Hearty Beef Chili
By Jordan Lee ·
Hearty beef chili rewards patience more than fancy ingredients. Brown the meat hard in batches so you get fond on the pot bottom. That stuck-on stuff is flavor later when you deglaze. I used to dump everything in at once and wonder why it tasted watery. Drain excess fat if the beef is very fatty, but leave a little for body. Chili powder needs a minute in the hot fat to bloom or it tastes raw. Simmer uncovered toward the end if you want a thicker spoonful. Taste after 40 minutes. Salt and acid change as it reduces. A tiny splash of vinegar at the end can fix a flat pot.
Ingredients
Steps
Equipment
Dutch oven or heavy pot Wooden spoon Ladle
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