My Easy Chili

This is a big-batch, no-fuss chili that keeps things simple: ground beef, onions, kidney beans, and a tomato base built from both puree and paste for a sauce that’s thick without being heavy.

The trick to getting deeper flavor from this straightforward recipe is how you handle the chili powder. Sauteing it with the onions before adding the meat blooms the spices in the hot oil, giving you a warmer, rounder heat than just dumping it in later. If you prefer milder chili, add the powder after the liquid goes in.

Two hours of low simmering lets everything meld together, and the tomato paste thickens the sauce as it cooks down. The recipe suggests serving over mashed potatoes instead of the usual rice, which is a surprisingly great call for soaking up all that sauce.

Chef Tips

• Brown the beef in batches if your pot isn’t big enough. Crowding the pan steams the meat instead of browning it, and you lose that caramelized flavor.
• Start with less chili powder and add more as it simmers. You can always go hotter, but you can’t undo it.
• Add water gradually. You may need more or less depending on your burner and how long you simmer. The chili should be thick but saucy, not dry.
• This freezes well for months. Let it cool completely before portioning into freezer bags.

Variations

• Smoky chili: Add chipotle peppers in adobo sauce for a smoky kick.
• Bean swap: Try pinto beans or black beans instead of kidney beans for a different texture.
• Turkey chili: Substitute lean ground turkey for the beef for a lighter version.