Sobre esta receta

Un chile de carne molida profundamente satisfactorio y clásico hecho con dos tipos de frijoles y una mezcla de especias audaz cocida a fuego lento. Este es el tipo de chile que llena tu cocina con un aroma increíble, sabe aún mejor al día siguiente, y se gana un lugar permanente en tu rotación de recetas. Lo suficientemente accesible para una noche entre semana, lo suficientemente impresionante para una multitud.

Instrucciones

1. 1

   In a small mixing bowl, combine all the spice blend ingredients — chili powder, cumin, paprika, oregano, garlic powder, onion powder, cayenne pepper, kosher salt, black pepper, and sugar (if using). Mix well and set aside.

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 more, stirring constantly, until fragrant. Do not let the garlic burn.

4. 4

   Add the ground beef to the pot. Break it up with a wooden spoon into small crumbles. Cook over ^[medium-high heat] until fully browned with no pink remaining, about 7–8 minutes. Drain off any excess fat, leaving just a thin coating in the pot.

5. 5

   Add the tomato paste and stir it into the beef. Cook for 2 minutes, stirring frequently — this step caramelizes the paste and deepens the flavor significantly.

6. 6

   Sprinkle the entire spice blend over the beef mixture and stir to coat everything evenly. Cook for 1 minute to bloom the spices in the heat.

7. 7

   Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot — those bits are pure flavor.

8. 8

   Add the drained kidney beans and black beans. Stir to combine. Bring the chili to a boil over ^[high heat], then reduce the heat to ^[low].

9. 9

   Partially cover the pot and let the chili simmer on ^[low heat] for at least 45 minutes, stirring every 10–15 minutes. The longer it simmers, the richer the flavor becomes. If it gets too thick, add a splash of beef broth or water. If too thin, leave the lid off for the last 15 minutes.

10. 10

    Taste and adjust seasoning — add more kosher salt, cayenne pepper for heat, or a pinch of sugar if the tomatoes taste too acidic. Ladle into bowls and top with your choice of shredded cheddar cheese, sour cream, green onions, cilantro, and sliced jalapeno.