Classic Beef Chili

Ingredients

Chili

• 2 tablespoons olive oil
• 2 pounds ground beef (85% lean)
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and finely minced
• 4 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons tomato paste

• 1 can (28 ounces) crushed tomatoes
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 1/2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 2 cans (15 ounces each) dark red kidney beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 2 tablespoons masa harina
• 1/4 cup warm water
• 1 tablespoon apple cider vinegar

For Topping

• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 3 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro

Instructions

1. 1Brown the beef

   Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers. Add the ground beef and break it into small crumbles with a wooden spoon. Cook for 8 to 10 minutes, stirring only occasionally so the meat gets deep brown edges, until no pink remains. If there is more than about 2 tablespoons of fat in the pot, spoon off the excess and discard it.

2. 2Soften the vegetables

   Reduce the heat to medium. Add the diced onion, green bell pepper, red bell pepper, and jalapeño to the beef. Cook for 6 to 7 minutes, stirring often, until the onion is translucent and the peppers are tender. Stir in the garlic and cook for 30 seconds, just until fragrant.

3. 3Bloom the spices

   Sprinkle the chili powder, cumin, smoked paprika, oregano, cayenne, kosher salt, and black pepper over the meat and vegetables. Stir constantly for 1 minute so the spices toast in the fat and smell warm and smoky. Keep the heat at medium so they do not scorch.

4. 4Cook the tomato paste

   Add the tomato paste and stir it into the beef mixture until everything is evenly coated. Cook for 2 minutes, stirring, until the paste darkens to a brick red color. This step deepens the tomato flavor and takes away any raw, tinny taste.

5. 5Add the liquids

   Pour in the crushed tomatoes, diced tomatoes with their juices, and beef broth. Add the Worcestershire sauce and brown sugar. Scrape the bottom of the pot with your spoon to loosen any browned bits, then raise the heat to medium-high and bring the chili to a gentle boil, about 5 minutes.

6. 6Simmer covered

   Lower the heat so the chili bubbles gently, cover the pot with the lid slightly ajar, and simmer for 45 minutes. Stir every 10 to 15 minutes, reaching all the way to the bottom so nothing sticks. The beef will become tender and the flavors will start to meld.

7. 7Add the beans

   Stir in the drained kidney beans and pinto beans. Continue simmering uncovered for 30 minutes, stirring occasionally, until the chili has reduced and thickened slightly and the beans have soaked up the seasoning.

8. 8Thicken with masa

   In a small bowl, whisk the masa harina with the warm water until smooth with no lumps. Stir the paste into the chili and simmer for 5 more minutes, stirring frequently. The chili will turn glossy and noticeably thicker, with a subtle corn flavor.

9. 9Finish and season

   Turn off the heat and stir in the apple cider vinegar. Taste and adjust with more salt, a pinch of cayenne, or a little more brown sugar until the flavor is balanced to your liking. Let the chili rest for 5 minutes so it settles before serving.

10. 10Serve with toppings

    Ladle the chili into warm bowls. Top each serving with shredded cheddar, a spoonful of sour cream, sliced green onions, and chopped cilantro. Set out any extra toppings so everyone can build their own bowl.