Ingredients
For the Spice Blend:
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons pimenton/smoked sweet paprika
- 2 teaspoons dried oregano
- 3 tablespoons chili powder (store-bought blend, such as Gebhardt's, or chili powder with lime or create one, such as ancho, Aleppo and Espelette)
For the Chili:
- 2 tablespoons olive oil
- 2 pounds lean ground sirloin
- Kosher salt and coarse black pepper
- 2 tablespoons Worcestershire
- 1 large onion, finely chopped
- 1 large jalapeno pepper, seeded and chopped
- 5 cloves garlic, chopped
- 1 ½ cups beef bone broth or stock
- One 28-ounce can diced or crushed fire-roasted tomatoes
- One 15-ounce can black beans
- Juice of 1 lime
Pick 'n' Choose Toppings and Chips:
- 1 bag corn tortilla chips
- Grated sharp orange cheddar and/or Pepper Jack
- Scallions or chopped white onion
- Sour cream
- Pickled or fresh jalapeno
- Avocado
Directions
For the spice blend, combine the ingredients and reserve.
Heat oven to 375°F. Place tortilla chips on a baking tray.
For the chili, heat oil in large Dutch oven or deep cast-iron skillet over medium-high to high heat with oil, 2 turns of the pan.
Pat meat dry, add to hot oil and break up. Season liberally with salt and coarse black pepper and develop a crust on the crumbles of beef, about 10 minutes. Add the master spice blend and Worcestershire, onions, jalapeño pepper and garlic and stir a minute. Add stock, tomatoes and beans, reduce heat to low and simmer. Before serving, add the juice of 1 lime.
While the chili simmers, warm the chips topped with cheeses and scallions or onions.
Serve chili with cheesy chips on side for dipping and toppings of choice.
Follow along with Rachael as she prepare this dish - Watch Video
