This...Is Chili

This chili doesn’t mess around. Four pounds of ground meat, split between extra-lean beef and lean pork, give it a deep, complex meatiness that all-beef chili can’t match. The pork adds a richer, slightly sweeter flavor that rounds out the beef’s iron-forward punch.

Five cups of minced onions might seem like a lot, but they melt into the sauce over the two-hour simmer, thickening the base and adding natural sweetness without any sugar. Plenty of garlic joins them, softened in the fat without browning so it stays sweet and mellow rather than sharp.

Canned tomatoes and a full 24 ounces of tomato paste create an intensely concentrated sauce. The paste is the backbone here. It gives the chili that thick, coat-your-spoon body that watery tomato sauce never could. Pinto beans, cumin, oregano, and a bay leaf round things out for a classic profile. Top each bowl with grated cheddar and sliced scallions.

Pro Tips

• Don’t brown the onions and garlic. Soften them gently so they dissolve into the chili rather than adding caramelized sweetness
• Break the meat into small pieces as it cooks. You want a fine, uniform texture, not large chunks
• Two hours covered at a simmer is the minimum. The flavors need that time to fully develop and concentrate
• Remove the bay leaf before serving. It’s done its job after the simmer

Variations

• Add chili powder or diced jalapeños if you want heat. This version is mild and lets the meat and tomato shine
• Use kidney beans or black beans in place of pinto
• Serve over spaghetti Cincinnati-style for a completely different experience