Ingredients
Meat:
1 pound 80/20 ground chuck
2 small chuck steaks
2 small pork chops
Veggies:
1 white onion
4-5 stalks of celery
1 red bell pepper
1 green bell pepper
1 cup of riced cauliflower
(all of it chopped up pretty well except the riced veggies because duh)
Spices & Seasonings:
3 tsp Spicewalla Granulated Garlic
3 tsp Spicewalla Granulated Onion
3 tsp Spicewalla Ground Coriander
2 tsp Spicewalla Mediterranean Oregano
2 tsp Spicewalla Dark Chilli Powder
2 tsp Spicewalla Ground Yellow Mustard
2 tsp Spicewalla Cumin Seed (ground)
2 tsp Spicewalla Smoked Paprika
2 tsp Spicewalla Kashmiri Chilli Powder
1 tsp Spicewalla Ground Cinnamon Powder
1 tsp Spicewalla Ground Ginger Powder
1 tsp Spicewalla Crushed Red Pepper
(Spicewalla Sicilian Sea Salt & Spicewalla Black Pepper, Table Ground to taste, and as you go)
Liquids:
48 oz beef broth
1/3 cup Worcestershire sauce
a splash of balsamic vinegar
Also:
2 Spicewalla Bay Leaves
1/4 cup grain mustard
2â grated ginger
1 tbsp tomato paste
some olive oil
Wild Cards:
1 head of black garlic
1 small package of blackberries
Finishers
sour cream, diced tomato, shredded cheese, scallions, hot sauce, corn chips, etc...
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Preparation
- In a large cast iron pot goes enough olive oil to coat the bottom. Bring that up to temp over medium-high heat and add your ground beef with a little salt.
- Once browned through, remove to a large bowl and add in your chopped chuck steak. I said to chop it, yeah?
- Anyway, once thatâs all seared good on one side remove that to the bowl oâ beef, then toss in your (spoiler alert!) chopped pork chops and sear those off.
- Take out the pork, let it chill with its meat buddies, and add in your veggies to the pot. Sweat them off, they deserve it.
- In goes the tomato paste followed by a quick stir and a couple more mins before adding in the bay leaves and the entire spice blend. Yeah. All of it.
- Then mix it all up and wait for the aromatics to sucker-punch you out of staring into the pot awesomeness youâre creating.
- All the meat and the resting juices go back in.
- The beef broth goes in.
- The head of black garlic, the grain mustard, and the Worcestershire sauce all go in. 10. And then that gets brought up to a boil, lowered to a simmer, and left alone for 2 hours with the occasional stir whenever you happen to walk past it.
- After 2 hours, the pot goes into a 200 degree oven with a lid slightly ajar over it where itâs gonna hang out for even another 2 more hours. I know how to write sentences.
- When thereâs 1 hour left, toss in the black berries and take off the lid.
- Now is a good time to remind yourself that chili is meant to take a while and thereâs no reason to rush yourself. Eat some crackers or something.
- When itâs time, and not at all sooner, take the chili out and let it breathe on the stovetop. This is a real thing that real chefs do with their chili.
- Then, take an immersion blender and blend what I like to call âmost of itâ, whatever that means. It makes sense to me, so...
- What else...?
- Oh! You donât have to add a splash of balsamic vinegar at the end, but I think it brings out the flavor of the black garlic... and also, I sound like I almost know what Iâm talking about when I say that.
- This goes well over fries, on a dog, or just in a bowl with all the fixings. I opted for the latter.
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Rick! Hi! We love your son and his chili!đ„
Hi Silvia! Hereâs Dadâs response to your question: âMy favorite is @blackgarlicna but any Asian market should have some, like a 99 Ranch perhaps. Iâve even seen some at Big Lots hahaâ
This sound wonderful, I will give the recipe to grandpa since I âretiredâ from cooking. I am having trouble finding black garlic???
Yeah thatâs my kid! Proud dad of âDadâ.
Hi Natalie! Thanks for your question! We asked Dad, the pro, and he said, âYes and yes haha! The package said black berries and couldnât remember the size of the package but it was the small plastic box size that berries usually come inđșđœ. Probably about 1 1/2 cups of the berriesđđ»â. Hope that helps!