Servings: 6–8
Prep Time: 15–20 minutes
Cook Time: 1½–2 hours
A rich, hearty beef chili with smoky spice, deep flavor, and just the right amount of heat.
Ingredients
Meat & Vegetables
2 lb ground beef (80/20)
1 tbsp neutral oil
1 large onion, diced
5 cloves garlic, minced
Sauce & Liquids
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1½ cups beef broth
1 tbsp Worcestershire sauce
1 tsp soy sauce
1 tbsp brown sugar
1 tbsp apple cider vinegar
Beans (Optional)
1 can kidney beans, drained
1 can black beans, drained
Chili Seasoning
2½ tbsp chili powder
1½ tbsp ancho chili powder
2 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp Mexican oregano
1 tsp black pepper
½ tsp cayenne
1 tsp unsweetened cocoa powder
Thickener
1 tbsp masa harina
2 tbsp water
Instructions
1. Brown the beef
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook until deeply browned, breaking it up as it cooks. Don’t rush this step — a good sear builds the first layer of flavor.
2. Cook the onion and garlic
Add the diced onion and cook for 4–5 minutes, until softened. Stir in the garlic and cook for 30 seconds more.
3. Toast the spices
Add the chili powder, ancho chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, black pepper, cayenne, and cocoa powder. Stir well and cook for about 30 seconds to wake up the spices.
4. Add the base
Stir in the tomato paste, crushed tomatoes, beef broth, Worcestershire sauce, soy sauce, brown sugar, and apple cider vinegar. Mix until fully combined.
5. Add beans if using
Stir in the kidney beans and black beans, if desired.
6. Simmer
Bring the chili to a gentle simmer, then reduce heat to low. Cook uncovered or partially covered for 1½ to 2 hours, stirring occasionally.
For a thicker chili, simmer uncovered during the last 30 minutes.
7. Thicken at the end
Mix the masa harina with 2 tbsp water until smooth. Stir it into the chili and simmer for another 5 minutes, until slightly thickened.
8. Taste and serve
Taste and adjust seasoning if needed. Serve hot with your favorite toppings.
Optional Toppings
Shredded cheddar cheese
Sour cream
Diced onions
Jalapeños
Cilantro
Cornbread or tortilla chips
Tips
Brown the beef hard. Don’t steam it.
Toast the seasoning in the fat before adding liquid.
The cocoa is not optional. It won’t taste like chocolate — it just adds depth.
Day two chili is even better than day one.
Storage
Refrigerator: 4–5 days
Freezer: Up to 3 months
