Consumer Report's Chili (Scaled Down)

This is a confident, no-frills chili that bets the farm on chili powder. Eight tablespoons sounds wild, but with two pounds of ground beef and a full quart of crushed tomatoes, it dials in deep and meaty rather than scorching.

The spice trio of allspice, coriander, and cumin is what separates this from the standard supermarket pot. Allspice adds a faint warmth that reads almost like cinnamon, coriander brings citrusy lift, and cumin grounds the whole thing in smoke.

Don’t skip the apple cider vinegar. Two tablespoons sounds like a garnish, but the acidity sharpens the tomato and keeps the long simmer from tasting flat. Stir frequently during that 45-minute simmer so the bottom doesn’t catch and the flavors marry.

Heat is in your hands. The base is medium at best. Add cayenne or hot sauce at the end to push it where you want.

Chef Tips

• Brown the beef in batches if your skillet is crowded. Steamed meat won’t develop the fond that gives chili its body.
• Drain excess fat after browning. Two pounds of beef leaves a slick that can make the chili greasy.
• Make it a day ahead. Chili always tastes better on day two once the spices fully bloom.
• Store leftovers up to 4 days refrigerated or 3 months frozen in portion containers.

Variations

• Swap half the beef for ground pork or turkey for a lighter, sweeter profile.
• Add a square of dark chocolate or a tablespoon of cocoa powder for a Cincinnati-style depth.
• Stir in a can of fire-roasted tomatoes in place of plain crushed for built-in smokiness.