Slow-Simmered Beef Chili
This chili relies on patience rather than complexity, using a long, low simmer to break down tougher cuts of beef and allow the spices to bloom into the liquid. You start by searing the meat in batches to build a dark fond, then soften aromatics before introducing tomatoes, broth, and ground chiles. By the time the sauce has thickened and the beef yields to the touch of a spoon, the individual flavors have melded into a singular, dense base.
Commit to the duration.
The meat needs time to tenderize; rushing the simmer results in chewy beef and a thin, watery broth.
- Heavy-bottomed Dutch oven
- Wooden spoon
- Tongs
What goes in.
- 3 lbbeef chuck, cut into 1/2-inch cubes
- 2large yellow onions, finely diced
- 4cloves garlic, minced
- 1/4 cupchili powder
- 2 tbspground cumin
- 28 ozcrushed tomatoes
- 2 cupsbeef stock
- 2 tbsptomato paste
- 1 tbspdried oregano
- to tastekosher salt and black pepper
Building the Foundation
Sear the beef in small batches until deeply browned, ensuring you scrape the bottom of the pot after every liquid addition to incorporate the caramelized bits.
The method.
Sear the beef
Heat oil in the Dutch oven over high heat. Brown the beef in three batches. Remove meat to a bowl, leaving the rendered fat in the pot.
Soften aromatics
Lower heat to medium. Add onions to the fat and cook until they reach a deep amber color. Add garlic and cook until fragrant, about one minute.
Bloom spices
Stir in the chili powder, cumin, and tomato paste. Cook for two minutes, stirring constantly, until the paste turns a shade darker.
Combine
Return the beef to the pot. Pour in the crushed tomatoes and beef stock. Scrape the bottom of the pan to release any browned bits.
Simmer
Bring to a low bubble, then cover partially. Reduce heat to the lowest setting and simmer for 2.5 to 3 hours, stirring occasionally, until the beef falls apart easily.
Other turns to take.
Bean Addition
Add two cans of drained kidney or pinto beans during the last 30 minutes of simmering.
Smoky Heat
Replace a portion of the chili powder with finely minced chipotle peppers in adobo sauce.
When it doesn't go to plan.
Skim any excess fat that pools on the surface during the final hour of cooking.
If the liquid reduces too quickly, add a splash of water or more stock to maintain a thick, spoonable consistency.
Let the chili rest for at least 20 minutes off the heat before serving; the texture improves as it settles.
The ones that keep coming up.
Can I use ground beef instead?
You can, but it will lack the texture of cubed chuck. If using ground beef, reduce the simmering time to 45 minutes.
Why is my chili too thin?
Simmer uncovered for the final 30 minutes to allow the moisture to evaporate.
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