The Best 13 Ingredient Chili

It’s been awhile since we made a full-length cooking video, but we spent the last few weeks shooting and editing to bring this very special one to you. I had a jersey made. I went to a football field. I even kicked a football, which has now been relegated to a Sugo toy. Why you ask? Because this is truly the best chili recipe and frankly the only one you’ll need forevermore and it deserves its moment in the spotlight and what better time to share it than Super Bowl weekend?!

Oh, and if you’re not signed up to my YouTube channel, would you mind subscribing and liking this video? It really helps or I wouldn’t ask! It’s free.

I hope you like the chili and happy game day to all who celebrate! Make the chili!

The Best 13 Ingredient Chili 

If you're really looking to really impress a crowd, make this chili. It’s that good. I use beef chuck roast and let it break down before shredding it and adding beans to the mix, which I’ve soaked overnight and simmered alongside. You can use canned beans and if you do, swap 4 12-ounce cans for the dried. I brought this dish to a snowy outdoor holiday party and I’ve never gotten so many compliments or been asked so many times for a recipe! So just in time for game day, here it is. 

Serves 8 or more 

Time 30 minutes active, 3 to 3 ½ hours inactive 

INGREDIENTS

1 pound cooked red beans, preferably Hidatsa from Rancho Gordo 

2 ½ - 3  pounds beef chuck roast 

2 ½  teaspoons Kosher salt and freshly ground black pepper 

1 tablespoon canola oil 

2 medium yellow onions, roughly chopped

2 poblano chiles, seeds removed and roughly chopped 

1 jalapeño or serrano chili, finely chopped 

6 garlic cloves, roughly chopped

2 tablespoons New Mexican chili powder, preferably the Chimayó variety

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon dried Mexican oregano 

1 28-ounce can crushed San Marzano tomatoes

1 quart chicken or beef stock

Grated cheddar cheese, grated fontina cheese, cilantro, scallions, sour cream, Fritos® and avocado for serving. 

METHOD

Season the chuck roast with the salt and pepper and let it come to room temperature, 1 to 1 ½ hours.

Heat a large Dutch oven over medium-high heat. Add the oil and when it shimmers, brown the meat on all sides so it gets a good crust, this will take 8 to 10 minutes. Remove the meat and set aside.

Turn heat to medium and add in the onion, pepper and garlic and cook stirring occasionally until they have softened, 3 to 5 minutes. Season with salt. Add in the chili powder, cumin, coriander and oregano stir together to lightly toast the spices, 1 minute. 

Stir in the tomatoes and the chicken stock. Add the beef back into the pot and bring to a boil. Turn down to a simmer, cover and cook until the meat shreds apart easily with tongs, about 3 - 3 ½ hours. 

Stir in the beans and some of their liquid if you want to loosen up the chili according to your preference. Taste and adjust seasonings with salt to your liking. Plate in bowls and top with whatever you like!

With love,

Colu x