This amazing 15 Spice Fiesta chili is a recipe I have had in my recipe box for years tweaking it as I went along. It has many unique flavors and spices such a Zing Zang, cocoa powder and cinnamon to name a few. I bet you probably never thought of using those in a chili recipe. Give it a try and let me know what you think.
Recipe:
Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 5-6 people
Author: Dennis Ludwick
Ingredients:
1 to 2 lbs ground sirloin (You decide how much meat you want in your chili)
1 large yellow onion, chopped
1 large green bell pepper, chopped
3 cloves garlic minced
2 tsp kosher salt, plus additional to taste
1 tsp black pepper
2 1/2 tbsp chili powder
2 1/2 tbsp ground cumin
2 tsp smoked paprika
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp cayenne pepper, to taste
1 tsp red pepper flakes, to taste
2 bay leaves
1 1/2 tsp cocoa powder, unsweetened
1/2 tsp cinnamon
2 cups dry red wine (or dry white wine)…..YES, 2 cups!
2 cups Zing Zang Bloody Mary Mix (or tomato juice)
2 cups water
2 cans Rotel tomatoes with green chilies
1 can dark pinto beans, drained and rinsed
1 can light pinto beans , drained and rinsed
Instructions:
1. In the bottom of a 5 to 6 quart dutch over add beef and brown until there is no more red visible.
2. Add salt, pepper and minced garlic, saute.
3. Add onion
4. Add all remaining spices (chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, cayenne pepper, red pepper flakes, bay leaves, cocoa, cinnamon & brown sugar.
5. TOAST your spices for a few minutes to release amazing flavors prior to adding your wet ingredients.
6. Add bell pepper and combine well
7. Add red wine, LET WINE SIMMER FOR 3 MINUTES TO COOK OFF THE ALCOHOL
8. Add Zing Zang Bloody Mary Mix
9. Add Rotel Tomatoes
10. Add both cans of beans, drained and rinsed (or leave them out if you do not like beans).
11. Add Water
12. Let simmer partially covered for about an hour or until it reaches your desired thickness.
13. Garnish with your favorite toppings.
13. Enjoy!
Recipe Notes:
Choose high-quality beef for best results and flavor
This chili is hot so if you don’t like spicy, just leave out the cayenne pepper and the red pepper flakes. Adjust to your preference.
Don’t substitute the fresh garlic for ground it just won’t give you the fresh and bold flavors.
Don’t worry about your chili tasting like chocolate or cinnamon. Those spices are going to add a different level of flavors that really draws out all of the other spices. You will be pleasantly surprised.
Some people like to add a splash of apple cider vinegar to their chili to really brings out the flavors. About 1 Tbsp. Alternatively, you could squeeze a little lime or lemon juice into it.
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