David's Chili, make it your own!

David Kuhlmann


Due to a PM from a JAP member I'm going to make this recipe as well as a few others easier to make in half portions at a glance.

Chili one of the most versatile dishes you can make. Everyone has their own and can be made as hot as you like or have beans or not have beans. Endless choices, you decide.

Chili is also one of those dishes that gets better each time you reheat it.

Any beans can be used, red kidney, black and pinto. Or use all three!

What's different about my chili is I use a roux to start it as in most of my recipes. Try it for something different.

Bon Appetite!

pinch tips: How to Cut Avocado (Like a Pro)






20 Min


1 Hr


Stove Top


1-2 lb
ground chuck
1-2 lb
pork, ground
1-2 large
tomato sauce
1-2 small
tomato paste
1-2 large
beef broth
2-4 c
onions, yellow, medium chopped
1-2 c
1/2-1 c
bell pepper
1-2 Tbsp
chili powder
1-2 Tbsp
red chili powder
2-4 tsp
garlic powder
2-4 tsp
1-2 tsp
cayenne pepper
1-2 tsp
1/2-1 tsp
thyme, dried
1-2 tsp
onion powder


cilantro, fresh
jalapeno peppers
habanero pepper, fresh
chili peppers of any kind can get creative for those who love hottttttt

Directions Step-By-Step

Start with getting rid of the bitter taste of the tomato sauce and tomato paste by purchasing high quality tomato products. Then follow the directions here Removing the Bitter Taste from Canned Tomatoes
First make your dark roux using 1/2 cup butter and 1/2 cup flour. The pot you use will be the pot you r chili is made in. Directions for making your roux can be found here First you "have" a Roux
In a separate skillet brown the ground chuck and then the pork. I like the combination of both meats in my chili. I also at times will mix venison with the ground chuck.

I prefer ground chuck as it's got the best flavor of any ground beef IMO, and it's the right fat content for adding flavor. Save the dripping to add to your chili.
Once your roux is a nice dark color of say Coke, add the aromatics. Onions, celery and bell pepper. Simmer until tender. If you overcook them it's not a big deal as the flavor of them will be infused into the finished chili.

I don't care for cilantro, if you do add it now to the mix.

If you really like heat add sliced jalapeno's or habanero or ghost peppers for those who really like heat. Oh and if you can handle the ghost peppers there are many others that are much MUCH hotter. :) take a look: crazyhotseeds.com/top-10-worlds-hott...
Add browned meat and drippings to the roux/aromatics and bring to temperature.
Add all of your seasonings. I suggest being careful with the cayenne pepper as it will develop more heat as it cooks. Cayenne can be added again during the cooking process until the heat you wish is developed.

There are so many kinds of chili powder and I suggest using a combination of two. I like both red chili powder and a darker brown chili powder. My reason is that I like a variety of flavors in my chili.

Of course you can always just buy premix chili seasoning.

I don't add any salt as there is plenty in the tomato sauce and the beef broth.
Personally I prefer no beans in my chili, but if you do there are two ways to do this.

Get dried beans and allow to soak overnight in water. This is much cheaper the buying canned beans.

Yeah the other way is to buy canned beans.
Now that the contents of the pot are hot, add some beef broth occasionally to the pot so the chili doesn't get too thick. You want it thick but not like paste and don't want it too watery, unless you want to have chili soup. Again it's all good!
I would let the pot of chili simmer for at least an hour before serving More or less is ok too.

Serve in a bowl and top with shredded cheddar cheese, or saltine crackers or sour cream. Add all three if you like. Again It's all good!

About this Recipe

Course/Dish: Other Main Dishes, Chili
Main Ingredient: Beef
Regional Style: American
Hashtags: #tex-mex, #chili, #beef