My Favorite Chili

This ground beef chili keeps it simple and lets time do the work. Two kinds of tomatoes, crushed Romas and stewed Mexican-style, create a rich, layered base that tastes like it simmered all day even though it’s ready in about two hours.

Blooming the chili powder with the browned beef and onions for a few minutes before adding the liquid is a small step that makes a big difference. Toasting ground spices in hot fat wakes up their flavor compounds in a way that stirring them into a wet pot simply can’t.

Vegetable juice cocktail is the quiet ingredient here. It adds a savory, slightly sweet depth and extra body to the broth without the acidity of more tomato products.

Adding the kidney beans in the last 15 to 20 minutes keeps them from turning mushy. Rinsing the canned beans first washes off the starchy liquid that can make the chili gummy and cloudy.

The secret move is letting the finished chili sit covered for up to an hour off heat. That resting time lets every flavor settle and deepen.

Pro Tips

• Drain the ground beef thoroughly after browning. Excess grease makes the chili oily and heavy
• Use a heavy skillet or Dutch oven to prevent hot spots that can scorch the tomato base during simmering
• Stir occasionally but not constantly. You want some fond to develop on the bottom of the pot for extra flavor
• This chili tastes even better the next day after the flavors have had overnight to meld in the fridge

Variations

• Add a can of diced green chiles for a milder, Southwestern-style heat
• Swap kidney beans for pinto or black beans for a different texture
• Top with cornbread crumbles instead of the usual crackers for a heartier bowl