Ingredients
- 1 1/2 lbs ground beef (85/15)
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon dried oregano and 1/4–1/2 teaspoon cayenne pepper (to taste)
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 cup beef broth
- 1 1/2 teaspoons salt, plus more to taste
- Shredded cheddar, sour cream, and lime wedges, for serving
Instructions
- Set a large Dutch oven over medium-high heat. Add half the ground beef, press it flat, and let it brown undisturbed for 3–4 minutes before breaking it up. Brown in two batches — crowding steams the meat and kills the flavor. Set the browned beef aside; 85/15 beef renders all the fat you need.
- Add the onion and bell pepper to the rendered fat in the pot. Cook for 6–8 minutes, scraping up the browned bits, until softened and lightly golden.
- Stir in the garlic, chili powder, cumin, oregano, cocoa, and cayenne. Toast the spices for 1 minute, stirring constantly.
- Add the tomato paste and cook, stirring, for 1 minute until it darkens slightly and smells sweet.
- Return the beef to the pot with the crushed tomatoes, beans, broth, and salt. Stir well and bring to a boil.
- Reduce the heat to low and simmer gently, uncovered, for 45–60 minutes, stirring occasionally, until thick and rich. Add a splash of broth if it gets thicker than you like.
- Taste and adjust the salt and cayenne. Rest the chili off the heat for 10 minutes — it thickens further and the flavors marry — then serve with cheddar, sour cream, and lime wedges.
Tips for Success
- Browning in batches is the whole game. A crowded pot steams the beef into gray crumbles instead of building the fond that flavors the chili.
- The chili is better on day two. Refrigerate overnight and reheat gently; the spices mellow and deepen.
- Rinse the beans or the chili can turn cloudy and metallic from the can liquid.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes — do the browning and spice-toasting steps on the stove first, then transfer everything to the slow cooker on low for 6–8 hours. Skipping the browning costs you a lot of flavor.
How spicy is this chili?
Mildly warm as written. Start with 1/4 teaspoon cayenne, taste at the end of the simmer, and build from there. Chipotle in adobo is a great smoky-hot upgrade.
Can I freeze chili?
It freezes perfectly for up to 3 months. Cool completely, freeze in quart containers, and thaw overnight in the fridge before reheating.
No beans or more beans?
For bean-heavy chili, add a third can of pinto beans. For Texas-style, leave the beans out entirely and add an extra half pound of beef plus 1/2 cup more broth.
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