Tulo

Classic Chili Recipe

A large bowl of thick, dark red beef and bean chili topped with shredded cheddar, sour cream, and sliced scallions, with a spoon resting in the bowl.
Photo by Ali Dashti on Pexels

Browning the beef in batches instead of crowding the pot builds a deep fond that becomes the backbone of the chili's flavor, and blooming the dried spices in fat before adding liquid wakes up their oils instead of leaving them tasting dusty. A long, low simmer then gives the beans and beef time to trade flavor back and forth until the chili thickens on its own.

Prep
20 min
Cook
90 min
Total
110 min
Servings
6

Ingredients

Servings6
  • 2 lbs ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 3 tbsp tomato paste
  • 28 oz can diced tomatoes
  • 2 15 oz cans kidney beans, drained and rinsed
  • 1 1/2 cups beef broth
  • 1 tbsp olive oil
  • 1 tsp salt

Nutrition per serving

Calories
246
Protein
16g
Carbs
24g
Fat
10g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef in two batches so it browns instead of steams, breaking it into crumbles and cooking about 5 minutes per batch until deeply browned. Transfer browned beef to a plate and drain all but 2 tablespoons of fat from the pot.
  2. 2Add the diced onion to the pot and cook, stirring occasionally, for 5-6 minutes until softened and starting to brown at the edges. Add the garlic and cook 30 seconds more, until fragrant.
  3. 3Add the chili powder, cumin, smoked paprika, and oregano to the pot and stir constantly for about 1 minute, letting the spices toast in the fat and oil at the bottom of the pan.
  4. 4Stir in the tomato paste and cook for 1-2 minutes, until it darkens slightly and the raw tomato smell fades.
  5. 5Return the browned beef to the pot along with any juices. Add the diced tomatoes (with their juice), beef broth, and salt, and stir to combine, scraping up any browned bits from the bottom of the pot.
  6. 6Bring the chili to a boil, then reduce the heat to low, cover partially, and simmer for 60 minutes, stirring every 15 minutes or so.
  7. 7Stir in the kidney beans and simmer uncovered for another 20-30 minutes, until the chili has thickened to a spoonable, not soupy, consistency.
  8. 8Taste and adjust seasoning with more salt or chili powder as needed. Let the chili rest off heat for 10 minutes before serving; it thickens further and the flavor settles as it cools slightly.
  9. 9Ladle into bowls and top as desired with shredded cheddar, sour cream, sliced scallions, or diced avocado.

Tips & variations

  • For a thicker chili without extending the simmer, mash a handful of the kidney beans against the side of the pot before serving; the starch they release thickens the broth.
  • Swap half the ground beef for ground pork or add a diced poblano with the onion for more complexity.
  • A square of dark chocolate or a teaspoon of unsweetened cocoa powder stirred in near the end deepens the color and rounds out the spice without making it taste like chocolate.
  • For a spicier chili, add 1-2 diced chipotles in adobo along with the tomato paste.

Storage & reheating

Refrigerate cooled chili in an airtight container for up to 4 days; the flavor improves overnight as the spices settle in. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it's thickened too much. Freeze in individual portions for up to 3 months and thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Letting the chili sit in the fridge overnight before serving deepens the flavor noticeably; this is a dish that's often better the next day.
  • If the chili tastes flat after simmering, a small splash of vinegar or a squeeze of lime juice right before serving can brighten it more effectively than adding more salt.

FAQ

Should chili be covered or uncovered while it simmers?

Partially covered for the first hour keeps too much liquid from evaporating too fast, then uncovered for the last 20-30 minutes lets it reduce and thicken properly.

Why does my chili taste watery even after a long simmer?

It usually means the lid was on the whole time, trapping steam that would otherwise evaporate. Finish the last portion of cooking uncovered, and mash a few beans into the liquid to help it thicken.

Can I make this chili without beans?

Yes, omit the kidney beans and reduce the broth by about half a cup, since the beans normally absorb some of that liquid as they simmer.

What's the best cut of beef for chili if I don't want ground beef?

Chuck roast cut into small cubes works well; it has enough fat and connective tissue to stay tender through a long simmer, similar to a braise.

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