Seven Spice Chipotle Chili

The moment cooler weather hits, I’m reaching for my Dutch Oven because I know it will be something comforting, hearty and full of rich flavor that will warm me up soul to sole. Chili is a southwestern staple and having lived in Phoenix so long, I better know how to make a damn good chili, am I right? So, when I got the chance to write up my famous recipe, I made sure it was perfected and fool-proof. This Seven Spice Chili recipe is one of my all time favorites and has been perfected over the years through experimentation, trial and error so I know you’ll be just as satisfied as I am when I make it. The recipe has just enough classic “chili” flavor to give you what you crave, it’s perfectly meaty, not too beany and not too soupy either. It’s just spicy enough and the flavor of any one ingredient doesn’t over power the rest of the dish. Go ahead, I dare you to enter it into a chili cook off. Just let me know if you win blue ribbon, okay?

What’s different about this recipe, you may ask? Well, among my special list of ingredients, the addition of seven-spice mix or ‘baharat’ gives this dish that extra wow factor. While I was experimenting, I realized how similar the flavor profile of chili is to anything middle eastern that uses seven spices… it would be the perfect addition to this recipe! Adding baharat doesn’t take away from what you expect when you eat chili; it simply enhances what makes chili so delcious… a touch of cinnamon, some coriandor, clove and other spices that are just perfect for seasoning the beef and bringing out that deep and smoky chili flavor.

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SCROLL TO THE VERY BOTTOM FOR A VIDEO HOW-TO

If you are a look and learn type of cook, scroll to the very bottom of this post for the nifty Youtube video I made!
Don’t let the amount of ingredients scare you. This recipe is so incredibly easy and perfect for beginners looking to get more creative. All you need to do is prep your ingredients before starting the cooking process and before you know it you’ll be done.

Prepped ingredients ready to make chili

Step 1 - Prep your ingredients

What makes this recipe so easy is that everything goes into the pot relatively quickly and then the rest of the cooking is done without you! Do yourself a favor and get all your veggies chopped, spices portioned out and liquids measured. It will make the cooking process super easy and you’ll feel so professional adding each ingredient confidently, like the food star you are!

Step 2 - Cooking the base of the chili

Once you are prepped, you can start cooking. The beef will get browned, the veggies are added and the spices season the pot. When that’s done, the liquids can be added. My only tip here is not to rush. Let the veggies become properly softened. When the pot is ready for the beer, make sure you cook it almost all the way until the liquid evaporates.

cooking the spices off

Step 3 - Let it Simmer

Once you pour the last of the liquids your job is to let it do it’s thing in the pot. Turn the heat down and forget about it. You can sit back, relax and check my ‘gram for the latest inspiring post I’ve uploaded. (shamless plug) If you remember to give it a stir, go ahead. Leave the pot uncovered and let all of those flavors come together. The chili will reduce and thicken and the flavors will build. The only thing left to do is add the beans cook another ten minutes and it’s ready to serve.

the chili is ready for liquids

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Seven Spice Chili Recipe

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Prep Time: 30 Min Cook Time: 45min - 1 hour

Serves 8-10

Ingredients
2 lbs grass feed ground beef 85/15
1 med onion - medium dice
1 small red pepper - medium dice
1 poblano pepper - diced (optional)
1/2 jalapeno - seeded, diced
4-5 cloves garlic - minced
4 tbs chili powder
1tbs Baharat/seven spice
2tsp oregano
2tsp guajillo pepper (optional)
2tsp cumin
2 bay leaves
2tbs Chopped Chipotle Sauce in Adobo
28oz (or two cans) Fire Roasted Tomatoes (Muir Glenn Organic is best)
1 Cup amber beer such as Kilt Lifter or Nut Brown
1 1/2 Cups Beef Stock
1 can kidney beans, rinsed
1 can pinto beans, rinsed
salt and pepper to taste

Scroll down for SLOW COOKER METHOD

Method

Chop poblano pepper, onion, and red pepper into a medium dice. Mince garlic and jalapeno.

On Med-High heat 1tbs of olive oil in a dutch oven or large pot. Add beef and break it up into crumbles. When beef starts to brown, season with 1 tsp of salt and 1/2 tsp of pepper. Add chopped veggies and stir. Add jalapeno and garlic. Cook until veggies are translucent and they start to soften, about 8 minutes.

Add the cumin, oregano, seven spice mix and the chili powder and cook 1-2 min until spices are fragrant. Add chipotle sauce. Combine well.

**AT THIS POINT YOU CAN ADD THE BEEF MIXTURE AND THE REMAINING INGREDIENTS TO A SLOW COOKER AND COOK ON LOW 4 HOURS OR HIGH 2 HOURS**

Add the beer and cook it off until it is mostly evaporated. (when you scrape the bottom of the pot it shouldn’t fill with liquid… you should be able to see the bottom with just a small amount of liquid remaining)

Add the fire roasted tomatoes and the beef stock, stir to combine. Add the bay leaves.

Bring chili to a gentle boil, reduce to med-low and cook, uncovered, until liquid has reduced and chili has thickened. About 45 Min to an hour. Add kidney beans and pinto beans. Cook another 10 min.

Serve in bowls.

Garnish with diced onions, greek yogurt and shredded cheddar cheese. Serve with tortilla chips.

Enjoy!

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