Merv'S Hot Chili(Makes 24 Servings)
Merv's Hot Chili is a hearty, spicy dish with tender steak, pork, and smoky chilies, perfect for satisfying large groups or cozy gatherings with bold flavors.
Ingredients
- 2 lb. flank steak, cut into 1/2-inch pieces ⓘ
- 2 lb. coarsely ground flank steak ⓘ
- 1/4 c. vegetable oil
- 2 lb. boneless pork shoulder, coarsely chopped ⓘ
- 1 tsp. ground cumin or 1/2 tsp. leaf oregano, crumbled ⓘ
- 3 medium-size onions, finely chopped ⓘ
- 1/2 c. chopped celery ⓘ
- 4 medium-size tomatoes, skinned and chopped ⓘ
- 4 (7 oz.) cans chili salsa ⓘ
- 4 (8 oz.) cans hot taco sauce
- 1 Tbsp. each mild, medium and hot New Mexico chili powder ⓘ
- 4 Anaheim chilies, roasted, peeled and chopped ⓘ
Instructions
- Brown the cut-up and ground flank steak in 2 tablespoons of oil in a kettle or Dutch oven.
- Lower the heat, cover, and simmer, stirring occasionally, for about 45 minutes.
Tips & Substitutions
For an extra depth of flavor, consider marinating the flank steak in a mixture of the spices and oil for a few hours before cooking. If you don't have flank steak, ground beef or turkey can be substituted. Adjust the chili powder to your spice preference, and remember that the heat can intensify as the chili simmers. For a vegetarian option, try using beans and mushrooms.
Serving Suggestions
Serve this hearty chili with cornbread or over rice for a complete meal. It pairs beautifully with Quick And Easy Taco Salad for a fresh crunch. You can also top it with shredded cheese, sour cream, and chopped green onions for added flavor. Consider serving with tortilla chips for dipping or as part of a taco night.
Storage & Reheating
Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, until heated through. For longer storage, freeze the chili in portions for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Merv'S Hot Chili(Makes 24 Servings) contains roughly 319 calories, with 15g protein, 36g carbohydrates, and 16g fat. It is an excellent source of iron (150% of the Daily Value), protein (30% of the Daily Value), and calcium (29% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 700mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this chili?
Yes, you can substitute flank steak with ground beef, turkey, or even chicken. Each will impart a slightly different flavor and texture, so choose based on your preference. For a vegetarian version, consider using a mix of beans and lentils to maintain heartiness.
How can I make this chili spicier?
To increase the heat level, add more hot taco sauce or incorporate fresh jalapeños or other hot peppers. You can also boost the spice by using additional hot New Mexico chili powder or adding a pinch of cayenne pepper to the mix.
Can I make this chili in a slow cooker?
Absolutely! After browning the meats, transfer everything into a slow cooker and cook on low for 6-8 hours. This allows the flavors to meld beautifully. Just remember to adjust the cooking times as needed based on your slow cooker model.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).