Ingredients
Scale
- For the Meat & Base:
- 2 tablespoons olive oil or vegetable oil
- 2 pounds ground beef (preferably 80/20 or 85/15 ground chuck for flavor and moisture)
- 2 medium yellow onions, chopped (about 2 cups)
- 4–6 cloves garlic, minced (about 2 tablespoons)
- 1 large red bell pepper, cored, seeded, and chopped
- 1 large green bell pepper, cored, seeded, and chopped
- 2 jalapeño peppers, minced (seeds removed for less heat, optional)
- For the Spices & Seasonings:
- 1/4 cup chili powder (use a good quality, mild to medium blend)
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika (sweet or hot, your preference)
- 1 tablespoon dried oregano (Mexican oregano if you have it)
- 1 teaspoon unsweetened cocoa powder (optional, for depth)
- 1 teaspoon cayenne pepper (optional, adjust to taste for heat)
- 2 teaspoons salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 1–2 bay leaves
- For the Liquid & Body:
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 2 cups beef broth (low sodium preferred)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar or red wine vinegar (for brightness at the end)
- For the Beans (Optional but Recommended):
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans or black beans, rinsed and drained
Instructions
- Brown the Beef:
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Add the ground beef and cook, breaking it apart with a spoon, until well browned, about 8-10 minutes. Don’t overcrowd the pot; brown in batches if necessary. Good browning equals deep flavor (Maillard reaction!).
- Once browned, drain off any excess fat, leaving about 1-2 tablespoons in the pot for sautéing the vegetables. Remove the beef from the pot and set aside.
- Sauté the Aromatics:
- To the same pot, add the chopped onions and bell peppers (red and green). Sauté over medium heat until softened and lightly translucent, about 6-8 minutes, stirring occasionally.
- Add the minced garlic and jalapeños (if using) and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Bloom the Spices:
- Return the browned beef to the pot with the vegetables.
- Add the chili powder, ground cumin, smoked paprika, dried oregano, cocoa powder (if using), and cayenne pepper (if using). Stir well to coat the meat and vegetables.
- Cook for 2-3 minutes, stirring constantly, until the spices are very fragrant. This step, called “blooming,” toasts the spices and intensifies their flavor.
- Build the Chili Base:
- Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
- Add the crushed tomatoes, diced tomatoes (undrained), tomato sauce, beef broth, and Worcestershire sauce. Stir everything together thoroughly.
- Add the bay leaves, salt, and black pepper. Bring the mixture to a gentle simmer.
- Simmer for Flavor Fusion:
- Once simmering, reduce the heat to low, cover the pot, and let the chili cook for at least 1.5 hours, stirring occasionally to prevent sticking.
- For the best, most developed flavor, aim for a 2-3 hour simmer. The longer it simmers, the more tender the meat will become and the more the flavors will meld. If the chili becomes too thick during simmering, you can add a little more beef broth or water to reach your desired consistency.
- Add the Beans (If Using):
- After the initial simmering period (at least 1.5 hours), stir in the rinsed and drained kidney beans and pinto/black beans.
- Continue to simmer, covered, for another 30-60 minutes, allowing the beans to heat through and absorb the chili flavors.
- Finishing Touches:
- Taste the chili and adjust seasonings as needed. You might want more salt, pepper, or a pinch more cayenne for heat.
- Stir in the apple cider vinegar or red wine vinegar. This brightens up the flavors, especially after a long simmer.
- Remove the bay leaves before serving.
- Rest (Optional but Recommended):
- If you have the time, turn off the heat and let the chili rest for 20-30 minutes before serving. This allows the flavors to settle and meld even further. Chili is famously even better the next day!
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550