Weeknight · Autumn and winter
Beef Chili
Browned beef, tomatoes, and beans, simmered until the broth turns into a sauce. No oil but the fat from the meat.
1 hour 20 minutes · Serves 6 · About 8 cups
“All eyes look to you, and you give them their food at the proper time.”
Ingredients
- 2 lb ground beef
- 1 onion, chopped
- 4 garlic cloves, chopped
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 2 tsp fine salt
- 1 tsp black pepper
- 28 oz crushed tomatoes
- 2 cups beef broth
- 3 cups cooked pinto or kidney beans, drained
Method
- 1
Brown the beef in a heavy pot over medium-high, breaking it up, until no pink remains. Spoon off all but about 1 tablespoon of the fat.
- 2
Add the onion and cook 5 minutes. Add the garlic, chili powder, cumin, oregano, salt, and pepper. Stir 1 minute, until the spices smell toasted and not raw.
- 3
Add the tomatoes, broth, and beans. Bring it to a simmer. Cook uncovered 45 to 60 minutes, stirring now and then, until the chili is thick enough that a spoon leaves a brief trail.
- 4
Taste for salt. If it tastes harsh, it needs more time, not more powder. A pinch of salt and another 10 minutes usually settle it.
From the kitchen
- Beans belong in this pot. If you want it without them, leave them out and do not expect the same thickness.
- Chili powder is already a blend. Taste yours before you double it. Some are mostly salt and heat.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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