Chili

A hearty, classic homemade chili made with ground beef, beans, tomatoes, and a bold spice blend. Simple enough for a weeknight dinner yet flavorful enough to impress a crowd — and it only gets better the longer it simmers.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 1/2 pounds ground beef
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup water
• 1 1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• Shredded cheddar cheese, sour cream, and sliced scallions, for serving

Instructions

1. 1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more.
2. 2. Add the tomato paste and stir to coat the onion and garlic mixture, cooking for 1 to 2 minutes to allow it to caramelize slightly.
3. 3. Add the ground beef and cook, breaking up the meat with a spoon or potato masher, until no longer pink, about 6 to 8 minutes. Drain any excess fat from the pot.
4. 4. Add the chili powder, cumin, oregano, paprika, cayenne, onion powder, salt, and black pepper. Stir to coat the meat evenly and cook for 1 minute to bloom the spices.
5. 5. Pour in the crushed tomatoes and water, stirring to combine. Bring the mixture to a boil, then reduce the heat to low.
6. 6. Add the drained kidney beans and black beans. Stir to incorporate, then cover the pot and simmer over low heat for at least 30 minutes, stirring occasionally. For deeper flavor, simmer up to 90 minutes, adding a splash of water if the chili becomes too thick.
7. 7. Taste and adjust salt, black pepper, or chili powder as needed. Ladle into bowls and serve topped with shredded cheddar, sour cream, and sliced scallions.

Variations

• Use ground turkey or ground chicken instead of beef for a lighter option.
• Substitute pinto beans, chili beans, or a mix of your favorite beans for the kidney and black beans.
• Add 1 diced bell pepper (any color) or 1 to 2 diced jalapeños with the onion for extra flavor and heat.
• Swap the water for beef broth or a bottle of lager beer for a richer, deeper flavor base.
• Stir in 1 cup of fresh or frozen corn kernels along with the beans.
• For a smokier profile, use ancho chili powder and add 1 teaspoon of finely minced chipotle pepper in adobo sauce.
• Make it in a slow cooker: brown the beef and aromatics on the stovetop, then transfer everything to a slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours.
• For a thicker chili, stir in a small can of tomato paste or a handful of instant potato flakes during the last 10 minutes of simmering.
• Serve over elbow macaroni, on hot dogs, or as a topping for nachos.

Troubleshooting

• Why is my chili too thin and watery? Simmer the chili uncovered for the last 15 to 20 minutes to allow excess liquid to evaporate, or stir in an additional tablespoon of tomato paste to help thicken it.
• Why does my chili taste bland? The spices may need boosting; add more chili powder, cumin, and salt in small increments, tasting after each addition, and make sure the spices were cooked briefly in the pot before the liquid was added to help them bloom.
• Why is my chili too spicy? Stir in a small amount of brown sugar or a squeeze of honey to balance the heat, or serve with sour cream and shredded cheese to mellow the spiciness.
• Why does my chili taste acidic? A pinch of brown sugar or a small amount of honey stirred in near the end of cooking can counteract the acidity from the tomatoes.
• Can I make this chili ahead of time? Yes; chili tastes even better the next day as the flavors meld, and it keeps covered in the refrigerator for up to one week or frozen in airtight containers for up to three months.
• My ground beef is releasing a lot of fat — what should I do? Carefully tilt the pot and spoon out the excess fat after browning the beef, or use a leaner ground beef (90% lean or higher) to minimize this.