Rich Brooks’ Damn Good Chili: A Texas-Style Masterpiece

There are certain dishes that transcend mere sustenance; they become woven into the fabric of our lives, evoking memories, comfort, and a deep sense of connection. For me, Rich Brooks’ Damn Good Chili is one such dish. I remember the first time I tasted it, a chilly autumn evening at a friend’s family gathering. The aroma alone, a complex tapestry of spices and slow-cooked meat, promised something extraordinary. It was the kind of chili that warms you from the inside out, a rich, robust symphony of flavors that left a lasting impression, a benchmark against which all other chilis would forever be measured. This isn’t just a recipe; it’s an experience, a testament to the power of simple ingredients transformed by time and care into something truly spectacular.

Recipe Overview

• Prep Time: 35 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 35 minutes
• Servings: 8
• Yield: Approximately 12 cups
• Dietary Type: Dairy-Free (without toppings), Gluten-Free (ensure beer is gluten-free if needed)

Ingredients

This chili boasts a wonderfully meaty profile, a hallmark of its Texas-style inspiration. The quality of your ground beef will significantly influence the final flavor, so opt for a lean cut like ground round.

• 1 ½ medium onions, chopped
• 1 medium green pepper, chopped
• 1 stalk celery, chopped
• 1 garlic clove, minced
• ½ teaspoon jalapeno, chopped (adjust to your heat preference)
• 3 tablespoons vegetable oil
• 4 lbs ground round (or other lean beef)
• 8 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons garlic salt
• ¼ teaspoon hot sauce
• Salt and pepper to taste
• 6 ounces beer (a lager or pilsner works well)
• 1 ¼ cups water
• 14 ½ ounces stewed tomatoes, undrained
• 8 ounces tomato sauce
• 6 ounces tomato paste
• 4 ounces diced green chilies
• 1 bay leaf

Equipment Needed

While this recipe doesn’t demand specialized tools, having a few key items will make the process smoother:

• A large, heavy-bottomed pot or Dutch oven (essential for slow simmering)
• A large skillet (for sautéing the vegetables and browning the beef)
• Measuring cups and spoons
• A cutting board and sharp knife
• A spoon or spatula for stirring

Instructions

The magic of Rich Brooks’ Damn Good Chili lies in its unhurried approach. The three-hour simmer allows the flavors to meld and deepen, creating a richness that simply can’t be rushed.

1. Begin by preparing your aromatics. Chop the onions, green pepper, celery stalk, and jalapeno. Mince the garlic clove.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the chopped onions, peppers, celery stalk, jalapeno, and garlic. Sauté these ingredients until they are soft and the onions are translucent, about 8-10 minutes. This step is crucial for building the flavor base of your chili.
3. Add the ground beef to the skillet with the sautéed vegetables. Continue cooking, breaking up the meat with your spoon, until the beef is no longer pink. As the beef cooks, season generously with salt and pepper to taste.
4. Once the beef is thoroughly cooked, carefully spoon any excess oil from the skillet. Then, transfer the entire beef and vegetable mixture to your soup or chili pot.
5. In a separate bowl, combine the chili powder, cumin, garlic salt, hot sauce, a pinch of salt, and pepper. Pour in the beer and mix thoroughly. Let this mixture sit for a few minutes to allow the spices to bloom in the liquid.
6. Add the chili powder mixture from the bowl to the beef mixture in the soup pot. Stir well to ensure it’s evenly distributed.
7. Next, incorporate the remaining liquid and flavor components. Add the water, stewed tomatoes (with their juices), tomato sauce, tomato paste, diced green chilies, and the bay leaf to the pot. Stir everything together, ensuring no ingredients are stuck to the bottom.
8. Cover the pot and reduce the heat to low. Allow the chili to simmer for 3 hours, stirring occasionally to prevent sticking and to ensure even cooking. The low and slow approach is key to developing the deep, complex flavors of this chili.

Expert Tips & Tricks

For those who love to get ahead or want to elevate their chili game, consider these seasoned insights:

• Spice Level Control: The jalapeno is your primary heat source. For a milder chili, remove the seeds and membranes before chopping. For extra kick, leave them in, or add a pinch of cayenne pepper to the spice mixture.
• Make-Ahead Magic: Chili is notoriously better the next day! After it has cooled completely, transfer it to an airtight container and refrigerate. The flavors will continue to meld overnight.
• Freezing for Later: This recipe yields a generous amount, making it perfect for freezing. Once cooled, portion the chili into freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
• The Beer’s Role: The beer not only adds a subtle depth of flavor but also helps to tenderize the meat. If you prefer not to use beer, you can substitute with an equal amount of beef broth or even water, but the beer does lend a unique complexity.
• Onion Browning: For an even deeper flavor, you can caramelize the onions slightly before adding the other vegetables. This will take a bit longer but is well worth the effort for a richer sweetness.

Serving & Storage Suggestions

Rich Brooks’ Damn Good Chili is a chameleon, equally at home as a hearty meal or a versatile ingredient.

Serving:
This chili is best served hot. While it’s fantastic on its own, it truly shines with classic accompaniments. A generous sprinkling of shredded cheddar cheese, a dollop of cool sour cream, and perhaps some chopped fresh cilantro or green onions provide delightful textural and temperature contrasts. For a truly satisfying experience, serve it with Fritos corn chips for scooping, crusty cornbread, or your favorite crackers. It also makes a phenomenal base for chili dogs or a hearty chili-cheese dip.

Storage:
Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently warm it on the stovetop over low heat, stirring occasionally. For larger batches, freezing is an excellent option. Store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

This is an approximation based on the ingredients listed. Individual ingredient brands and variations may affect these values.

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	714 kcal	–
Total Fat	52.2 g	80%
Saturated Fat	18.4 g	91%
Cholesterol	161 mg	53%
Sodium	848.8 mg	35%
Total Carbohydrate	18.6 g	6%
Dietary Fiber	5.4 g	21%
Sugars	8.6 g	34%
Protein	42.4 g	84%

Note: Nutritional values are estimates and do not include toppings.

Variations & Substitutions

While Rich Brooks’ original recipe is a triumph, feel free to make it your own:

• Vegetarian/Vegan: For a plant-based version, swap the ground beef with a combination of cooked lentils and chopped mushrooms, or use a plant-based ground meat substitute. Ensure your beer is vegan-friendly if sticking with that.
• Spicier Kick: Add a can of diced jalapeños or a pinch of cayenne pepper to the spice mix for extra heat.
• Smoky Depth: A teaspoon of smoked paprika can add a wonderful smoky dimension.
• Different Meats: While ground round is ideal, you could also use a blend of ground chuck and ground pork for a richer flavor profile.

FAQs

Q: Why does this chili have no beans?
A: This recipe follows the tradition of Texas-style chili, which is known for its meat-forward approach and often omits beans for a purer, richer beef flavor.

Q: Can I use a different type of oil?
A: Yes, while vegetable oil is specified, you could also use canola oil or even olive oil for sautéing the vegetables.

Q: How do I prevent the chili from burning during the long simmer?
A: Ensure you are using a heavy-bottomed pot and keeping the heat on low. Stirring occasionally is crucial to prevent ingredients from sticking to the bottom of the pot.

Q: My chili seems too thick, what can I do?
A: If the chili becomes too thick during simmering, you can stir in a little water or beef broth, about ¼ cup at a time, until it reaches your desired consistency.

Q: Can I make this chili in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. After sautéing and browning the beef as directed, transfer all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Final Thoughts

Rich Brooks’ Damn Good Chili is more than just a recipe; it’s a legacy. It’s a dish that embodies comfort, heartiness, and the joy of sharing a truly exceptional meal. The dedication to slow cooking and quality ingredients yields a chili that is both deeply satisfying and remarkably adaptable. Whether you’re a seasoned chili enthusiast or embarking on your first chili-making adventure, this recipe promises a rewarding culinary journey. I encourage you to gather your ingredients, embrace the process, and savor the incredible flavors that unfold. Don’t hesitate to share your creations and feedback – it’s the communal aspect of food that makes it truly special. Enjoy every delicious spoonful!