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 😘"
Ingredients
| Ingredient | Quantity |
|---|---|
| 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 | |
| Paprika | |
| Cumin | |
| Dried Chipotle Powder | |
| Oregano/dried | |
| Unsweetened Cocoa Powder | |
| Cinnamon | |
| Chuck Steak, trimmed & cut in 1” pieces | |
| Ground Sirloin | |
| Yellow Onion, chopped | |
| Garlic Clove, chopped | |
| Tomato Paste | |
| Red Enchilada Sauce, mild | |
| BLACK BOX PINOT NOIR | |
| Crushed Tomatoes | |
| Olive Oil or Avocado Oil | |
| Beef Bone Broth, low sodium | |
| Pinto Beans, rinsed | |
| Salt | |
| Ground Black Pepper |
Directions
#1
-add all your spices except salt & use 1 tbsp black pepper to a bowl & mix well. Set aside
#2
-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
#3
-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!
#3
-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!
#4
-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
#5
-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!