By Trent Blodgett


Try substituting California Love for Ancient Halaby and beef for lamb for a Middle Eastern twist on chili!


  • 2 lb ground beef
  • 2 white onions, diced
  • 4 garlic cloves, minced
  • 2 Tbsp California Love All Purpose Chile Blend
  • 1 Tbsp Pimentón De La Vera: Smoked Spanish Paprika
  • 1.5 cups chicken or beef stock
  • 15 oz can of tomato sauce
  • 15 oz can of red kidney beans
  • Pink Peruvian Salt to taste
  • Toppings: sour cream, cheddar, scallions, tortilla chips, lime…


  1. Heat pot over medium-high heat and add enough oil to coat the bottom.
  2. Add ground beef and break it up to assist in even browning.
  3. Cook about 5–7 minutes until the beef is thoroughly browned and add onions and cook for another 3–5 minutes.
  4. Add garlic and a pinch of salt, cook till fragrant about 2 minutes.
  5. Add the spices, being careful not to burn.
  6. Immediately add chicken stock and tomato sauce.
  7. Cover and simmer for 1 hour.
  8. Add the beans and heat through.
  9. Season to taste with salt.
  10. Serve with desired toppings.

Chili was originally published in Spice Tribe on Medium, where people are continuing the conversation by highlighting and responding to this story.