Classic Beef Chili

When a winter chill hits the air, there is nothing more cozy, comforting, and warming than a big pot of chili simmering on the stove (plus, it also makes your kitchen smell amazing at the same time!). While there are an endless variety of chili recipes to choose from, I always come back to the classic beef and bean chili. This tried-and-true recipe is flavored with onion, garlic, tomatoes, and warm spices — and even better, it cooks in just an hour.

Kidney beans are the classic bean of choice for chili. For ease and convenience, this recipe calls for drained and rinsed canned kidney beans. But if you happen to have a couple of cans of black beans or any variety of white beans in your pantry, they’ll work just fine. And if you’re strongly opposed to beans in chili, then Texas chili — made with cubed beef chuck roast and absolutely no beans — will be right up your alley.

The secret to packing your pot of chili with tons of flavor has to do with both ingredient choice and the cooking process. 

Here are some tips for making the most flavorful chili.

• Use ground beef with a higher fat content. Fat equals flavor, so 80% to 85% lean ground beef are good choices for chili.
• Cook the tomato paste. This is the key to really getting flavor from tomato paste. Plan to cook the tomato paste until it takes on a deep red flavor and is fragrant; the process takes just a few minutes.
• Bloom the spices. Same goes for the spices. After adding to the pot, stir to coat the meat with the spices and cook for at least a full minute, at which point the mixture will be very fragrant.
• Include unsweetened cocoa powder. A tablespoon of this pantry ingredient adds a deep, rich flavor to chili.
• Finish with a spoonful of apple cider vinegar. A teaspoon is all you need. If you find that your chili tastes flat, a little bit of acidity really brightens up and rounds out the flavor.

• Sauté aromatics. Cook the onion, stirring occasionally, until it’s tender and translucent, then add the garlic and cook just until fragrant.
• Mix in tomato paste. Stir to coat the onions with tomato paste, then cook until it’s a deep brick red.
• Cook ground beef. Add 2 pounds of ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through.
• Add spices. Add a mix of chili powder, cumin, unsweetened cocoa powder, dried oregano, paprika, and cayenne pepper. Stir to coat the meat and cook until fragrant. 
• Add beans, crushed tomatoes, and broth. Once the beans and liquids are added, bring the mixture to a boil.
• Simmer. Reduce the heat and simmer, stirring occasionally, until the liquid is reduced and the mixture is slightly thickened.
• Stir in vinegar. Remove the pot from the heat and mix in a spoonful of apple cider vinegar.
• Add toppings and serve. Perhaps the best part about chili is adding the toppings. Choose your favorites, pile them on top of the bowl, dig in, and enjoy.