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Chili!

After researching many competition style chili recipes, this is what I came up with. They add the spices in layers as the chile cooks and ingredients are added.
Course Main Course
Cuisine American, Mexican-Style
Servings 8 Servings

Ingredients

  • 1 1/2 tbsps. olive
  • 2 lbs. ground chuck or chuck roast sliced small
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder

First Addition

  • 6 ounces tomato paste
  • 8 ounces tomato sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hickory flavored liquid smoke
  • 1 packet beef bouillon granules enough for 2 cups of water
  • 2 1/2 cups water

Second Addition

  • 2 tablespoon dark chili powder
  • 2 tablespoons light chili powder
  • 1 tablespoon dry mustard
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 1/2 ounce Mexican chocolate
  • 1 1/2 teaspoons ground oregano
  • 1 teaspoon pepper
  • 1 teaspoon coriander
  • 1/2 teaspoon ground jalapeño or 1 large fresh
  • 1 teaspoon beef bouillon powder
  • 2 cups water
  • 1/4 cup masa harina mixed with 1/3 cup water
  • 1 large poblano pepper remove seeds and stems and dice finely.
  • 15 oz. can pinto beans drained
  • 15 oz. can dark red kidney beans drained

Third Addition

  • at this point taste for salt and cumin

Instructions

  • In a large dutch oven style pot, preheat the oil to medium high heat until just before smoking. Add the beef and season with 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon granulated garlic. Sauté until meat is nicely seared and somewhat charred in some spots. I start light with the seasonings because you will season as you go.
  • Once the meat is nice and seared, add all of the ingredients listed for the First addition. Stir well to combine. Bring to a boil, reduce to a simmer and taste for salt. Cover and cook for 30 to 40 minutes, stirring as needed. You really want the raw flavors of the tomato products to cook out and deepen the flavors.
  • When ready, add all of the ingredients listed for the second addition. Repeat by stirring well to combine, bringing up to a simmer, tasting for salt. In a small bowl, whisk the masa harina with 1/2 cup of water and stir into the chili until well incorporated.  Add in the green chile (poblano) and drained beans. Continue cooking for another 35 to 40 minutes, stirring as needed.
  • Now once you reach the Third addition, this is where you can make the recipe your own by adjusting the spice levels to your taste. I usually end up adding a little more of each spice, minus the salt and a couple dashes of hot sauce. Simmer for another 25 to 30 minutes.

Notes

It does seem like a lot of dry spices, but the chili was delicious!