Glens Chile

This is a next-day chili. Coarsely ground beef chuck simmers low with dried red chiles, chili powder, cumin, and tomato paste for over an hour before the kidney beans go in. Then the whole pot cools down and sits in the fridge for a full 24 hours. That overnight rest lets the fat solidify on top (easy to skim) and the spices fully bloom into the meat.

Using coarsely ground chuck instead of regular ground beef gives you beefy, shaggy chunks that hold up to the long simmer without turning to mush. The dried red chiles bring real pepper heat that powder alone can’t match, so the two together create a layered burn that builds slowly.

Kitchen Tips

• Brown the meat in batches in a heavy iron skillet. Crowding steams the beef instead of searing it.
• Simmer uncovered for the last 30 minutes to thicken the liquid. This chili should coat a spoon, not run off it.
• Taste and adjust seasonings after the 24-hour rest, not before. Flavors shift overnight and the salt level changes as liquid reduces.
• Reheat gently over low heat. High heat can scorch the thick tomato-based sauce.

Variations

• Add a bottle of dark beer with the water for a richer, more complex base.
• Swap kidney beans for pinto beans or black beans depending on your preference.
• Stir in a square of dark chocolate during the last 15 minutes of simmering for a subtle, smoky depth.