Description
This Meat Church Chili is a bold and smoky take on the classic dish, packed with tender beef, rich spices, and deep flavors. Whether you’re cooking for a family dinner or a game day crowd, this chili delivers the perfect balance of heat, savoriness, and heartiness. Serve it with cornbread, over rice, or topped with your favorite fixings for an unforgettable meal.
Ingredients
Main Ingredients
2 lbs ground beef (80/20)
1 large onion, chopped
4 cloves garlic, minced
2 tbsp Meat Church Holy Cow Rub
28 oz can crushed tomatoes
2 cups beef broth
2 tbsp chili powder
1 tbsp cumin
1 tsp smoked paprika
15 oz can kidney beans (optional)
2 small jalapeños, chopped
Salt and pepper, to taste
Optional Toppings
Shredded cheese
Sour cream
Green onions
Avocado slices
Crushed tortilla chips
Instructions
Heat a Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon. Drain excess fat if needed, but leave a little for flavor.
Add the chopped onion, garlic, and jalapeños to the pot. Sauté until the onions turn translucent, about 5 minutes.
Sprinkle in the Meat Church Holy Cow Rub, chili powder, cumin, and smoked paprika. Stir well to coat the meat and veggies with spices.
Pour in the crushed tomatoes and beef broth. Stir to combine. If using kidney beans, add them at this stage.
Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer for 45 minutes to 1 hour, stirring occasionally.
After about 30 minutes, taste the chili. Adjust salt, pepper, or heat as needed. If it’s too spicy, add a teaspoon of sugar.
Ladle the chili into bowls and garnish with your favorite toppings. Serve hot with cornbread or rice for a complete meal.
Notes
For extra smokiness, use smoked brisket or add a few drops of liquid smoke
If the chili is too thick, add extra beef broth or water
For a slow cooker version, brown the meat and sauté the onions first, then transfer everything to a slow cooker and cook on low for 6-8 hours
To store leftovers, refrigerate for up to 4 days or freeze for up to 3 months
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Keywords: Meat Church chili, Texas chili, smoky chili, spicy beef chili