Diary of a Chef · Just Chefn Around

Weeknight Beef Chili

30 minutes · 4 servings

By Diary of a Chef

Ingredients

• 2 lb ground beef (80/20)
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne (optional)
• 2 tbsp tomato paste
• 28 oz can crushed tomatoes
• 15 oz can kidney or pinto beans, drained
• 1 cup beef stock
• 1 1/2 tsp kosher salt, plus to taste
• To serve: shredded cheddar, sour cream, sliced jalapeño, cornbread

Instructions

1. 1Brown the beef

   In two batches if needed; a crowded pot steams gray instead of browning. Beef is ready when it's crusted in spots and the pot bottom carries dark fond.

2. 2Vegetables

   Onion and pepper into the fat; cook until softened and the onion turns translucent.

3. 3Bloom

   Garlic, spice bowl, tomato paste; stir constantly. The spices smell toasty and the paste darkens — this minute builds half the pot's flavor.

4. 4Build

   Crushed tomatoes, stock, salt; scrape the bottom clean.

5. 5Simmer

   Lazy bubbles, partially covered, stir occasionally. Ready when the surface develops small pools of red-tinted fat, the liquid has thickened so a spoon leaves a briefly-open track, and it smells deep instead of sharp.

6. 6Beans and finish

   Beans in for the last 10 minutes. Taste: adjust salt; a pinch of sugar if the tomatoes bite.