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In 2012, Northshore magazine featured local Gloucester resident “Mean” Dean Harvey’s award-winning chili recipe. Harvey  made a name for himself competing in chili cook-offs around New England with the International Chili Society. Today, he calls Southern California home, and is still raking in the hardware. In fact, he has placed in every competition since he relocated to Los Angeles.

“Mean” Dean checked in with us recently, saying once you are introduced to the North Shore it is always a part of your life. In the spirit of fall, football, and tailgating season, Harvey has a gift for Northshore readers, his showstopping Colonial Chili.


“Mean” Dean’s Colonial Chili

2  lbs. Ground Beef
1 Tbsp. canola oil
1 medium sweet onion, chopped
3 cloves garlic, diced
1 jalapeno chile, diced (remove for mild chili)
1 Tbsp. cumin
½ cup chili powder (I use Mild Bills’ “Cadillac Cowgirl”)
1 tsp. black pepper
1 tsp. Sazon Goya w/ Achiote seasoning (Optional. Found in Mexican section of store)
1 tsp. salt (add more later in cooking if needed)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. coriander
½ tsp. cayenne pepper powder (Remove for mild chili)
1 tsp. oregano
1 Tbsp. brown sugar
1 can (28 oz) Kitchen Ready Tomatoes

Beef broth to texture

¼ cup ketchup
1 tsp. tobasco
Juice of 1 lime
1-2 cans Beans of choice

1. Brown meat and drain.
2. Cook onions, garlic, and jalapeno on medium heat and sweat for about 5 minutes.
3. Add remaining ingredients to tomatoes and simmer for about an hour and add ketchup, tobacco, lime juice, and beans. Add broth if desired and cook for another half-hour.