Simple Chili

This is the lean, mean Texas-leaning chili: no beans, no fillers, just three pounds of ground beef browned, drained twice (fat poured off, then briefly rinsed under hot water) and simmered with tomato sauce and a generous spice mix until the meat is tender and the sauce coats every bite.

The double-drain is unusual but worth understanding. Rinsing browned meat is a vintage low-fat trick that washes off the rendered grease without sacrificing the spice flavor that goes in afterward. Skip the rinse if you want a richer, more traditional chili.

The spice ratio is the heart of the bowl. Three tablespoons of chili powder brings the classic dusty-red color and earthy heat, while two full tablespoons of cumin provides the smoky, savory low end that good chili needs. Three tablespoons of hot sauce adds vinegary brightness and back-of-the-throat heat without making it punishingly spicy.

Pro Tips

• Use coarse-ground beef, not finely ground. The bigger crumbles give the chili a meatier texture instead of paste.
• Brown the meat in batches in a hot pan. Crowding steams the beef grey and you lose the deep, browned flavor.
• Don’t rush the simmer. The full 1½ hours is what allows the chili powder to shed its raw, dusty edge and bloom into something deep and rounded.
• Add the cornstarch slurry only if needed in the final 30 minutes. A long enough simmer often thickens the chili naturally as the meat releases gelatin.
• Let it rest at least 20 minutes off the heat (or overnight in the fridge) before serving. Chili always tastes better the next day.

Variations

• Stir in a can of drained kidney beans or black beans in the last 30 minutes if you prefer beans-and-meat style.
• Use crushed tomatoes instead of tomato sauce for a chunkier, more rustic texture.
• Top with shredded sharp cheddar, sour cream, sliced jalapenos and chopped cilantro instead of saltines for a fuller chili-bowl experience.