This beef chili recipe, both hearty and delicious, is one to remember. And while we make it with ground beef and beans, you can easily substitute in for ground chicken, Texas-style chunks of meat, or even go vegetarian. But whatever meat or veggie you choose to include, the same rule applies to all: sear your meat or veggies properly before adding in your liquids.

So what really makes this recipe stand out from the other chili recipes is its methodology. Throwing all the ingredients together into one big pot (or slow cooker) is a big mistake when making chili, as most of the flavor actually comes from the browning. Browning the garlic, followed by the onion, followed by the beef. Each ingredient must be fully browned before the next one is added.

 

And equally important: let your chili simmer for two to three hours, adding boiling stock or beer (or both) as needed. You want to give the flavors time to meld together into perfection. So trust us, there are no shortcuts for truly outstanding chili.

Similarly, if possible you will want to make your own chili powder. After all, they are all spices you are likely to have in your cupboard already: paprika, oregano, cumin, chipotle, garlic and cayenne. It will always be better than if store-bought. Plus, you can adjust the spiciness to your level. Go easy with the cayenne pepper if you prefer a milder take.

This is also one of those rare recipes where canned tomatoes somehow always work better than fresh ones. So pick a combination of chopped and pureed tomatoes. Meanwhile, for the beans you can either go canned or homemade. And feel free to use either a combination of kidney and black beans, or pick your favorite.

One last tip before you get cooking: if possible make it one day ahead of time. Chili really is always best the day after, as you are giving the flavors even more time to meld together into perfection. And don’t forget your favorite toppings: tortilla chips or cornbread, sour cream (or Greek yogurt for a healthier take), avocado, fresh parsley, onion, and even some cheddar will do.

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Number of Servings: 4

Ready in Time: 2 hours 30 minutes

Prep Time: 20 minutes

Cook Time: 2-3 hours

Ingredients:

2 tablespoons olive oil (or cooking oil of choice)

2 garlic cloves, finely minced

1 large onion, skinned and finely chopped

1 pound ground beef

2 cloves

1-2 pickled chipotle chili, seeded and diced + 1 tablespoon of juice

1-2 pickled jalapeño chili, seeded and diced

1 14-ounce can of chopped tomatoes

1 14-ounce can tomato puree

2 1/2 tablespoons chili powder *

1 teaspoon paprika

1 teaspoon ground cumin

1/2 teaspoon chipotle powder

1/4-1/2 teaspoon cayenne pepper

1 teaspoon brown sugar

1 teaspoon kosher salt

1 8-ounce can of black beans, drained

1 8-ounce can of kidney beans, drained

1/4 – 1/2 cup beef stock or beer (or both)

• or make your own chili powder:

1 tablespoon paprika

3 teaspoons oregano

1 teaspoon ground cumin

1/4-1 teaspoons chipotle powder

1/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Serving Suggestions:

• sour cream or Greek yogurt
• avocado, diced or sliced
• fresh parsley
• white onion, chopped or sliced
• cheddar cheese, grated
• cornbread
• tortilla chips

Directions:

1. In a dutch oven or large pot, heat up the olive oil over medium heat. Add the garlic and sauté until golden. Add the onion, and cook for 12-15 minutes over medium/high heat until fully browned.
2. Lower the heat to medium, and add the ground beef and the cloves. Cook until fully browned, 5-8 minutes, mixing every so often.
3. Add in the chipotle and the jalapeño, and mix until just combined. Add both cans of tomatoes and all the spices, sugar and salt. Continue to cook over medium heat until it begins to simmer, after which lower the heat to low and continue to cook for 15 minutes mixing every so often.
4. Once the tomatoes are fully cooked, add in the beans and 1/4 cup of stock or beer. Lower the heat as low as you can, and continue to cook for 2 to 3 hours. Add stock, beer or water 1/4 cup at a time as needed.
5. Serve it with your favorite toppings.

Tip: If possible, try making your chili one day ahead. As second-day chili really is always best.