Quick Answer
To make chili from scratch, brown ground beef with onion and garlic, then stir in chili powder, cumin and oregano and toast them in the fat for a minute.
Add crushed tomatoes, tomato paste, broth and drained beans, bring it to a simmer and cook uncovered for at least an hour, stirring now and then.
Finish with salt, a splash of vinegar or lime and your favorite toppings. Chili tastes even better the next day.
What Ingredients Do You Need?
This makes about 8 servings:
- 2 pounds ground beef (80 or 85 percent lean)
- 1 large onion and 1 bell pepper, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin and 2 teaspoons dried oregano
- 1 teaspoon smoked paprika and 1/4 teaspoon cayenne (optional)
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 2 cans (15 ounces each) kidney or pinto beans, drained and rinsed
- 1 cup beef broth
- Salt, pepper and 1 tablespoon cider vinegar or lime juice
Which Beef Is Best for Chili?
Ground chuck with about 15 to 20 percent fat gives the best flavor. The fat carries the spices and keeps the meat tender during simmering.
For a chunkier, Texas style bowl, cube a chuck roast instead and simmer it for 2 to 3 hours until tender. Ground turkey works too, but add a little extra oil since it is leaner.
How Do You Make Chili, Step by Step?
1. Brown the beef. Heat a large Dutch oven over medium high heat. Add the beef and break it up, letting it brown deeply before stirring. USDA FSIS says ground beef should reach 160 F.
2. Drain if needed. Spoon off all but about 2 tablespoons of fat.
3. Cook the vegetables. Add the onion and pepper and cook for 5 to 6 minutes, then add the garlic for 1 minute.
4. Bloom the spices. Stir in the chili powder, cumin, oregano, paprika, cayenne and tomato paste. Cook for 1 to 2 minutes until fragrant.
5. Add the liquids. Pour in the crushed tomatoes and broth and scrape up the browned bits.
6. Simmer. Add the beans, bring to a gentle simmer and cook uncovered for 1 to 1 1/2 hours, stirring every 15 minutes.
7. Finish. Stir in the vinegar or lime, taste and add salt as needed.
What Is Blooming Spices, and Why Does It Matter?
Blooming means cooking dried spices briefly in hot fat before adding liquid. Many flavor compounds in spices dissolve in fat, so this step wakes them up and gives chili a deeper, rounder taste.
Keep the heat at medium and stir constantly. Burnt chili powder tastes bitter, and there is no fixing it once it scorches.
How Do You Make Chili Taste Richer?
- Time: a long, slow simmer melds the flavors and thickens the sauce.
- Umami: a spoonful of Worcestershire sauce or soy sauce deepens the savory flavor.
- A touch of sweet: a teaspoon of brown sugar or a square of dark chocolate balances acidity.
- Dried chiles: toast and blend ancho or guajillo chiles for a more complex base.
- Acid at the end: vinegar or lime brightens the whole pot.
How Do You Thicken Chili?
Simmer it uncovered longer so the liquid reduces. You can also mash some of the beans against the side of the pot.
For a classic trick, stir 2 tablespoons of masa harina into a little water and add it in the last 10 minutes. It thickens the chili and adds a light corn flavor.
Can You Make Chili in a Slow Cooker or Instant Pot?
Yes. Brown the beef and bloom the spices on the stove first, then move everything to a slow cooker and cook on low for 6 to 8 hours.
In a pressure cooker, use the saute function for browning, then cook at high pressure for about 15 minutes with a 10 minute natural release.
What Are the Best Chili Toppings?
- Shredded cheddar or Monterey Jack
- Sour cream or Greek yogurt
- Sliced green onions or diced raw onion
- Fresh cilantro and sliced jalapenos
- Diced avocado
- Crushed tortilla chips or cornbread on the side
How Do You Cool, Store and Freeze Chili?
Big pots of chili cool slowly, which gives bacteria time to grow. MSU Extension advises dividing chili into shallow containers or cooling the pot in an ice water bath before it goes into the fridge.
USDA FSIS recommends refrigerating leftovers within two hours, eating them within 3 to 4 days and reheating them to 165 F.
Chili is one of the best foods to freeze. Pack it in freezer containers with a little headspace and use it within about 4 months for the best quality.
What Mistakes Ruin Homemade Chili?
- Not browning the meat: gray, steamed beef adds little flavor.
- Old spices: chili powder loses its punch after about a year. Smell it first.
- Rushing the simmer: 20 minutes makes a thin, separate tasting chili.
- Too much liquid: start with less broth. You can add more later.
- Salting only at the start: the chili reduces, so season again at the end.
How Much Chili Does One Batch Make?
This recipe makes about 3 quarts, or eight 1 1/2 cup servings. It doubles easily in a large stockpot for game days or a chili bar, which makes a fun party setup with a spread of toppings.
Frequently Asked Questions
Should chili have beans?
Traditional Texas chili has none, but most home cooks include them. Both are delicious.
Why is my chili bitter?
The spices may have burned, or the chili powder was old.
How do I make it milder?
Skip the cayenne and use a mild chili powder.
Can I make it vegetarian?
Yes. Use three cans of beans and add diced sweet potato.
The Bottom Line
Rich homemade chili comes from well browned beef, spices bloomed in the fat and at least an hour of slow simmering.
Brighten it with a splash of acid, cool leftovers quickly and freeze extra portions for easy fall dinners.
