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Date January 24, 2016
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CrownBBQ A tried and true chili recipe originally posted by Battle Born BBQ & Chili
Posted In Beef Recipes


1. Combine dry ingredients above beef for spice mix. Divide into 3 equal parts.
2. In chili pot (with a lid - will use it later) brown the beef, drain the fat in a colander, and return the beef to the chili pot. 
3. Add the beef broth, chicken broth, tomato puree (or diced tomatoes), and 1/3rd of spice mix. 
4. Simmer covered over low heat for about 1 hour. 
5. Add other 1/3rd of spice mix, green chiles, and beans (including bean juices) and simmer covered another hour. 
6. Add the last 1/3rd of spice mix and cook a ½ hour more adjusting spice to taste. 

Total simmer time 2½ hours.

This is the chili I prefer to make during football season. It is a great all-purpose chili. I put it in a crock pot to take to parties and always bring back an empty pot. I prefer to use both dark kidney beans and pinto beans. If you don’t like them leave them out. I also prefer ground beef. If you like diced tri-tip use that instead. I add more salt to taste and adjust some of the spices during the last half hour. Feel free to adjust to your tastes. I serve with homemade corn bread, Fritos, or on hot dogs. Enjoy Viva Las Vegas style!


• 4 Tablespoons California chili powder 
• 3 Tablespoons Gebhardts chili powder 
• 3 Tablespoons cumin
• 2 Tablespoons New Mexico chili powder 
• 1 Tablespoon garlic powder
• 1 Tablespoon onion powder 
• ½ teaspoon cayenne powder 
• 2 teaspoon salt
• 3 pounds ground beef or tri-tip roast, diced 
• 1-15 ounce can of beef broth
• 1-15 ounce can of chicken broth
• 1-10 ounce can of tomato puree or diced tomatoes
• 2-7 ounce cans of chopped green chiles
• 1-15.5 ounce can dark red kidney beans
• 1-15.5 ounce can pinto beans
• Salt and fresh ground black pepper to taste

  • PREP n/a
  • COOK n/a
  • READY IN 3 h 30 min
  • DIFFICULTY Moderate
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