Simple Stovetop Chili

Focus Skill: Flavor Development & Low-and-Slow Simmering

Ingredients

• 1 lb (450 g) ground beef or turkey (or 2 cans of beans for veggie)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes + 1 can beans (kidney or black), rinsed
• 1 cup broth (beef or chicken)
• Spices: 1–2 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika
• Salt and pepper to taste

Steps

• Brown the Meat: In a large pot over medium-high heat, brown the meat, breaking it into small crumbles. Drain any excess liquid fat.
• Soften Aromatics: Add the onion and cook for 4–5 minutes until translucent. Add the garlic for the last 30 seconds.
• Bloom the Spices: Stir in the chili powder, cumin, and paprika. Cook for 30 seconds—this “wakes up” the oils in the spices for better flavor.
• The Simmer: Add tomatoes, beans, and broth. Bring to a boil, then immediately turn the heat to low.
• Develop Flavor: Simmer uncovered for 20–30 minutes. The longer it simmers, the better it gets! If it gets too thick, add a splash more broth.
• Adjust: Taste and add salt or more chili powder if needed. Serve with cheese or sour cream.

My Personal Pepper Choices:

I like to grow my own hot peppers and typically don’t use any other pepper spices when I make my Chili at home. Here are some that work great in Chili and you can adjust your heat to a little or a lot depending upon your choice.

• Jalapeno
• Habenero
• Calabrian Chili
• Super Chilis