Chili That Actually Slaps

Ingredients

• 900 g Ground beef, 80/20 (Chuck; use the fat to carry flavor, draining off only excess if needed.)
• 15 ml Neutral oil
• 150 g Onion (Large; diced or finely diced.)
• 15 g Garlic (Cloves, minced; add after the onion so it does not scorch.)
• 20 g Chili powder
• 10 g Ancho chili powder
• 6 g Ground cumin
• 3 g Smoked paprika
• 2.5 g Garlic powder
• 2.5 g Onion powder
• 1 g Mexican oregano (Use Mexican oregano, not Italian oregano.)
• 1 g Black pepper
• 0.6 g Cayenne pepper (Increase for more heat, if desired.)
• 1 g Unsweetened cocoa powder (Adds roasty complexity, not a chocolate flavor; the author says it is not optional.)
• 30 g Tomato paste
• 800 g Crushed tomatoes (One can (28 oz).)
• 360 ml Beef broth
• 15 ml Worcestershire sauce
• 5 ml Soy sauce
• 12 g Brown sugar
• 15 ml Apple cider vinegar
• 1 can Kidney beans (Optional; drain and rinse. Can size not specified.)
• 1 can Black beans (Optional; drain and rinse. Can size not specified.)
• 6 g Masa harina (Mix with 2 tbsp water and stir in at the end.)
• 2 tbsp Water (For mixing with the masa harina.)

Steps

1. 1

   Heat a heavy pot over medium-high heat. Add the neutral oil and wait until it shimmers.

2. 2

   Add the ground beef and spread it across the bottom of the pot. Leave it undisturbed for 2–3 minutes to form a browned crust.

3. 3

   Break up the beef and continue cooking until deeply browned with some crispy bits. If there is a lot of excess fat, drain some off, leaving enough in the pot for the spices.

4. 4

   Lower the heat to low or medium-low. Add the diced onion and cook for about 5–7 minutes, stirring as needed, until translucent and slightly golden, not charred.

5. 5

   Add the minced garlic and cook for 30–45 seconds, just until fragrant; take care not to let it burn.

6. 6

   Add all the chili-seasoning ingredients to the pot. Stir to coat the meat and aromatics with the spices and fat, then cook for about 60–90 seconds to bloom them.

7. 7

   Add the tomato paste and stir it through. Cook for 1–2 minutes, until it darkens slightly.

8. 8

   Add the crushed tomatoes and beef broth. Stir and scrape the browned bits from the bottom of the pot into the liquid.

9. 9

   Add the Worcestershire sauce, soy sauce, brown sugar, and apple cider vinegar. Stir to combine.

10. 10

    Bring the chili to a gentle simmer, then reduce the heat to low. Simmer uncovered for 1½–2 hours, stirring occasionally.

11. 11

    If using either or both kinds of beans, drain and rinse them, then stir them into the pot about 30 minutes before the chili is done so they can absorb flavor while keeping their texture.

12. 12

    At the end of cooking, mix the masa harina with 2 tablespoons water until smooth. Stir the mixture into the chili.

13. 13

    Taste the chili and adjust the seasoning to preference. Serve hot. For best flavor, the author notes that it tastes even better on the second day.

Notes

The source gives both an overall simmer of 1½–2 hours and a bean addition about 30 minutes before finishing; another tip describes the last 30 minutes uncovered. It does not specify an exact bean can size. Refrigerate leftovers 4–5 days or freeze up to 3 months. Source mentions allowing flavors to improve by day two.

Nutrition per serving

• main
• chili
• beef
• comfort food
• stovetop
• slow-simmered
• gluten-containing
• fall