Whether you're cheering from the grandstands or kicking back after a day at the rodeo, nothing beats a hearty bowl of homemade chili from our amazing friend Sarah Glover (Wild Kitchen). Rich with beef, smoky spices, and slow-simmered flavor, this crowd-pleasing recipe is perfect for feeding family and friends on rodeo day.
Yields: 6 to 8 servings | Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour 15 minutes
Ingredients
- 2 pounds lean ground beef
- 1 pound ground pork, or use all ground beef
- 1 medium onion
- 4 garlic cloves
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1 tablespoon tomato paste
- 2 (14.5-ounce) cans diced tomatoes
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 cup beef stock
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
Directions
- Dice the onion and mince the garlic cloves. Set aside.
- In a large Dutch oven or heavy pot over medium-high heat, brown the ground beef and pork until cooked through. Drain excess fat (if needed).
- Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another 1 minute.
- Add the chili powder, cumin, and paprika. Stir for 30 seconds until fragrant.
- Mix in the tomato paste and cook for 1 minute until the tomato paste begins to caramelize on the bottom of the pot.
- Stir in the diced tomatoes, beans, beef stock, and Worcestershire sauce. Bring the chili to a gentle boil.
- Reduce the heat to low and simmer uncovered for 45 to 60 minutes, stirring occasionally, until thick and flavorful.
- Season with salt and pepper to taste, then serve hot with your favorite toppings.
