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EOS and the World’s Best Chili

By December 7, 2021December 14th, 2021insights

With the wintery weather, I’d like to share with you—in my humble experience— “The World’s Best Chili”. Like any great recipe, it should be followed step-by-step to ensure the best outcome. Sure, you may want to change it a little here or there, but to get the best results, don’t. It is not as easy recipe but, like the Entrepreneurial Operating System® is for businesses, when followed purely, the outcome is absolutely sublime.

“The World’s Best Business System” – in my humble experience— is the Entrepreneurial Operating System and, besides following the protocol, there are some more similarities between EOS and really great chili.

Finding the best chili recipe took a long time trying different ones (and various versions of those) before discovering the perfect pot of chili. Much like finding the right system to operate a business, the decision to make or commit to executing a recipe is the first actual step in the process. So don’t start preparing chili by throwing something into the pot! Likewise with EOS, you can’t pick and choose and expect great results. Make sure you have all the ingredients, tools, and buy in from those who will be devouring it, before jumping in. And, like EOS, if you need help with adhering to the steps, get some outside help!

Without further ado, here is the recipe:

“World’s Best Chili” Recipe

  • 18 oz Top Sirloin steak, extra lean (24 oz bone-in Porterhouse may be substituted)
  • 2 cans (6 oz) tomato paste
  • 1 can (10 oz) whole tomatoes, seeded (they come already peeled, make sure to remove seeds
  • 1 can (15 oz) red kidney beans, rinsed (canned black beans may be substituted)
  • 2 medium onions, chopped fine
  • 3 Tablespoons corn oil, 1 Tbsp for onions, 2 tsp for tomato paste
  • 3 teaspoon ground cumin, 1 tsp for the rub
  • 1 teaspoon garlic powder, ½ tsp for the rub
  • 2 teaspoon corn starch, for the rub
  • ½ teaspoon ground black pepper, for the rub
  • Extra Chili Powder, salt, pepper to taste
  • 1 bottle (333 ml – 12 oz) Tennent’s Lager, bottle not can.  Don’t drink it, cook it. It may not be your favorite to drink, but it’s the best for chili.
  • 2 Tablespoons fine ground yellow cornmeal (substitute Masa flour if you always wanted a GT350 Mustang like Carroll Shelby’s)

Directions:

  1. Prep your gas grill by heating with both burners on high for 20 minutes. You want the grates as hot as possible. I find covering them with sheets of aluminum foil helps raise the temp of the grates.
  2. Dry both sides of the steak with paper towels. Mix 1 tsp of cumin, 1 tsp of Chili Powder, ½ tsp of garlic powder, and 2 tsp of corn starch in a bowl. Rub the mixture into both sides of the steak using all the mixture you can. Reserve any leftover mixture for the pot.
  3. When the grill is as hot as possible remove the foil from one grate and put the steak on. Leave both burners on high and keep the second grate covered with foil. Wait two minutes, do not move the steak. After two minutes, remove the foil from the second grate and turn the steak on to the second grate. Wait two minutes and remove the steak to a clean cutting board. When cool, cut the steak into small slices about ¾” wide. Cut the slices into ¾” long bites. Don’t “butterfly” cut the meat. You want each bite-sized piece to have two sides seared from the grill.
  4. While the steak cools, add one tablespoon of corn oil to the bottom of a Dutch oven and add the chopped onion. Stir while cooking until the onion starts to turn clear. Remove the onion to a separate bowl.
  5. Add two tablespoons of corn oil to the empty Dutch oven, heat the oil to a shimmer at medium heat and then add two cans of tomato paste. Stir the tomato paste while cooking until the color turns a bright red. Take care not to burn the tomato paste or you will need to start over.
  6. When the tomato paste is cooked, add the onions, whole seeded tomatoes, the steak pieces, all the seasonings, and the Tennent’s Lager to the Dutch oven. Reduce the heat to a good simmer.  Cook for at least 3 hours. Add the beans and cook for at least one additional hour. Add additional pepper, Chili Powder, cumin, salt, and black pepper to taste. 30 minutes before serving, stir the 2 tablespoons of cornmeal into the pot.
  7. Be sure to drop me a line if you have questions about the recipe or EOS.