By: John Cuevas

Chili, the humble cool weather dish, receives an upgrade from Chef John Cuevas and USDA Prime Top Sirloin. This recipe for a classic Texas-style chili con carne (that is, just beef, no beans) is simple and relies on good quality ingredients to produce a hearty, satisfying meal.

John was classically trained from Le Cordon Blue, Scottsdale, AZ. From there, his culinary roots were established working with industry leading chefs and iconic fine dining restaurants in Arizona and California such as Mary Elains at the Phoenician and Studio at Montage Laguna Beach. He has been recognized with a nomination from the James Beard House for Best Chef, Pacific.


Beef Chili

  • 2 8oz USDA Prime Sirloins -cut into dice sized Buy Now
  • chunks 1 cup chopped onion
  • 2 cloves of garlic, peeled and pressed
  • 2 jalapeños sliced
  • 2 tablespoons smoked paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon chili powder
  • 1 bay leaf
  • 2 cups beef broth
  • 1/4 cup red wine (optional)
  • 1/2 cup chopped tomatoes
  • 3 tablespoons vegetable oil
  • Kosher salt

Beef Chili

In a Dutch Oven warm oil over medium high heat.
Add onions, sirloin and peppers. Lightly brown.
Stir in all dry ingredients and mix until incorporated.
Add tomatoes and stir.
Add red wine and beef broth. Let simmer over medium-low heat for 45 minutes to 1 hour, It is done when the broth has changed to a chili consistency.
Finish with salt to taste.
Garnish with any of your favorite chili garnishes.