The Scoop
This pot brings the smoky, beefy, slow-simmered energy that chili night deserves.
Ground beef gets cooked with onions, garlic, ancho chili powder, cumin, paprika, and a touch of brown sugar, then simmered with tomatoes and beef broth until thick, rich, and seriously spoon-worthy.
Ingredients
- 2 tablespoons vegetable oil
- 2 yellow onions, diced
- 3 cloves garlic, finely minced
- 2 pounds ground beef
- 1 teaspoon kosher salt
- 1/4 cup ancho chili powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 29 ounces diced tomatoes
- 6 ounces tomato paste
- 4 cups beef broth
Directions
- In a large Dutch oven over medium heat, add the vegetable oil and the onions.
- Cook the onions until translucent, about 6-8 minutes.
- Add the garlic, stirring well, and cook until fragrant, about 1 minute.
- Add the ground beef, breaking it apart as it cooks but leaving the chunks on the slightly larger size, and cook until browned, about 6-8 minutes.
- Add the salt, the ancho chili powder, the cumin, the paprika, and the brown sugar, stirring well for 1 minute.
- Add in the diced tomatoes and the tomato paste, whisking well until the tomato paste is well mixed in.
- Add in the beef broth and bring the mixture to a simmer.
- Reduce the heat to medium-low and simmer, stirring every 15 minutes, until reduced so that the beef is not lost in the chili, about 1 hour.
- Serve hot.
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