Good chili isn’t about a long ingredient list — it’s about building flavor in layers and giving it time to simmer. This version browns the beef properly, blooms the spices in the fat, and simmers low for at least 45 minutes to let everything come together.
Ingredients
Serves 6.
- 2 lbs (900g) ground beef (80/20 works well for flavor)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 (28 oz) can crushed tomatoes
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 cup (240ml) beef broth
- Salt and black pepper, to taste
- Shredded cheese, sour cream, chopped cilantro, for serving
Instructions
- Brown the beef in a large pot over medium-high heat, breaking it up as it cooks, about 6–8 minutes. Drain excess fat, leaving about 1 tbsp in the pot.
- Add the onion and cook for 4–5 minutes, until softened.
- Stir in garlic and spices (chili powder, cumin, paprika, oregano) and cook for 1 minute, until fragrant. Blooming the spices in the fat intensifies their flavor.
- Add crushed tomatoes, beans, and beef broth. Stir to combine.
- Bring to a simmer, then reduce heat to low. Cover partially and simmer for at least 45 minutes, stirring occasionally. The longer it simmers (up to 2 hours), the deeper the flavor.
- Season with salt and pepper to taste before serving. Top with cheese, sour cream, and cilantro.
Tips
- Don’t rush the simmer. Even 30 extra minutes makes a noticeable difference in flavor depth.
- Bloom the spices in the fat before adding liquid. This step is often skipped but makes a real difference.
- Taste and adjust seasoning at the end, since flavors concentrate as the chili reduces.
Common Mistakes
- Adding spices directly to the liquid instead of blooming them in fat first, which mutes their flavor.
- Simmering too briefly. A 15-minute chili tastes noticeably thinner than one given time to develop.
- Not draining excess fat after browning the beef, which can make the chili greasy.
Substitutions and Variations
- Ground turkey or chicken instead of beef for a leaner version.
- Bean-free chili: Omit the beans for a Texas-style chili, adding an extra ½ cup broth to compensate for lost volume.
- Spicy version: Add 1–2 diced jalapeños or a pinch of cayenne with the other spices.
Storage
Refrigerate in an airtight container for up to 4 days — chili often tastes better the next day. Freeze for up to 3 months; thaw overnight in the fridge before reheating on the stovetop.
Frequently Asked Questions
How long should chili simmer?
At least 45 minutes, though 1–2 hours on low heat develops noticeably deeper flavor.
Should you drain the fat after browning beef for chili?
Yes, drain most of it — leaving about a tablespoon is enough to bloom the spices without making the chili greasy.
Can I make chili without beans?
Yes — simply omit them and add a bit more broth to maintain the right consistency.
