The best chili depends on the slow, careful stacking of flavor, building tons of complexity and ultimately ending with a kind of can’t-quite-put-your-finger-on-it smoky spiciness that your guests won’t quite be able to figure out. Think of our Clif Family Kitchen Porcini Spice Rub as your secret ingredient adding a dose of rich, mysterious savoriness to this easy-to-make chili or your own favorite chili recipe.
3 Tbsp Clif Family Kitchen Extra Virgin Olive Oil
2 lbs ground beef
1 ½ cup onion, minced
3 garlic cloves, minced
6 Tbsp Clif Family Kitchen Porcini Spice Rub
3 Tbsp Chili Powder(s)*
2 – 28 oz cans diced tomatoes, with juice not drained
1 cup water, beef broth, brewed coffee or lager beer – depending on taste preference
1 – 15 oz can red kidney beans, drained and rinsed
1 – 15 oz can white cannellini beans, drained and rinsed
Suggested garnishes: shredded cheddar cheese, sour cream, sliced scallions
In a large, heavy pot or a medium enameled cast-iron casserole, heat the oil. Add half of the ground beef and cook over high heat, breaking it up with a wooden spoon, until browned, about 5 minutes; transfer to a bowl with a slotted spoon. Brown the remaining ground beef. Return the first batch of browned beef to the pot. Add minced onions to the pot and cook over moderate heat, stirring occasionally, until the onions are translucent, 8-10 minutes. Add minced garlic, porcini spice rub and chili powder(s). *To increase taste complexity, consider using a blend of standard spice-shelf chili powder, ancho powder-a bit sweet and chipotle powder- adds smokiness, blended to amount to 3 Tbsp. total. Cook stirring occasionally until the spices are aromatic about 2-3 minutes.
Stir in the canned tomatoes and water or liquid of choice, bring to a boil, then quickly turn down heat and simmer the chili over low heat until reduced by 1/3, about an hour. Stir occasionally. Add the beans and heat through. Season with salt to taste. Garnish and enjoy!