Chili Recipe
Make Chili Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat & Aromatics
Beans & Tomatoes
Spices & Seasonings
Toppings (optional)
Method
Meat & Aromatics
- 1
- 2
Heat pan
Place a large heavy-bottomed pot or Dutch oven over medium-high heat and add 2 tbs vegetable oil. Heat until shimmering.
- 3
Brown the beef
Add 1.5 lb ground beef to the hot pot. Break it into pieces with a spatula and cook, stirring occasionally, until no longer pink and some browned bits form, about 6–8 minutes.
- 4
Remove excess fat
If there's a lot of fat, tilt the pot and spoon off excess, leaving just enough to coat aromatics (about 1 tbs).
- 5
Spices & Seasonings
- 6
Bloom spices
Stir in 1 can tomato paste (6 oz) and cook 1–2 minutes, stirring, to caramelize slightly. Add 2 tbs chili powder, 1 tbs ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 0.5 tsp cayenne (if using), 1 tbs brown sugar, 1 tsp salt, and 0.5 tsp black pepper. Cook 1 minute, stirring constantly, to bloom the spices and coat the meat.
Beans & Tomatoes
- 7
Add tomatoes and liquid
Pour in 1 can (28 oz) crushed tomatoes and 1 cup beef broth. Scrape up any browned bits from the bottom of the pot with your spatula and stir until combined.
- 8
Add beans
Add the drained and rinsed kidney beans (15 oz can) and black beans (15 oz can). Stir to combine.
- 9
Bring to simmer
Bring the chili to a gentle simmer over medium heat. Once simmering, reduce heat to low to maintain a low, steady simmer.
- 10
Simmer
Partially cover the pot and simmer for 45–60 minutes, stirring every 10–15 minutes to prevent sticking. As it simmers the flavors will meld and the sauce will thicken. If the chili becomes too thick, add up to 1/2 cup more beef broth or water.
- 11
Adjust seasoning
Taste and adjust seasoning near the end of simmering: add more salt, a pinch more sugar if too acidic, or extra cayenne for heat. If the tomatoes are too sharp, a squeeze of lime can brighten without increasing heat.
Toppings (optional)
- 12
Prepare toppings
While chili simmers, shred cheddar, slice green onions, chop cilantro, and cut lime into wedges.
- 13
Serve
Ladle chili into bowls. Top each serving with shredded cheddar, a dollop of sour cream, sliced green onions, and chopped cilantro as desired. Serve with lime wedges and tortilla chips on the side for scooping.
- 14
Storage & Reheating
Cool leftovers to room temperature, then refrigerate in an airtight container for up to 4 days or freeze up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of water or broth if thickened.
