This is a recipe that I’ve been waiting eight years for. Every year we have a chili cookoff at work and Bucky’s chili is one of the first to disappear. It’s legendary. He finally parted with the recipe, due in no small part to my incessant nagging.
You’ll be amazed how great it tastes considering how simple the ingredients list is. The recipe shown makes one small batch — you can easily double or triple it with the same results.
1 pound sirloin hamburger meat (patties or coarse-ground)
1 large yellow onion
1 can Bush’s chili beans
1/2 package taco seasoning mix
Szechuan chili oil to taste
Fry up the sirloin in a heavy skillet or pot with the chili oil. When rendered and the meat is no longer pink, add the onion and fry until tender. Add the taco seasoning and mix well. Add more chili oil if needed. Simmer partially covered for two hours on low heat, stirring occasionally. Add the chili beans, mix and simmer until just heated through.
Serve with shredded cheese and chopped scallion.