The trick to making a bowl that tastes like it took all day is blooming your spices in melted beef fat and tomato paste before dumping in the liquid. This simple step unlocks the warm earthy notes of cumin and chili powder, giving you a restaurant-quality chili in under an hour. The video linked above from Chili Pepper Madness is a fantastic visual guide for mastering the timing.
Ingredients (Serves 6 to 8 people)
- The Aromatic & Meat Base:
- 1 tbsp Olive Oil (or vegetable oil)
- 1 medium White Onion (or yellow onion, chopped)
- 1 large Jalapeño Pepper (chopped)
- 4-5 Garlic Cloves (minced)
- 2 lbs (900g) Ground Beef (80/20 lean-to-fat ratio)
- The Spices & Paste:
- 3 tbsp Chili Powder
- 1 tbsp Ground Cumin
- 1 tsp Cayenne Pepper (optional, adjust for heat)
- 1/2 tsp Salt (plus more to taste)
- 1/2 tsp Black Pepper
- 2 tbsp Tomato Paste
- The Liquids, Tomatoes & Beans:
- 1 can (15 oz) Fire-Roasted Diced Tomatoes
- 1 can (15 oz) Crushed Tomatoes
- 1.5 cups Beef Broth
- 2 cans (15 oz each) Light Red Kidney Beans (drained and rinsed)
- 1-2 tbsp Favorite Red Hot Sauce (to taste)
Step-by-Step Instructions
- Step 1: Sauté aromatics Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add the chopped onion and jalapeño pepper. Cook for about 5 minutes until soft and fragrant. Stir in the minced garlic and sauté for 30 seconds until blooming.
- Step 2: Brown the ground beef Add the 80/20 ground beef to the pot. Break up the meat with a spatula as it cooks and sauté for several minutes until fully browned.
- Step 3: Bloom spices and tomato paste Sprinkle in the chili powder, ground cumin, cayenne pepper, salt, black pepper, and tomato paste. Stir well and cook for 1 to 2 minutes. Letting the dry spices fry briefly in the hot oil and rendered beef fat deepens their flavor drastically.
- Step 4: Pour in tomatoes, broth, and beans Dump in the fire-roasted diced tomatoes, crushed tomatoes, beef broth, light red kidney beans, and your favorite hot sauce. Stir everything thoroughly to combine all the ingredients.
- Step 5: Simmer and thicken Bring the pot to a boil, then reduce the heat to low. Let the chili simmer uncovered for at least 30 to 45 minutes (stirring occasionally) so all the flavors meld and the broth thickens up into a rich, glossy stew.
- Step 6: Taste and serve Taste and adjust salt or hot sauce if needed. Ladle piping hot chili into bowls and top with your favorite extras like shredded cheddar, sour cream, sliced jalapeños, or green onions!
Kitchen Gadgets & Pro Tips
- Break Up Ground Beef Effortlessly: Avoid rubbery chunks of beef in your chili by using a Heat-Resistant Meat Chopper Tool. Its angled blades break ground meat down into fine, uniform crumbles as it browns in the pot.
- Heavy Cast Iron for Steady Simmering: Thin pots create hot spots that burn tomato paste and beans at the bottom. A Dutch Oven distributes heat evenly across the bottom and sides, allowing the chili to simmer gently for an hour without scorching.