Molly's Chili Recipe
Beef & bean chili, cheddar, sour cream, fresh tortilla chips
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Ingredients
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Chili
Toppings
Tortilla Chips
Method
Chili
- 1
Prepare aromatics
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the chopped onion and diced bell pepper. Cook, stirring occasionally, until softened and starting to brown, about 5–6 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
- 2
Brown the beef
Add the ground beef to the pot. Break it up with a wooden spoon and cook until no longer pink and starting to brown, about 6–8 minutes. Drain excess fat if desired, leaving behind about 1 tablespoon fat for flavor.
- 3
Build chili base
Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, kosher salt and black pepper. Stir to coat the meat and toast the spices for 30–45 seconds.
- 4
Simmer
Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot. Add the drained kidney and pinto beans and stir to combine. Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer for 25–30 minutes, stirring occasionally, until flavors meld and chili thickens. Taste and adjust seasoning with additional salt, pepper or lime juice if desired.
- 5
Final finish
If chili is too thick, add up to 1/2 cup additional broth or water. Remove from heat and let rest 5 minutes before serving to allow flavors to settle.
Toppings
- 6
While the chili is simmering, shred the cheddar, chop cilantro, slice jalapeño if using, and measure sour cream. Keep refrigerated until ready to serve.
- 7
When serving, ladle chili into bowls and top each portion with shredded cheddar, a dollop of sour cream, chopped cilantro and jalapeño slices to taste.
Tortilla Chips
- 8
Oven-baked chips (recommended)
Preheat oven to 375°F (190°C). Lightly brush or spray both sides of the tortilla wedges with vegetable oil and arrange in a single layer on a baking sheet. Sprinkle with 1/2 teaspoon kosher salt. Bake for 8–12 minutes, turning once halfway through, until chips are crisp and golden. Let cool slightly before serving.
- 9
Fried chips (optional)
Heat 1/2 inch of vegetable oil in a heavy skillet to 350°F (175°C). Fry tortilla wedges in batches for 1–2 minutes per side until crisp and light golden. Transfer to paper towels and season with salt immediately.