Description
This hearty one-pot chili delivers deep, slow-built flavor with tender beef, creamy beans, and a rich tomato base. The method focuses on browning, blooming spices, and a steady simmer to create a thick, cohesive texture. It’s dependable, flexible, and perfect for weeknights when you want something satisfying without extra cleanup. If you enjoy robust tomato bases, you might also like this Marinara Sauce for another flavor-packed staple.
Ingredients
- 1 lb ground beef (80/20, for best flavor)
- 1 tbsp olive oil (extra virgin)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced (fresh)
- 2 tbsp tomato paste (concentrated)
- 1 can (14 oz) crushed tomatoes (no salt added)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup beef broth (low sodium)
- 1 tbsp chili powder (adjust to taste)
- 1 tsp ground cumin (freshly ground if possible)
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper (freshly cracked)
- 1/4 tsp cayenne pepper (optional, for heat)
Instructions
- Heat Oil: Place a heavy pot over medium heat (about 350°F surface) for 2 minutes until the oil shimmers and flows easily.
- Brown Beef: Add ground beef and cook for 6–8 minutes at 350°F, breaking it up until browned with no pink and lightly crisp edges.
- Add Onion: Stir in diced onion and cook 4–5 minutes at 350°F until softened and translucent with a slight golden color.
- Add Garlic: Add minced garlic and cook 60 seconds at 325°F until fragrant but not browned.
- Bloom Tomato Paste: Stir in tomato paste and cook 2–3 minutes at 325–350°F until it darkens slightly and sticks lightly to the pot.
- Add Spices: Add chili powder, cumin, paprika, oregano, salt, pepper, and cayenne; cook 1–2 minutes at 325°F until aromatic and deepened in color.
- Deglaze: Pour in beef broth and scrape the bottom for 1–2 minutes at 350°F until browned bits dissolve and liquid looks uniform.
- Add Tomatoes and Beans: Stir in crushed tomatoes and beans; bring to a gentle boil at 375°F over 5 minutes until bubbles steadily break the surface.
- Simmer: Reduce heat to low (around 300°F) and simmer uncovered for 20 minutes, stirring occasionally, until thickened and spoon-coating.
- Final Adjust: Taste and adjust salt or spice; simmer 2–3 more minutes at 300°F until flavors are balanced and chili holds its shape on a spoon.
Notes
- Substitution: Ground turkey or plant-based crumbles can replace beef; add 1 tsp extra oil for moisture.
- Make-ahead: Chili can be made up to 2 days in advance; flavor improves as it rests.
- Storage: Refrigerate in an airtight container for up to 4 days.
- Freezing: Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheating: Warm on stovetop over medium-low heat (300°F) for 10–12 minutes, adding 2–3 tbsp water if too thick.
- Serving: Top with shredded cheese, sour cream, or chopped green onions; serve with cornbread or rice.