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“There are probably as many recipes for chili as there are cooks who make it. Over the years, I’ve tweaked chili recipes to arrive at the one I like best. I find that grinding my own beef chuck steak in a food processor works best. No one in our house likes kidney beans so we use Great Northern or Pinto beans instead; but if you are into the red beans, go for it. Making no claims other than this is the favorite in our house……”
READY IN:
2hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat bacon grease in a large skillet over medium heat.
  2. Stir in onions, green pepper, and garlic and cook until they are soft.
  3. Add the beef and salt and cook until meat loses its pink color.
  4. Add the chili powder, cumin, oregano and cayenne and continue cooking for about 5 minutes.
  5. Add the beef broth and stir in the cocoa, molasses, tomato paste and simmer, partially covered about 2 hours or more, stirring occasionally.
  6. Stir in the beans about 1/2 hour before serving.
  7. Serve in large bowls.

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