The winning recipe from our Portland-Sellwood shop's 6th annual chili cook-off in 2018.


  • 3 lbs. ground beef chuck
  • 1 (16 oz.) can kidney beans, drained
  • 1 (16 oz.) can red beans, drained
  • 1 (16 oz.) can pinto beans, drained
  • 1 (14.5 oz) can stewed tomatoes
  • 1 (14.5 oz.) can diced tomatoes
  • 2 (7 oz.) cans green chiles, diced
  • 1 (6 oz.) can tomato paste
  • 3 cups beef broth
  • 1 1/2 cups jalapenos, diced with seeds
  • 1 cup sweet mini peppers, diced with seeds
  • 1/3 cup fresh garlic, minced
  • 1/2 cup fresh onion, minced
  • 4 Tbsp. Medium Chili Powder
  • 2 Tbsp. Organic Ground Cumin Seeds
  • 2 Tbsp. Garlic Salt
  • 1 Tbsp. Coarse Black Malabar Pepper


This is a medium to medium spicy chili and can be adjusted by using fewer jalapenos or using Mild Chili Powder.


In a large skillet, cook chuck eye until browned, drain and add to slow cooker. Add remaining ingredients, set slow cooker to low, and cook for 4 hours.

Serving Suggestions

Serve with shredded sharp cheddar & pepper jack cheese.


8 servings

Thanks To

J.R. Stout

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Savory Spice Shop Ingredients
Chili Powder, Medium 4 floz bottle $5.35
Cumin Seeds, Ground, Organic OUT OF STOCK
Garlic Salt 2 oz bag $2.10
Pepper, Black, Malabar: Coarse 1 oz bag $2.65
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