The best fall chili recipe to warm you up all season long
Full of flavor and simple to make, this hearty chili is your go-to comfort food for crisp autumn evenings
My Best Fall Chili
Ingredients
Meat & Veggies:
- 1 lb ground pork
- 1 lb ground chicken
- 1 lb ground beef
- 1 onion, chopped
- 2 tbsp minced garlic
- ½ each: red bell pepper, green bell pepper, jalapeño, serrano, pasilla chile, chopped small.
Liquids:
- 1 liter beef stock (or water + ½ cup beef base)
- 1 cup strong black coffee (can omit, but I wouldn’t)
Spices, Sauces & Beans
- 1½ tbsp onion powder
- ½ tbsp garlic powder
- 3 tbsp dry chicken base
- 1½ tbsp paprika
- 1½ tbsp dark chili powder
- 1 tbsp cayenne
- ½ tbsp black pepper
- 1½ tbsp cumin
- ½ tbsp white pepper
- ½ tbsp garlic salt
- 1 can (6 oz) tomato paste
- 6 oz ketchup
- ¼ cup molasses
- 1 can pinto beans (15 oz)
- 1 can black beans (15 oz)
Thickener:
- ¼ cup masa roux
Instructions
- In a large pot, cook the meats with all chopped peppers, onion, and garlic over medium heat until fully cooked but not browned.
- Add beef stock (or water + beef base) and simmer 1 hour, until meat is tender and crumbly.
- Stir in all spices, tomato paste, and ketchup. Simmer an additional 30 minutes, allowing flavors to meld.
- Gradually add masa roux to thicken, stirring constantly until chili reaches desired consistency.
- Serve hot and enjoy!
Quick Masa Roux
Ingredients:
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- ¼ cup (30 g) masa harina
- ¼ cup (60 ml) water
Instructions:
- In a small bowl, mix the masa harina with water until smooth and lump-free.
- Gradually whisk into your simmering chili, stirring constantly.
- Simmer for 5–10 minutes until the chili thickens to your desired consistency.
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