cold weather essentials: spicy winter chili

Name: Cold Weather Essentials: Spicy Winter Chili
Prep time: 20 min
Cook time: 2 h
Yield: 8
Cuisine: American
Ingredients: 1 pound(s) top round, cubed or ground; 2 teaspoon(s) paprika, mild or hot; 3 tablespoon(s) grapeseed oil, or other non-flavored oil; 1/2 medium yellow onion, chopped; 3 clove(s) garlic, minced; 1 tablespoon(s) jalapeño powder, optional; 1 tablespoon(s) dried oregano; 1 tablespoon(s) dehydrated onions; 3 tablespoon(s) ancho chili powder; 1 can(s) diced tomatoes with juice (28 oz); 8 ounce(s) lite beer; 3 cup(s) beef stock (not broth); 1 tablespoon(s) liquid aminos or tamari sauce; 1 tablespoon(s) apple cider vinegar; 2 teaspoon(s) Kosher salt, or to taste; 1 teaspoon(s) white pepper, or to taste; 16 ounce(s) chili beans (I prefer Bush's beans), optional

17 Pinches 17 Photos

Andy Anderson !

Wichita, KS

Updated on Jan 26, 2024

I assembled this recipe about a week ago from items that I had in the pantries. It has good earthy meaty flavors, and you can always adjust the heat to your own liking. So, you ready… Let’s get into the kitchen.

Rate

prep time 20 Min

cook time 2 Hr

method Stove Top

yield 8 serving(s)

Ingredients

1 pound top round, cubed or ground
2 teaspoons paprika, mild or hot
3 tablespoons grapeseed oil, or other non-flavored oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon jalapeño powder, optional
1 tablespoon dried oregano
1 tablespoon dehydrated onions
3 tablespoons ancho chili powder
1 can diced tomatoes with juice (28 oz)
8 ounces lite beer
3 cups beef stock (not broth)
1 tablespoon liquid aminos or tamari sauce
1 tablespoon apple cider vinegar
2 teaspoons Kosher salt, or to taste
1 teaspoon white pepper, or to taste
16 ounces chili beans (I prefer Bush's beans), optional

How To Make cold weather essentials: spicy winter chili

Step 1

PREP/PREPARE

Step 2

What you will need? You can do this in a single pot. I would suggest something with a heavy bottom and lid, like a Dutch oven.
Step 3

What is it? Just a good chili with a few additional spices to get you through the cold winter season. If you want an extra kick, add the jalapeño powder.
Step 4

What to serve with it? Crusty bread or oyster crackers are a good thing.
Step 5

How to store it? This recipe will store in the fridge for 3 – 4 days, and you can freeze it for 4 – 6 months.
Step 6

Gather your ingredients (mise en place).
Step 7

Place a pot over medium heat and cook up the beef with the paprika until browned.
Step 8

Reserve the beef, but do not clean out the pot.
Step 9

Add the oil, then the onions, and stir for 2 – 3 minutes until softened, then add the garlic for an additional 60 seconds.
Step 10

Add the jalapeño powder (if using), oregano, dehydrated onions, and chili power. Then stir until combined, about 60 seconds.
Step 11

Add the tomatoes, beer, beef stock, and liquid aminos or tamari sauce.
Step 12

Stir to combine and bring up to a simmer.
Step 13

Return the beef to the pot and slowly simmer, partially covered, for about 2 hours.
Step 14

While the chili is simmering, add some salt and pepper, to taste.
Step 15

CN: Make sure to regularly stir, so that it does not stick to the bottom of the hot pot.
Step 16

CT: Chili always taste better the next day, so if you have a chance, make it a day ahead of time.
Step 17

If using the beans, add them in the last hour of cooking. I like Bush's Chili beans for this recipe.
Step 18

PLATE/PRESENT
Step 19

Serve with crackers and/or crusty bread and maybe some additional shredded cheese and sour cream. Enjoy.
Step 20

Keep the faith, and keep cooking.
Step 21

Namasté
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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