2 lbs lean ground beef
2 Tbs Nashville Spice Company Ancho Chile Powder
1 Tbs Nashville Spice Company Coriander Seeds
1 Tbs Nashville Spice Company Cumin Seeds
1 Tbs Nashville Spice Company Smoked Sweet Paprika
1 Tbs Nashville Spice Company Mexican Oregano
1/2 tsp Nashville Spice Company Ceylon Cinnamon
2 small white onions, diced
6 garlic cloves, chopped
3 canned chipotle peppers in adobo sauce, finely chopped
1 jalapeño pepper, seeded and chopped
1 teaspoon honey or Nashville Spice Company Granulated Honey
2 Tbs tomato paste
1-28 oz can of crushed tomatoes, no salt added
2-16 oz cans kidney beans
shredded Cheddar cheese
and sour cream for garnish
- Toast coriander and cumin seeds 30–60 seconds in a dry skillet over medium heat. Add remaining ground spices, heat just they start to smell. Remove from heat, grind with mortar pestle or coffee grinder and set aside.
- Brown ground beef, onions and garlic until cooked through, add spice mixture, chipotle peppers, tomato paste and honey, combining thoroughly.
- Transfer to slow cooker and add tomatoes. (Drain tomatoes for thicker chili, reserving liquid to thin chili during cooking.) Cook on low 5-6 hours, the longer it cooks, the better the flavor.