Chef Shawn's Chili Recipe

Are you ready to experience a flavor-packed chili unlike any other? Then you’ll love my personal chili recipe, which includes the one-of-a-kind flavors of Real Salt Chili Lime Seasoning and Chef’s Blend Smoked Real Salt. This recipe is perfect for game day, potlucks, or any other occasion that calls for a hearty, flavorful meal. Plus, it's easy to customize by adjusting the amount of spice or adding your favorite ingredients. Give this recipe a try and taste the magic for yourself!

Ingredients:

1lb. diced tri-tip (or steak of choice)
1lb. of ground beef (from Redmond Heritage Farm if you live in Utah!)
1 cup diced yellow onion
2 cups diced hatch green chilies
3 cups diced tomatoes
6 tomatillos (peeled, cleaned, quartered)
1 red bell pepper (diced)
12 oz. can (1 1/2 cups) dark red kidney beans (optional)
1/2 cup diced green onion
2 Tbsp. chopped cilantro
2 Tbsp. chopped garlic
1 whole jalapeno (finely diced)
1/4 tsp. ground cinnamon
2 Tbsp. paprika
2 Tbsp. Real Salt Chili Lime Seasoning
1 tsp. olive oil
2 Tbsp. distilled white vinegar
1 Tbsp. Worcestershire sauce
1 Tbsp. balsamic vinegar
A dash of Chef’s Blend Smoked Real Salt

Instructions:

Add olive oil to a 2-quart saucepan and place over medium-high heat.
Add diced steak, season with Kosher Real Salt, and cook until brown.
Remove the steak from the pan and set aside.
Add ground beef to the pan, season with Kosher Real Salt, and cook until brown.
Remove ground beef from the pan and set aside. Drain fat from the pan if desired.
Add onion, tomatillos, garlic, jalapenos, and red pepper. Cook until tender.
Add the steak and ground beef back into the pan with the veggies.
Stir all ingredients together.
Add cinnamon, Real Salt Chili Lime Seasoning, and paprika, and stir well.
Add Worcestershire, white vinegar, balsamic vinegar, green chilies, beans, and tomatoes.
Lower heat and simmer for 1 hour.
Before serving, garnish with Chef’s Blend Smoked Real Salt, green onions, and cilantro.

About Shawn Wilson

Chef Shawn Wilson grew up in upstate New York in a close Italian family. Being in the kitchen around home made food was part of every family gathering. Through college he worked in restaurants and bars to make money. After college he moved to Cape Cod Massachusetts where he worked at a 5 star resort and developed a passion for quality, fresh ingredients. After 3 years on the cape he moved to Utah and has worked and learned from some of the top Chefs at the best restaurants in the state over the last 18 years. Every meal is made into an experience when he cooks. His love for great food and quality ingredients tells his story in each dish he thoughtfully prepares.