Shelby’s Chili Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 tablespoons - canola oil
  • 3 1/2 pounds - lean sirloin tips or ground beef
  • 2 cups - chopped onion
  • 1 tablespoons - minced garlic
  • 1 teaspoons - dried oregano
  • 2 tablespoons - ground cumin
  • 1/4 cups - chile powder, such as ancho or chipotle, to taste
  • 1 cans - 14.5 oz. diced tomatoes, undrained
  • 1 cans - 14.5 oz. tomato sauce
  • 1 cups - beef stock
  • - salt
  • - sour cream, grated cheese, chopped cilantro, optional, for garnish
  • Directions:

    Heat oil in large stockpot. Brown meat over medium-high heat until no longer pink.

    Stir in onions, garlic, oregano, cumin and chile powder. Cook for 10 minutes.

    Add tomatoes, tomato sauce and stock. Reduce heat to low and simmer uncovered, stirring occasionally for about 1-1/2 hours. If mixture becomes too dry, add more stock or water; season to taste with salt.

    At this point, skim off any fat or refrigerate overnight (giving flavors time to meld), and discard any hardened fat before reheating. Ladle into serving bowls and garnish as desired.

    Serve with crackers, chips or cornbread on the side.

    Brief Description

    Chili recipe made by Chef Shelby Schafer at Fort Worth's Kimbell Art Museum.

    Main Ingredient:

    sirloin tips or ground beef

    Category:  Soups

    Cuisine:  Southwestern

    Prep Time: 30 min
    Cook Time: 2 hour(s)


    360 west magazine

    Posted By:


    Posted On:

    November 27, 2018

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