This has been the winter of chili. Not to be confused with chilly, because unlike most of the rest of the country, down here in Texas, we have been quite warm the past few months.
Not that I am complaining. Nope. Nadda. Not this southern gal. I am quite happy with a mild and warm 50-60 degree winter. Not to have to shovel snow or drive on dangerous ice/snow covered roads. Things I can’t imagine. I mean at least the snow shoveling part, we do occasionally get winters filled with black ice which makes me curl up in a warm fleece blanket and hide in my house until the weather is back in the 50’s or 60’s usually the next day.
And even though it will be close to 70 degrees today (again, sorry all my northern friends), I still crave warm, hearty meals during this time of year. Because, the fact of the matter is that if you live where there is a mild winter you are *blessed* with a steamy spring and summer; making comforting, stick to your ribs dinner season short lived!
So with this being the winter of chili, this is the third chili recipe I am sharing with you all this season; not including the countless pots I have made behind the scenes recipe testing and just eating, you know for dinner, like normal people.
This particular recipe, was actually the chili recipe that won for our annual white elephant Christmas party, where we always serve a chili bar. I mentioned back in December that while I have a go to chili recipe, I was looking for something new, something different to serve, and because of this had tried several different chili recipes leading up to the party. This Lots of Spices Chili won, because despite the fact that there are few steps involved in seasoning this chili as it cooks, it is so simple (you can pre-measure all the spices into small bowls and just stir in when the time is ready)and yet makes a TON (especially if doubled); perfect for sharing with friends.
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Robust beef and bean chili packed with lots of spices for a punch of heat.
- 2 tablespoons canola oil
- 1 pound cubed beef chuck or stew meat
- 1 pound ground beef
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 (15-ounce) cans dark red kidney beans
- 4-5 cups beef broth or stock
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
- ¼ cup ground masa
- --
- 1st Spices:
- ¼ teaspoon kosher salt
- 1 tablespoon paprika
- ½ - 1 tablespoon Ancho chile powder
- ½ - 1 tablespoon chili powder
- --
- 2nd Spices:
- 2 teaspoons ground cumin
- ½ teaspoons garlic powder
- ¼ teaspoons kosher salt
- ½ - 1 tablespoon Ancho chile powder
- ½ - 1 tablespoon chili powder
- 1 teaspoon ground cayenne pepper
- --
- 3rd Spices:
- 1 ½ teaspoons ground cumin
- 1 teaspoons onion powder
- ½ teaspoons garlic powder
- ½ tablespoon chili powder
- ½ tablespoon Ancho chile powder
- --
- 4th Spices:
- 1 ½ teaspoons ground cumin
- 1 tablespoon chili powder
- ½ teaspoon garlic powder
- 1 teaspoon black pepper
- ¼ teaspoon kosher salt, if needed
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In a large stock pot, heat oil over medium-high heat. Add stew meat and cook for 3-4 minutes or until meat is well browned on all sides. Using a slotted spoon, transfer meat to a paper towel lined plate. Add ground beef to reaming oil in pot and cook for 3-4 minutes. Add onions to ground beef and cook for 5-6 minutes. Add garlic and cook for an additional 1-2 minutes.
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Return browned stew meat to the pan. Stir in beans, 4 cups of beef broth, tomato sauce, diced tomatoes, ground masa and first round of spices. Reduce heat to a medium low and simmer, covered, for two hours.
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At the end of two hours stir in second round of spices. Increase heat to high and bring to a full boil, stirring occasionally. Reduce the heat to medium-low and simmer for ten minutes.
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Stir in third round of spices spices and bring chili to a boil. Reduce the heat to medium-low and simmer for ten minutes. Add additional beef broth, if needed.
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Stir in fourth set of spices. Allow chili to simmer for an additional 10-15 minutes. Then adjust seasonings to taste.
Note: Add as much seasonings as desired. Like it super hot? Go heavy on the spices! Like a kick but not that hot, use the lighter amount.
Slow Cooker: Brown meat as directed. Add meat, beans, 4 cups of beef broth, tomato sauce, diced tomatoes, ground masa and first round of spices to slow cooker. Cover and cook on low for 4-5 hours. Stir in second round of spices and cook for an additional 2 hours. Stir in third round of spices and cook for an additional hour. Stir in fourth round of spices and increase heat to high. Cook for an additional 30-60 minutes then serve.
Serving Suggestions: Sides: A simple green salad and Boston Market Cornbread. Toppings: Sour cream, cheddar cheese and green onions.
Recipe adapted from the International Chili Society, 1998 Chili Cook Off Winner Kathy LeGear; as seen on Culinary Concoctions by Peabody
If you like this Lots of Spices Chili recipe, then you’ll love these other chili recipes:
Beef Fajita Chili with Easy Baked Tortilla Strips
Slow Cooker Jalapeno Popper White Bean Chicken Chili
Crock-Pot Turkey White Bean Pumpkin Chili
[…] Lots O’ Spices Chili […]