Goldwater's Expert Chili

This chili strips everything back to the essentials: coarsely ground beef, dried pinto beans soaked overnight, tomato paste, onions, chili powder, cumin, and five hours of slow simmering. No bell peppers, no canned beans, no shortcuts. Just time and heat doing what they do best.

Starting with dried pinto beans rather than canned makes a real difference over a five-hour cook. Dried beans absorb the chili’s spiced cooking liquid as they soften, becoming creamy and deeply flavored throughout. Canned beans, already cooked and packed in water, just sit in the pot without absorbing anything.

Coarsely ground beef is specified for good reason. Fine-ground hamburger breaks down into a mushy texture over five hours of simmering. Coarse-ground holds its shape, giving the chili meaty chunks that provide bite and texture alongside the soft beans.

Tomato paste instead of canned tomatoes keeps the sauce concentrated and thick. Paste doesn’t add the extra water that canned tomatoes bring, so the chili reduces into something dense and coating rather than thin and soupy. Three tablespoons of red pepper flakes bring serious heat that builds through the long simmer.

Pro Tips

• Soak the beans overnight in plenty of water. They’ll double in size and need room to expand.
• Brown the beef in batches if needed. Crowding steams the meat instead of browning it, and you lose flavor.
• Check the liquid level every hour during the 5-hour simmer. Add water as needed to keep the beans covered. They’ll toughen if exposed to air.

Variations

• Kidney bean version: Use dried kidney beans instead of pinto for a heartier, more Midwestern-style chili.
• Smoky upgrade: Swap half the red pepper flakes for ground chipotle powder for a smoky Southwestern heat.