Real Recipes From Real Home Cooks ®

cold weather essentials: spicy winter chili

Recipe by
Andy Anderson !
Wichita, KS

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.

yield 8 serving(s)
prep time 20 Min
cook time 2 Hr
method Stove Top

Ingredients For cold weather essentials: spicy winter chili

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

How To Make cold weather essentials: spicy winter chili

  • 1
  • 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.
  • 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.
  • 4
    What to serve with it? Crusty bread or oyster crackers are a good thing.
  • 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.
  • 6
    Gather your ingredients (mise en place).
  • 7
    Place a pot over medium heat and cook up the beef with the paprika until browned.
  • 8
    Reserve the beef, but do not clean out the pot.
  • 9
    Add the oil, then the onions, and stir for 2 – 3 minutes until softened, then add the garlic for an additional 60 seconds.
  • 10
    Add the jalapeño powder (if using), oregano, dehydrated onions, and chili power. Then stir until combined, about 60 seconds.
  • 11
    Add the tomatoes, beer, beef stock, and liquid aminos or tamari sauce.
  • 12
    Stir to combine and bring up to a simmer.
  • 13
    Return the beef to the pot and slowly simmer, partially covered, for about 2 hours.
  • 14
    While the chili is simmering, add some salt and pepper, to taste.
  • 15
    CN: Make sure to regularly stir, so that it does not stick to the bottom of the hot pot.
  • 16
    CT: Chili always taste better the next day, so if you have a chance, make it a day ahead of time.
  • 17
    If using the beans, add them in the last hour of cooking. I like Bush's Chili beans for this recipe.
  • 18
  • So Yummy
    Serve with crackers and/or crusty bread and maybe some additional shredded cheese and sour cream. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.
  • Peace to all