Kent Rathbun’s Best Chili Ever

Are you ready for some football?! The first Cowboys‘ home game against the Redskins is Monday night, and you should start thinking about what is going to be on your tailgate menu for the game. Kent Rathbun of Abacus, Jasper’s Plano, and Rathbun’s Blue Plate Kitchen has a great chili recipe that is sure to blow away the competition.

There is one very important detail Kent Rathbun wants you to know about Texas chili: No Beans!! If you’re bringing chili to a cook-off with beans in it, you should be disqualified. If you’re still in the game, then you should check out his recipe for what Gene & Julie call the “Best Chili Ever.”

Kent Rathbun’s Tecate Beer Braised Sirloin Chili uses marinaded grilled fajita steak sirloin. He discovered that some of the left over fajita meat not only made great tacos, but absolutely rocked in chili. So he threw in some onions, garlic, and beer; topped it with lime juice and cilantro; and served it up with chips and sour cream for a chili touchdown!

The best part of this chili is you can start it early and have it ready to serve during the game. You won’t be stuck manning the grill or stove, and instead you can socialize with your friends. Here is the amazingly yummy recipe for Kent Rathbun’s Tecate Beer Braised Sirloin Chili:


  • 2lbs top sirloin steak, trimmed
  • 2tbsp canola oil
  • 4 limes, juiced
  • 8 cloves of garlic, peeled and minced
  • 2 shallots, peeled and minced
  • 2tbsp cilantro, chopped
  • 1tbsp cracked blk pepper, coarsely crushed
  • 1 jalapeno, stem and seeds and membrane removed, then mince the jalapeno
  • 2tbsp kosher salt


  • 2tbsp canola oil
  • 2cups yellow onion, peeled and diced
  • 8cloves of garlic, peeled and minced
  • 2tbsp ancho chili powder
  • 2tsp comino seeds, toasted and ground
  • 2tsp coriander seeds, toasted and ground
  • 2 bottles of Tecate beer
  • 2tbsp kosher salt
  • 2 large poblano peppers, roasted, peeled and seeded then diced
  • 2 limes, juiced
  • half a cup of green onion, chopped
  • 2tbsp cilantro leaves, chopped

First cut sirloin in four pieces about 8oz each.
Marinate in oil, lime, garlic, cilantro, black pepper and jalapenos for at least 3hrs–overnight is best
After marinating, grill meat to medium on an open flame using hickory or mesquite wood if possible. Let meat cool, then dice into half-inch by half-inch cubes and set aside.

In a large sauce pot, add oil and saute onions, garlic, and shallots until translucent.
Add ancho chili powder, comino and coriander and continue to cook until spices are toasted–takes about 2min– then deglaze with beer.
Add meat and cook on medium heat until meat is tender and sauce starts to thicken.
Add diced chilis and finish with kosher salt, lime juice, and garnish with green onions and chopped cilantro.

Serve with warm flour or corn tortillas, sour cream, cheese, and guacamole.
Beef tenderloin, or chicken can be substituted.

For more info on Chef Kent Rathbun, visit:


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