Uncle Roy's Chili

A no-meat chili that doesn’t apologize for it. Two cans of tomatoes (one stewed, one Mexican-style with peppers and onions baked in) build a thick, complex base, and a heavy hand with chili powder gives the dish enough body and warmth that you won’t miss the beef.

The Mexican-style canned tomatoes are the move worth noticing. They already contain chiles and onions, so you’re stacking two layers of those flavors in one go, far deeper than what you’d get from a single can of plain stewed tomatoes.

The long simmer matters here. The recipe notes the cooking time is flexible, but 30 minutes for the tomato base and another 20 to 30 with the beans is the minimum. Less than that and the chili powder tastes raw and dusty; the time is what mellows it into the dish.

Kidney beans go in late so they hold their shape instead of mashing into the sauce. Rinse them well to remove the salty canning liquid, the dish has plenty of sodium from the tomatoes already.

Chef Tips

• Bloom the chili powder by stirring it into the hot oil with the garlic before the tomatoes go in, this wakes up the spices.
• A teaspoon of cocoa powder or a square of dark chocolate added with the spices deepens the chili without making it taste sweet.
• Taste before adding the full tablespoon of hot sauce, brands vary widely in heat.
• Like most chilis, this is better the next day, the flavors marry overnight in the fridge.

Variations

• Stir in a cup of cooked black beans or pinto beans alongside the kidney beans for variety.
• Add a diced bell pepper or two with the onions for sweetness and crunch.
• Brown a pound of ground beef or turkey at the start if you want it meaty.