Bob's Hot Chili

This is the kind of chili that gets made on a cold Sunday afternoon with the football game on, two hours of slow simmering that turns basic ingredients into deep, rich, fork-tender comfort food. Bob’s secret? A chili stick (a concentrated chili paste block) that melts into the pot and adds a complexity you can’t get from chili powder alone.

The long simmer is what separates serious chili from quick weeknight versions. Two hours allows the tomatoes to break down into a thick, almost jammy base, the spices to bloom and meld, and the beef to go from crumbly to tender. Skip this step at your peril.

The chili stick is the unique element. It’s a concentrated, brick-like chili paste sold in some markets and online; it dissolves into the simmering liquid and adds layers of dried-chile complexity, smoke, and depth. If you can’t find one, substitute 2 tablespoons of chipotle in adobo plus 1 teaspoon smoked paprika.

Adding the beans only in the last 30 minutes is intentional. Earlier and the beans go mushy from the long cook; later and they don’t have time to absorb the chili flavor. Half hour is the sweet spot.

Pro Tips

• Brown the beef in batches if necessary. Crowding the pan steams the meat instead of building flavorful crust.
• A square of dark chocolate or 1 tablespoon of unsweetened cocoa added at the end deepens the chili without adding sweetness.
• Make this a day ahead. Chili is one of those dishes that’s genuinely better the next day after the flavors marry overnight.
• Adjust cayenne to taste, ½ teaspoon is moderate heat; turn it up for serious fire.

Variations

• Add 1 poblano or 2 jalapeños, diced, with the onion for fresh chile flavor.
• Stir in 1 cup of strong black coffee or stout beer in place of water for richer depth.
• Top with shredded cheddar, sour cream, sliced avocado, and chopped scallions for a chili bar.