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The classics

Beef Chili

The spices go in dry, thirty seconds

Chili powder stirred into liquid tastes like dust, and no amount of simmering will fix it afterwards. Uncle Frank's version puts the chili powder and the cumin straight onto the hot dry pan for thirty seconds, and that is the whole difference. Ten ingredients, six steps, two and a half hours with the lid ajar, and the beans held back until the last half hour so they stay whole.

Serves 8 · prep 20 min · cook 2 hrs 30 min

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Beef Chili laid out as an image, Watercolor style

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The ingredients

  • 2 lb ground beef
  • 2 yellow onion
  • 2 bell pepper
  • 5 garlic cloves
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 28 oz crushed tomatoes
  • 2 cans kidney beans
  • 2 cups beef broth
  • salt and pepper

How to make it

  1. Brown the beef in a wide pot in two batches, so it browns instead of steaming.
  2. Take it out and cook the onion and the bell pepper in the fat until the edges catch.
  3. Add the garlic, the chili powder and the cumin and stir them thirty seconds in the dry heat, no longer.
  4. Put the meat back with the tomatoes and the broth, and let it go two hours with the lid ajar.
  5. Add the drained beans for the last thirty minutes only, so they stay whole.
  6. Taste for salt at the very end, once the liquid has gone down.

What makes the difference. The spices go in dry, straight onto the hot pan for thirty seconds. Into liquid they taste like dust, and no amount of simmering fixes it.

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