1 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
½ tsp cinnamon
½ tsp allspice
¼ tsp cayenne pepper (optional)
Salt and freshly cracked pepper, to taste
Secret Ingredients (Optional but Fun):
1 tbsp bourbon
1 tsp molasses or brown sugar
Zest of 1 orange
Pinch of ground cloves
Garnishes (Optional but Recommended):
Sour cream or Greek yogurt
Chopped cilantro
Shredded cheddar or cotija cheese
Lime wedges
Crushed tortilla chips or cornbread
Part 3: The Method — Cooking with Layers of Flavor
🔹 Step 1: Build the Aromatic Base
Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onions and sauté until translucent (about 5 minutes). Add garlic and red bell pepper, cooking another 2–3 minutes.
💡 Interesting Tip: Let the onions brown just slightly—it adds a caramelized note that deepens flavor later.
🔹 Step 2: Brown the Meat
Add your beef to the pot. Season with salt and pepper. Cook until nicely browned. Don’t rush this step! Browning = Maillard reaction = flavor.
💡 Use cubed chuck roast for texture and authenticity, or stick with ground beef for speed.
🔹 Step 3: Spice It Up
Add all your spices: chili powder, cumin, paprika, cinnamon, allspice, cayenne. Stir to coat the meat and vegetables.
Let it toast for 1–2 minutes. This “blooms” the spices, releasing their essential oils.
🔹 Step 4: Deglaze and Simmer
