Lyndigo Spice® Spiced Up Chili
2 pounds ground grass fed beef (85/15)
1(15oz) can organic black beans, drained & rinsed
1(15oz) can organic dark red kidney beans, drained & rinsed
2(28oz) cans diced fire roasted tomatoes with juice
1(6oz) can organic tomato paste
14oz can fire roasted crushed tomatoes
1 large sweet onion, chopped
1 large red bell pepper, seeded and chopped
2 large jalapeno peppers, diced with seeds and piths
32oz organic beef broth
2 tablespoons Worcestershire sauce
1/4 cup minced garlic
1/4 cup plus 2 tablespoons chili powder
4 tablespoons Lyndigo Spice® Original Spice Rub
1 tablespoon ground espresso coffee
1 tablespoon ground cumin
1 tablespoon brown sugar
1 tablespoon sea salt (smoked if you have some on hand)
1 jar Lyndigo Spice® Smokey Peach & Cherry Chutney
Heat a large heavy bottom pot or Dutch oven over medium/high heat. Add ground beef and sear to medium. Turn heat down to medium.
Add onion, red pepper, garlic and cook for about three minutes. Add 1 tablespoon of Lyndigo Spice® Original Spice Rub, 1/4 cup chili powder, ground cumin, espresso coffee and mix well.
Add diced tomatoes with juice, tomato paste, crushed tomatoes and beef broth. Mix well and simmer covered for 1 hour, stirring occasionally.
After 1 hour, add beans, half of the diced jalapenos, Worcestershire sauce and brown sugar. Mix well and simmer uncovered for one more hour, stirring occasionally.
Taste and adjust to your liking by adding sea salt (if needed), remaining 3 tablespoons of Lyndigo Spice® Original Spice Rub and remaining 2 tablespoons of chili powder. Simmer uncovered to desired thickness.
When done take off heat add remaining jalapenos and entire jar of Lyndigo Spice® Smokey Peach and Cherry Chutney and mix well. Serve or refrigerate for serving the next day.
Serving suggestions: in a bowl with scallion garnish, shredded cheese, tortilla chips or sour cream, put on top of baked potato.