Beef chili has two modes: the 20-minute canned-beans version that tastes like canned beans, and the 4-hour brisket version that requires your entire Sunday. This is neither. Fifty-five minutes, one pot, ingredients you actually have, and chili that tastes like it earned its place on the stove. The secret is toasting the chili powder in fat before anything wet hits the pot. That's the whole thing.
What You Need
- 1 lb ground beef
- 1 onion, diced
- 3 tablespoons chili powder
- 1 can crushed tomatoes
- 2 cans kidney beans, drained
How to Make It
- 1
Brown ground beef in a dry heavy pot over medium-high heat, breaking it up, until deeply colored — about 6 minutes. Don't drain the fat.
- 2
Add onion and cook 5 minutes until soft. Add chili powder and 1 teaspoon salt and stir constantly for 90 seconds — the chili powder will darken and smell toasty. This is the move.
- 3
Add crushed tomatoes plus 1 cup water and scrape up everything on the bottom. Add beans. Bring to a simmer and reduce heat to low.
- 4
Simmer uncovered 30 minutes, stirring now and then. Taste — add salt, another shake of chili powder, or a splash of vinegar if it needs lift. Top bowls with cheese, sour cream, or diced onion.
