Beef Chili Recipe

TEX-MEX CHILI

1. 1

   Prep

   Chop the onion finely, dice the bell peppers, mince the garlic, drain and rinse the canned beans, and measure spices. Have tomato paste, diced tomatoes, and beef broth ready.

2. 2

   Sauté aromatics

   Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tbs neutral oil and let it warm for 30 seconds. Add the chopped onion and a pinch of salt; sauté for 4–5 minutes until translucent. Add the diced bell peppers and continue to cook 3–4 minutes until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

3. 3

   Brown beef

   Push the vegetables to the side of the pot or transfer briefly to a bowl. Increase heat to medium-high, add the ground beef to the pot, and break it up with a spoon. Season with 1.5 tsp salt and 0.5 tsp black pepper. Brown the beef, stirring occasionally, until no pink remains, about 6–8 minutes. Drain excess fat if there is more than 1 tbs left in the pan, but leave the fond (browned bits) in the pot.

4. 4

   Bloom spices

   Reduce heat to medium. Return the vegetables to the meat if you removed them. Add 2 tbs chili powder, 1.5 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, and 0.5 tsp ancho chile powder. Stir constantly for 1–2 minutes so the spices bloom and coat the meat and vegetables—this deepens flavor.

5. 5

   Add tomato base

   Stir in 3 tbs tomato paste and cook 1–2 minutes, stirring, to caramelize slightly. Then add the 28 oz can of fire-roasted diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot.

6. 6

   Add liquids and simmer

   Pour in 1.5 cups beef broth and stir to combine. Bring the chili to a gentle simmer, then reduce heat to low. Partially cover the pot and let simmer gently for 25–35 minutes, stirring occasionally so flavors meld and the sauce thickens. If the chili gets too thick, add up to 0.5 cup extra broth or water.

7. 7

   Add beans and finish seasoning

   Stir in the drained kidney beans and black beans, along with 1 tsp brown sugar (optional). Continue to simmer uncovered for another 10–15 minutes so the beans heat through and flavors marry. Taste and adjust seasoning with the remaining 0.25 tsp black pepper (if needed), additional salt to taste, and 1 tsp apple cider vinegar or lime juice to brighten the chili.

8. 8

   Rest and serve

   Turn off heat and let the chili rest 10 minutes to thicken further. Ladle into bowls and garnish with chopped cilantro, a dollop of sour cream, and shredded cheddar cheese if desired. Serve with cornbread, tortillas, or rice.