My hubby, my chili.
Ok, I have to be honest. KB’s Chili is so robust, meaty, beefy, hearty, and savory…you won’t need any fixin’s! I almost feel obligated to put some side kicks like onion, jalapeños, cheese, and sour cream, but you could take this as is, anywhere… camping, and be happy as a lark bird! This chili is to die for, and it’s the perfect season. Cozy up to a warm fireplace, an oversized sweatshirt, and a bowl of warm chili. Yessss….
Kevin, AKA “KB,” is my husband. He is a beautiful husband in so many ways. Kev loves his family like no other. He is a man of his word and a loyal friend. Most importantly, he makes a killer beef-ey steak-ey chili 🤣!! It’s hearty, a cozy spicy, with steak in every bite that is so tender it crumbles when you eat it. It feeds the soul and the Hangry Man. (they may beat their chest like “man” eating this)
Good time to Chili time.
P.S. I am loving the cooler nights and lighter days lately. Kevin and I have started sitting on the front porch and rocking the night away (attempting to forget all the “to-dos” of the night 😁). HIGHLY RECOMMENDED, despite allllll that the kids need. It’s nice to sit for a minute.
Nonetheless, let’s make some chili!! Feel free to jump ahead with the links below!!!! 👇
How to make KB’s Chili…
You will first start with a large (preferably cast iron) pot.
- Brown the ground beef until slightly brown. Grind it up into fine bits.
- Then, brown the Steak meat (or stew meat) on medium heat to brown the outside of the meat. Leave the oil so it’s easy to cook the onions and integrate the other ingredients.
- NOTE: If your meat is especially fatty, yes, please drain at least half off. If the Chili is like a paste in the end, then add another (open) can of water (8oz.)
- Sautee onions with leftover grease until translucent, and add garlic at the end.
- add all the spices and bloom them (until fragrant)
- now add the beef stock, maza, tomato paste, possibly a jalapeno or two (optional), and bouillon cubes (or preferably “better than bullion”)
- Drain beans and tomatoes from the can and add to the pot.
- And bring to a boil.
- Reduce heat to low and cover with a tight lid for about 25-30 minutes. This mimics a pressure cooker, so you will not want to open the lid at all for at least 25 minutes. At the end of the cooking time, add more salt and pepper to taste.
- Chili is READY when the STEAK is TENDER 😍
- Your finale result 👇👇🤓🤯😍
KB’s Chili HOW-TO VIDEO!
How to Crock-Pot or InstaPot this Chili:
You know what I just realized? Why is it called a crock pot? Is it a bunch of crock? is it crockish? What makes it crock? Oh man, don’t leave me in a room alone. I’ll come out crazier than I went in. 😳
Here is my favorite crock-pot. It can saute, braise, and sous-vide! Ugh, dreamy!! BUT! If you want to make good choices in life…I would INSTA POT it. The steam will build up better to break down the fibers of the steak, making it super tender. Tender and savory is what we are going to do here!
If you want to INSTA POT, the same rules apply, yet it’ll be a 1/4th of the time. Historically, I have been scared of my Instapot, but once I got the whole “release the steam” part down (and moved my arm quickly), I felt A LOT more comfortable. 😂
To slow cook:
- Follow the directions in the recipe as usual.
- you will make your meat –and PLEASE UNDER COOK IT (by the time you slow cook it it may be rubber if you don’t); make sure it’s broken up as you need (finely). So the ground meat will be slightly pink, and the stew meat will be too, but dark on the edges.
- sautee the onions (can add a jalapeno here, if desired)
- Throw the MEAT and ONIONS in the crock pot, and
- add the spices, tomato paste, diced tomatoes, beef stock, beans, bouillon, and salt and pepper.
- Put the pot on low and let simmer for at least 4-6 hours (I do this overnight).
- NOTE! Please do not take the top off until you are ready to taste and try it. Once the heat is released, it takes twice as long to build it back up to continue cooking it.
The longer it cooks, the better and more tender the steak will be.
The KB’s Chili Recipe (printable) Card
KB’s Chili
8
servings10
minutes40
minutesIngredients
2 lbs 2 chili meat (3 lbs if steak is not added) (80/20 meat ratio)
1 lb 1 stew meat/steak (optional)
1 tbsp. 1 vegetable oil
1 1 red onion, diced
4 tbsp. 4 tomato paste
2 2 garlic cloves
1 & 1/2 tbsp 1 & 1/2 oregano
1 tsp. 1 cumin
2 tbsp 2 paprika
1/2 tsp. 1/2 cayenne
1/3 cup 1/3 chili powder
3 3 bouillon cubes (or 4 tbsp of “better than bullion”)
1/3 cup 1/3 maza (for thickening, optional)
1 large 1 can diced tomato (optional)
1 can 1 black beans, drained and rinsed (optional)
1 can 1 kidney beans, drained and rinsed (optional)
1/2 tbsp 1/2 pepper
1/2 tbsp 1/2 sea salt (add small amounts to taste)
Fixin’s such as sour cream, cheddar cheese, jalapenos, Fritos, limes, or green onions.
Directions
- In a large stock pot, brown chili meat.
- In the same pot, brown the steak (stew meat) in the old ground meat. Brown the outside on medium-high heat.
- With the leftover oil in the pan, saute the diced onions until translucent. Add garlic, then tomato paste.
- Add all spices, including (3) bullion cubes or “better than bullion,” (1 1/2 tbsp) oregano, (1 tsp.) cumin, (2 tbsp.) paprika, (1/2 tsp) cayenne, (1/3 cup) chili powder, and (1/3 cup) maza. Stir well until the spices bloom and become aromatic.
- Add a can of diced tomato, one can of black beans (not drained), kidney beans (not drained, & optional), and possibly 1 (empty bean can = 8oz.) full of water (if too thick)
- Bring to a boil and reduce heat to low. Cover the pot with a tight-fitting lid for 25-30 minutes, making sure not to open the top for at least 25 minutes, and the heat is definitely on LOW.
- Add fixings such as Fritos, sour cream, shredded cheddar, jalapenos, limes, or green onions…but you may not need any at all!
Recipe Video
Notes
- To crock pot or Instapot: Follow the directions as above and slow cook for at least 6-8 hours. To pressure cook, cook the ground meat on the “saute” setting, then add all ingredients, cover, and cook the chili on high for 30 minutes. Pressure cooking works best because the steam builds up and releases the steak’s fibers, making it tender.
- Salt can make a difference. Don’t be scared to use this much salt…it is a big batch.
- Add water from your cans as much as you want to dilute it. I recommend no more than 2 cans full of water.
- To store! You can definitely freeze up to a month in an air-tight container…or refrigerate for a week without any fixin’s on it.
You can feed a feast of people with this chili!!
Y’all!! Have you seen my White Chicken Chili?? Ugh, to die for!!
Tell me what y’all think 🙂
Love to you all!
Farmer Franny
Truly delicious!