Friday, December 23, 2016

Deep Pot Chili

A really hearty chili is a must for cold winter days. It can be served up on it's own, with frito chips (my kids love that), or over potatoes. It's a gluten free option that's easy to make and warms the bones after working (or playing) all day in the snow. Let's dig in!

Hearty and Delicious


  • 2 tablespoons olive oil
  • 3 1/2 pounds ground sirloin or chuck
  • Salt and freshly ground black pepper
  • 1 large red onion, coarsely chopped
  • 14 large garlic cloves, minced
  • 3 tablespoons chile powder
  • 2 1/2 tablespoons smoked paprika
  • 1/4 cup tomato paste
  • Two 28-ounce cans diced Italian tomatoes
  • 3 cups chicken, beef stock or low-sodium broth
  • 1 19-oz can kidney beans, drained and rinsed
  • 1 19-oz can white beans, drained and rinsed
  • 2 chipotle chiles in adobo sauce, seeded and minced
  • 1 tablespoon dried oregano
  • Pinch of cinnamon 
  • 3 large jalapeƱo chiles, seeded and minced (this is only if you want more heat)
  • Coarsely chopped cilantro, for serving
  • Sour cream, for serving 
  • any shredded cheese desired, for serving
  • frito corn chips if desired, for serving


  1. Heat the olive oil in a enameled cast-iron casserole. Add half the ground beef in large chunks and season with salt and pepper. Cook over moderately high heat until brown on the bottom, about 4 minutes. Stir and cook until most of the pink is gone, about 3 minutes; keep the meat in large chunks. Transfer to a plate and repeat with the remaining meat.

  2.  Pour off all but 2 tablespoons of the fat from the casserole. Add the onion, garlic (and jalapenos if wanting more heat) and cook over moderately low heat, stirring often, until softened, about 6 minutes. Add the chili powder and smoked paprika and cook over low heat, stirring often, until fragrant, about 5 minutes. Add the tomato paste and cook, stirring, until the paste is glossy and starts to brown, about 5 minutes. Stir in the tomatoes and their juices, the chicken stock and the cooked beef and any accumulated juices. Bring to a simmer over moderately high heat. Reduce the heat to low and simmer for 1 1/2 hours, stirring occasionally.

  3. Add the kidney and white beans, chipotles, oregano and simmer for 30 minutes longer. Season with salt, pepper and a large pinch of cinnamon. Remove from the heat and let stand for at least 20 minutes. Reheat before serving.

  4. Serve the chili in bowls, topped with a generous sprinkling of cilantro (and cheese if desired). Pass the sour cream at the table (and throw in some corn chips if feeling frisky!).

Make Ahead

The chili can be refrigerated for up to 4 days and frozen for up to 2 months

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