The Best Fall Chili Recipe | Heath Riles BBQ

Celebrate autumn with a big bowl of The Best Fall Chili Recipe! You can add more or less spice, change the type of meat included, add or reduce beans, and choose from a variety of toppings. The mix of bold flavors is the ideal way to liven up a lazy Saturday, and since this recipe simmers on the stovetop or Crockpot, it fits within any weekend schedule.

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Products Used:
– Bear and Burton’s W Sauce 64oz https://bit.ly/3Y5iELb
– Heath Riles BBQ Garlic Jalapeño Rub https://bit.ly/2yXvmD4
– Heath Riles BBQ Beef Rub https://bit.ly/37herYH
– Lodge 8qt Dutch Oven https://amzn.to/4gKY75V
– Graza Olive Oil https://amzn.to/4ePFMTB
– Black Nitrile Gloves https://amzn.to/4etckTm
– Small Glass Prep Bowls https://amzn.to/47UPguj
– Red Gold Diced Tomatoes https://amzn.to/4etckTm
– Bush’s Chili Beans https://amzn.to/3ZMinxQ

Ingredients:
– 1 lb tenderized beef minute steak (cut into small pieces)
– 1 lb ground round (lean ground beef)
– 1 lb ground pork
– 1 whole onion (diced)
– 1 whole green bell pepper (diced)
– 2 jalapeños (diced, seeds optional for extra heat)
– Graza Olive Oil
– Bear and Burton’s W Sauce
– Heath Riles BBQ Garlic Jalapeño Rub
– Heath Riles BBQ Beef Rub
– 2-3 teaspoons beef bouillon
– 1 tablespoon cumin
– 1 tablespoon smoked paprika
– 1 tablespoon ancho chili powder
– 1 tablespoon dark red chili powder
– Pinch of cinnamon
– 2 tablespoons Hershey’s cocoa powder
– 2 tablespoons brown sugar
– 1 can (10.75 oz) Campbell’s tomato soup
– 1 can (7.75 oz) chipotle sauce
– 6 oz beer Miller Lite
– 2 cans (14.5 oz each) diced tomatoes (chili-ready)
– 2 cans Bush’s mixed chili beans (mild)
– 8 oz Beef stock

Directions:
1. Prep the minute steak: Chop the minute steak into small pieces. Drizzle olive oil in a Dutch oven over medium-high heat and brown the steak.
2. Dice the veggies: While the steak browns, dice the onion, bell pepper, and jalapeños. Set aside.
3. Add ground meat and veggie: When the steak is halfway done, add ground round and ground pork. Once the meat is almost browned, push it to one side and add the diced veggies.
4. Season the chili: Stir in Bear & Burton’s W Sauce, Heath Riles BBQ Garlic Jalapeño Rub, Heath Riles BBQ Beef Rub, beef bouillon, cumin, smoked paprika, ancho chili powder, dark red chili powder, and cinnamon. Cook until veggies soften.
5. Add liquids: Stir in cocoa powder and brown sugar, then add tomato soup, chipotle sauce, lite beer, diced tomatoes, mixed chili beans, and beef stock. Bring to a simmer, then lower heat and let it simmer for at least two hours.
6. Cool and serve: Let the chili cool slightly before serving. Dig in and enjoy!

Chapters:
0:00 Intro
0:15 Prep Meat
0:57 Add Meat to Dutch Oven
1:45 Dice Vegetables
2:05 Brown Meat
3:29 Add Vegetables
4:03 Build and Season Chili
7:47 Remove Lid and Serve
8:30 Recap
9:17 Add Toppings and Taste
10:06 Outro

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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 and 2024 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

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