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Main Dish

Ultimate Chili

  • Ready Time: 135min
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  • Prep Time: 15min
  • Cook Time: 120min
  • Serves: 6-8
    Prep Method: Boiled
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  • 2 TBS canola oil
  • 1 1/2 – 2 pounds beef bavette, pork prime, or chicken/turkey thigh
  • 3 large cloves garlic
  • 2 medium onions
  • 3/4 pound carrots
  • 1 potato
  • 28 ounce can whole San Marzano tomatoes
  • 28 ounce can of water
  • 1.5 oz. More Than Gourmet Demi Glace concentrate (or concentrated stock)
  • 3-4 tablespoons Chef Mick’s Chili Con Carne / (AKA) Chile, Taco and Seasoning Rub
  • 0-2 tsp salt (to taste, optional)
  • 1 medium zucchini or yellow squash
  • 1 cup each: frozen peas and frozen corn
  • 15 oz. can beans (red, black or pinto), rinsed
  • 1.5 TBS Masa flour (optional)

Prep Time: 15min | Cook Time: 120min

Heat a 5-quart Dutch oven or heavy pot; add oil and garlic. Cut meat into ½ inch cube; add and stir. Chop onions; add and stir. Chop carrots; add and stir.  Cut potato into bite-sized pieces; add and stir.

When starting to brown, add canned tomatoes and one can water, scraping pan with a wooden spatula to deglaze. Add demi glace and Chili, Taco and Seasoning Rub and stir to incorporate. Cover and reduce to a low simmer. Cook 90 minutes (less for poultry thighs) – stirring and scraping bottom of pan regularly – can also be done in a 275°F oven.

Taste and adjust seasoning with more chili seasoning and kosher salt – to taste. Chop zucchini, add and simmer covered 15 minutes longer.

Rinse beans and frozen veggies and stir in (you can also use mixed frozen veggies). Whisk masa into cold water and stir in. Cover and simmer about 15 minutes longer to thicken. Serve. Enjoy!


Recipe by: Chef Mick

A deliciously chunky meat chili loaded with plenty of assorted vegetables, increasing the nutrition, taste and texture! It’s a win / win dish the whole family will love!


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