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Covey Club Chili (CCC)
A truly 'from scratch' chili using our Applewood Smoked and Habanero Olive Oils and Head Ancho Vinegar. The perfect meal for football tailgates, potlucks, and cozy gatherings with friends and family. See our Beef Stock recipe for stock used in this recipe.
Course Main Dish
Servings
quarts
Ingredients
  • 1.5 lb beef shank/oxtail/marrow bone or similar mix
  • 1 lb ground beef
  • 3.5 Tbsp Applewood Smoked Olive Oil
  • 1.5 Tbsp Habanero Olive Oil
  • 2 cups chopped yellow onions about 2 medium yellow onions
  • 2 Tbsp chopped garlic about 10 cloves
  • 1 cup chopped New Mexico green chile 1 pepper
  • 2 Tbsp chopped fresh jalapeno
  • 2 Tbsp Hungarian sweet paprika
  • 2.5 Tbsp ground cumin
  • 2 Tbsp Salt
  • 2 Tbsp Head Ancho vinegar
  • 3 Tbsp smoked chili brown sugar
  • 22 fl. oz prepared chili sauce see our Chili Sauce recipe
  • 16 fl. oz tomato sauce
  • 16 oz whole peeled tomatoes
  • 1 quart beef stock see our Beef Stock recipe
  • 32 oz kidney beans, drained
  • Masa flour to thicken
Red Chile Sauce
  • 4 dried red Ancho chile pods
  • 4 dried red Mulato chile pods
  • 4 dried red California chile pods
  • 4 dried red Guajillo chile pods
  • 5 dried red New Mexico chile pods
Course Main Dish
Servings
quarts
Ingredients
  • 1.5 lb beef shank/oxtail/marrow bone or similar mix
  • 1 lb ground beef
  • 3.5 Tbsp Applewood Smoked Olive Oil
  • 1.5 Tbsp Habanero Olive Oil
  • 2 cups chopped yellow onions about 2 medium yellow onions
  • 2 Tbsp chopped garlic about 10 cloves
  • 1 cup chopped New Mexico green chile 1 pepper
  • 2 Tbsp chopped fresh jalapeno
  • 2 Tbsp Hungarian sweet paprika
  • 2.5 Tbsp ground cumin
  • 2 Tbsp Salt
  • 2 Tbsp Head Ancho vinegar
  • 3 Tbsp smoked chili brown sugar
  • 22 fl. oz prepared chili sauce see our Chili Sauce recipe
  • 16 fl. oz tomato sauce
  • 16 oz whole peeled tomatoes
  • 1 quart beef stock see our Beef Stock recipe
  • 32 oz kidney beans, drained
  • Masa flour to thicken
Red Chile Sauce
  • 4 dried red Ancho chile pods
  • 4 dried red Mulato chile pods
  • 4 dried red California chile pods
  • 4 dried red Guajillo chile pods
  • 5 dried red New Mexico chile pods
Instructions
Chili
  1. Heat 3 Tbsp smoked olive oil and 1/2 Tbsp Habanero olive oil in heavy bottomed skillet.
  2. Brown oxtail/shank mixture in olive oil, place into oven proof pot or slow cooker.
  3. Sautee chopped onions the same skillet until translucent.
  4. Remove skillet from heat, add paprika. Mix over slight heat until fragrant, careful not to burn.
  5. Add cumin, oregano, garlic, green chile, jalapenos. Mix and heat.
  6. Add vinegar to deglaze skillet. Add mixture to pot or slow cooker with meat.
  7. Add salt, tomato sauce, whole tomatoes, and chili sauce to pot with meat and spices.
  8. Cook on low until meat falls off the bones, tomatoes disintegrate when pressed, and sauce thickened (4-6 hours or more).
  9. Remove meat and bones from chili base - save for later use in other dishes.
  10. Press chili base through strainer to make sure no large chunks of vegetables present.
  11. Add 0.5 Tbs smoked olive oil and 0.5 Tbsp habanero olive oil to skillet, heat.
  12. Brown ground beef in hot skillet, add to simmering chili sauce.
  13. Add drained kidney beans and beef brothSimmer until thoroughly heated through.
  14. Add masa by the tablespoon to thicken, as needed.
Red Chile Sauce
  1. This is a versatile hot sauce that we use in our Covey Club Chili. This recipe makes enough for 2 family size chili recipes.
  2. Toast the chile pods on a hot comal or griddle - do not burn.
  3. Let them cool.
  4. Remove stems.
  5. Cover with 36 oz hot water (enogh to fill a 2 QT blender with all the pods fit in it).
  6. Cover with lid and let stand for 15 min - use spoon to push the pods back into the hot water if needed.
  7. Blend until completely smooth.
Recipe Notes

See our Beef Stock recipe for the beef stock used in our Covey Club Chile.

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