Swick and Swick Chili Recipe

Name: Swick and Swick Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola or vegetable oil; 44 ounces beef, cut into 1/4-inch cubes; 3/4 cup finely chopped onion; 5 medium cloves garlic, smashed; 1 (14.5-ounce) can chicken broth; 2 medium canned whole green chile peppers, seeded and finely chopped (recommended: Ortega); 1 cup beef broth; 1/2 cup Mexican hot-style tomato sauce (recommended: El Pato brand); 1/2 cup tomato sauce (recommended: Hunt's); 1 teaspoon hot pepper sauce; 1 1/4 tablespoons ground cumin; 8 tablespoons California chili powder; 2 1/4 tablespoons New Mexico chili powder, plus 1/2 teaspoon; 1 teaspoon salt; 1/2 teaspoon arbol chili powder; 1/4 teaspoon adobo seasoning blend (recommended: Accent); Pinch brown sugar; Pinch jalapeno powder

Servings: persons

Canola or vegetable oil
44 ounces beef, cut into 1/4-inch cubes
3/4 cup finely chopped onion
5 medium cloves garlic, smashed
1 (14.5-ounce) can chicken broth
2 medium canned whole green chile peppers, seeded and finely chopped (recommended: Ortega)
1 cup beef broth
1/2 cup Mexican hot-style tomato sauce (recommended: El Pato brand)
1/2 cup tomato sauce (recommended: Hunt's)
1 teaspoon hot pepper sauce
1 1/4 tablespoons ground cumin
8 tablespoons California chili powder
2 1/4 tablespoons New Mexico chili powder, plus 1/2 teaspoon
1 teaspoon salt
1/2 teaspoon arbol chili powder
1/4 teaspoon adobo seasoning blend (recommended: Accent)
Pinch brown sugar
Pinch jalapeno powder

1
In a large pot, heat oil over medium-high heat.
2
Add beef and brown.
3
Add onion, garlic, and chicken broth and simmer for 1 hour.
4
Add green chili peppers, beef broth, both tomato sauces, and hot sauce; simmer for 1 more hour.
5
Add cumin, California chili powder, 2 1/4 tablespoons New Mexico chili powder, and salt; simmer for 45 more minutes.
6
Add arbol chili powder, remaining 1/2 teaspoon New Mexico chili powder, adobo seasoning blend, brown sugar, and jalapeno powder.
7
Simmer for 15 more minutes and then serve.

1033

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Canola or vegetable oil, 44 ounces beef, cut into 1/4-inch cubes, 3/4 cup finely chopped onion, 5 medium cloves garlic, smashed, and more.

Yes, Swick and Swick Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swick and Swick Chili

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