Oh how I love a big bowl of warm chili. It’s a comfort thing I think. It makes me think about curling up in a blanket in front of the fire on a cold day. This is THE chili for that occasion.

I wouldn’t say my chili recipe comes from a certain region of the country. Because of my love for Mexican cuisine I add a spicy Mexican element to it. I also add light and dark kidney beans, which is not a Texas chili staple. I’d say my chili is one of a kind. It’s a mixture of all chili recipes across the country. I’d say it’s a style of its own. It’s spicy, chunky, and layered with flavor.

*If you happen to not prefer spicy, you can omit the jalapeño and cayenne.

If you don’t have one already, I recommend purchasing a dutch oven pot. A Dutch oven is a large ceramic or cast iron pot. I have a ceramic version and it’s one of the most used items in my kitchen. With fall and winter approaching, it’s the perfect pot for all your chili, soup and chowder recipes. I also love to fry food in it, since it’s very deep with high walls. It’s certifiably indestructible if you care for it properly. It’s an investment that will last you a lifetime.

You can find my Le Creuset Dutch Oven here: LE CREUSET DUTCH OVEN



Prep time: 15 minutes

Total time: 1.5-6 hours (see directions)


2 tbsp extra virgin olive oil

1 medium white onion, diced small

1 jalapeño, diced small

3 cloves garlic, minced

1/3 cup carrots, chopped small

1.5 lb ground chuck 80% lean/20% fat

1 lb ground sirloin 90% lean/10% fat

2 tbsp all purpose flour

3.5 cups beef stock

27 oz box Pomi chopped tomatoes

1 cup of boxed Pomi strained tomatoes

2 tbsp tomato paste

14 ounce can dark red kidney beans

14 ounce can light red kidney beans


3 tbsp kosher salt

1/2 tsp sugar

1.5 tsp garlic powder

1 tsp ancho chili powder

1 tsp cayenne pepper

1/2 tsp Mexican oregano

3 tbsp hot chili powder

1 tsp coriander

1 tbsp onion powder

3 tbsp cumin

1/4 tsp unsweetened cocoa powder


Shredded pepper jack cheese


Diced white onion

Sour cream


Mix together all ingredients in a large bowl for the spice mixture. Set aside.

Heat a large dutch oven pot or large pot to medium high heat. Add in olive oil, onion, garlic, jalapeño, and carrot. Cook for about 3 minutes while stirring every minute.

Add in ground chuck and ground sirloin. Cook for about 8- 10 minutes till meat is cooked through. Add in spice mixture and flour. Stir to combine and let cook for about 2 minutes.

While heat is still at medium high, add in beef stock. Let come to a boil and stir around till slightly thickened, about 4 minutes.

Once boiling add in chopped tomatoes, strained tomatoes, tomato paste, and both kidney beans.

Bring chili to a boil then turn down to a simmer. Let simmer for a minimum of 1 hour or up to 6 hours. Stir occasionally while simmering. The longer the chili simmers, the more the flavors begin to develop.

Serve warm with toppings.

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