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Copycat Dixon's Chili & Tamale Spread. Enjoy eating President Truman's favorite Dixon's Chili Parlor chili at home. Founded in 1919 & still going strong. Simply Sated
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Copycat Dixon's Chili & Tamale Spread

Course Entree, Mexican
Author Susie Gall

Ingredients

  • 2 pounds ground chuck
  • 2 cups water
  • 2 tablespoons canola oil
  • 1 large onion diced. Half the diced onion will be sautéed and half will be used as topping.
  • 2 cloves garlic minced
  • 4½ teaspoons chili seasoning – I use Penzey’s 3000 Chili Seasoning
  • 1½ teaspoons ground cumin
  • ½ teaspoon oregano
  • 1- teaspoon kosher salt
  • ½-1 teaspoon ground black pepper
  • 1- cup water
  • Tamales – Jim’s Tamales are so good Sam’s Wholesale Club
  • Toppings:
  • Black Beans seasoned with onion powder, salt & pepper
  • Sharp Cheddar Cheese or Mexican Blend Cheese shredded
  • Onions diced
  • Ketchup
  • Saltine Crackers
  • Hot Sauce optional

Instructions

  1. In a large stovetop pan, boil ground chuck in 2 cups water until fully cooked and browned. Drain ground chuck then return to the pot.
  2. In a medium skillet, sauté diced onion in 2 tablespoons oil until translucent.
  3. Add minced garlic and sauté 30 more seconds. Add onion/garlic mixture to drained ground chuck.
  4. Add chili seasoning, ground cumin, oregano, salt, black pepper and water, bring to a boil then turn heat to medium-low until liquid is reduced by half.
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  6. While chili is cooking, steam tamales until heated through.
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  8. While chili is cooking, place beans in a small saucepan, add onion powder, salt & pepper, to taste, and cook until heated through.
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  10. To serve:
  11. Remove husk/paper from tamales and place tamales on a plate.
  12. Layer chili, beans, onions, ketchup, and cheese on top and serve with saltine crackers and hot sauce.
  13. Enjoy!