Coonmart Chili

This is competition-scale chili built for feeding a crowd. Five pounds of ground beef browned with six onions and a mountain of spices, then simmered for hours in a triple-tomato base of sauce, paste, and juice until everything melts into a thick, deeply layered pot of pure beef chili.

The spice profile goes beyond basic chili powder. Cumin and coriander build an earthy foundation, marjoram adds a floral note you can’t quite place, and a surprise dash of cinnamon brings warmth that rounds out the heat from cayenne and hot sauce. Brown sugar and vinegar add a subtle sweet-tart balance.

Hours of low simmering is what transforms this from good to great. The flavors need time to meld and the sauce needs time to reduce and concentrate.

Chef Tips

• Brown the beef in batches so it actually sears rather than steaming in its own liquid. Crowding the pot kills the browning.
• Drain the fat after browning. With five pounds of beef, there’s a lot of rendered fat that would make the chili greasy.
• Remove the bay leaves before serving. They’ve done their job after hours of simmering.
• This chili tastes even better the next day. Make it ahead and reheat for the richest flavor.

Variations

• Add two cans of drained kidney beans in the last 30 minutes if you’re a beans-in-chili person.
• Swap half the ground beef for diced chuck roast for a chunkier, more rustic texture.
• Top with sour cream, diced avocado, and pickled jalapenos alongside the cheddar and onion.