A quick and easy chili recipe that I think you’ll love. It is very simple to adjust the ingredients to suit spice level preferences. This comforting classic is perfect anytime of the year.
Tips for cooking ground beef:
The browning or caramelization of meat adds an extra depth of flavor. This is where the secret of baking soda comes into play. I learned this tip about how to caramelize ground beef from American Test Kitchen.
Ground beef expels moisture when cooked. This excess of liquid makes it hard to get the meat to brown nicely. American Test Kitchen’s tip is: For every pound of ground beef mix in 1/4 teaspoon of baking soda, then let rest for 10-15 minutes. Cook on medium high heat, without adding any additional oil, until done.
Secret ingredient: There are a lot of recipes for chile out there, the secret to this one is adding unsweetened cocoa powder. The cocoa helps to balance out the acidity of the canned tomatoes, giving it a richer earthy flavor.
Spices and variations:
Chili powder, cumin, garlic, and onion are the most common spices in any chili dish, followed by Mexican oregano, bay leaves, cayenne/red pepper, coriander and many more. For those who prefer a sweetness to their chili, try adding molasses or brown sugar.
| Garlic & Onion | Both of these add to a savory foundation for chili that you can build upon |
| Coriander | Adding coriander to chili adds notes of citrus and a touch of nuttiness (1/2 teaspoon) |
| Mexican Oregano | Mexican oregano is not related to Greek oregano – The Mexican version has hints of citrus and licorice (1 teaspoon) |
| Cayenne/Red Pepper | Adds heat and spices up the dish (depending on personal preference) |
| Bay Leaves | Bay leaves add a hint of pine and camphor, giving the chili a bit of lift to a hearty sauce (1 bay leaf) |
| Molasses or brown sugar | Adds sweetness to chili, for those who prefer that over heat (use 1-2 tablespoons). If you don’t have molasses on hand you can substitute brown sugar |
| Cinnamon | Complements the molasses, if you are adding molasses or brown sugar to your chili then add some cinnamon (1/4 teaspoon). |
Leftovers the next day go great on top of a mixed green salad along with a creamy salad dressing of your choice.
Make ahead: Make it a day in advance and then reheat.
Storage: Refrigerate up to 3-4 days
Freeze: For up to 3 months.
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Try our other recipes:
Chili con Carne
Equipment
- 3-quart saucepan
Ingredients
- 1 lb. ground beef at least 85% lean
- 1/4 teaspoon baking powder
- 2 cloves garlic, crushed or 1/2 teaspoon garlic powder
- 1 tablespoon onion powder or 1 medium onion, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano leaves
- 1 teaspoon unsweetened baking cocoa
- 1/2 teaspoon red pepper sauce I.e. Tabasco
- 1/4 teaspoon crushed red pepper for milder chili omit
- 1/2-1 teaspoon jarred jalapeños, chopped for milder chili omit or reduce amount
- 2 cans tomato sauce or crushed tomatoes or one 29 ounce can
- 1 can chile or kidney beans undrained, 15.5 ounce can
- garnish with sour cream, shredded cheddar cheese additional jarred jalapeño peppers, Fritos optional
Instructions
- in 3-quart sauce pan, mix the baking powder into the ground beef, let rest 15 minutes. Then, without adding oil, cook the ground beef over medium-high heat until brown; drain if needed.
- Stir in remaining ingredients, heat to boiling. Reduce heat to low, cover and simmer 20-30 minutes
- Serve with your favorite toppings, such as sour cream, cheddar cheese, hot sauce, jalapeños, frito chips, corn bread, etc
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