Name: Loaded Chili
Prep time: 2 h 30 min
Cook time: 4 h 45 min
Total time: 7 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1 lb Thousand Hills Grass Fed Ground Beef 85/15; 1 lb Thousand Hills Tri-Tip Steak cut into 1-inch pieces; 1/2 lb Dried Small Red Beans (Alternative: 2 cans of beans already cooked); 1 Bay Leaf; 1 Small Onion; 2 Ancho Chilies; 2 Guajillo Chilies; 2 cups Water, boiling; 3/4 Tbsp Cumin, ground; 3/4 Tbsp Coriander, ground; 1/2 tsp Cinnamon; 1 Tbsp Cocoa Powder; 2 cups Onions, chopped; 1 Red Bell Pepper, roasted and peeled; 2 cloves Garlic, minced; 1 28 oz can Fire Roasted Tomatoes; 1 Tbsp Oregano; 1/2 cup Tortilla Chips; Lime; Salt and Pepper to taste

Loaded Chili

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

150 minutes

Cook Time

285 minutes

When it comes to comfort food with serious flavor, nothing hits the spot quite like a big bowl of chili—and this Loaded Chili takes it to the next level. Made with hearty 100% grass-fed ground beef and packed with beans, veggies, and bold spices, this recipe is the perfect balance of rich, savory, and satisfying. It’s the kind of meal that warms you up from the inside out, whether you're feeding a crowd on game day or just cozying up on a chilly evening. Top it off with shredded cheese, sour cream, green onions, or whatever you love—this chili is endlessly customizable and always a hit. Plus, it’s easy to make ahead and even better the next day.

Ingredients

1 lb Thousand Hills Grass Fed Ground Beef 85/15
1 lb Thousand Hills Tri-Tip Steak cut into 1-inch pieces
1/2 lb Dried Small Red Beans (Alternative: 2 cans of beans already cooked)
1 Bay Leaf
1 Small Onion
2 Ancho Chilies
2 Guajillo Chilies
2 cups Water, boiling
3/4 Tbsp Cumin, ground
3/4 Tbsp Coriander, ground
1/2 tsp Cinnamon
1 Tbsp Cocoa Powder
2 cups Onions, chopped
1 Red Bell Pepper, roasted and peeled
2 cloves Garlic, minced
1 28 oz can Fire Roasted Tomatoes
1 Tbsp Oregano
1/2 cup Tortilla Chips
Lime
Salt and Pepper to taste

View Cart (0) Checkout

Directions

If using dried beans, after picking through the beans, add water, bay and onion. Bring to a boil for a few minutes. Turn off the heat and cover for 1 hour.
Using gloves and working with the peppers, snip off the ends and shake off most of the seeds, or as many as you can get. Place in a bowl and cover with boiling water. Cover or keep submerged for a few minutes or until the chilies are soft.
Place peppers, their liquid, cumin, coriander, cinnamon, cocoa and roasted bell pepper in a food processor and puree until smooth. Set aside.
Season both ground beef and tri tip with salt and pepper. Cook in batches in pot or Dutch oven. Drain off any excess fat except for 2 tbsp. Add the chopped onion. Cook for a few minutes. Add garlic and oregano. Cook for a few minutes.
Next add the drained beef, the pepper purée and canned tomatoes. If using the dried beans, remove the bay and onion. Add the beans plus the cooking liquid. If you are using the canned beans, add 2 cups of water. Cook for 3-4 hours.
Season with salt and pepper r to your taste. I like to crunch up the tortilla chips in a plastic bag and stir into the chili. This slightly thickens the chili and give it a delicious corn aroma. Before serving, squeeze 1-2 limes and stir. Serve with a list of the following garnishes or sometimes it is whatever I have on hand.

Recipe Note

Garnishes

1 handful of grated sharp cheddar
1 tbsp sour cream
1 handful chopped cilantro 
1 handful red onion
1 handful sliced radishes 
1 handful tortilla chips or warmed tortillas 
Splash of your favorite pepper sauce