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Serve this chili over soft polenta or spaghettini for a hearty meal. You can easily create a vegetarian chili by leaving out the meat and substituting vegetable broth for the beef broth. Try adding an additional bean, such as pinto beans, for flavor and color.
  • Ready in: 25 min
  • Serves: 8
  • Complexity: medium
  • Origin: Main Courses


  • 1/2 cup olive oil
  • 2 pounds filet, brisket or beef bottom round, cut into 1/2-inch cubes
  • 5 large onions, chopped
  • 4-5 large garlic cloves, minced
  • 1/4 cup instant espresso powder
  • 1/4 cup Tradewinds chili powder
  • 2 tablespoons Tradewinds ground cumin
  • 1 tablespoon Tradewinds dried oregano leaves
  • 1/4 teaspoon Tradewinds ground cinnamon
  • 1 teaspoon adobo sauce from a can of chipotles in adobo
  • 2 28-ounce cans crushed tomatoes in tomato puree
  • 1/3 cup honey
  • 4 cups Montecito canned black beans, rinsed & drained
  • 2 cups beef broth
  • Chef Jamie's Original Seasoning Blend Spice Rub (available at your local Smart & Final Store) or salt & pepper, to taste
  • For Garnish:
  • sour cream
  • chopped green onions


  1. Heat the oil in a large pot over medium-high heat. Add the onions and garlic and sauté until tender, about 8 minutes. Season the meat with Chef Jamie's Original Seasoning Blend and add it to the pot. Brown the meat on all sides, stirring often. Add the espresso powder, chili powder, cumin, oregano and cinnamon and cook for 1 minute. Add the tomatoes and honey and bring to a simmer. Reduce the heat to medium-low, cover and simmer 20 minutes. Add the beans, beef broth and adobo sauce. Bring to a boil over high heat, then reduce the heat to medium and simmer uncovered stirring often, about 30 minutes or until slightly thickened. Season to taste with Chef Jamie's Original Seasoning Blend . Garnish and serve.
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