Kevin’s Famous Chili

Video Credits: NBC and The Office.

Kevin Malone brings some of his “Kevin’s Famous Chili” at least once year to the office. After 4 months of lock-down restrictions, Kevin thought this might be a good time to bring in some of his chili to the office. Because I am on a Keto diet, Kevin was kind enough to modify his recipe a bit to accommodate my dietary restrictions. And well, clumsy as he is at accounting numbers; he made a mess yet again with his chili by spilling it all over.

Anyway, I managed to get the recipe and make my own attempt at it. And I have to say it was pretty amazing!!


  • Ground Beef (3 pounds)
  • Dried Ancho Chilies (4 chilies)
  • Dried Chipotle Chilies (8-10 chilies)
  • Cocoa Powder (1 tablespoon)
  • Ground Cumin (1 tablespoon)
  • Dried Oregano (1 teaspoon)
  • Chicken Stock (32 ounces)
  • Yellow Onion (1; chopped)
  • Jalapenos (2; finely chopped; you can remove seeds if you don’t want it to be spicy)
  • Habanero (1; finely chopped; you can remove seeds if you don’t want it to be spicy)
  • Garlic (4-5 cloves; crushed)
  • Tomatoes (6-7 diced; I used canned 28 ounces)
  • Salt (to taste)
  • Pepper (to taste)
  • Avocado (pitted, peeled and sliced; to serve; optional)
  • Sour Cream (1 heaping tablespoon; to serve; optional)
  • Shredded Sharp Cheddar (to serve; optional)
  • Cilantro (chopped; to serve; optional)
  • Red onions (chopped; to serve; optional)
  • Lime/Lemon wedges (to serve; optional)
  • Oil


Cut the dried chilies into halves (you can remove the seeds if you don’t want it too spicy) and place it in a dry pan over medium-high heat and lightly toast it for a minute or two until fragrant. Place the chilies in a blender and process it until it is reduced to a fine powder.

Add the cocoa powder, ground cumin and oregano into the blended and pulse it to combine. Add 3/4 cup of chicken stock and blend it again until it forms a fine paste and then set it aside.

In a large stock pot, add oil and turn the heat up to medium-high. Add beef in batches and brown on all sides and then set it aside.

Add the onions into the pot and saute it for 2-3 minutes until it starts sweating. (You don’t want it cooking for too long; like Kevin said, the trick is to under-cook the onions). Then add the jalapenos, habanero and garlic and continue cooking for a minute.

At this point add the tomatoes along with remaining chicken stock and bring it to simmer. (If you’re not doing a ketogenic diet, you can add soaked kidney beans at this point)

Add the beef back in and continue cooking for 4-5 minutes.

At this point I moved the chili into a slow cooker and cooked it on the high settings for 3 hours. You can continue cooking on the hob on low heat for 2-3 hours or in an oven at 300oF for the same duration.

And that’s my pup who was super annoyed about how long he had to wait with me clicking photos of the dish till he finally got to taste it


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