On a cold winter day nothing quite warms you up like a nice bowl of chili. Our family has several requirements though when it comes to our chili:
- The spiciness has to be no hotter than a poblano.
- It can’t have garlic, one of us is allergic.
- Shouldn’t be from a can.
We had a hard time finding a chili powder from the local small town stores that didn’t have garlic. The only one I could find is actually a Chipolte powder, it is fairly spicy being smoked jalapeno but there isn’t a lot in this recipe. I am going to buy a spice grinder in the future and make my own from a dried chili to cut the spiciness.
- 1 lb ground beef
- ½ onion, diced
- 1 small can tomato paste
- 15 oz can fire roasted tomatoes
- 1 can beef stock
- 1 can pinto beans
- 2 tsp chili powder
- 2 tsp cumin
- 1 T paprika
- 2 tsp Worcestershire sauce
- 1 dash cinnamon
- Salt and Pepper to taste
- 1 broth can water
- Brown beef over medium high heat in a large pot.
- Break pieces to desired size and drain grease.
- Add onions and saute until onions are slightly translucent, typically less than 5 minutes.
- Add the chili powder, cumin, paprika and cinnamon then cook until fragrant.
- Add tomato paste and work into the meat, cook for a couple of minutes.
- Add broth, tomatoes, Worcestershire and water then bring to a slow boil.
- Add beans and reduce heat to low.
- Cover and simmer for 45 minutes or until sauce is thickened to desired consistency.
- Season with salt and pepper to taste.
Slow Cooker Chili Variant:
Simply brown ground beef then combine all ingredients in slow cooker and cook on low for 4 to 6 hours.