good luck chili


In this New Year 2013 chili recipe Just Simply… Cuisine features Wagshal’s beef burger mix {a perfect combination of prime ground sirloin and prime ground chuck} on special at the Market during the month of January {2013}: buy one pound and get one pound free.  Just Simply… Cuisine adds a variety of chile peppers to create a delicious balance of fire and spice. Don’t forget to garnish if you need to tone down the heat!


  • Olive oil
  • 2 lbs. Wagshal’s beef burger mix
  • 1 large green bell pepper, pulp, stem and seeds removed and diced coarsely
  • 1 medium yellow onion, peeled and diced coarsely
  • 1 large jalapeño, pulp, stem and seeds removed and diced finely
  • 1 Tablespoon garlic, peeled and chopped finely
  • 3 whole Serrano chile peppers
  • 1 Tablespoon cumin seeds, freshly ground
  • 2 Tablespoons chile powder
  • 1 teaspoon cayenne
  • 1 teaspoon ground cinnamon plus 1 cinnamon stick
  • 1 28 ounce can Cento San Marzano tomatoes, hand squeezed with their juices
  • 1 teaspoon black peppercorns, freshly ground
  • 2 teaspoons Maldon sea salt flakes
  • ½ cup Italian flat leaf parsley, chopped finely


  • Fresh lime wedges
  • Sour cream
  • Fresh cilantro leaves
  • Red onion, chopped finely
  • Cheddar cheese, shredded
  • Tortilla chips


  1. Heat a large, wide bottom Lodge cast iron dutch oven over medium-high. Add enough olive oil to just cover the bottom. Add Wagshal’s beef burger mix, break it up with a wooden spatula and brown it on all sides cooking for about 10 minutes or so.  Remove the beef with a large slotted spoon to a resting platter. Discard excess fat from your Dutch Oven.
  2. Reduce your heat to medium. Add green bell pepper, onion, jalapeño  garlic, Serrano chiles, cumin, ground cinnamon, chile powder and cayenne… giving each their own space in the bottom of your Dutch oven. We call these “hot spots”. Cook until the vegetables are  golden and the spices release their smells. Return the beef to your Dutch Oven and stir.
  3. Add your hand-squeezed San Marzanos, cinnamon stick, black pepper and Maldon sea salt flakes. Stir gently until combined. Bring to a simmer, reduce your heat to medium low and cook for an hour or so or until your flavors meld. Just before serving… remove the whole Serranos and cinnamon stick. Stir in the parsley and adjust the seasoning. Serve in warmed bowls with garnishes. Enjoy!

It’s a HOT debate: Chile vs Chili

In trying to find the most appropriate spelling, we turned to the Los Angeles Times:
The Times’ stylebook explains it this way:
Chile: The country in South America. Lowercase, it is the pepper; plural is chiles.
chili: The dish consisting of beef, chiles, etc.
Of course, this matter is confused by the Red Hot Chili Peppers. The band apparently didn’t consult the stylebook.

{recipe and images via Just Simply… Cuisine; Hot Debate excerpt via Los Angeles Times by Deirdre Edgar}

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Categories: Recipes, Specials

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One Comment on “good luck chili”

  1. January 11, 2013 at 11:53 am #

    I just learned the technique of floating whole serrano chiles in the gravy for extra flavor/punch. That looks like a trememendous recipe, and seeing how we have both Lodge and Staub enameled cast iron dutch ovens all we need now is some Wagshal’s burger mix!

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