Basic Chili

No beans. No frills. Just ground beef, aromatics, spices, and tomatoes simmered down into a thick, concentrated chili that tastes like it’s been on the stove all day. This is the kind of straightforward, Texas-leaning chili that lets the meat and spices do all the talking.

Browning the beef with onion and garlic builds the flavor base, and stirring in cumin and chili powder right after lets the spices toast in the rendered fat. That quick bloom in hot oil opens up the aromatics in a way that just dumping spices into liquid never will.

The long, uncovered simmer is where this chili earns its depth. One to two hours of low heat reduces the liquid and concentrates every flavor. Stir it occasionally to prevent sticking, and add water if it gets too thick. The longer you go, the deeper and more complex it tastes.

Chef Tips

• Break the meat up into small pieces as it browns. Large chunks won’t absorb the spices evenly
• Toast the cumin and chili powder in the rendered beef fat for a minute before adding the tomatoes. This step is what separates good chili from bland chili
• Break up the canned tomatoes by hand as you add them for a rustic, chunky texture
• The chili thickens as it simmers uncovered. If it gets too dry, add water in small splashes

Variations

• Add a can of kidney or pinto beans in the last 30 minutes for a more traditional chili
• Stir in a tablespoon of cocoa powder or a square of dark chocolate for a Southwestern mole-inspired depth
• Top with shredded cheddar, sour cream, and diced onion for the full chili bar experience