Name: Chili con Carne
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 to 8
Cuisine: Mexican
Ingredients: 2 lb chuck beef, cubed or coarsely ground; 1 onion, diced; 4 cloves garlic, minced; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 can crushed tomatoes (28 oz); 2 cups beef stock; 1 can kidney beans, drained; 1 can pinto beans, drained; 2 dried ancho chiles, rehydrated and pureed; Salt, to taste; Shredded cheese and scallions, to serve

The story

There is a fast chili for busy nights, and then there is this. The difference is not a secret ingredient, it is patience. You sear the chuck hard for a browned, savory base, toast the spices until they bloom, and then give the pot the two hours it needs for the beef to surrender and the flavors to actually marry.

The backbone here is dried ancho chiles, rehydrated and pureed into the pot. They bring a mellow, raisiny heat and a color that no jar of chili powder alone can match. Beans go in near the end so they stay whole and creamy instead of breaking down into paste.

Make it when you have the afternoon, and make extra. This is the kind of pot that rewards you twice.

Method · 6 steps

How to make it

Brown the cubed or coarsely ground chuck in a large pot over medium-high heat, working in batches so it sears rather than steams. Remove the beef and set it aside.
Why A hard sear builds the browned, savory foundation the whole chili is built on. Crowding the pot traps steam and you lose that crust.
In the same pot, saute the diced onion until softened, then add the garlic, chili powder, cumin, and smoked paprika and toast for about 1 minute.
Why Toasting the spices in the fat wakes them up and pulls the browned bits off the bottom of the pot, folding all that flavor back in.
Return the beef to the pot and add the crushed tomatoes, beef stock, and ancho puree.
Why The rehydrated ancho puree is what gives real chili its deep color and mellow, fruity heat that powdered spice cannot.
Bring everything to a simmer, cover the pot partially, and cook 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender.
Why Low, slow heat breaks down the tough chuck into tender bites and gives the flavors time to come together. A partial cover lets the chili reduce and thicken.
Stir in the drained kidney and pinto beans during the last 20 minutes of cooking.
Why Adding the beans late keeps them whole and creamy instead of collapsing into mush over the long simmer.
Season with salt to taste, then serve topped with shredded cheese and sliced scallions.
Why Salt at the end, once the chili has reduced, so you are seasoning the finished dish and not chasing a moving target.