Ingredients
- For the Beef & Aromatics:
- Ground Beef: 2 pounds (80/20 or 85/15 chuck recommended for best flavor and moisture)
- Olive Oil or Vegetable Oil: 2 tablespoons
- Large Yellow Onion: 1, chopped (about 1.5 cups)
- Bell Peppers: 2 medium (any color combination, e.g., one red, one green), chopped (about 2 cups)
- Garlic: 5-6 cloves, minced (about 2 tablespoons)
- For the Spice Blend & Flavor Boosters:
- Chili Powder: 1/4 cup (use a good quality blend)
- Ground Cumin: 2 tablespoons
- Smoked Paprika: 1 tablespoon
- Dried Oregano: 1 tablespoon
- Cayenne Pepper: 1/2 teaspoon (or to taste, optional for heat)
- Unsweetened Cocoa Powder: 1 teaspoon (optional, adds depth)
- Brown Sugar: 1 tablespoon (optional, balances acidity)
- Salt: 1.5 teaspoons (or to taste)
- Black Pepper: 1 teaspoon (or to taste)
- Bay Leaves: 2
- For the Liquid & Bean Base:
- Diced Tomatoes: 1 can (28 ounces), undrained
- Tomato Sauce: 1 can (15 ounces)
- Tomato Paste: 2 tablespoons
- Kidney Beans: 1 can (15 ounces), rinsed and drained
- Pinto Beans or Black Beans: 1 can (15 ounces), rinsed and drained
- Beef Broth: 2 cups (low sodium recommended)
- Worcestershire Sauce: 1 tablespoon (optional, for umami)
- Masa Harina (Corn Flour): 2 tablespoons mixed with 1/4 cup warm water (optional, for thickening and authentic flavor, add in the last 30 minutes)
- Optional Garnishes (Highly Recommended!):
- Shredded Cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Chopped fresh cilantro
- Sliced green onions or chives
- Diced avocado
- Pickled or fresh jalapeño slices
- Crushed tortilla chips or Fritos
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 to the hot pot. Break it apart with a spoon and cook until well-browned and no longer pink, about 8-10 minutes. Aim for some nice crispy edges for extra flavor.
- Once browned, drain off any excess fat from the pot, leaving about 1 tablespoon for sautéing the vegetables. Remove the beef from the pot and set it aside.
- Sauté the Aromatics:
- To the same pot, add the chopped onion and bell peppers. Sauté over medium heat until they begin to soften and the onion becomes translucent, about 5-7 minutes. Stir occasionally to prevent sticking.
- Add the minced garlic 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, cayenne pepper (if using), cocoa powder (if using), brown sugar (if using), salt, and black pepper.
- Stir everything together well, ensuring the meat and vegetables are fully coated with the spices. Cook for 2-3 minutes, stirring constantly. This step, known as “blooming” the spices, toasts them slightly and intensifies their flavor and aroma.
- Build the Chili Base:
- Stir in the tomato paste and cook for another 1-2 minutes, allowing it to caramelize slightly for deeper flavor.
- Add the undrained diced tomatoes, tomato sauce, beef broth, Worcestershire sauce (if using), and bay leaves. Stir thoroughly to combine all ingredients, scraping up any browned bits from the bottom of the pot (this is called deglazing and adds lots of flavor).
- Simmer to Perfection:
- Bring the chili to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for at least 1 hour, stirring occasionally.
- For the best, most developed flavor, simmer for 2-3 hours. The longer it simmers, the more the flavors will meld and deepen. Ensure it’s a very gentle simmer; you don’t want it to boil rapidly.
- Add the Beans (and Optional Thickener):
- After the initial simmering period (at least 1 hour), stir in the rinsed and drained kidney beans and pinto beans (or black beans).
- If using masa harina for thickening, mix the 2 tablespoons of masa harina with 1/4 cup of warm water to create a smooth slurry. Stir this slurry into the chili.
- Continue to simmer, uncovered, for another 30-60 minutes, allowing the beans to heat through and the chili to thicken slightly. If the chili becomes too thick for your liking, you can add a little more beef broth or water.
- Taste and Adjust:
- Before serving, remove the bay leaves.
- Taste the chili and adjust seasonings as needed. You might want to add more salt, pepper, chili powder, or a dash of hot sauce if you prefer more heat.
- Rest (Optional but Recommended):
- If you have the time, turn off the heat and let the chili rest for 15-30 minutes before serving. This allows the flavors to settle and meld even further. Chili is often even better the next day!
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550