Chunky Tenderloin Chili con Carne

Chili recipes abound on the internet and in hundreds of books. There is no universally accepted way to make this popular comfort food dish. Beans or no beans? What kind of meat to use? And the seasoning! Wow, they run the gamut. This version might be considered pretty “traditional” as true Chili Heads will agree on one thing: “real” chili does not use beans! It is simply, in its most basic form SPICED MEAT. I do from time to time serve it over cooked beans or rice, but not always. That being said, let’s go. I use chunks of beef tenderloin here but a good lean ground beef (chili grind) works well. This recipe does not require hours of cooking since the meat is already very tender. If you are going to use any other cut like chuck or even brisket, plan for a much longer cook time to make the meat tender. I’ve made this recipe before using sirloin or ribeye and it turned out good. Be sure to add the seasonings to the meat and not the liquids.

Ingredients:

• 1 pound of beef tenderloin, 1/2 inch chop

• Kosher salt and fresh cracked black pepper

• 3 thick slices of bacon, 1/4 inch dice

• 1 cup white onion, 1/4 inch dice

• 1 tbsp smoked paprika

• 1 tbsp granulated garlic

• 1 tbsp ancho chile powder

• 1 tbsp New Mexico chile powder

• 1/4 tsp cayenne

• 2 tbsp Cholula

• 2 tsp ground cumin

• 1 tsp herbes de provence

• 1 small can (4 ounce) chopped green roasted chiles

• 1- 14 ounce can of petite diced tomatoes

• 2 tbsp tomato paste

• 1 cup chicken stock

• 1 cup beef stock

• 1/4 cup Mr & Mrs Ts Bloody Mary Mix (optional)

• 1 tbsp agave nectar or brown sugar

After the chili is cooked:

• 2 cups of cooked pinquito beans, or pinto beans, red beans, or black beans

• Fresh jalapeños, sliced thin into rings

• Fresh chopped white onions

• chopped avocado

• Fresh chopped cilantro

• Sour cream (optional)

• Grated Monterey Jack or sharp cheddar cheese (optional)

• Flour tortillas

• Corn tortilla chips

Directions:

• Cook 1 cup of dry pinquito beans in salted water for at least 2 hours or until very tender. Hold the beans covered on the stove if the chili is not done when the beans are cooked. Pinquito beans, like black beans, take much longer to cook than pinto beans.

• In a large, heavy sauce pan or small Dutch oven, cook the chopped bacon over medium heat until brown, not crisp. Remove and set aside, leave the rendered fat in the pan.

• Turn the heat to medium high. Season the tenderloin chunks with Kosher salt and fresh cracked black pepper. When the bacon fat is hot, add the meat to the pan and brown quickly and thoroughly on all sides., do not allow to cook all the way through. When browned, remove meat and set aside.

• Lower the heat to medium, add more oil if needed (canola), Add the onions and sauté for about 10 minutes until the onions are soft. Season with salt and pepper.

• Add the cooked bacon and tenderloin back to the pan. Add the browned tenderloin back to the pan. Add the granulated garlic, the chile powders, the cumin, the cayenne, and the herbes de provence. Stir everything together thoroughly.

• Add the tomato paste, mix in thoroughly. Add the diced tomatoes, chopped green chiles, stocks, and the Mr & Mrs Ts if using. Bring all to a simmer and cook on low, uncovered, for about 20 minutes. Add the agave nectar or brown sugar. Cook for 10 minutes further. Taste and reseason with salt and pepper.

• Place some cooked beans in a bowl. Ladle the hot chili over the beans. Garnish with sour cream, fresh chopped white onions, fresh chopped cilantro, and chopped avocado. Add fresh thin cut jalapeno rings if desired. Serve with a cheesy cornbread, flour tortillas or fresh corn tortilla chips or all of them.

• Cook’s note: So called traditional chili is not cooked with beans, though I can be served ladled over cooked beans (pinquito, black, pinto, or red) or rice. Also, if not using beef tenderloin, try ribeye or sirloin. Just be aware that the cooked time will need to be increased accordingly, similar to a braise. Good, lean ground beef (chili grind) will work as well. Also, make sure you season the meat with salt and pepper before browning, the add the chile powder, granulated garlic, and cumin directly to the meat after adding it back to the pan. After all chile is, by traditional definition, seasoned meat. If you want it thicker, add in a couple of tablespoons of masa harina before the 20 minute cook time.