I recently had the opportunity to attend an event at Save-A-Lot which featured one of my favorite celebrity chefs. It was Fort Worth’s own Tim Love from Lonesome Dove Western Bistro in the Stockyards.

Let’s make Chef TIm Love’s Chili Recipe

I became a Tim Love fan after watching him on Top Chef.

He held a cooking demonstration for his chili and we all got to taste it afterward…and it was yummy.

Here is his recipe. What I love is that it has no beans, no tomatoes, and has some kick to it. I promise, it is yummy and we will be making it at home!

Tim Love’s Yummy Chili Recipe ingredients

Main Ingredients for Chili Recipe

• 3 T blackening spice (see recipe below)
• 1 T cumin, ground
• 3/8 t nutmeg, ground
• 1 1/2 lbs. ground beef
• 1/2 c vegetable oil
• 1 1/2 (6″) thick tortillas
• 1 t oregano leaves, dried
• 2 1/2 c yellow onions, diced
• 2 c green bell peppers, chopped
• 1 1/4 c canned green chile peppers, roasted and diced with juices
• 1/4 c fresh jalapeno peppers, minced
• 1 1/2 t fresh garlic, minced
• 1/3 c all-purpose flour
• 5 c chicken broth (or homemade stock recipe below)

Blackening Spice Ingredients

• 2 T black pepper
• 2 T guajillo chile poweder
• 2 t Kosher salt
• 2 T sugar
• 1 T oregano
• 1 T thyme
• 1 T cumin

Chicken Stock Ingredients

• 5-6 lbs. pork or whole chicken
• 2 carrots, large and diced
• 2 celery stalks, large and diced
• 10 oz. fresh mushrooms
• 15 whole black peppercorns
• 2 roma tomatoes, chopped
• 6 sprigs cilantro
• 1 chipotle
• 2 garlic cloves
• 3 sprigs thyme
• 1 bay leaf
• 1 t Kosher salt

Steps in making chicken stock and blackening spice for the chili recipe

Step 1

Remove excess fat from meat and cut it into large pieces.

Step 2

Place pieces in a large stockpot with the rest of the ingredients.

Step 3

Add enough water to cover the ingredients, and bring to a slow boil. Decrease heat and simmer for at least four hours while skimming the fat every half hour.

Step 4

Strain through a fine strainer, and again skim for any fat or impurities that rise to the top. Store in the refrigerator for 3 days or freeze for up to two weeks.

Step 5

For the blackening sauce, mix all ingredients well. Put what you don’t use in a separate container and keep it in your pantry.

Steps in making Tim Love’s Chili recipe

Step 1

Combine 1 T plus 1 t of blackening spice, 1/2 t of the cumin, and 1/8 t of the nutmeg. Sprinkle the beef evenly with this mixture, and mix by hand until thoroughly combined.

Step 2

Heat the oil in a heavy 4 qt. pot over high heat.   Add the meat and, stirring as necessary, cook just until browned. Remove the meat with a slotted spoon, get as many of the tiny pieces out as possible, and set aside.

Step 3

In the same oil, fry the tortillas over high heat until browned and very crisp, and then drain on paper towels.

Step 4

Combine the remaining blackening spice, cumin, nutmeg, and oregano in a small bowl, and then add to the hot oil. Cook the seasonings over high heat, stirring constantly, until they roast, about 10 to 15 seconds.

Step 5

Add 1 1/2 cups of the onions, and cook, stirring constantly and scraping the pan bottom well for 10 to 15 seconds.

Step 6

Stir in 1 c of the bell peppers, 1/2 c of the green chiles, and 2 T of the jalapeno peppers. Cook for 8 minutes, stirring fairly often, constantly toward the end of cooking time, and scraping the pan bottom well each time.

Step 7

Stir in the garlic, cook, and stir for a few seconds. Add the flour, stirring until well blended, and scraping the pan bottom clean and cook for 2-3 minutes, stirring and scraping almost constantly to make sure the mixture doesn’t scorch.

Step 8

Add 1 c of the stock, scraping the pan bottom until all the browned bits are dissolved, then add the remaining 4 c of stock.

Step 9

Stir until well blended, and scrape the pan bottom clean again. Continue cooking over high heat, stirring occasionally.

Step 10

Meanwhile, remove 1 c of the stock from this mixture, and place it in a food processor.

Step 11

Crumble the fried tortillas, add them to the processor, and process until the tortillas are finely chopped, about 30 to 45 seconds. Stir the tortilla mixture into the cooking stock mixture.

Step 12

Stir in the remaining onions and bell peppers, and then add the meat, stirring well. Bring the mixture to a boil, stirring occasionally, then reduce the heat and simmer, stirring and scraping fairly often (be careful not to let the mixture scorch) for 50 minutes.

Step 13

Stir in the remaining green chilies and jalapeno peppers, and simmer and stir for 15 minutes. Skim off any oil from the surface, and serve immediately. Use water to thin if necessary, or when reheating.

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Did you try Tim Love’s yummy chili recipe? How did it turn out?