Bobbi's Famous Chili
Hearty chili with premium spice blends. Step-by-step method, spice tips, swaps, and storage advice for a crowd-pleasing pot.
Our Milwaukee Public Market Spice Merchant Bobbi K. has the ultimate chili recipe featuring some of our premium spices & blends! Discover why it's a company favorite.
- Brown onions and lean beef, add the spice blends, then simmer 2 to 3 hours for deep flavor.
- Add corn near the end, then drained and rinsed beans once the chili has reduced to your liking.
- Adjust heat with Kashmiri chiles or Vulcan's Fire Salt, and store in the fridge 3 to 4 days or freeze up to 2 months.
Spices
Featured in this Recipe
Preparation Instructions:
Dice onions and saute in olive oil for 5-10 minutes until translucent.
Add beef and brown with onions. Drain excess grease.
Add spices and then cook with beef and onions for 1 minute.
Add in diced and pureed tomatoes, stir and combine.
Stir in 4 to 5 cups of beef broth. Bring to a boil, reduce to simmer.
Simmer, covered for 2 to 3 hours stirring occasionally (typically every 30 minutes).
Drain and add corn.
Once reduced to your satisfaction, drain and rinse the beans, and then add beans.
Heat through for 7 minutes and then serve. Enjoy!
thespicehouse.com
More About This Recipe
Add a dash or two of Vulcan’s Fire Salt for a little extra kick!
Frequently Asked Questions
How long does this chili take to make?
Active prep is about 15 to 25 minutes. After adding liquid, simmer covered for 2 to 3 hours. Total time is roughly 2.5 to 3.5 hours. For a slow cooker, brown meat and onions first, then cook on low 4 to 6 hours.
Can I make this chili vegetarian or vegan?
Yes. Swap the ground beef for plant-based ground meat, crumbled tempeh, cooked lentils, or extra beans. Use vegetable broth instead of beef broth and check spice blends for animal ingredients.
How do I thicken the chili if it is too thin?
Simmer uncovered until it reduces. You can also stir in 1 to 2 tablespoons of masa harina mixed with a little water, or use a cornstarch slurry of 1 tablespoon cornstarch plus 1 tablespoon cold water. Add thickener gradually until you like the texture.
When should I add the beans and corn?
Add the corn after the long simmer so it stays firmer. Add the drained and rinsed beans once the chili has reduced to your liking, then heat through about 7 minutes to avoid mushy beans.
What can I use instead of black garlic puree?
If you do not have black garlic puree, use 1 teaspoon granulated garlic or 1 tablespoon roasted garlic paste. Taste and adjust because roasted or granulated garlic is stronger than black garlic.
How can I adjust the heat without changing flavor much?
Kashmiri chiles add color and mild heat. To increase heat, add a pinch of cayenne or a dash of Vulcan’s Fire Salt a little at a time. To reduce heat, use less Kashmiri and avoid spicy garnish until tasting.
How should I store and reheat leftovers?
Cool quickly and refrigerate in an airtight container for 3 to 4 days. Freeze in portions up to 2 to 3 months. Reheat on the stove over medium heat, stirring and adding a splash of broth or water if thick. Microwave works for single servings.
How many people does this recipe serve?
This pot makes about 6 to 8 servings, depending on portion size and side dishes like cornbread or rice.
How long does this chili take to make?
Active prep is about 15 to 25 minutes. After adding liquid, simmer covered for 2 to 3 hours. Total time is roughly 2.5 to 3.5 hours. For a slow cooker, brown meat and onions first, then cook on low 4 to 6 hours.
Can I make this chili vegetarian or vegan?
Yes. Swap the ground beef for plant-based ground meat, crumbled tempeh, cooked lentils, or extra beans. Use vegetable broth instead of beef broth and check spice blends for animal ingredients.
How do I thicken the chili if it is too thin?
Simmer uncovered until it reduces. You can also stir in 1 to 2 tablespoons of masa harina mixed with a little water, or use a cornstarch slurry of 1 tablespoon cornstarch plus 1 tablespoon cold water. Add thickener gradually until you like the texture.
When should I add the beans and corn?
Add the corn after the long simmer so it stays firmer. Add the drained and rinsed beans once the chili has reduced to your liking, then heat through about 7 minutes to avoid mushy beans.
What can I use instead of black garlic puree?
If you do not have black garlic puree, use 1 teaspoon granulated garlic or 1 tablespoon roasted garlic paste. Taste and adjust because roasted or granulated garlic is stronger than black garlic.
How can I adjust the heat without changing flavor much?
Kashmiri chiles add color and mild heat. To increase heat, add a pinch of cayenne or a dash of Vulcan’s Fire Salt a little at a time. To reduce heat, use less Kashmiri and avoid spicy garnish until tasting.
How should I store and reheat leftovers?
Cool quickly and refrigerate in an airtight container for 3 to 4 days. Freeze in portions up to 2 to 3 months. Reheat on the stove over medium heat, stirring and adding a splash of broth or water if thick. Microwave works for single servings.
How many people does this recipe serve?
This pot makes about 6 to 8 servings, depending on portion size and side dishes like cornbread or rice.
Comments