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How to Make Chili from Scratch
Real chili starts with browning meat in a heavy pot, building layers with onions and garlic, toasting whole spices, and simmering low and slow for at least two hours. The secret is patience and tasting as you go — chili tells you what it needs.
- Total time: 2 hr 20 min
- Hands-on: 20 min
- Serves: 6
- Difficulty: Easy
Ingredients
- 2 pounds ground beef
- 1 large onion
- 4 cloves garlic
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
Step by step
- Brown the meat. Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 pounds of ground beef (80/20 works best) and break it apart with a wooden spoon. Let it sit undisturbed for 3-4 minutes to get a good sear, then stir. Cook until no pink remains, about 8 minutes total.
- Cook the aromatics. Push meat to one side of the pot. Add diced onion (1 large) to the empty space and cook until softened, about 5 minutes. Add minced garlic (4 cloves) and cook another minute until fragrant.
- Toast the spices. Add 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon oregano, and 1 teaspoon paprika directly to the pot. Stir everything together and cook for 30 seconds until the spices smell toasted and fragrant.
- Add liquid and tomatoes. Pour in one 28-ounce can of crushed tomatoes, 2 cups beef broth, and 1 tablespoon tomato paste. Stir well, scraping up any browned bits from the bottom of the pot.
- Season and simmer. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne (or to taste). Bring to a boil, then reduce heat to low and simmer partially covered for 2-3 hours, stirring occasionally.
- Taste and adjust. After 2 hours, taste and adjust seasonings. Add more salt, chili powder, or a pinch of brown sugar if it tastes too acidic. The chili is done when it coats a spoon and the flavors have melded together.
Tips & troubleshooting
- Let chili rest overnight in the refrigerator — it always tastes better the next day
- If your chili gets too thick, thin it with beef broth rather than water
- A square of dark chocolate stirred in during the last 15 minutes adds depth without sweetness
- Don't add beans until the last 30 minutes or they'll turn mushy
- Taste after every hour and adjust seasonings — chili should build flavor as it cooks
Variations
- Bean Chili. Add 2 cans of drained kidney beans or pinto beans in the last 30 minutes of cooking.
- Turkey Chili. Substitute ground turkey for beef. Add an extra tablespoon of olive oil since turkey is leaner.
- White Chili. Use ground chicken, white beans, green chiles, and chicken broth instead of tomatoes for a completely different flavor profile.
- Smoky Chipotle. Add 2-3 chopped chipotle peppers in adobo sauce along with the tomatoes for heat and smokiness.
Questions
- How do I know when chili is done?
- The chili should coat the back of a spoon and the meat should be tender. The flavors will taste blended rather than separate. This usually takes 2-3 hours of simmering.
- Can I make chili in a slow cooker?
- Yes, but brown the meat and sauté the vegetables in a pan first, then transfer to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- Why is my chili too watery?
- Remove the lid and simmer on higher heat to reduce the liquid. You can also mix 2 tablespoons cornmeal with a little water and stir it in to thicken.
- How long does homemade chili keep?
- Chili keeps in the refrigerator for 4-5 days and freezes well for up to 3 months. Cool completely before storing.
- What's the best meat for chili?
- Ground beef with 80/20 fat content gives the best flavor and texture. Leaner meat can make the chili taste dry.