| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 50 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 tablespoons olive oil
- 3 pounds ground sirloin or chuck
- 1 teaspoon baking powder
- 2 medium white onions, diced
- 2 tablespoons dried ancho chile powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried Mexican oregano
- 2 cloves garlic, minced
- 1 3/4 cups beef stock
- 1 tablespoon demi-glace (concentrated beef stock )
- One 28-ounce can diced tomatoes
- One 15-ounce can red kidney beans, rinsed and drained
- Kosher salt and freshly ground black pepper
- Sliced scallions, chopped fresh cilantro, sour cream, pickled jalapenos and shredded aged yellow Cheddar, for serving
Instructions
- Heat a large pot over medium heat and add oil. Add beef and sprinkle with baking powder. Brown beef, stirring to break up into smaller chunks, until no longer pink, 5 to 10 minutes. Using a slotted spoon, remove beef to a bowl.
- Add onions to pot and turn heat down to low. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in chile powder, cumin, smoked paprika, cayenne and oregano and cook for another 2 minutes to bloom. Add garlic and saute for 30 more seconds. Add beef stock, demi-glace, tomatoes and beans. Add beef back in along with any reserved juices and simmer, partially covered and stirring frequently, for 2 hours. Season to taste with salt and pepper.
- Garnish with scallions, cilantro, sour cream, pickled jalapenos and aged Cheddar.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 340 |
| Total Fat | 19 g |
| Saturated Fat | 7 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 27 g |
| Cholesterol | 88 mg |
| Sodium | 642 mg |
Reviews
We thought this was pretty good. I made it once as is but the second time I changed the meat to bean ratio to be more even. I did 2lbs meat and 3 cans of beans. Also made it the day before I needed to let the flavors meld together more. I’m not a big fan of chili but would make this again.
Love this recipe. I substitute beef stew chunks for the ground beef, comes out perfect.
I haven’t made this yet, but the addition of Baking Powder concerns and confuses me.
Would sime please clarify the addition of Baking Powder to this recipe. I have been making my own, self written recipe, for 35+ years and never heard of this. Occassionally, I scan recipes to see if there is an ingredient that I may want to include in my recipe. I consider Jeff Mauro a good chef which is what brought me to this recipe. Please tell me the reason for Baking Powder. Thank you.
Would sime please clarify the addition of Baking Powder to this recipe. I have been making my own, self written recipe, for 35+ years and never heard of this. Occassionally, I scan recipes to see if there is an ingredient that I may want to include in my recipe. I consider Jeff Mauro a good chef which is what brought me to this recipe. Please tell me the reason for Baking Powder. Thank you.
Subbed marjoram because I didn’t have Mexican oregano, and it was delicious! Thick and tomato-forward on a chilly day.
One of the best recipes I’ve ever had! I added fresh chopped bell peppers from the garden. It’s a keeper
This is basically how I make my chili. Anonymous the one with one star, the one who said it was terrible and they threw it out,….. I dont believe one thing they wrote. Jeff this is easy and very tastey.
I just loved it! Easy to make and lots of flavor! Thank you Chef Mauro
Terrible. Just awful. Threw it out.had the strangest taste.
Good basic chili with beans recipe but chili powder is being asked to do a lot of heavy lifting. Fact is that it is kind of one note. I prefer to use dried chili peppers that have been soaked and then pureed in a blender. I use a combination of ancho, morita and dried chipotle peppers. This provides a richer depth of flavor to this dish. Otherwise, the recipe was fine.
Delicious! Spicier than I expected, but I like it with some cheese and sour cream on top. Yum!