Old-Fashioned Chili

🍳 Step-by-Step Instructions

1. Brown the Beef and Aromatics

1. Brown: In a large Dutch oven or heavy-bottomed stockpot over medium-high heat, add the ground beef. Cook for 5 to 6 minutes, breaking it apart with a wooden spoon, until completely browned.
2. Drain: Carefully drain away any excess grease from the pot, leaving about 1 tablespoon to cook the vegetables.
3. Soften: Turn the heat down to medium. Stir in the diced onion and green bell pepper. Cook for 4 to 5 minutes until the onions turn soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.

2. Build the Chili Base

1. Toast Spices: Sprinkle the entire spice blend (chili powder, cumin, paprika, brown sugar, garlic powder, onion powder, oregano, salt, pepper, and cayenne) over the meat and vegetables. Stir well and let it toast for 1 minute. This releases the essential oils in the spices.
2. Pour: Stir in the tomato paste until well incorporated. Next, pour in the diced tomatoes, tomato sauce, beef broth, and the drained kidney beans. Stir everything thoroughly to combine.

3. Low and Slow Simmer

1. Boil: Bring the entire pot of chili to a gentle, rolling boil.
2. Simmer: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 45 to 60 minutes. Stir occasionally to prevent the bottom from scorching.
3. Thicken: If you prefer an extra-thick chili, remove the lid for the final 15 minutes of simmering to allow the excess liquid to evaporate. Taste and add a pinch more salt if desired.

💡 Serving Suggestions

Scoop this steaming hot chili into deep bowls and set out a topping bar. It goes beautifully with:

• Shredded sharp cheddar cheese and a dollop of sour cream
• Finely chopped green onions or pickled jalapeños
• A generous side of sweet, warm cornbread for dipping

💡 Cooking Secrets

• The “Next Day” Rule: Like most stews, this chili tastes even better the next day after sitting in the refrigerator overnight, as the meat fully absorbs the rich spices.
• The Cocoa Trick: For an incredible depth of flavor and a rich, dark color, stir 1 teaspoon of unsweetened cocoa powder into the spice mix. It won’t taste like chocolate; it just rounds out the savory notes.

Would you like to adapt this recipe for a Crockpot (Slow Cooker) or an Instant Pot instead? I can also show you how to turn the leftovers into a classic Chili Mac or Frito Pie Casserole if you are interested.