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Un chili abundante y profundamente sabroso que ha sido perfeccionado para el cocinero casero. Construido sobre una base de carne molida, dos tipos de frijoles y una salsa de tomate rica sazonada con una mezcla audaz de especias, este es el tipo de chili que llena tu cocina con aromas increíbles y sabe aún mejor al día siguiente. Es accesible, confiable e infinitamente personalizable — perfecto para cenas entre semana, días de juego o para alimentar a una multitud.

Instrucciones

1. 1

   In a small mixing bowl, combine all the spice blend ingredients — chili powder, cumin, paprika, garlic powder, onion powder, oregano, cayenne pepper, kosher salt, and black pepper. Stir together and set aside. Having the spices pre-mixed makes the cooking process smooth and ensures even seasoning.

2. 2

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over ^[medium-high heat]. Add the diced yellow onion and green bell pepper. Cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.

3. 3

   Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Do not let it burn.

4. 4

   Add the ground beef to the pot. Break it up with a wooden spoon and cook over ^[medium-high heat] until fully browned with no pink remaining, about 7–8 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pot for flavor.

5. 5

   Add the tomato paste to the beef mixture and stir to coat everything. Cook for 2 minutes, stirring frequently — this step deepens the tomato flavor and adds richness.

6. 6

   Pour in the entire spice blend and stir to coat the meat and vegetables. Toast the spices for about 1 minute while stirring — this blooms the spices and dramatically improves depth of flavor.

7. 7

   Add the diced tomatoes (with their juices), tomato sauce, beef broth, drained kidney beans, and drained black beans. Stir everything together until well combined. If using, add the teaspoon of sugar now to balance the acidity of the tomatoes.

8. 8

   Bring the chili to a boil over ^[high heat], then reduce the heat to ^[low]. Cover partially with a lid (leaving a small gap for steam to escape) and simmer for at least 45 minutes, stirring every 10–15 minutes. The longer it simmers, the better it gets — up to 2 hours is ideal if time allows.

9. 9

   Taste the chili and adjust seasoning — add more kosher salt, chili powder, or cayenne pepper as needed. If the chili is too thick, add a splash of beef broth. If it's too thin, simmer uncovered for 10–15 more minutes to reduce.

10. 10

    Ladle the chili into bowls and serve with your choice of toppings: shredded cheddar cheese, a dollop of sour cream, sliced green onions, and jalapeno slices. Serve with cornbread, crackers, or over rice.