The Best Chili Best Recipes

CLASSIC CHILI

Ingredients:

• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 2 tablespoons tomato paste
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons dried oregano
• 2 pounds ground beef
• Kosher salt and freshly ground pepper
• 2 15-ounce cans kidney beans (do not drain)
• 3 14-ounce cans diced tomatoes

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onion and bell pepper and cook, stirring, until softened, 5 to 7 minutes. Add the tomato paste, chili powder, cumin, coriander and oregano. Cook, stirring, until brick red, 2 minutes.
• Add the beef, 1 teaspoon salt and a few grinds of pepper and continue to cook, stirring, until no longer pink, 3 to 4 minutes. Add the beans, tomatoes, 1 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, 35 to 45 minutes. Season with salt.

SIMPLE, PERFECT CHILI

Ingredients:

• 2 pounds ground beef
• 2 cloves garlic, chopped
• One 8-ounce can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup masa harina
• One 15-ounce can kidney beans, drained and rinsed
• One 15-ounce can pinto beans, drained and rinsed
• Shredded Cheddar, for serving
• Chopped onions, for serving
• Tortilla chips, for serving
• Lime wedges, for serving

Steps:

• Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
• After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

THE BEST CHILI

Ingredients:

• 1/4 cup vegetable oil
• 1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
• 1 large yellow onion, diced
• 1 jalapeno pepper, seeded and diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 2 teaspoons tomato paste
• 1 1/2 cups low-sodium beef broth
• One 28-ounce can whole peeled tomatoes, crushed
• Two 15.5-ounce cans kidney beans, undrained
• Sour cream, shredded Cheddar and sliced scallions, for serving
• Tortilla chips, for serving

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.