For the best texture and flavor, choose ground beef with a bit of fat content, such as 80/20 or 85/15. Alternatively, chuck roast or brisket, cut into chunks, can add richness and tenderness when slow-cooked.
Start by sautéing onions, garlic, and bell peppers (or jalapeños for added spice). This creates a flavorful base for your chili and adds complexity. You can also incorporate celery or carrots if desired for extra depth.
Fresh, high-quality spices make a world of difference. Use cumin, chili powder, paprika, and oregano as your core seasonings. Toast the spices in the pan for a minute or two to release their oils and deepen their flavor.
For a more complex heat profile, use a mix of dried chilies like ancho, guajillo, or chipotle. Rehydrate them and blend them into a paste, or use chili powder if you prefer a simpler approach. Experiment with different chilies for a personalized heat level.
Instead of just water, use beef broth or stock to add richness and flavor. A splash of beer (preferably a stout or amber beer) or tomato paste can bring out deeper flavors while thickening the chili.
Chili is all about slow, steady cooking. Allow it to simmer for at least 1.5 to 2 hours—this lets the flavors meld and intensify. The longer it cooks, the more tender the meat becomes, and the flavors become more integrated and complex.
Balance the heat with a touch of sweetness from brown sugar, molasses, or dark chocolate. Adding a bit of vinegar (apple cider or red wine vinegar) or tomato paste toward the end brightens the dish and balances the richness.
Traditionally, beans are optional in chili con carne, especially in Texas-style chili. However, if you prefer them, kidney beans, black beans, or pinto beans are popular choices. Add beans toward the end of the cooking process to avoid them becoming too soft.
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