Home-Style Slow Cooked Chili

Chef Eleazar Nun’s traditional chili recipe heats things up at The Royal.
December 05, 2013

Home-Style Slow Cooked Chili

Serves 6


1 lb ground beef
2 tbs EVOO (extra virgin olive oil)
4 cloves garlic chopped
1 whole Spanish onion medium diced
2 fresh red peppers medium diced
One 8 oz can whole tomatoes
10 bay leaves
2 tbs Mexican chili powder 
2 tbs Chile Arbol Molido
1 tsp ground cumin
1 tsp ground oregano
1 tsp salt
1 tsp white pepper
1/4 tsp cayenne pepper
15 oz kidney beans soaked 
15 oz pinto beans soaked 
15 oz dry black beans soaked


1. Place the EVOO in a large pot and add the garlic, white onions and red peppers. Cook until softened.

2. Add tomato sauce, chili powder, cumin, oregano, salt and cayenne, bay leaves and Arbol Molido to the large pot.

3. Stir together well, cover, and reduce the heat to low.

4. In a seperate pan, brown the beef.

5. Once brown, remove the excess fat from the beef and add to the chili.

6. Add the three types of beans. Simmer in large crock pot at low temperature, stirring regularly.

7. Top with shredded cheddar, chopped scallions and sour cream swirled together with orange, lemon or lime juices—or all three!

The Royal is located at 127 Fourth Ave (@ 13th St) . Go to TheRoyalNYC.com for more info.