Recipe by Red Apple Guy
This is quick and tasty - a good 'eatin chili'. If you don't have pure chile powder, use chili powder. Likewise, use ground cumin if you don't have whole cumin seeds. Notes are added for using dried chiles instead of powder. I've worked on perfecting this recipe for well over a year and it changes as I improve it.
Top Review by DailyInspiration
We really enjoyed this chili tonight along with some cornbread on the side. Made as written, but did add an extra can of regular tomatoes and an extra can of beans. Loved the spice mix and we also used turkey vs. beef. Definitely a hit at our house tonight. Made for the For Your Consideration tag game.
- 2 tablespoons ground dried chile (ancho or pasilla if available, or use chili powder)
- 1 tablespoon chili powder
- 3⁄4 teaspoon cumin seed, toasted and ground
- 3⁄4 teaspoon cumin seed, whole
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon cocoa
- 1⁄2 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
- 2 lbs ground chuck, ground coarsely
- 1 (10 ounce) can tomatoes and green chilies (Rotel original)
- 8 ounces tomato sauce, unsalted
- 1 medium onion, chopped
- 1 garlic clove, minced
- 0.5 (14 ounce) can beef broth (or chicken broth)
- 1 (15 ounce) can pinto beans, Lucks if possible
- 1⁄2 teaspoon chili-garlic sauce (optional, I use Sriracha)
Directions See How It's Made
- Spice Mix:.
- Place the cumin seed in a skillet and toast on medium heat until aromatic.
- Grind half the cumin seed in a mortar and pestle or in a blender later with other spices. Leave half the cumin seeds whole.
- Cook ground meat until just gray and drain.
- Add onion and garlic and cook until soft.
- Add tomatoes, tomato sauce, beef broth and 1/3 of the spice mix.
- Simmer for 30 minutes.
- Add Beans and 1/3 of the spices and simmer for 20 minutes.
- Add remaining spice mix and simmer for 10 minutes.
- Add water if needed to adjust consistency.
- Adjust salt and pepper to taste.
- Note: If desired, substitute 2 ancho or 3 pasilla dried peppers for the chile and chili powder. Heat the broth to boiling and add the peppers to soak for about 5 to 10 minutes. Add spices and blend to make a spice puree. Use this as you would the spices.