Recipe courtesy of George Swick

Swick and Swick Chili

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  • Level: Easy
  • Total: 2 hr 25 min
  • Prep: 15 min
  • Cook: 2 hr 10 min
  • Yield: about 3 quarts
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Canola or vegetable oil

44 ounces beef, cut into 1/4-inch cubes

3/4 cup finely chopped onion

5 medium cloves garlic, smashed

1 (14.5-ounce) can chicken broth

2 medium canned whole green chile peppers, seeded and finely chopped (recommended: Ortega)

1 cup beef broth

1/2 cup Mexican hot-style tomato sauce (recommended: El Pato brand)

1/2 cup tomato sauce (recommended: Hunt's)

1 teaspoon hot pepper sauce

1 1/4 tablespoons ground cumin

8 tablespoons California chili powder

2 1/4 tablespoons New Mexico chili powder, plus 1/2 teaspoon

1 teaspoon salt

1/2 teaspoon arbol chili powder

1/4 teaspoon adobo seasoning blend (recommended: Accent)

Pinch brown sugar

Pinch jalapeno powder


  1. In a large pot, heat oil over medium-high heat. Add beef and brown. Add onion, garlic, and chicken broth and simmer for 1 hour. Add green chili peppers, beef broth, both tomato sauces, and hot sauce; simmer for 1 more hour. Add cumin, California chili powder, 2 1/4 tablespoons New Mexico chili powder, and salt; simmer for 45 more minutes. Add arbol chili powder, remaining 1/2 teaspoon New Mexico chili powder, adobo seasoning blend, brown sugar, and jalapeno powder. Simmer for 15 more minutes and then serve.