Savory Chili

This is the kind of chili you make on a weeknight when you want something hearty and hands-off. Celery, scallions, garlic, onion, and green bell pepper get sauteed first, then two pounds of ground beef go in and brown until crumbled. Tomato sauce, tomato paste, water, and chili powder bring it all together for a 30-minute simmer.

The celery with its leaves is an underrated addition here. It adds a savory, slightly herbal backbone that rounds out the tomato and chili powder. Most chili recipes skip it, but it makes a noticeable difference.

Kidney beans go in during the last 15 minutes, undrained. That bean liquid adds body to the sauce and a creamier consistency than drained beans would. Simmer uncovered so it thickens to your preferred consistency.

Kitchen Tips

• Drain the browned beef well; excess grease makes the chili oily instead of rich
• Start with 1 teaspoon of chili powder and add more to taste; you can always add heat but can’t take it back
• Simmer uncovered for a thicker chili; cover if you prefer it soupier
• This chili tastes even better the next day after the flavors have had time to deepen

Variations

• Add a can of diced tomatoes with green chiles for extra texture and heat
• Stir in a tablespoon of cumin and smoked paprika for a smokier, Southwestern profile
• Top with sour cream, diced avocado, and pickled jalapeños for a loaded bowl