High-Falutin Chili

Name: High-Falutin Chili
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: American, TexMex
Ingredients: 2 pounds beef chuck roast, cut into 1-inch cubes, with fat; 1 pound ground chuck (not ground beef); 1 pound ground chicken breast; 1 large sweet onion, finely chopped; 2 large green bell peppers, finely chopped; 3 jalapeños, finely diced; 1 (4-oz.) can chopped green chilies; 1 (16-oz.) can red kidney beans (drained and rinsed); 1 (16-oz.) can white kidney beans (drained and rinsed); 16 oz can butter beans (drained and rinsed); 32 oz. whole canned tomatoes; 32 oz crushed canned tomatoes; 32 oz beef broth; 12 oz chili sauce; 2 tablespoons vegetable oil; 3 tablespoons chili powder; 1 tablespoon ground cayenne pepper; 1 tablespoon cumin powder; 5 minced garlic cloves; 4 bottles beer; 1 large can tomato paste; 4 Tablespoons sea salt; 4 tablespoon garlic powder; 3 tablespoon onion powder; 1 tablespoon white pepper; 2 tablespoons brown sugar

5 steps

Prep:30minCook:8h

My High Falutin Chili was inspired by Chef Tomas Byers’ award-winning chili recipe. He warns not to change anything, but we don’t do pork on our fork, so I kinda changed everything and made it my own. Regardless, this chili is absolutely show-stopping and will change the way you see stewed beef and beans entirely. As always, if you try my recipe, tag me on social media and let me know how it turned out. I’m not hard to find.

Updated at: Thu, 17 Aug 2023 05:33:25 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories320.2 kcal (16%)

Total Fat13.7 g (20%)

Carbs24.4 g (9%)

Sugars9.1 g (10%)

Protein19.6 g (39%)

Sodium1281.7 mg (64%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a large stock pot, brown your meat in vegetable oil. Drain it.

Step 2

Add the diced onions, jalapeños, bell peppers, and chiles. Sauté until tender. Then add in your minced garlic so it doesn’t burn.

Step 3

Add all other ingredients except for the beans and tomato paste. Simmer over low/medium heat for 6 hours. Do not boil. Do not cover. Cook it low and slow on the stove.

Step 4

In the last 2 hours of simmering, add the beans and tomato paste. Stir well to incorporate. Cook until you get the desired thickness. Too thick? Add in a cup of broth or water until it’s right. Not thick enough? Keep cooking until the sauce reduces and thickens. When the consistency is to your liking, remove the pot from the fire and make sure the seasonings are right. Adjust, as needed.

Step 5

Serve with cornbread, cheese, crema, ranch, onions, avocado, fresh parsley, fresh cilantro, or any other toppings you like. Enjoy.