Great Lakes Beef n’ Bean Chili


1 can Tomato Sauce

1 can Tomato paste (sm)

1 can Diced Tomatoes

1 can Dark Kidney Beans – drained

1 can Light Kidney Beans – drained

1 can Black Beans – drained

1 can corn – drained

1.5 cans Beef Broth

5 cloves Garlic

1.5 large white onions

2 x Bell Pepper – Red/Orange 

1/2 tsp Dried basil

2 x Bay leaf

2 tsp Chili Powder (your favorite brand)

1-2 tsp Cayenne Pepper 

1-2 tsp Ancho Chile Powder from GLTS- 1-2 tsp

3 Tbsp  Pepperino EVOO Arbol Chili Infused Olive Oil from GLTS

1 – 2 tsp Sweet Smoked Spanish Paprika or Hot Smoked Spanish Paprika from GLTS

2 Tbsp  Oaxacan Coffee Grill Rub from GLTS 

2 Tbsp Mole de Cacao – Chocolate Chili Rub from GLTS or Grocer's Daughter Chocolates of Empire, MI 

2 Tbsp Marmelada de CacaoChocolate/Cacao Marmalade from Grocer's Daughter Chocolates of Empire, MI 

1/8 – 1/4 cup Maple Syrup from Casier's Maple Syrup & Glen Lake Orchards of Empire, MI 

3 lb Chuck Roast from Halpin's Land of Goshen of Kaleva, MI or your local Grass Fed Cattle Farm

1/4 cup Red Wine optional


Preparation Instructions:  

Start by dicing onions, place 2Tbsp Pepperino Olive Oil into large skillet and bring to medium heat.  Finely dice or press garlic into hot oil and simmer for 1-2 minutes.  Add onions and simmer for 4 – 5 minutes until softened and sauteed nicely.  Add cans of beans, corn, broth, and tomato products to large slow cooker or 8 quart pot on stove on medium heat.  When sufficiently warmed, add onions and garlic and stir thoroughly.  Don't wash pan yet so you can sear beef using light remaining oil in pan.

Cut chuck roast into small 3/4' – 1' pieces and dust with Oaxacan Coffee Grill Rub liberally.  Don't add extra oil to pan as this is a dry rub and works best when limited/no oil is used.  Sear meat on medium-high heat for just 1 minute and/or until entirely browned.  Add meat to chili pot and raise temperature to medium-high for 30 – 45 minutes – stirring regularly.  Add in additional spices, herbs, maple syrup and Marmelada to taste as you cook over the next hour or so.  Add red wine just an hour before serving (optional).

Turn slow-cooker or range to low-medium heat for the next 6 – 8 hours and simmer all day if possible.  

Serve with shredded Colby-Jack and Sour Cream and corn bread!  Feeds 8 – 10.



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