Chili, Van Pelt

This is a set-it-and-forget-it chili that spends 12 hours in the crock pot developing flavor you can’t rush. Ground beef (or chili-grind cubes) goes in with soaked pinto and black beans, a generous ⅓ cup of chili powder, cumin, oregano, and three chipotle peppers blended smooth with onion and garlic.

The chipotles are the backbone. Whether you start with dried (soaked and pureed) or canned in adobo, they bring a smoky heat that chili powder alone can’t deliver. Blending them with the onion and garlic creates a paste that dissolves completely into the chili over those long hours.

A can of salsa goes in during the last hour. Adding it at the end keeps the tomato flavor fresh and bright against the deep, slow-cooked richness of everything else.

Chef Tips

• Soak the beans overnight; they need the head start since even 12 hours in a slow cooker won’t soften unsoaked dried beans fully
• Brown and drain the beef before adding to the crock pot; skipping this step makes the chili greasy
• Use “enough” water to just cover the beans; too much and you get soup instead of chili
• The chili thickens significantly as it cools; it’s even better the second day

Variations

• Use beef chuck cut into ¼-inch cubes instead of ground for a chunkier, Texas-style chili
• Add a bottle of dark beer in place of some of the water for maltier depth
• Top with sour cream, shredded cheddar, and sliced jalapeños