Recipe Background
Classic chili with a college twist—perfect for thickening with a simmer.
Back in my college days, chili was my go-to comfort food for our spontaneous game nights. It was an unassuming Tuesday when my roommate and I decided to celebrate the end of midterms with a chili cook-off in our tiny dorm kitchen. Armed with a small stockpot and a wooden spoon, I gathered the ingredients: trusty olive oil, a medium onion, and a pound of ground beef. I never let the lack of stovetop space dampen my spirits. When I added the chili powder and cumin, the smell filled the entire floor, luring curious students from their study caves.
This chili recipe taught me the power of simplicity and a pinch of sugar. I’d toss in a can of kidney beans, making sure it was drained and rinsed, a lesson learned from avoiding soggy disasters. An equal affection was given to petite diced tomatoes and tomato paste, thickening the mix perfectly. As it simmered on a borrowed hot plate, I realized my secret weapon was patience. Letting the chili quietly bubble for over twenty minutes ensured every flavor married beautifully. Adding just a hint of cayenne gave it a playful kick, something my friends came to love. We’d sit cross-legged on the carpet, bowls topped with shredded cheddar and scallions, laughing about everything and nothing. It was a simple moment turned celebration.
A chef's tip I picked up was letting the mixture simmer uncovered, which allowed the chili to reduce and thicken naturally. By the time it was ready, each spoonful was just as hearty and satisfying as the last, a testament to the balance of flavors crafted in that little dorm room.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper optional
- 1 1/2 cups beef broth
- 1 (15-ounce) can petite diced tomatoes
- 1 (16-ounce) can red kidney beans drained and rinsed
- 1 (8-ounce) can tomato sauce
- scallions optional, to taste, chopped, for topping
- cheddar cheese optional, to taste, shredded, for serving
Directions
- Add the olive oil to a large stockpot or Dutch oven over medium-high heat.
- Add the onions and cook until tender, about 5 minutes.
- Add the ground beef and cook until browned, while breaking apart with a wooden spoon, about 5 minutes.
- Add the chili powder, the cumin, the sugar, the tomato paste, the garlic powder, the salt, the pepper, and the cayenne, stirring until the spices are fragrant and the beef is well-coated, about 1 minute.
- Add the broth, the diced tomatoes and their juices, the beans, and the tomato sauce.
- Bring the chili mixture to a boil.
- Reduce the heat to medium-low.
- Gently simmer for 20-25 minutes uncovered, stirring every so often.
- Serve hot topped with the scallions and the cheddar cheese.
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