Chili, Chuck Morford

This is a big-batch, no-apologies chili, built on two pounds of ground beef, two kinds of beans, and a dozen jalapeños for a serious but not punishing heat (the seeds come out).

Flavor starts in the pan. Browning the onion, peppers, and garlic, then the beef, before everything goes into the pot builds a savory base that a straight dump-and-cook chili misses.

From there it’s hands-off. Kidney and black beans, tomato sauce, and a generous spice blend of paprika, cumin, oregano, and cayenne simmer low and slow, either six to ten hours in the crockpot or about ninety minutes on the stove, melding into deep, layered heat.

If it needs more liquid, a splash of beer or red wine adds malty or fruity depth. Like most chili, it’s even better the next day, so don’t be shy about making the full batch.

Chef Tips

• Brown the aromatics and beef first; that base is what makes the chili taste deep, not flat.
• Seed the jalapeños for big flavor with manageable heat, or leave some in for more fire.
• Add beer or red wine if it needs more liquid, for extra depth.
• Make it a day ahead; chili always tastes better after a night in the fridge.

Variations

• Stir in corn, fresh or frozen, in the last stretch of cooking.
• Top with shredded cheese, sour cream, green onion, and tortilla chips.
• Swap some beef for ground turkey, or add more beans, to lighten it.