Bazin's On Church's Blog

Chef Patrick's Super Bowl Chili

February 1st, 2017 • Posted by Debbie Casey • Permalink

Super Bowl LI is just a few days away, and Chef Patrick wants to share his favorite, homemade chili recipe that will be a guarantee hit at your party!

Don't worry--this entire recipe is Gluten-Free!

Let us know how your chili turns out this Sunday.

Chef Patrick's Spicy Beef Chili

2 tablespoons Cumin

½ lb Applewood Bacon

3 lbs Beef Chuck, cut into ½ inch cubes

2 large white onions, chopped

1 tablespoon ground chipotle

2 tablespoons sweet paprika

1 tablespoon oregano (Mexican if you can find it)

1 teaspoon ground black pepper

teaspoon granulated garlic ½ teaspoon dried thyme

1 teaspoon salt 6 garlic cloves chopped

2 cups Beef broth (store bought is ok)

1 cup water

28 oz pureed tomatoes

2 dried ancho chiles (stemmed and seeded)

1 can black beans

1 can white beans

1 bag Fritos


1. Toasted cumin seeds in a sauté pan. Cook 1 to 2 minutes. Using a small pan crush cumin seed coarsely. Set aside.

2. Cook bacon until crispy. Set aside. Add beef to bacon fat, cook over medium-high heat, brown beef on all sides (might have to be done in batches).

3. Remove beef from pan, set next to bacon

4. Add onions sauté in dipping for 7-10 minutes until golden brown.

5. Add all the spices, garlic, cumin seeds to the onions. Cook for 2-4 minutes

6. Add beef, bacon, beef broth, water, tomato, beans and torn ancho chiles

7. Cook for 2 to 2 ½ hours. Simmer until beef is tender, add more water if needed

8. Check seasoning (mainly salt and chiles)

9. Garnish with scallions, sour cream, cheddar cheese, fritos

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