Tokyo Tom’S Bonzai Chili

This hearty Bonzai Chili is a true comfort food classic, featuring a generous amount of ground beef simmered slowly to develop deep, savory flavors. The blend of chili powder, cumin, and instant minced aromatics creates a rich, aromatic base that coats every bite. With a long simmer time, the tomato sauce and beef broth meld together into a thick, satisfying stew perfect for cold evenings. Its an ideal dish for feeding a crowd or making ahead for leftovers, offering a robust, protein-packed meal that tastes even better the next day.

Cooking Method: Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 1393.5

Dietary: Gluten-free

Description

This hearty Bonzai Chili is a true comfort food classic, featuring a generous amount of ground beef simmered slowly to develop deep, savory flavors. The blend of chili powder, cumin, and instant minced aromatics creates a rich, aromatic base that coats every bite. With a long simmer time, the tomato sauce and beef broth meld together into a thick, satisfying stew perfect for cold evenings. Its an ideal dish for feeding a crowd or making ahead for leftovers, offering a robust, protein-packed meal that tastes even better the next day.

Ingredients

1 tablespoon Vegetable oil
4 1/2 pound Ground beef
1/3 cup Chili powder
1/3 cup Instant minced onion
1 tablespoon Ground cumin
2 teaspoon Instant minced garlic
1 teaspoon Ground black pepper
1 teaspoon Robert's Spice Blend
1 teaspoon Salt
1/8 teaspoon Ground red pepper
1 bay leaf Bay leaf
13 3/4 oz Can, beef broth
29 oz Can, tomato sauce

Directions

1
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2
Add ground beef to the pot and cook, breaking it up with a spoon, until browned and no pink remains, about 5-7 minutes.
3
Drain off any accumulated fat from the pot.
4
Stir in chili powder, instant minced onion, cumin, instant minced garlic, black pepper, Robert's Spice Blend, salt, ground red pepper, and bay leaf.
5
Cook the spice mixture for 1 minute, stirring constantly, until fragrant and the meat is evenly coated.
6
Pour in the tomato sauce and beef broth, stirring to combine with the meat and spices.
7
Bring the chili to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
8
Remove the bay leaf before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1393.5kcal

% Daily Value *
Total Fat 83.9g130%
Saturated Fat 31.7g159%
Cholesterol 398.4mg133%
Sodium 830.9mg35%
Total Carbohydrate 14.5g5%
Dietary Fiber 8.1g33%
Sugars 2.6g
Protein 136.6g274%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This chili is very meat-heavy. For a balanced texture, consider adding canned kidney beans or diced tomatoes during the simmering step.

If you prefer a thicker chili, simmer uncovered for the last 15-20 minutes to allow excess liquid to evaporate.

The flavor improves after sitting. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

"Robert's Spice Blend" is a specific seasoning mix. If unavailable, substitute with a blend of paprika, oregano, and a pinch of sugar.

Keywords: chili, beef, american, comfort food, slow cooker, dinner, meaty, spicy, tomato sauce, cumin, chili powder

Read it online: https://www.chefs-mate.com/recipe/tokyo-toms-bonzai-chili/