DEEP FLAVOR COMFORT CHILI

Built the long way layered, slow and meant to fill you up!

This chili is cooked in stages so flavor has time to develop before anything else is added. Nothing is rushed. Each step builds the next.

INGREDIENTS

Proteins

• 1½ lbs 80/20 ground beef

• 1 lb chuck pot roast, cubed (rough cut)

Aromatics & Vegetables

• 3 Roma tomatoes, diced (flesh + juices)

• 1 large onion, chopped

• 1 large green bell pepper, chopped

• 1 poblano pepper, cut into ½-inch pieces

• 1 (15-oz) can fire-roasted diced tomatoes

• 1 tbsp garlic, diced

Base & Liquids

• 4 cups beef stock

• 3 tbsp tomato paste

• 1 beef bouillon cube (optional)

Seasonings

• 2 tbsp Dash of Dacy Garlicky Onion Herb

• 2 tbsp Dash of Dacy Adobo Mojo

• 1–2 tbsp chili powder

• 2 tsp Dash of Dacy All of the Herbs

• 2 tsp Dash of Dacy Salt & Pepper Blend (used early and at the end)

Beans & Finish

• ½ (15-oz) can dark red kidney beans, drained & rinsed

• ½ (15-oz) can black beans, drained & rinsed

• ¼ cup fresh parsley, chopped

• 1 small square dark chocolate (or 1 tsp cocoa powder)

• 1 tsp yellow cornmeal

• 1–2 tsp balsamic vinegar

• Neutral cooking oil, as needed

METHOD

1. Prep

Rough chop all vegetables. Pieces should be hearty, not thin. Set aside.

2. Build the base

Heat oil in a large Dutch oven over medium heat.

Add the onion with a pinch of chili powder and Dash of Dacy Salt & Pepper Blend. Cook slowly until softened and fragrant.

Add the green bell pepper and poblano. Cook until slightly softened but still holding shape.

Add the garlic last and cook just until fragrant.

Remove the vegetable mixture from the pot and set aside.

3. Cook the meat

Add the cubed chuck roast to the same pot. Let it cook undisturbed for a few minutes to develop color.

Add the ground beef and cook until mostly browned.

If excess grease or moisture builds up, drain some off so the meat can continue to brown.

4. Season and bloom

Season the meat with Garlicky Onion Herb, Adobo Mojo, chili powder and All of the Herbs.

Stir and let the spices cook in the fat for a few minutes.

5. Combine

Add the cooked vegetable mixture back into the pot. Stir until evenly combined.

6. Caramelize the tomato paste

Add tomato paste and cook, stirring, until it deepens in color and smells rich for about 3-4 minutes.

7. Tomatoes, then stock

Add the diced Roma tomatoes and the fire roasted tomatoes, let it cook  briefly and stir. The mixture should look thick and chunky, similar to a meat sauce.

Pour in the beef stock and add the bouillon cube if using.

Bring to a gentle simmer and cook uncovered for 30 minutes.

8. Slow simmer

Reduce heat slightly, cover loosely and continue simmering until the chuck is tender and the chili has come together. Stir occasionally for an additional 20–30 minutes.

9. Finish

Add kidney beans, black beans, parsley, dark chocolate and yellow cornmeal.

Simmer 10–15 minutes until thickened.

Finish with balsamic vinegar and adjust seasoning as needed.

Finish with simple toppings if you’d like sour cream, sliced jalapeños, green onions, fresh parsley or a bit of sharp cheddar. Nothing complicated, just the extras that make a good bowl even better.

NOTES & PRO TIPS

Why chuck + 80/20 beef?

Chuck breaks down slowly and adds richness.

80/20 brings fat and fat carries flavor.

Texture matters. Chili should feel hearty, not blended. Drain excess grease after browning so the chili stays rich, not heavy

Why poblano pepper?

It adds depth and subtle smokiness without heat overload.

Why bloom spices?

Spices cooked in fat opens up a dish and intensifies flavors. While meat caramelized in tomato paste removes raw acidity of paste, adds body and intensifies flavors, similar to blooming spices in fat.

Why Dash of Dacy Adobo Mojo matters?

This blend grounds the chili. It’s savory and slightly smoky.

It connects the beef, smoke and tomatoes so the flavor feels complete.

Why Roma tomatoes?

Less water, more flesh. Perfect for long simmering. Add tomatoes before stock so they cook down and concentrate flavor

Why two beans?

Kidney beans are bold and black beans turn creamy.

Together they add definition without overpowering the meat.

Why dark chocolate?

It smooths the acidity and deepens the flavor.

Not sweet, just richer.

Why yellow cornmeal?

It gently thickens and adds warmth without making the chili too heavy.

Why balsamic vinegar?

It lifts everything at the end and gives balance.

Chili is forgiving. If it’s too thick, add stock. If it tastes flat, add more seasoning or a splash of balsamic. Taste as you go. Trust yourself to build flavor, not follow rules.