Chili recipe

Chili recipe

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Introduction

The classic bowl of hearty chili con carne is more than just a meal; it’s a culinary event, perfect for game days, cold evenings, or large gatherings. While often mistakenly attributed to Mexico, the dish as we know it—slow-simmered meat and spices—has its roots firmly planted in 19th-century Texas. This recipe moves beyond the basic seasoning packet, focusing on building deep, complex layers of flavor. It strikes the perfect balance between heat, depth of flavor, and richness, guaranteeing a satisfying, complex bowl every time.

Ingredients

  • 2 Tbsp (30 ml) Olive Oil or Neutral Cooking Oil
  • 1.5 kg (3 lbs) Ground Beef (preferably 80/20 lean)
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 140 g (5 oz) Tomato Paste
  • 100 g (7 Tbsp) Chili Powder (high-quality ancho or medium blend)
  • 1 Tbsp (15 ml) Ground Cumin
  • 1 tsp (5 ml) Dried Oregano (Mexican oregano preferred)
  • 1/2 tsp Cayenne Pepper (optional, for extra heat)
  • 1.2 Liters (5 cups) Beef Stock (low sodium)
  • 800 g (28 oz) Crushed Tomatoes
  • 2 cans (800g total) Kidney or Pinto Beans, rinsed and drained (optional)
  • Salt and Freshly Ground Black Pepper, to taste

Step-by-step Preparation

  1. Brown the Beef (10 minutes): Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until the meat is fully browned, about 8-10 minutes. Drain off all excess grease and set the beef aside.
  2. Sauté Aromatics and Toast Spices (8 minutes): Reduce the heat to medium. Add the diced onion to the same pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Stir in the chili powder, cumin, oregano, and cayenne (if using). Cook the spices for 1 minute, stirring constantly.

    Tip: Toasting the spices awakens their essential oils, dramatically deepening the flavor profile of the finished chili.

  3. Build the Base (5 minutes): Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Return the browned beef to the pot. Stir well to coat the meat and onions thoroughly with the spice mixture.
  4. Simmer and Develop Flavor (60–90 minutes): Pour in the beef stock and crushed tomatoes. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot loosely and allow the chili to simmer for at least 60 minutes, or up to 90 minutes, stirring occasionally. The longer it simmers, the more tender the meat will become and the more the flavors will meld.
  5. Finish and Season (10 minutes): If using beans, stir them in during the final 10 minutes of cooking to ensure they are heated through. Taste the chili and adjust the seasoning generously with salt and pepper.

Nutritional Information

A single generous serving (approximately 450g) of this chili recipe, depending on the leanness of the beef and whether beans are included, contains roughly 450-550 calories. It is an excellent source of lean protein and iron

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