Go Back
Print
Lots of Spices Chili

Lots of Spices Chili

Robust beef and bean chili packed with lots of spices for a punch of heat.

Course Main, Main Course
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in fourth set of spices. Allow chili to simmer for an additional 10-15 minutes. Then adjust seasonings to taste.

Recipe Notes

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