Cold-Weather Chili with A Sprinkle of Spice
Cold-Weather Chili with A Sprinkle of Spice
Rated 5.0 stars by 1 users
Category
Soups & Stews
Cuisine
American
Author
Tasty Tin
Servings
6
Prep Time
15 minutes
Cook Time
120 minutes
Grab your sprinkle of spice and crockpot for this easy chili recipe everyone will love
Ingredients
-
2 tbsp oil (vegetable or grapeseed or canola works)
-
2 lb protein (choose one or mix for interest): ground beef, beef chuck cubes, or chicken thighs/breasts in 1‑inch pieces
-
1 large yellow onion, diced
- 1 bell pepper, diced (optional)
-
4 cloves garlic, minced
-
6 tbsp Tasty Tin Sprinkle of Spice
-
2 tsp ground cumin (optional)
-
2 tsp smoked or sweet paprika (optional)
-
2 tbsp tomato paste
-
1 can (14.5 oz) crushed or diced tomatoes, or tomato sauce
-
2 cups beef or chicken broth, as needed
-
1 can of diced jalapeños (optional)
- 1 tsp sugar or a small splash of cola (optional, to smooth acidity)
- Tasty Tin To Taste blend, to finish
Directions
Brown the meat
Heat oil in a Dutch oven over medium‑high.
Add chosen protein and cook until nicely browned; for beef cubes, take time to get good sear on all sides.
- Spoon off excess fat if needed.
Add veggies & aromatics
Add onion and bell pepper; cook 4-5 minutes until softened. Stir in garlic; cook 30-60 seconds.
Season with Sprinkle of Spice
Add 6 tbsp Sprinkle of Spice (for 2 lb meat), plus cumin and paprika if using.
Stir and cook 1-2 minutes so spices toast in the fat.
Build the chili base
Stir in tomato paste and cook 2-3 minutes. Add tomatoes and 1.5 cups broth; stir to combine.
Add sugar/cola, if using.
Add diced jalapeños, if using
Bring to a gentle simmer.
Simmer
For Ground beef or chicken: simmer 25-35 minutes, partially covered, adding a splash more broth if it gets too thick.
For Beef chunks: simmer 60-90 minutes until tender, adding broth as needed.
If it’s not thick enough, take 2 heaping tbsp of flour and mix with 1 cup of warm chicken broth. Stir in gradually til it reaches your desired thickness.
Taste; if it needs more depth, add 1-2 tbsp Sprinkle of Spice.
Finish with To Taste
Season gradually with To Taste (about 1 tsp at a time), stirring and tasting until the salt/pepper balance is right.
Recipe Note
This is a no beans version, feel free to replace 1lb of meat with your favorite beans, if you prefer them.
Also, I prefer to cook this in my slow cooker and eat it the next day. Day 2 chili is MUCH better than day 1 chili!
Slow Cooker Tasty Tin House Chili
Brown & sauté
In a skillet, heat a little oil.
Brown the meat (ground, cubes, or chicken) until no longer pink / nicely seared.
Add onion, bell pepper, and garlic; cook 3-4 minutes until softened.
Stir in Sprinkle of Spice (same amounts as stovetop) and cook 1-2 minutes to bloom the spices.
Transfer to slow cooker
Move the meat and vegetable mixture to a 4- 6 quart slow cooker.
Add tomato paste, tomatoes, and 2 cups broth; stir to combine.
Cook low and slow
Cover and cook:
Low 6-8 hours or High 3-4 hours,
until flavors are developed and meat is tender.
Adjust & finish
Stir well, taste, and adjust: add 1-2 tbsp more Sprinkle of Spice if you want more chili flavor.
Season with To Taste (start with 1 tsp, then adjust) and let it sit 5 minutes before final tasting.
Serve
Ladle into bowls and serve with toppings like shredded cheese, sour cream, green onion, or tortilla chips.