Dave’s 5 Alarm Chili is a hot one!
It has all the right spices and cooks low and slow for an amazing chili that is worth the wait. We like to spread this over steamed beef tamales. If you don’t have any fresh ones – either homemade or from a local Latin market, an easy substitute are XLNT Beef Tamales. They can be found in the freezer section of most markets and while they are not by any means comparable to fresh homemade, they do in a pinch.
This chili is so rich in flavor and cooks down to a nice, thick, almost sauce, consistency. The Cayenne, Ancho, California, red pepper flakes and smoked paprika add the heat while the garlic, cumin and other spices add the depth of flavors. Topped with some chopped fresh onions and shredded sharp cheddar cheese and this makes for a wonderful, home cooked meal on a cold night.
- 2½ lbs of ground beef
- 4 tbsp kosher salt
- 2 tbsp ground cumin
- 2 tbsp black pepper
- ¼ cup sugar
- ¼ cup cayenne pepper
- ¼ cup California Chili Powder
- ¼ cup Ancho Chili Powder
- ¼ cup Smoked Paprika
- ¼ cup red pepper flakes
- ¼ cup chopped garlic
- 1 32 oz can Roasted Crushed Tomatoes
- 1 large onion, chopped
- Add all ingredients to a stock pot or casserole dish like my Le Crueset
- Turn heat to medium and stir to mix. Slowly over a five minute period break up with wooden spoon.
- Cover with lid and simmer for 2 hours. Remove lid and stir to mix. Chili should be breaking down. Season if need be and cook for another 2 hours on low covered.
- Serve over steamed tamales topped with chopped onions and shredded sharp cheddar cheese.
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