Election night calls for something that can sit on the stove all evening while the results roll in. This one-pot chili is hearty, mild enough for the kids and made for a toppings bar, so everyone builds their own bowl. Make it ahead, keep it warm and settle in.
Ingredients
Serves 8 · tap what you already have
- Chili
- 2 Tbsp olive oil
- 2 lbs ground beef (85/15)
- 1 yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeño, seeded and minced
- 4 cloves garlic, minced
- ¼ cup chili powder
- 1 Tbsp ground cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 2 Tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups beef or chicken stock
- 1 Tbsp brown sugar
- 1 lime, juiced
- Kosher salt and freshly ground black pepper
- Toppings Bar
- Shredded cheddar
- Sour cream
- Sliced green onions
- Diced red onion
- Pickled jalapeños
- Diced avocado
- Chopped cilantro
- Fritos or tortilla chips
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Preparation
6 steps
Step 1
Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef, season with salt and cook, breaking it up, until browned, 8–10 minutes.
Step 2
Add the onion, bell pepper and jalapeño and cook until soft, about 5 minutes. Add the garlic and cook 1 minute more.
Step 3
Stir in the chili powder, cumin, oregano, smoked paprika and tomato paste. Cook 2 minutes, stirring, until the spices smell toasty and the paste darkens.
Step 4
Add the crushed tomatoes, beans, stock and brown sugar. Bring to a boil, then lower to a gentle simmer and cook uncovered for 45 minutes to 1 hour, stirring now and then, until thick.
Step 5
Stir in the lime juice and season to taste with salt and pepper.
Step 6
Set out the toppings and let everyone build their own bowl. Keep the pot on low and it'll hold all night.
Toast the spices in the pot before any liquid goes in. A couple of minutes in the fat wakes them up and gives you deep, slow-simmered flavor in about an hour.
