By Clif Family
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 Clif Family 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 Extra Virgin Olive Oil
- 2 lbs ground beef
- 1 ½ cup onion, minced
- 3 garlic cloves, minced
- 6 Tbsp Clif Family 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!