Chili That Actually Slaps
Ingredients
- Ground beef 80/20 900g 2 lb
- Neutral oil 15ml 1 tbsp
- Onion diced 150g (1 large)
- Garlic minced 15g (5 cloves)
- Crushed tomatoes 800g 1 can, 28 oz
- Tomato paste 30g 2 tbsp
- Beef broth 360ml 1 1/2 cups
- Worcestershire 15ml 1 tbsp
- Soy sauce 5ml 1 tsp
- Brown sugar 12g 1 tbsp
- Apple cider vinegar 15ml 1 tbsp
- Kidney beans drained 1 can (optional)
- Black beans drained 1 can (optional)
- Chili powder 20g 2 1/2 tbsp
- Ancho chili powder 10g 1 1/2 tbsp
- Ground cumin 6g 2 tbsp
- Smoked paprika 3g 1 tbsp
- Garlic powder 2.5g 1 tbsp
- Onion powder 2.5g 1 tbsp
- Mexican oregano 1g 1 tbsp
- Black pepper 1g 1 tsp
- Cayenne 0.6g 1/2 tsp
- Thickener: Masa harina 6g 1 tbsp mixed with 2 tbsp water, stirred in at the end.
Instructions
- Brown the beef hard. A real sear, not a steam. First layer of flavor.
- Add onion. and cook until translucent
- Add Garlic and cook for 30 seconds
- Toast the seasoning in the fat for 60-90 seconds before adding liquid. Wakes up the spices.
- Bloom the tomato paste for 1-2 minutes until it darkens slightly
- Simmer uncovered the last 1-2 hours to tighten without flour.
- Add the thickener mixed with 2tbsp water.
Notes
Servings: 6 to 8
Prep 15 to 20 min | Cook 1 1/2 to 2 hr
Prep 15 to 20 min | Cook 1 1/2 to 2 hr