Ingredients
Equipment
Method
- I start by putting my big pot over medium-high heat. I add the ground beef and let it sit for a minute before breaking it up. I use my wooden spoon to break it into small crumbles. I cook it until no pink is left.
- I push the beef to one side of the pot. I add the diced onion to the empty space with a pinch of salt. I cook it for about 5 minutes until it goes soft. Then I stir it all together with the meat.
- I add the garlic, chili powder, cumin, oregano, smoked paprika, and cayenne (if using). I stir it constantly for one minute. This wakes the spices up. Your kitchen will smell amazing right now.
- I add the tomato paste and stir it in for another minute. Then I pour in the can of Ro-Tel (juice and all) and the tomato sauce. I stir well, scraping the bottom of the pot to get all the flavor bits up.
- I add the beef broth and stir everything together. I bring it to a bubble, then turn the heat down to low. I put a lid on it, but tilted so steam can escape. I let it simmer for one hour, stirring every 15 minutes or so.
- After an hour, I stir in the rinsed kidney beans. I let it cook for another 20-30 minutes, uncovered this time. This helps it thicken up. I taste it and add salt and pepper.
Notes
Please read these before you start cooking. It helps.
Bean Timing is Important Add the beans at the end. If you add them too early, they soak up all the liquid and turn to mush. I like my beans to hold their shape. Adding them in the last 30 minutes keeps them perfect.
Salt the Onions, Not the Pot When I add the onions, I hit them with a pinch of salt right away. This draws out moisture and helps them cook. I wait until the very end to add more salt. Broth and canned goods are already salty. Taste first, then season.
Leftovers are Better I said this before but it's worth repeating. Make this a day ahead if you can. The flavors settle overnight. It's always, always better the next day.
Freezer Friendly This chili is a freezer champ. Let it cool completely before bagging. Squeeze the air out of the bags. Lay them flat in the freezer. They stack easy and thaw fast.
Adjust the Thickness Everyone likes chili different. Some like it spoon-coating thick. Some like it soupier. If you want it thinner, add more broth or water. If you want it thicker, mash some beans or let it simmer longer with the lid off.
Spice Level Disclaimer The heat level depends on your chili powder brand. Some are hotter than others. If you're serving kids or spice-wary folks, start with one tablespoon of chili powder. You can always add more at the end.