cold weather essentials: spicy winter chili

Name: Cold Weather Essentials: Spicy Winter Chili
Prep time: 20 min
Cook time: 2 h
Yield: 8
Cuisine: American
Ingredients: 1 pound(s) top round, cubed or ground; 2 teaspoon(s) paprika, mild or hot; 3 tablespoon(s) grapeseed oil, or other non-flavored oil; 1/2 medium yellow onion, chopped; 3 clove(s) garlic, minced; 1 tablespoon(s) jalapeño powder, optional; 1 tablespoon(s) dried oregano; 1 tablespoon(s) dehydrated onions; 3 tablespoon(s) ancho chili powder; 1 can(s) diced tomatoes with juice (28 oz); 8 ounce(s) lite beer; 3 cup(s) beef stock (not broth); 1 tablespoon(s) liquid aminos or tamari sauce; 1 tablespoon(s) apple cider vinegar; 2 teaspoon(s) Kosher salt, or to taste; 1 teaspoon(s) white pepper, or to taste; 16 ounce(s) chili beans (I prefer Bush's beans), optional

review

Recipe by

Andy Anderson !

@Andy59

Wichita, KS

I assembled this recipe about a week ago from items that I had in the pantries.

It has good earthy meaty flavors, and you can always adjust the heat to your own liking.

So, you ready… Let’s get into the kitchen.

yield 8 serving(s)

prep time 20 Min

cook time 2 Hr

method Stove Top

Ingredients For cold weather essentials: spicy winter chili

1 lb

top round, cubed or ground
2 tsp

paprika, mild or hot
3 Tbsp

grapeseed oil, or other non-flavored oil
1/2 md

yellow onion, chopped
3 clove

garlic, minced
1 Tbsp

jalapeño powder, optional
1 Tbsp

dried oregano
1 Tbsp

dehydrated onions
3 Tbsp

ancho chili powder
1 can

diced tomatoes with juice (28 oz)
8 oz

lite beer
3 c

beef stock (not broth)
1 Tbsp

liquid aminos or tamari sauce
1 Tbsp

apple cider vinegar
2 tsp

Kosher salt, or to taste
1 tsp

white pepper, or to taste
16 oz

chili beans (I prefer Bush's beans), optional

How To Make cold weather essentials: spicy winter chili

1
PREP/PREPARE

2
What you will need?
You can do this in a single pot. I would suggest something with a heavy bottom and lid, like a Dutch oven.
3
What is it?
Just a good chili with a few additional spices to get you through the cold winter season.

If you want an extra kick, add the jalapeño powder.
4
What to serve with it?
Crusty bread or oyster crackers are a good thing.
5
How to store it?
This recipe will store in the fridge for 3 – 4 days, and you can freeze it for 4 – 6 months.
6
Gather your ingredients (mise en place).
7
Place a pot over medium heat and cook up the beef with the paprika until browned.
8
Reserve the beef, but do not clean out the pot.
9
Add the oil, then the onions, and stir for 2 – 3 minutes until softened, then add the garlic for an additional 60 seconds.
10
Add the jalapeño powder (if using), oregano, dehydrated onions, and chili power. Then stir until combined, about 60 seconds.
11
Add the tomatoes, beer, beef stock, and liquid aminos or tamari sauce.
12
Stir to combine and bring up to a simmer.
13
Return the beef to the pot and slowly simmer, partially covered, for about 2 hours.
14
While the chili is simmering, add some salt and pepper, to taste.
15
CN: Make sure to regularly stir, so that it does not stick to the bottom of the hot pot.
16
CT: Chili always taste better the next day, so if you have a chance, make it a day ahead of time.
17
If using the beans, add them in the last hour of cooking.

I like Bush's Chili beans for this recipe.
18
PLATE/PRESENT
19
Serve with crackers and/or crusty bread and maybe some additional shredded cheese and sour cream. Enjoy.
20
Keep the faith, and keep cooking.
21
Namasté
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