Tim Love’s Easy and Yummy Chili Recipe

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.

Tim Loves beef chili recipe - Kids Activities Blog
This is Tim Love’s yummy chili recipe!

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.

Yield: 4 servings

Tim Love's Yummy Chili Recipe

Tim Loves beef chili recipe - Kids Activities Blog

This recipe is from Tim Love, one of the best master chefs I have ever watched on TV! I love how he was able to craft a dish without using tomatoes, but still, catch its essence! This is quite a a challenging recipe, but the challenge is worth it!

Prep Time 4 hours 10 minutes
Cook Time 1 hour
Total Time 5 hours 10 minutes

Ingredients

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

Blackening Spice Ingredients

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

Main Ingredients for Tim Love's Chili Recipe

  • 3 T blackening spice
  • 5 c chicken broth
  • 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

Instructions

    Tim Love's Chili Main Recipe

    1. Combine blackening spice, cumin, and nutmeg then sprinkle the mixture into the beef evenly.
    2. Heat the oil in a heavy 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.
    3. Using the same oil, fry the tortillas over high heat until browned and very crisp, and then drain on paper towels.
    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 for about 10 to 15 seconds.
    5. Add 1 1/2 cups of the onions, and cook, stirring constantly and scraping the pan bottom well for 10 to 15 seconds.
    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.
    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.
    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.
    9. Stir until well blended, and scrape the pan bottom clean again. Continue cooking over high heat, stirring occasionally.
    10. Remove 1 c of the stock from this mixture, and place it in a food processor.
    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.
    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.
    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.

Stock and Blackening Sauce

    1. Cut the meat into large pieces and remove excess fat.
    2. Put the meat into a big pot along with the rest of the ingredients.
    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.
    4. Strain through a fine strainer, and again skim for any fat or impurities that rise to the top.
    5. For the blackening spice, mix all ingredients well.

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

6 Comments

  1. I am definitely going to be making Tim Love’s Chili this weekend. It just sounds too good to wait for a chilly Texas day!!

    Thank you for taking the time to meet with Tim and get the recipe!!

    susan56bft at gmail dot com

  2. Tim Love is great! Did you ever see him when he was on Top Chef masters? He did great:)

  3. i always use Oregano and other herbs on my soup and homecooked meals,`-

  4. Kathy Love says:

    I am going to try this magnificent recipe, it seems to be a true winner!!! I believe my family and friends will love this recipe! I usually use diced tomatoes with my chili but I will try this one!

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