2.5 lbs ground beef
2 Tbl Garlic Extra Virgin Olive Oil
2 medium onions or 1 large Spanish onion, rough chopped
4 cloves garlic, minced
1 tsp salt
1 14-oz can fire-roasted tomatoes
1 cup beef stock
3 Tbl diced Ancho chiles
3 Tbl tomato paste
1 12-oz bottles of beer
3 Tbl Dark La Mesa Chili powder
1 tsp Mexican oregano
1 tsp ground cumin
1/2 tsp Ghost salt optional

Our Dark La Mesa Chili Powder, with its toasted notes and hints of chocolate, is a customer and staff favorite. Its unique flavor is just the thing for a pot of chili. It’s also excellent as a rub for chicken and pork. We consider it a pantry staple and a great way to bring in rich, smoky flavors.


1.Heat a dutch oven over medium heat. Drizzle in Garlic Extra Virgin Olive Oil to coat the bottom of the pot. Add in the ground beef and salt. Saute until the ground beef is browned - strain off any excess fat.
2.Add the onions and garlic to the pot with the beef. Stir and saute for 5 minutes. Add in the canned tomatoes, stock, diced Ancho chiles, tomato paste, beer, Dark la Mesa Chili Powder, oregano and cumin. Stir well.
3.Bring to a boil then reduce heat to a simmer. Cook, covered, for 30-35 minutes stirring frequently. If the mixture seems thick or is starting to scorch, add in splashes of water to keep things moving.
4.Taste and season with salt, or if you like it spicy, try our Ghost Salt.
5.Serve with cheese, sliced green onions, jalapeƱos, sour cream and corn bread.

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