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Discover how to make the ultimate tender beef chili using 85% Ground Chuck and a custom homemade spice blend. By slow-cooking in the oven, we unlock a deep, smoky flavor from fresh Ancho chiles that short stovetop methods just can’t match. You'll be amazed at the spice blend when you compare it to the spice packets at the store.

Chili with Ground Beef and Home Spice Mix
Serves 5-6 Hearty Appetites

Ingredients

6 Ancho Chiles – This is the dried Poblano Chile.
1 ounce Corn Chips, 10-11 chips – to be mixed with Ancho Chiles in food processor

2 lbs. 85% Ground Chuck

Baking Soda Mix
2 tbl. Water
1 ½ tsp. Salt
¾ tsp Baking Soda

Spice Mix
2 tbl Ground Cumin
1 tbl Ground Paprika
1 tbl Garlic Powder
1 tbl Coriander
2 tsp Dried Oregano
1 tsp Salt
2 tsp Ground Black Pepper
½ tsp Dried Thyme

14 ½ ounce can whole tomatoes

1 tbl Olive Oil
1 Chopped Onion
3 Minced Cloves Garlic
1-2 tsp Chipotles Paste from Jar or Can – This will give a little heat – 2 tsp will give a medium heat. 1 tsp gives a slight but noticeable heat. It depends on your preference. Chipotles are smoked dried jalapenos.

2 ½ Cups Water
2 tsp Sugar
2 tbl Cider Vinegar at the end – Brightens the flavor without being sour.

Add additional salt and pepper if needed

Steps
1. 6 Ancho chiles torn up with seeds and stems removed. Toast in Dutch Oven about 4-6 minutes. This is done in a dry pot. Don’t let it start to smoke. Let cool.

2. Mix water, salt and Baking Soda together. This will help the meat brown.
3. Add to meat and mix thoroughly together – set to side
4. Take cooled chiles and place in food processor with chips for about 2 minutes.
5. Add Spice Mix and process until you have an even blend. Small bits of the chips may be visible, but that’s okay. They will cook down. Set to side.
6. Take can of whole tomatoes and pulse in food processor until smooth.

7. Add 1 tbl. Spoon of olive oil to Dutch Oven, add chopped onion – cook 4- 6 Minutes
8. Add minced garlic

9. Add Beef and cook about 10 minutes then add the following:
Spice Mix
1-2 tsp Chipotle paste – this adds a good flavor
2 ½ cups water
Two tsp sugar
Tomatoes

Bring to Simmer

Cover and put in oven at 275° for 1 ½ - 2 Hours

Remove from oven and add 2 tbl. Cider Vinegar – mix together
Let sit for at least 15 minutes for flavors to settle.

You will see a little fat on the top of the chili and this is expected. These spices work well with fats and there is A LOT of FLAVOR there so don’t try to remove it. Just give it a stir.

Serve with chopped onion, grated white cheddar cheese, and a spritz of lime juice.

Refrigerate or freeze left overs. Tastes even better the next day.