'S GUNSMOKE CHILI (KEN CURTIS)

Steps:

• Brown meat in a large pot or Dutch oven, breaking it up finely as it browns.
• Add a little oil if the meat is too dry.
• Stir in all remaining ingredients.
• Cover and simmer 2 1/2-3 hours.

SNS SMOKEHOUSE CHILI

Steps:

• Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the ground beef and cook, stirring occasionally, until browned, about 10 minutes. Add the garlic, onions, jalapenos and red bell pepper and cook, stirring occasionally, until the vegetables have softened, about 4 minutes.
• Stir in the chili powder, cumin, salt and pepper. Evenly coat the ground beef mixture and cook to toast the spices for about a minute. Add the tomatoes and bring the mixture up to a simmer. Stir in the brisket, pastrami and smoked beans. Cook, uncovered, stirring occasionally, to thicken and bring the flavors together, about 35 minutes. Serve bowls of chili hot with some sour cream, Cheddar, and red onion.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

GUNSMOKE CHILI

Steps:

• Brown meat and onions together; add remaining ingredients and simmer 2 1/2-3 hours. Serve with cornbread.