BABY, you’re the best…CHILI!

"My chili recipe has savory, smoky & spicy layers of full bodied flavor. It’s rich, satisfying & luscious! The layers of flavor start with 2 types of meat, chuck steak & ground sirloin. A spice mixture with 3 different chilis, smoked paprika, cinnamon & cocoa powder. It is simmered with red enchilada sauce, crushed tomatoes, and beef bone broth. I added pinto beans to mine, but we also love eating it over golden, crispy Yukon gold potatoes OR a baked potato. Top with chopped onions, sour cream, shredded cheddar, crushed tortilla chips. *chefs 😘"

Prep Time

25 minutes

Cook Time

2 hours

Paired With

Main Protein



New Mexico Chili powder (or all regular chili powder) 1/8 cup, 1/8 cup, 1/2 Tbsp, 1/2 Tbsp, 1 1/2 Tbsp, 2 Tsp, 1 Tbsp, 1 1/2 Tsp, 1/8 Tsp, 1 1/2 lbs, 1 lb, 1, 3, 3 Tbsp, 19 oz can, 3/4 cup, 1/4 cup, 4-5 Tbsp, 3 Cups, 2 cans, 2-3 teaspoons, 4-5 teaspoons
Chili powder
Smoked Paprika
Dried Chipotle Powder
Unsweetened Cocoa Powder
Chuck Steak, trimmed & cut in 1” pieces
Ground Sirloin
Yellow Onion, chopped
Garlic Clove, chopped
Tomato Paste
Red Enchilada Sauce, mild
Crushed Tomatoes
Olive Oil or Avocado Oil
Beef Bone Broth, low sodium
Pinto Beans, rinsed
Ground Black Pepper



-add all your spices except salt & use 1 tbsp black pepper to a bowl & mix well. Set aside

-In a Dutch oven set over med-high heat, heat 2 tbsp oil.
Season cubed chuck steak pieces with salt & pepper. Add steak pieces to oil & cook until meat is just seared. Remove steak & set aside .
-add the 1 lb ground meat to the same pot, season with salt & pepper.
-cook ground sirloin until just browned & remove , add to the seared Chuck roast pieces & set aside
*meat will continue to cook in the chili
-Reduce heat to medium & add chopped onion to the pot & sauté until starting to softened. Add garlic & sauté 2 more minutes.
-Add the tomato paste & mix in well, warming the paste.
-Add 2 more tablespoons oil to the onions & tomato paste. Sprinkle your seasoning mixture over the tomato/onion mixture. Work it all in, warming & waking up the spices. The mixture will resemble a paste, just make sure you’re mashing & keeping the mixture moving. If there is lots of brown on the bottom of your pan at this step that’s ok!
-Pour 3/4 cup Black Box Pinot Noir wine wine over the onion spice mixture. Lower heat to med-low, stirring & scrapping the bits off the bottom of pan, until very incorporated. It will start to thicken again as the alcohol cooks off, 2-3 minutes. Keep stirring!
-Add the enchilada sauce, crushed tomatoes, sugar, 1 tsp salt & bone broth. Raise the heat to med-high & stir to incorporate & by now all brown bits should be scraped off bottom & sides & into chili mixture.
-Add your browned meat, stir & bring mixture to low boil.
-When bubbling starts to appear on top of the chili, reduce heat to just under medium. Place cover on the pot. Simmer for 1 1/2 hours, stirring occasionally
-After 1 1/2 hours add 2 cans of rinsed pinto beans to the chili. Stir & cook for 30 more minutes
-Taste for salt & pepper & serve!!
Toppings suggestion:  finely chopped onion, grated cheese, sour cream, tortilla chips.
This chili tastes perfect without toppings too!