Chili

1. 1
   prep

   Prep the vegetables.

   1.Dice the onion into small pieces.

   2.Dice the green bell pepper into small pieces.

   3.Mince the garlic cloves.
2. 2
   fry

   Brown the ground beef.

   1.Heat oil in a large heavy-bottomed pot over medium-high heat.

   2.Add the ground beef and break it up with a wooden spoon.

   3.Cook until no longer pink and nicely browned all over (6-8 minutes).

   4.Transfer the browned beef to a plate with a slotted spoon, leaving the rendered fat in the pot.

   TIPDon't overcrowd the pot — brown the beef in batches if needed for deeper flavor.
3. 3
   saute

   Sauté the aromatics.

   1.Add the diced onion and bell pepper to the same pot.

   2.Cook, stirring occasionally, until softened (5-7 minutes).

   3.Add the minced garlic and cook until fragrant (1 minute).
4. 4
   saute

   Bloom the spices.

   1.Add the chili powder, cumin powder, and smoked paprika.

   2.Stir constantly and cook for 30-45 seconds until deeply fragrant and slightly darkened.

   3.Add the tomato paste and stir to coat the vegetables; cook for 1 minute.

   TIPBlooming the spices in the hot fat wakes up their flavor — don't rush this step.
5. 5
   simmer · ~5 min

   Add liquids and bring to a simmer.

   1.Pour in the canned chopped tomatoes with their juices and the water.

   2.Return the browned beef to the pot along with the drained kidney beans.

   3.Stir in the dried oregano, salt, and black pepper.

   4.Bring the chili to a gentle boil, then reduce the heat to low.
6. 6
   simmer · ~35 min

   Simmer the chili.

   1.Cover the pot and let the chili simmer gently for 30-35 minutes.

   2.Stir occasionally to prevent sticking, adding a splash of water if it thickens too much.

   3.Taste and adjust seasoning if needed.

   4.The chili is ready when the flavors have melded and the consistency is thick and hearty.

   TIPA longer simmer deepens the flavor — 45 minutes is even better if you have time.
7. 7
   serve

   Serve the chili hot.

   Ladle the chili into bowls. Top with shredded cheese, a dollop of sour cream, sliced jalapeños, or chopped red onion if desired.

   TIPChili tastes even better the next day — the flavors continue to meld overnight in the fridge.

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