Name: Classic Chili
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 servings
Ingredients: 1 tbsp olive oil (or vegetable oil); 2 lb ground beef (85% lean); 1 large yellow onion (diced); 1 green bell pepper (diced); 1 jalapeño (seeded and minced; optional); 4 garlic cloves (minced); 2 tbsp tomato paste; 3 tbsp chili powder; 1 tbsp ground cumin; 2 tsp dried oregano (Mexican if available); 2 tsp smoked paprika; ¼–½ tsp cayenne pepper; 2 tsp kosher salt; ½ tsp black pepper (freshly ground); 1 tbsp light brown sugar; 1 can (28 oz) crushed tomatoes; 1 can (15 oz) diced tomatoes (undrained); 1 ½ beef broth; 2 cans (15 oz each) kidney beans (drained and rinsed); 1 can (15 oz) pinto beans (drained and rinsed); 1 cup shredded cheddar cheese; ½ cup sour cream; 3 cup scallions (thinly sliced); ¼ cup fresh cilantro (chopped; optional); tortilla chips or cornbread, for serving

Instructions

Brown the beef
Brown the beef:
Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot (at least 6 quarts) over medium-high heat. Add 2 pounds ground beef and break it up with a wooden spoon. Cook for 8 to 10 minutes, until the beef is browned and no pink remains. Using a slotted spoon, transfer the beef to a bowl, leaving about 2 tablespoons of fat in the pot for the chili base; spoon off and discard any extra fat.
Vegetables
Vegetables:
Reduce the heat to medium. Add 1 diced large yellow onion, 1 diced green bell pepper, and 1 minced jalapeño (if using) to the pot. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables are soft. Add 4 minced garlic cloves and cook for 30 seconds, until fragrant.
Bloom the spices
Bloom the spices:
Add 2 tablespoons tomato paste, 3 tablespoons chili powder, 1 tablespoon ground cumin, 2 teaspoons dried oregano, 2 teaspoons smoked paprika, and ¼ teaspoon cayenne pepper. Stir constantly for 1 to 2 minutes, until the tomato paste darkens slightly and the spices smell toasty. Blooming the spices in the fat is what gives homemade chili its deep, rich flavor.
Simmer
Simmer:
Return the browned beef to the pot. Stir in 1 can (28 ounces) crushed tomatoes, 1 can (15 ounces) undrained diced tomatoes, 1½ cups beef broth, 1 tablespoon light brown sugar, 2 teaspoons kosher salt, and ½ teaspoon black pepper. Bring the chili to a boil, then reduce the heat to low. Cover with the lid slightly ajar and simmer for 45 minutes, stirring every 10 to 15 minutes so nothing sticks to the bottom.
Add the beans
Add the beans:
Stir in 2 cans (15 ounces each) drained and rinsed kidney beans and 1 can (15 ounces) drained and rinsed pinto beans. Simmer the chili uncovered for 20 to 30 minutes more, stirring occasionally, until it is thick and the flavors have come together. Taste and add up to ½ teaspoon more kosher salt or ¼ teaspoon more cayenne pepper if needed.
Serve
Serve:
Ladle the chili into 8 bowls, about 1½ cups per bowl. Top each bowl with 2 tablespoons shredded cheddar cheese, 1 tablespoon sour cream, a sprinkle of sliced scallions (3 scallions total), and ½ tablespoon chopped cilantro (¼ cup total). Serve your chili hot with tortilla chips or cornbread on the side.

Tips

Don't skip blooming the spices in step 3; 1 to 2 minutes in the hot fat makes the chili taste deeper and less raw. American chili powder is a spice blend (usually ground chiles, cumin, garlic, and oregano), so it's much milder than pure ground cayenne. For a spicier chili, leave the seeds in the jalapeño and use the full ½ teaspoon cayenne pepper. If your chili gets too thick, stir in ½ cup more beef broth; if it's too thin, simmer uncovered for another 10 to 15 minutes.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days; the flavor gets even better overnight. To freeze, let the chili cool completely, then transfer it to freezer-safe containers, leaving 1 inch of space at the top, and freeze for up to 4 months. Thaw overnight in the refrigerator and reheat in a pot over medium-low heat with 2 to 3 tablespoons beef broth or water, stirring often.

Serving suggestions

Classic chili is delicious with cornbread, tortilla chips, white rice, or a baked potato. Set out a toppings bar with shredded cheddar, sour cream, scallions, cilantro, diced avocado, and pickled jalapeños so everyone can build their own bowl. Leftover chili is perfect for chili dogs, chili cheese fries, or loaded nachos.