Dry Aged Beef Chili

We think that every cook needs an amazing chili recipe. Starting with our flavorful dry aged beef Chili Grind sets you up for success!

Chili is one of our favorite ways to feed crowds a hearty meal without cutting any corners. Our chili recipe is easy to make in advance (in fact, we suggest giving it a day in the fridge), and is simple to scale up as needed. Using Chili Grind means that you can give your pot of chili lots of time to thicken up on the stove, without risking it turning into ground beef mush.

While our base recipe has minimal heat, you can add additional peppers and cayenne to make it burn.

Dry Aged Beef Chili with toppings

Dry Aged Beef Chili


2 lbs Chili Grind

1 Medium Yellow Onion, Diced

4 Cloves Garlic, Minced

3 Green Bell Peppers, Diced

2x 14 oz Cans of Kidney Beans, Drained

2x 28 oz Cans of Diced Tomatoes, with Liquid

1 Quart (32oz) Beef Stock

6 Tbsp Chili Powder

Tbsp Cumin

1Tbsp Paprika


Optional: Jalapeno, Poblano, Cayenne


Step 1

Brown meat over medium/high heat in 6 quart or larger pot. Remove from pot. 

Step 2 

Sauté onion and pepper until translucent, 3-4 minutes. Add garlic and continue to cook until fragrant, about 1 minute.

Step 3

Add meat back to pot and mix in spices.

Step 4

Add tomato and stir to incorporate, then add beef stock and beans. Salt to taste.

Step 5

Set on low and cook uncovered for at least 2 hours. The lower and slower you cook this chili, the better, so plan ahead to enjoy the best flavor. 

Step 6

Serve with sour cream, chopped cilantro and scallion, and/or grated cheese.  

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