This is my favorite chili. It is made “chili con carne” style, a style of chili originally from Texas, that glorifies the simplicity of the meat and “gravy”. This is also the style of chili found in competition - one with no “fillers” (a.k.a. beans, pasta, corn). I love this type of chili because it seems so simple, yet the flavor is far from this. Instead, the flavors are rich, deep, complex, and literally layered. This isn’t a dump it all in a pot and call it chili type of chili. This is a, clear you schedule, add spices, let them meld, wait, add more spices, simmer, and repeat, type of chili. Make this for people you like, and they will like you back.
Begin by patting the meat dry, (this will ensure a nice brown sear!) and seasoning the meat with salt and pepper. For this recipe I used beef chuck roast, but if you’re feeling really fancy, my favorite cut to use is tri tip. Yes, tri tip chili. It’s a real thing.
The most important ingredient of this recipe is the chili powder. You must use Gebhardt’s Chili Powder, you can buy it on Amazon, I get mine from my local Von’s. Gebhardt’s is different from any chili powder I’ve ever used - it’s almost sweet. It is simply irreplaceable for this dish, but don’t sweat! It costs less than $4.00.
The spices are added in 4 different batches for this recipe, allowing the flavors to simmer in between additions. I like to pre measure the spices to have the “batches” ready, that way, when it’s time to add, I don’t have to worry about measuring each and every time.
When ready to serve, feel free to enjoy your chili with your choice of fix-ins. I served mine with chopped white onions, sliced avocado, and tortilla chips. It also goes well with fresh lime, cheese, sour cream… you name it!
You can keep this chili warm in a crock pot and people can help themselves. We had it to kick of this year’s NFL season, and it’s hearty, filling, and really sticks to your bones. If it doesn’t make you famous, it will make you almost famous with your friends. People WILL talk about this chili.
- 3 pounds beef chuck roast or tri tip roast, cubed
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno, chopped
- 4 cloves of garlic, minced
- 1 32 oz container of chicken broth
- 1 14 oz can of beef broth
- 8 oz tomato sauce
- 3 tablespoons Gebhardt's chili powder
- 1 tablespoon chili powder
- ¼ teaspoon cayenne pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons Gebhardt's chili powder
- 1 tablespoon chili powder
- 2 tablespoons cumin
- 1 tablespoon garlic powder
- ¼ teaspoon white pepper
- 1 packet Sazon Goya Seasoning
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon brown sugar
- 1 tablespoon Gebhardt's chili powder
- With a paper towel, pat the meat dry and season with salt and pepper.
- In a dutch oven on medium heat, sear the meat in batches and remove to a separate plate. Once all the meat is seared, add olive oil to dutch oven, and sweat the onions for about 7 minutes until soft and fragrant. Add the bell pepper, jalapeno, and garlic, and cook for an additional 3 minutes. Add the chicken broth, beef broth, tomato sauce, the Batch 1 of seasonings and let simmer for 40 minutes, stirring occasionally.
- After 40 minutes, add Batch 2 and let simmer for another 30 minutes.
- After 30 minutes, add Batch 3 and let simmer for an additional 30 minutes.
- Minutes before serving, add Batch 4. Serve with tortilla chips, diced white onion, and fix-in's of choice.
Ryan says
What other chili powder is suggested along with the Gebhardt’s? I notice your recipe calls for 2 kinds.
amyvsfood says
In addition to Gebhardt’s you can use any other chili powder you have on hand. I have made it with the combination of Gebhardt’s with New Mexico Chili Powder, Ancho Chili Powder, or whatever I happen to have on hand.