I thought about doing a 30-day chili challenge. But then I realized a challenge like that might cause tummy stress and more money spent on toilet paper.
I think about people who wait until the fall to start making soups and chili, but honestly, it just didn’t get that hot this year. When it’s already in the 60s before 10 pm, I don’t mind enjoying a steaming bowl of spicy beef chili for dinner.
This chili is best when cooked low and slow on the stove. You could even make it one evening, transfer it to a slow cooker and keep on warm overnight and through the next day when you want to eat it. I made it on a Sunday (while enjoying these soft pretzel bites with sweet mustard dipping sauce) in which I had plenty of time to relax and let it hang out on the stove while I blogged and did other things. Most of the time involved in this recipe is not active. It does not take long at all for the child to come together.
What’s different about this chili than ones I’ve made in the past is the use of beef broth, pulverized diced tomatoes, and a roux. I learned these tricks from Emeril Lagasse last October when I was part of the Kicked-Up Sandwiches Cookalong series. Emeril has a recipe for chili dogs that is TO DIE FOR. Seriously, it’s amazing. He uses a roux to thicken the chili along with pulverized sweet peppers and oil. I skipped the peppers and oil for this chili but kept the idea of the roux. I also used beef broth (he used chicken, I used beef because I had it and it sounded more complementary to the ground beef IN the chili) just for added flavor and liquid. My chili is not extremely thick, but not too soupy, either. If you want yours thicker, just use less broth and canned pulverized tomatoes.
I think that’s why I love chili because every person’s chili is so different and unique, but they can all taste wonderful. Like my venison and beef chili recipe. It’s quite different than this spicy beef chili, but it’s delicious. If you find your boyfriend’s father handing you ground venison and rabbits the next time you visit them fam (like I did), then this recipe is exactly what you’re looking for.
Spicy Beef Chili
Makes about 2 quarts
- 1/4 cup butter
- 1/4 cup flour
- 1 yellow onion, diced
- 2 jalapenos, diced
- 5 cloves garlic, minced
- 1 tsp salt
- 2 tbsp chili powder
- 2 tsp cumin
- 2 tsp Epazote or oregano
- 2 tsp ground coriander
- 3/4 tsp ground red chipotle
- 1/2 tsp chili con carne
- 2 pounds 80/20 ground beef
- 2 cans Rotel Chili Ready Diced Tomatoes
- 1 1/2 cups beef broth
- 30 oz chili beans (I prefer Brooks mild)
- In a large dutch oven, melt butter over medium high heat. Add the flour and whisk for to minutes.
- Add all of the spices and whisk. Crumble the ground beef into the pot and begin to brown the meat, stirring occasionally.
- While the ground beef browns, pour your cans of diced tomatoes into a food processor and pulse until tomatoes are no longer chunky.
- Add the diced tomatoes, beef broth, and chili beans to the dutch oven and stir.
- Bring to a boil, then turn the heat to low and simmer with the lid on but leaving enough room to vent some of the heat out.
Stir occasionally – you’ll want the chili to cook for at least 45 minutes, but you can certainly let it cook on the stove for as long as you want. Enjoy it with some maple whiskey skillet cornbread!