I L-O-V-E Chili.

Now that it’s warming up outside, chili frequently gets overlooked… but I think it’s a GREAT make-ahead dish that freezes easily and makes a quick meal right out of the freezer.

I have to preface by saying I learned everything I know from a friend/former co-worker (Cecelia – Love you!); this is my humble take on everything I learned from her.  She’s got a great proprietary blend of spices that makes the chili really POP; but I’m going to give you my quick-and-easy version…

Start by creating the seasoning blends.  One ingredient that really gives a nice smokey flavor is Costco’s Kirkland Signature Hickory Seasoning… if you can’t get this, add some sort of smoky flavor to your chili at some point early on.

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You don’t NEED to use grass-fed beef, but the health benefits and general composition of naturally raised beef speak for itself (click here).  That said; the recipe will taste just as good whether you buy conventional beef or grass-fed beef.

[The Method]

In a soup pot, brown the ground beef; add salt & pepper.

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In a separate saucepan, cook bacon over low heat until the bacon is fully cooked (may need to cut it into pieces).

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Remove the bacon and throw the diced onion in along with the garlic and sauté until fully cooked.

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Add the tomato sauce to the onion mixture and bring to a simmer.
(optional) Use an immersion blender to blend the tomato/onion mixture if you have picky eaters who don’t like to see the onions.

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Add the tomato mixture along with the beef and chicken broth to the ground beef along with the first spices and the Serrano peppers and bring to a boil. Let cook for about 35 minutes.

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Remove and squeeze the Serrano peppers. Add second set of spices simmer for about another 35 minutes.

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Taste and adjust seasonings as needed. Once it tastes the way you want, turn off the heat and let it sit another 10 minutes or so before stirring and serving!

Top with shredded cheese, raw red onions, and black olives for the full experience.

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Texas Chili
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 3 lbs 96/4 Grass Fed Ground Beef
  • 3 Serrano Peppers
  • 18 oz Beef Broth
  • 10 oz Chicken Broth
  • 12 oz Tomato Sauce
  • ½ Sweet Onion, diced
  • 1 Slice Central Market Hickory Bacon
  • 1 tbsp Garlic, minced
  • Salt & Pepper to taste
First Spices:
  • ¼ tsp chipotle powder
  • 1 tbsp chicken bullion granules
  • ½ tsp beef bullion granules
  • ⅛ tsp salt
  • 4 tbsp Chili Powder
  • 1 tbsp Kirkland Hickory Seasoning
Second Spices
  • 1 tbsp Cumin
  • 4 tbsp Chili Powder
  • ¼ tsp Ghost Pepper Salt
Instructions
  1. In a soup pot, brown the ground beef; add salt & pepper.
  2. In a separate saucepan, cook the slice of bacon over low heat until the bacon is fully cooked (may need to cut it into pieces). Remove the bacon and throw the diced onion in along with the garlic and sauté until fully cooked.
  3. Add the tomato sauce to the onion mixture and bring to a simmer.
  4. (optional) Use an immersion blender to blend the tomato/onion mixture if you have picky eaters who don't like to see the onions.
  5. Add the tomato mixture along with the beef and chicken broth to the ground beef along with the first spices and the Serrano peppers and bring to a boil. Let cook for about 35 minutes.
  6. Remove and squeeze the Serrano peppers. Add second set of spices simmer for about another 35 minutes.
  7. Taste and adjust seasonings as needed. Once it tastes the way you want, turn off the heat and let it sit another 10 minutes or so before stirring and serving!
  8. Top with shredded cheese, raw red onions, and black olives for the full experience.