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A Bowl of Red : Famous Chili

I have been a chef for over 15 years. Meat cutter. Trainer. Personal Chef. I love to cook!



  • 1/2 cup (125 ml) Beef Suet or Canola oil
  • 3 pounds (1.4 kg) Sirloin steak, Cubed
  • 6-8 Dried Colorado peppers, Ground
  • 4-5 Dried Chipotle chili peppers ( substitute for Colorado peppers), Ground
  • 1-2 Jalapenos, Divided
  • 4-6 Garlic cloves, Minced
  • 1/2 cup (50 g) Paprika
  • 2 tablespoons (15 g) Cumin, Ground
  • 2 tablespoons (15 g) Masa harina ( optional )


  1. Heat the suet in a skillet pan, until, the fat separates from connective tissue or hest vegetable oil for healthier cooking. Remove suet and brown your sirloin on all sides.
  2. Pour sirloin and oil from the skillet into a large pot, roasting pot or crock pot. Add ground chile peppers, 1 whole jalapeno and enough water to be about 2 inches (5 cm) above your meat.
  3. Bring the water to a boil, reduce the heat and simmer for about 2 to 3 hours. Stir occasionally and skim grease.
  4. Add garlic, paprika, cumin and 1 tablespoon (15 ml) salt, cover and simmer for an additional 1 hour. Stir occasionally and skim grease once again.
  5. Check seasonings and if not spicy enough, add a whole jalapeno. Add Masa harina if chili is too thin and simmer for additional 30 minutes to 1 hour.

Chef Tips

Masa harina is a flour made from Sun-dried or oven-dried corn kernals and is used to make corn tortillas. Be willing to go all the way on this recipe to truly get the original taste and flavor.

Cook Time

Prep timeCook timeReady inYields

30 min

5 hours 30 min

6 hours

Serves seven people

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© 2018 Ryan Christopher Beitler