Cold-Weather Chili with A Sprinkle of Spice
Cold-Weather Chili with A Sprinkle of Spice
Tasty Tin
6
15 minutes
120 minutes
American
Soups & Stews
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
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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.
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Add onion and bell pepper; cook 4-5 minutes until softened. Stir in garlic; cook 30-60 seconds.
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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.
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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.
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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.
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Season gradually with To Taste (about 1 tsp at a time), stirring and tasting until the salt/pepper balance is right.