Diet Chili

This is a no-bean, no-nonsense chili that follows the Texas purist tradition: meat, chiles, and not much else. Two pounds of coarsely ground beef get seasoned with a blend of hot and mild ground chile peppers, cumin, Mexican oregano, and garlic, then simmer for an hour with chopped fresh tomatoes and whole green chiles.

The “diet” part isn’t about skimpy portions or lean substitutions. It’s about skimming. After the chili cools in the fridge, the rendered fat rises to the top and solidifies into a layer you can peel right off. Reheating after skimming gives you all the beefy flavor with significantly less grease in the bowl.

Using ground chile peppers instead of chili powder is key. Chili powder is a pre-mixed blend that includes cumin and garlic, which means you lose control over the heat and flavor balance. Separate ground chiles let you dial in exactly how hot you want it.

The hour-long uncovered simmer concentrates everything. Stir occasionally and add water only if it threatens to go dry on the bottom.

Chef Tips

• Coarsely ground beef has more texture than fine ground. Ask your butcher to grind it on a larger plate, or pulse chunks in a food processor yourself.
• Mexican oregano has a different flavor profile than Mediterranean oregano. It’s more citrusy and earthy, which complements chile peppers better. Find it in the Latin aisle.
• Break up the meat thoroughly while browning. Lumps that survive the initial cook won’t break down during the simmer.
• This chili tastes better the next day after the flavors have had time to meld in the fridge.

Variations

• Bean addition: Stir in a drained can of pinto or kidney beans during the last 15 minutes if you want a heartier bowl.
• Turkey version: Swap ground beef for ground turkey. You’ll still get plenty of flavor from the chile blend.
• Smokier heat: Replace some of the mild ground chile with ancho or chipotle powder for a deeper, smokier chili.