chili
Ingredients
- 2 lbs ground beef chuck (80/20 blend), broken into small pieces
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 2 tbsp ancho chili powder
- 1 tbsp guajillo chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 can (28 oz) crushed San Marzano tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup beef stock
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Heat 2 tbsp olive oil in a heavy-bottomed Dutch oven over medium-high heat (375°F). When oil shimmers, add ground beef in batches and brown for 6-7 minutes per batch, breaking it into dime-sized pieces. Transfer to a plate.
- In the same pot, reduce heat to medium. Add diced onion and sauté for 4 minutes until softened. Add minced garlic and cook 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes, stirring constantly.
- Add ancho and guajillo chili powders, cumin, smoked paprika, and cayenne pepper. Toast the spices in the fat for 90 seconds, stirring continuously to bloom the flavors without burning.
- Return browned beef and any accumulated juices to the pot. Pour in crushed tomatoes and beef stock, stirring to combine all ingredients evenly. Bring to a gentle simmer over medium heat (around 200-210°F), then reduce to low heat.
- Simmer uncovered for 30 minutes, stirring occasionally, allowing the chili to reduce and deepen in flavor. The sauce should thicken slightly and the oil will begin to separate on top.
- Add kidney beans and stir to incorporate fully. Continue simmering for 8-10 minutes until beans are heated through. Season with kosher salt and black pepper to taste.
- Remove from heat and let rest for 5 minutes. The chili will thicken further as it cools slightly. Serve hot in bowls.
Inspired by George Rodrigues’s winning chili. This is a plausible recreation, not the chef’s original recipe.