I’ve been so excited to share this chili that I actually waited well over a month to share it. Originally, I wanted to share this on Halloween since I often serve my Nonnie’s chili on Halloween night. However, I decided to wait one more week for the snow to arrive. After just about a full week of snow here in Colorado, I can officially say that it really is chili season! This is one of the simplest chili recipes, but it’s still so flavorful. To be very honest, it’s not too different from my Nonnie’s beef chili, which I shared in the newest HBH cookbook, Quick & Cozy. One ingredient sets this chili apart: chile paste. For the longest time, I’ve been using Gochujang chile paste to spice up and add flavor to many dishes that are not Asian-inspired. I always find Gochujang to add just the right amount of spiciness without being too spicy. It’s SO GOOD. Last year, I braised short ribs with Gochujang and thought they turned out really great! That recipe made me think that I should use Gochujang in my classic chili recipe in place of the cayenne and hot sauce. It honestly came out tasting fantastic with the best flavor. This Gochujang really is the secret. It makes the best pot of chili!
These are the details
Ingredients
ground beef, or try using ground bison, chicken, or turkey yellow onions poblano peppers chili powder, chipotle Chile powder, garlic powder, smoked paprika, cumin crushed fire-roasted tomatoes tomato paste diced green chiles Gochujang salted butter tamari/soy sauce, or season the chili with salt broth cream cheese mixed chili beans or black beans cilantro and green onions plenty of cheddar cheese, avocado, and yogurt for serving
Special Tools None! All you need is a nice big chili pot. This recipe is basically effortless!
Steps
Step 1: brown the beef Brown the meat. I love to use ground beef or mix ground beef with ground bison. But as mentioned in the recipe, you can use ground chicken or ground turkey too. Use whatever you and your family enjoy the most! Once the meat is broken up and browned, almost everything else will go into the pot to simmer! Step 2: add everything else Now, mix in the peppers, the onions, and all the seasonings: chili powder, chipotle powder, garlic powder, smoked paprika, and cumin. Add the crushed tomatoes, tomato paste (I use the entire can!), green chilies, and Gochujang. Then add some salted butter and a good splash of tamari or soy sauce (whatever you use at home) to the chili. These two ingredients sound like they might not be necessary, but trust me. Both add a nice depth of flavor while seasoning the meat. Mix in some broth, I always use bone broth.
Step 3: let the chili cook At this point, you can cook the chili for 30 minutes, all afternoon, or even all day, then let it sit overnight and serve the following day. I always find chili to be best the longer it has to slow cook. When you let it sit overnight, the spices meld, making everything even more flavorful. Step 4: finish it Just before serving, mix in the cream cheese. This balances the heat from the chili paste so that the chili is still spicy but not SO spicy. It’s perfect.
The Toppings Over here, you can’t make chili without adding all the best toppings. Chili is only made better with toppings.
How to layer
I layer as follows: shredded sharp cheddar cheese (my mom taught me this growing up, always add cheddar to beef chili), a dollop of plain Greek yogurt, and sliced avocados. Then sprinkle on plenty of fresh cilantro and green onions too. And no bowl of chili is complete without beer bread. Both are great together!
Looking for other fall dinners with a little kick? Here are a few ideas: Creamy White Chicken Chili Healthy Slow Cooker Turkey and White Bean Chili Healthy Slow Cooker Chipotle Bean Chili One Skillet Saucy Chicken Tortilla Enchilada Rice Bake Healthy Chipotle Chicken Sweet Potato Skins Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips Crockpot Chipotle Queso Chicken Chili Lastly, if you make this Easy Chipotle Cheddar Beef Chili. be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. If you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
