Ingredients
For the Spice Blend:
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons pimenton/smoked sweet paprika
- 2 teaspoons dried oregano
- 3 tablespoons chili powder (store-bought blend, such as Gebhardt's, or chili powder with lime or create one, such as ancho, Aleppo and Espelette)
For the Chili:
- 2 tablespoons olive oil
- 2 pounds lean ground sirloin
- Kosher salt and coarse black pepper
- 2 tablespoons Worcestershire
- 1 large onion, finely chopped
- 1 large jalapeno pepper, seeded and chopped
- 5 cloves garlic, chopped
- 1 ½ cups beef bone broth or stock
- One 28-ounce can diced or crushed fire-roasted tomatoes
- One 15-ounce can black beans
- Juice of 1 lime
Pick 'n' Choose Toppings and Chips:
- 1 bag corn tortilla chips
- Grated sharp orange cheddar and/or Pepper Jack
- Scallions or chopped white onion
- Sour cream
- Pickled or fresh jalapeno
- Avocado
Directions
For the spice blend, combine the ingredients and reserve.
Heat oven to 375°F. Place tortilla chips on a baking tray.
For the chili, heat oil in large Dutch oven or deep cast-iron skillet over medium-high to high heat with oil, 2 turns of the pan.
Pat meat dry, add to hot oil and break up. Season liberally with salt and coarse black pepper and develop a crust on the crumbles of beef, about 10 minutes. Add the master spice blend and Worcestershire, onions, jalapeño pepper and garlic and stir a minute. Add stock, tomatoes and beans, reduce heat to low and simmer. Before serving, add the juice of 1 lime.
While the chili simmers, warm the chips topped with cheeses and scallions or onions.
Serve chili with cheesy chips on side for dipping and toppings of choice.
