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Ingredients

3 quarts water 6 onions, chopped 9 pounds beef tri-tip sirloin, cut into 3/4-inch pieces 2 (14.5 ounce) cans diced tomatoes 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®) 6 tablespoons paprika 3 tablespoons chili powder 3 tablespoons sugar 3 tablespoons seasoned salt 1 tablespoon garlic powder 1 tablespoon cumin 1 tablespoon dried marjoram 1 tablespoon cayenne pepper ½ cup cornmeal, or as needed

Nutrition Info

211.8 calories carbohydrate: 8.6 g cholesterol: 58.9 mg fat: 8.3 g fiber: 1.8 g protein: 24.9 g saturatedFat: 3.1 g servingSize: - sodium: 454.7 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

Soak onions in water in a large bowl until the water takes on some of the onion flavor, at least 1 hour.
Heat a large pot over medium-high heat. Cook and stir beef in the hot skillet until browned completely, about 10 minutes.
Stir onion-and-water mixture, diced tomatoes, and diced tomatoes with green chile peppers with the beef in the pot, bring to a boil, reduce heat to medium-low, and simmer for about 90 minutes.
Stir paprika, chili powder, sugar, seasoned salt, garlic powder, cumin, marjoram, and cayenne pepper into the liquid until dissolved, continue to cook at a simmer for 1 hour more.
Stir cornmeal into the chili, 1 tablespoon at a time, simmering for a minute to check consistency before adding the next.

30 servings

A culinary experience with a blend of spices and just the right flavor of down-home Texas goodness. Jalapenos may be added for a little more spice.