Chili
Ingredients
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- 1 tbsp vegetable oil
- 2 pounds ground beef (85% lean)
- 2 cups yellow onion – finely chopped (~2.5 medium yellow onions)
- 4 cloves garlic – minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper
- 2 tbsp tomato paste
- 28 ounces canned crushed tomatoes
- 2 cups beef broth
- 15 ounces kidney beans (canned), drained and rinsed
- 15 ounces pinto beans (canned), drained and rinsed
- 2 tsp fine salt
- 1 tsp black pepper
- 2 tbsp masa harina
- 1/4 cups water
- scallions – sliced (for serving)
- cheddar cheese – shredded (for serving)
- sour cream – for serving
Instructions
1. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering, 1–2 minutes. Add the ground beef and cook, breaking into 0.5-inch pieces, until well browned with little pink remaining, 8–10 minutes. Transfer the beef to a bowl, leaving the fat in the pot.
2. Reduce heat to medium. Add the yellow onion and cook, stirring occasionally, until softened and lightly translucent, 6–8 minutes. Add the minced garlic and cook until fragrant, 30–60 seconds.
3. Stir in the chili powder, ground cumin, dried oregano, and cayenne pepper and cook to bloom the spices until very fragrant, 30–60 seconds. Add the tomato paste and cook, stirring, until darkened and sticky, 2–3 minutes.
4. Return the browned beef and any juices to the pot. Add the canned crushed tomatoes, beef broth, kidney beans, pinto beans, fine salt, and black pepper. Bring to a gentle simmer, then reduce heat to low, partially cover, and simmer, stirring every 10 minutes, until thickened and flavors are blended, 45–60 minutes.
5. In a small bowl, whisk the masa harina with the water to make a smooth slurry. Stir the slurry into the chili and simmer uncovered until slightly thicker and glossy, 5–10 minutes.
6. Taste and adjust seasoning if needed. Ladle into bowls and serve hot with sliced scallions, shredded cheddar cheese, and sour cream as desired.
Beef chili is a hearty American stew built on tender beef, a warm blend of chiles and spices, tomatoes, and beans, simmered until thick and deeply savory. It delivers a balance of gentle heat, smoky aromatics, and round, beefy richness, all supported by a satisfying, spoon-coating texture. Many enjoy it with cool, creamy and crunchy toppings that add contrast in temperature and texture.
Its roots reach back to the borderlands of the United States and northern Mexico, where chili con carne gained fame in 19th‑century Texas through the famed “chili queens” of San Antonio. As the dish spread, regional and home-cook variations emerged: some insist on no beans, others embrace them; some use dried chiles and chunks of beef, others rely on chili powder and ground beef. Today, beef chili is a mainstay of cook-offs, diners, and home kitchens, celebrated for its adaptability and comfort.