Homemade Chili

The Warm-You-From-the-Inside-Out Chili

Every cook needs a killer chili recipe, and this is mine. I have been tweaking this for years, and at this point, I am pretty confident it could hold its own in a cookoff. It is thick, meaty, smoky, and has just enough heat to keep things interesting without making you reach for a glass of milk. The secret is not just the spice blend -- it is the technique. Proper browning, blooming the spices, and a long, slow simmer transform simple ingredients into something truly special.

This is the kind of chili that tastes even better the next day, which is convenient because you are going to want leftovers.

Laying the Foundation

Heat two tablespoons of olive oil in a large Dutch oven over medium-high heat. Add two pounds of ground beef and cook it, breaking it into small crumbles, until it is deeply browned -- about 7 to 8 minutes. Do not rush this. Every minute of browning adds another layer of flavor. Drain any excess fat, leaving about a tablespoon in the pot.

Add your diced onion, bell pepper, and jalapeno (seeded if you want less heat). Cook for 4 to 5 minutes until the vegetables soften. Toss in four cloves of minced garlic and cook for another 30 seconds.

The Spice Moment

This is where the magic happens and your kitchen starts to smell absolutely incredible. Add three tablespoons of chili powder, one tablespoon of cumin, one teaspoon of smoked paprika, one teaspoon of oregano, a pinch of cayenne, salt, and pepper. Stir everything together and cook for one full minute. Blooming the spices in the hot fat releases their essential oils and takes the flavor from good to extraordinary.

The Long, Slow Simmer

Add one can of crushed tomatoes, one can of diced tomatoes, two tablespoons of tomato paste, and one cup of beef broth. Stir well, making sure to scrape up all those beautiful browned bits from the bottom. Add two cans of kidney beans (drained and rinsed) and one tablespoon of brown sugar -- the sugar balances the acidity of the tomatoes without making it sweet.

Bring everything to a boil, then drop the heat to low. Cover partially and simmer for at least 45 minutes, stirring occasionally. For deeper flavor, go up to two hours. The chili should thicken as it cooks. If it gets too thick, add a splash of broth.

The Competition Secret

Right at the very end, stir in a tablespoon of butter. Yes, butter in chili. This is a move straight from the competition circuit, and it rounds out all the flavors into something smooth and rich.

Tina's Tips

• Toast your chili powder. Bloom it in the fat for a full minute. This single step is the difference between average chili and award-winning chili.
• Use a mix of beans. Kidney beans are classic, but adding black beans or pinto beans creates a more interesting texture.
• Add a square of dark chocolate. Drop it in during the last 10 minutes of simmering. It deepens the flavor without making it taste like chocolate.
• Make it a day ahead. Chili is one of those rare dishes that genuinely improves overnight. The flavors meld and deepen as it sits in the fridge.
• Freeze in portions. This chili freezes beautifully for up to 3 months. Let it cool completely, then portion into freezer bags laid flat for easy storage.