The undertaking of this recipe is not for the faint of heart. You have to be a chili lover.
This age-old recipe was originally conceived at some diner in the Hell's Kitchen district of New York City. Do this right, and it could be a contender at any chili cook-off. You know it's right if your fork can stand up in your serving. It's an all day event but will yield servings for ten people with at least a day of leftovers. Use the following measurements, but modify to taste. Sample your browned sirloin and reduced onions and peppers. If they taste like chili you're on the right track.
5 large onions
5 yellow peppers
Chili powder (Mexican chili powder is good too. Both are fairly mild)
(If you like it hot add 4 tsp. of red chili flakes during the browning of the meat)
4 tsp. salt
½ cup of sugar
5 lbs top sirloin trimmed
5 -16 oz. cans of dark red kidney beans drained
5-14.5 oz. cans of diced tomatoes drained
1-29 oz. can of tomato sauce
1-18 oz. can of tomato paste
2-8 oz. bags of Kraft Mexican grated cheese (garnish)
2-16 oz. containers of sour cream (garnish)
1- medium onion finely diced (garnish)
Remove the additional fat from the top sirloin and slice into 1 inch cubes (You'll need a free standing bowl to put them in)
Dice the 5 onions (You don't have to stress over exactness. They will reduce)
Dice the yellow bell peppers (Same deal)
In one 16 qt. pot pour the peanut oil to cover 1/3 in. of the base of pot. To the oil add 4 tsp. of cumin and 4 tsp. of your chili powder of choice. Then add 3-tsp.of salt. Throw in the onions and peppers. Cook them on low heat until tender. Remove the onions and peppers and place them aside for a moment.
Use the same 16 qt. pot and pour the peanut oil to cover 1/3 in. of the base of pot. To the oil add 4 tsp. of cumin and 4 tsp. of your chili powder of choice. Then add 3-tsp.of salt. Put the sirloin into the pot then brown under medium heat. When it's done the beef should be reasonably tender. Then add your onion and pepper rue, and mix it all together. Keep pot on a low to medium heat.
Now the chili begins
Add 4 drained cans of red pinto beans and the five cans of diced (drained) tomatoes.
Add ¼ can of your tomato sauce.
Gradually add tomato paste to thicken. Stir well and cover. Let simmer under low to medium heat. You must stir from the bottom of the pot every 15 to 20 minutes to prevent bottom burning. 3Hrs.
After 3 to 4 hours of simmering you should have a real good chili-like consistency. To thicken add tomato paste then mix and simmer. If you want a more chili-like taste add more cumin, as desired. To change the overall body of the flavor try some sugar. I like my chili to have a slightly sweet taste, but with enough cumin and salt to get "a hit". The most important thing is to let your chili cook like a stew. This will tenderize the meat and the rest of the ingredients. Serve the chili to your guests in a bowl and top with some finely diced onions, Mexican grated cheese and sour cream.
I HAVE WORKED WITH THIS RECIPE FOR YEARS, AND IT'S A REAL PAIN-IN-THE-NECK. I CAN'T SEEM TO ESCAPE THE DEMAND PLACED UPON ME FOR THIS CHILI. WHEN I KNOW I'M GOING TO BE SERVING KIDS, I BACK OFF ON THE RED CHILI PEPPER FLAKES. ANYWAY YOU CUT IT, YOU MAY HAVE TO HAVE TWO TO THREE ENCOUNTERS WITH THIS RECIPE, BEFORE YOU GET IT RIGHT. GOOD LUCK!