Fire Alarm Chili From College Park

The kind of chili that got made in college apartments with whatever was on hand and whatever spice level kept you warm. Two pounds of ground beef, two onions, and four tablespoons of chili powder give this batch serious backbone.

Brown the beef in margarine, skim the fat, then build the flavor right in the same skillet. Worcestershire sauce adds savory depth. A teaspoon of sugar might seem odd, but it rounds out the acidity from the canned tomatoes and keeps the chili from tasting sharp after the long simmer.

Chopped canned tomatoes and chili beans go in last. Bring everything to a boil, drop to a simmer, and let it cook for a full hour. That simmer time thickens the liquid, melds the spices, and turns a skillet full of separate ingredients into a cohesive pot of chili.

Pro Tips

• Skim the fat after browning the beef. Two pounds releases a lot of grease, and leaving it in makes the chili oily.
• Four tablespoons of chili powder is bold. If you’re heat-sensitive, start with two and taste after 30 minutes of simmering.
• Chili always tastes better the next day after the flavors have had time to marry overnight in the fridge.

Variations

• Add a can of kidney beans alongside the chili beans for more texture and protein.
• Stir in a minced jalapeno or two with the onions for fresh heat.
• Top with shredded cheddar, sour cream, and sliced scallions for the full spread.