Ground BeefHearty Beef Chili
Chili is a pot you build in layers: beef browned hard, spices toasted in the fat, then tomatoes and beans simmered until thick. Toasting the spices for a minute before adding liquid is the small step that makes the pot taste deep instead of dusty. Leave the lid off at the end if it is thinner than you like.
- for the chili
- 1 tbsp olive oil
- 1½ lb ground beef
- 1 large yellow onion, chopped
- 1 bell pepper, chopped
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 2 cans (15 oz each) kidney or pinto beans, drained and rinsed
- 1 cup beef broth or water
- 1 tsp salt, plus black pepper to taste
makes about 6 big bowls with leftovers for lunch.
- Heat the olive oil in a large pot over medium-high heat. Brown the beef, breaking it up, until cooked through and deeply colored. Spoon off extra fat.
- Add the onion and pepper and cook 5 minutes until soft. Add the garlic, chili powder, cumin and paprika and stir 1 minute to toast.
- Stir in the tomato paste, then the crushed tomatoes, beans, broth, salt and pepper. Bring to a boil, then reduce to a low simmer.
- Cook uncovered 45 to 60 minutes, stirring now and then, until thick and the flavors have melded. Add a splash of water if it gets too thick.
- Taste and adjust the salt. Serve with cheese, sour cream, scallions or crackers.
No kidney beans? Use black beans, pinto beans or a mix.
Want it spicier? Add a diced jalapeño with the onion or a pinch of cayenne with the spices.
Beanless chili? Leave the beans out and add an extra half pound of beef and a little more broth.
Slow cooker? Brown the beef and spices on the stove, then cook everything on low in the slow cooker for several hours.
Keeps 4 to 5 days in the fridge. Freezes very well in single portions. Reheat with a splash of water.
Chili mac Stir in cooked macaroni and cheese at the end.
Chili-topped baked potatoes Spoon over split potatoes with cheese.
Sweet and smoky Add a spoonful of brown sugar or a splash of coffee for depth.
Kantan tip — make it a day ahead if you can. Chili tastes noticeably better after a night in the fridge.