Classic Chili
Thick, beefy, and I will not apologize for the beans. Beans belong in chili. I will die on this hill. I know the Texas purists are already composing angry comments, and I respect their passion, but th
Ingredients
- 2 pounds ground beef (80/20)
- 1 large onion (diced)
- 1 green bell pepper (diced)
- 4 cloves garlic (minced)
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne (optional)
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can kidney beans (drained and rinsed)
- 1 (15-ounce) can pinto beans (drained and rinsed)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar
- salt and pepper
Method
Step 1: Brown the beef
- Heat a large Dutch oven over medium-high heat. Add the ground beef and season with salt and about 1 tablespoon of chili powder. Brown the meat well — you want some color and caramelization, not gray and steamed. Break it into crumbles as it cooks, about 6-7 minutes. Drain excess fat if there's a lot.
Step 2: Build the base
- Add the onion and bell pepper, cook for 5 minutes until softened. Add the garlic and cook for 30 seconds. Stir in the remaining chili powder, cumin, smoked paprika, cayenne, and tomato paste. Cook for 2 minutes, stirring constantly. This is where the magic happens — the spices toast in the fat and the tomato paste darkens, concentrating the flavors.
Step 3: Simmer
- Add the crushed tomatoes, both cans of beans, beef broth, Worcestershire, and brown sugar. Stir everything together. Bring to a boil, then reduce to a low simmer. Cook uncovered for 45-60 minutes, stirring occasionally. The longer it simmers, the thicker it gets and the more the flavors meld together.
- Taste and adjust. More salt? More heat? A pinch more sugar to balance the acidity? This is your chili now.