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Pa Paw's Chili Recipe

This isn't your average chili! PaPaw's Chili is a quick and flavorful recipe perfected over a year. It's a hearty, 'good eatin'' chili perfect for a weeknight dinner. This recipe offers flexibility – use chili powder if you don't have pure chile powder, and ground cumin works if whole cumin seeds aren't available. Detailed instructions are included for using dried chiles for a deeper, richer flavor. Get ready for a chili experience that will leave you wanting more!

Prep Time 15 mins
Cook Time 60 mins
Calories 377.5 kcal
Protein 51g
Rating 4.5 (2 Reviews)
Pa Paw's Chili

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pa Paw's Chili

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How to Make Pa Paw's Chili

  1. **Spice Mix:** Toast 1 teaspoon of cumin seeds in a skillet over medium heat until fragrant (about 1 minute).
  2. Grind half the toasted cumin seeds using a mortar and pestle or blender. Set aside the remaining half teaspoon of whole cumin seeds.
  3. In a small bowl, combine the ground cumin with: 2 tablespoons chili powder (or 2-3 dried chiles, rehydrated and blended into a paste), 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon oregano, ½ teaspoon cayenne pepper (optional), and ½ teaspoon salt.
  4. **Chili:** Brown 1 pound ground beef in a large pot over medium-high heat until browned; drain off excess grease.
  5. Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the pot. Cook until softened, about 5 minutes.
  6. Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 ½ cups beef broth, and ⅓ of the spice mix.
  7. Bring to a simmer, then reduce heat to low and cook for 30 minutes.
  8. Add 1 (15 ounce) can kidney beans (drained and rinsed) or 1 ½ cups cooked beans, and another ⅓ of the spice mix. Simmer for 20 minutes.
  9. Stir in the remaining spice mix and simmer for 10 minutes. Add ½ cup water if needed to reach desired consistency.
  10. Season with salt and pepper to taste.
  11. **Optional: For a deeper chili flavor:** Heat ½ cup of beef broth to a boil. Add 2-3 dried ancho chiles (stems removed) and simmer for 5-10 minutes to soften. Remove chiles, blend into a puree with a little broth, and stir into the chili during the last 10 minutes of cooking.

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

9g

Fat

40g

Carbs

6g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Main Dish Beef American Southwestern United States Tex Mex Chili Ground Beef Meat