Copycat Cin Chili

This mix makes downright good chili. It’s mighty close to the original. Close enough. There’s nothing but good flavor in this chili.

Course Main

Cuisine American

Keyword beef, chili, copycat

Prep Time 5

Cook Time 1 15

Total Time 1 20

Servings

Calories 356kcal

Author Mike

Equipment

Stock Pot

Ingredients

2 tablespoons vegetable oil
2 pounds ground beef or use chuck roast, cut into 3/4" cubes
1 14 ounce beef broth
1 8 ounce tomato sauce
1 15 ounce kidney beans rinsed and drained (optional)
Your favorite chili garnishes

Spice mix #1

1 tablespoon onion powder
2 tablespoons garlic powder
½ teaspoon ground jalapeno
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper ground
1 teaspoon chicken bouillon granules
1 teaspoon beef bouillon granules

Spice mix #2

5 tablespoons chili powder
1 teaspoon garlic powder
½ teaspoon cayenne pepper
2 teaspoons ground cumin
¼ teaspoon brown sugar

Spice mix #3

⅛ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoons chili powder
1 ½ teaspoons ground cumin

Instructions

Heat oil over medium-high heat in a large pot.
Add meat and brown. Drain excess fat.
Stir in the beef broth and tomato sauce.
Stir in spice mix #1. Cover and simmer for 35 minutes, stirring occasionally.
Stir in spice mix #2. Add beans if using. Cover and simmer for 20 minutes, stirring occasionally. If chili gets too thick add a little water.
Stir in spice mix #3. Cover and simmer for 10 minutes, stirring occasionally.
Serve garnished with your favorite toppings.

Notes

Make it at least once the way it's written. Then you can play with the ingredients after that. This is a delicious chili. If you can get the original, then get it. If you can't, make this copycat!

Nutrition