Chili
Updated July 3, 2024
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons neutral oil, such as grapeseed
- 2pounds ground beef, preferably 20 percent fat
- Salt and pepper
- 1large yellow onion, coarsely chopped
- 4garlic cloves, finely chopped or grated
- 1tablespoon ground cumin
- 1tablespoon store-bought or homemade chili powder, plus more if needed
- 1chipotle pepper in adobo plus 1 teaspoon sauce (or 1 additional tablespoon chili powder)
- 1(15-ounce) can tomato sauce
- 1tablespoon unsweetened cocoa powder
- 2(15-ounce) cans beans (such as pinto, black or any bean you like in chili), with their liquid
- 1½teaspoons apple cider vinegar, plus more if needed
- Grated sharp Cheddar, sour cream, hot sauce, sliced scallions, chopped white onion, cilantro leaves, crushed tortilla or corn chips, for serving (optional)
Nutritional analysis per serving (8 servings)
475 calories; 27 grams fat; 9 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 29 grams protein; 836 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large pot or Dutch oven over medium-high. Working in batches if necessary to avoid crowding the pot, use your hands to break the beef into small chunks (about 2 inches each) and add a single layer to the pot. Season with salt and pepper, then cook, flipping once, until browned on two sides, 4 to 6 minutes. (Meat won’t be cooked through.) Transfer to a bowl, leaving the fat in the pot.
- Step 2
Reduce heat to medium, add the onion and season with salt and pepper. Cook until softened, 3 to 4 minutes. Add the garlic, cumin and chili powder, and stir until fragrant, 1 to 2 minutes.
- Step 3
Add the chipotle pepper and adobo sauce, plus the beef and any juices in the bowl. Use a spoon or potato masher to break up the beef into small pieces. Stir in the tomato sauce and cocoa powder.
- Step 4
Cover, reduce heat to low and cook, stirring frequently to avoid scorching, until the beef is tender and the sauce is flavorful, 25 to 30 minutes.
- Step 5
Add the beans, including their liquid, and cook, uncovered, stirring often, until the liquid is slightly thickened and the beans are warm, 10 to 15 minutes. Let sit for 5 minutes, then stir in the apple cider vinegar. Taste and add salt until chili is rich and loudly spiced. Eat with desired toppings. Chili keeps for up to 3 days refrigerated; warm over low heat and adjust consistency and seasonings with water, salt, vinegar and chili powder. (Leftovers will keep for up to 4 months if frozen.)
Private Notes
Comments
I'm thinking when we make a recipe that some cooks who have made it rave about and for us, it comes out bland to your taste, 9 times out of ten the dish is bland because NEEDS SALT...because the new cook used too little or forgot the salt altogether (it happens!). So if you make a recipe "to the instructions" and it comes out bland, try adding some salt, perhaps only a bit at a time.
A dark beer and a cup of strong coffee added flav.
Smoked paprika instead of chipotle?
Made it with cornbread dumplings !
I found this to be somewhat bland, and especially did not like the "creaminess" that the beans and their juices brought to the chili. I would wash the beans, and then just add in a bit of water, beer or stock. While the vinegar was definitely needed to bring some acidity, I would try something else next time to bring a sharpness/freshness to the chili.
This was good but I’d never do the complicated meat prep again. Create cubes of ground beef, cook them in batches then break up the cubes? Why not just brown the ground meat, breaking it up as it cooks? I tasted no amazing improvement in the meat by using the cooking method in the recipe.