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November 07, 2011

Smoky Beef Chili

The beef broth added to this chili creates a rich and flavorful broth. Any stew or soup made the night before allows time for the flavors to develop.

I also used my home canned tomatoes to replace the store bought tomato products and I added one can of refried beans to thicken the chili.

My secret ingredient was 2 tablespoons Pampered Chef's Smoked Apple wood Rub. This gave the chili a wonderful rich and smoky flavor.

Serves 6-8


  • 1 1/2 pounds ground beef
  • 3 tablespoons vegetable oil
  • 2 cups beef broth
  • 1- 15 oz can chili hot beans
  • 1- 15 oz can refried beans (pinto)to thicken if desired
  • 1- 14 oz can pureed tomatoes
  • 1- 15 oz can tomato sauce
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 2 jalapeno peppers, seeded and sliced, more or less depending on amount of heat you want
  • 3 tablespoons chile powder
  • 1/2 teaspoon black pepper, ground
  • pinchcayenne pepper
  • 2 tablespoons Pampered Chef Smoked Apple wood rub or use 1/2 tablespoons smoked paprika (optional)


    In a large pot, heat the oil and add the onions and cook until onions are translucent.

    Add the beef and continue to cook making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground beef.

    Add the garlic, jalapeno peppers, chile powder, cayenne powder, smoked seasoning (optional) and black pepper. Heat over medium heat, stirring until fragrant. Pour in the beef broth, beans, and tomatoes. Stir to mix well. Reduce heat to low and simmer for at least 1 hour. Can cook in slow cooker.

  • Posted by terri at November 7, 2011 02:33 AM