Anthony Bourdain’s chili recipe is a masterclass in bold, unapologetic flavors that combine deep smoky notes with a rich, meaty base. This chili works because it balances complex spices with slow-cooked meat and beans, creating a dish that’s perfect for cold nights or casual gatherings where comfort food is king.
Ingredients
- 2 tablespoons vegetable oil or lard
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder (preferably ancho or New Mexico style)
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to heat preference)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 (14-ounce) can diced tomatoes, undrained
- 1 (6-ounce) can tomato paste
- 1 cup strong brewed coffee (unsweetened)
- 1 cup beef broth
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 tablespoon apple cider vinegar
- Optional: 1 chipotle pepper in adobo sauce, chopped (for smoky heat)
Instructions
- Heat the vegetable oil or lard in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
- Add the cubed beef chuck in batches, avoiding overcrowding, and brown on all sides, about 4-5 minutes per batch. Remove browned meat and set aside.
- Reduce heat to medium. Add the chopped onion to the pot and sauté until translucent and starting to caramelize, about 6-8 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Return the browned beef to the pot. Stir in chili powder, smoked paprika, cumin, oregano, cayenne pepper, salt, and black pepper. Cook spices with the meat and onions for 2 minutes to bloom flavors.
- Add the diced tomatoes with their juice, tomato paste, brewed coffee, and beef broth. Stir well to combine all ingredients.
- If using, stir in the chopped chipotle pepper for additional smoky heat.
- Bring the mixture to a boil, then reduce heat to low. Cover partially with a lid and let simmer gently for 2 to 2 1/2 hours, stirring occasionally, until the meat is tender and the sauce thickens.
- About 30 minutes before the chili is done, stir in the kidney and pinto beans. Continue simmering uncovered to allow flavors to meld and sauce to thicken further.
- Just before serving, stir in the apple cider vinegar to brighten the chili’s flavor. Adjust salt and pepper to taste.
- Serve hot with your favorite toppings or sides.
Tips
- Meat choice: Beef chuck is ideal for slow cooking due to its marbling and tenderness after long simmering. You can substitute with a mix of ground beef and stew meat if preferred.
- Beans: Rinse canned beans thoroughly to reduce excess sodium and prevent mushiness. For a heartier texture, use dried beans soaked overnight and cooked separately.
- Spice adjustments: Adjust cayenne and chipotle pepper amounts to control heat level. Start mild and add more as needed to suit your palate.
- Storage: Chili flavors improve after a day or two in the fridge. Store in airtight containers for up to 4 days or freeze for up to 3 months.
Serving Suggestions
This chili is excellent served with classic garnishes like shredded sharp cheddar cheese, diced red onions, sliced jalapeños, and a dollop of sour cream. Cornbread or crusty bread on the side complements the hearty texture. For a lighter option, serve over steamed rice or with a simple green salad to balance the richness.
Variations
For a smoky twist, use smoked beef brisket instead of chuck or add a few strips of crispy bacon early in the cooking process. To make it vegetarian, substitute the beef with a mix of mushrooms and extra beans, and swap beef broth for vegetable broth. You can also experiment with different beans like black beans or chickpeas, and incorporate roasted poblano peppers for added depth and mild heat.
Storage and Reheating
Store leftover chili in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze portions in freezer-safe containers or zip-top bags for up to 3 months. When reheating, thaw frozen chili overnight in the fridge, then warm gently on the stove over low heat, stirring occasionally. For refrigerated chili, reheat in a saucepan or microwave until steaming hot throughout, reaching an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
Can I use ground beef instead of beef chuck?
Yes, ground beef can be used for a quicker chili, but it won’t have the same rich texture and depth that cubed chuck provides after slow simmering. If using ground beef, brown it thoroughly and reduce simmering time to about 1 hour.
Is it necessary to add coffee to the chili?
The brewed coffee adds a subtle bitterness and depth that enhances the chili’s complex flavors without tasting like coffee. You can substitute with strong black tea or omit it, but the flavor profile will be less robust.
Can I make this chili in a slow cooker?
Absolutely. Brown the meat and sauté the aromatics on the stovetop as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add beans in the last hour to prevent overcooking.
How can I reduce the spiciness if I find it too hot?
If the chili is too spicy, add a bit of sugar or honey to balance the heat. Serving with dairy toppings like sour cream or cheese also helps mellow the spice. You can also omit or reduce cayenne and chipotle in the initial recipe.
What’s the best way to thicken my chili if it’s too watery?
Simmer uncovered to reduce excess liquid, stirring occasionally. Alternatively, mix a tablespoon of cornmeal or masa harina with a little water and stir it into the chili, cooking for another 10-15 minutes until thickened.
Can I prepare the chili a day ahead?
Yes, chili often tastes better the next day as the flavors meld. Prepare it fully, cool, and refrigerate overnight. Reheat gently before serving.
Anthony Bourdain’s chili recipe is a perfect example of how simple ingredients, quality meat, and thoughtful seasoning combine to create a comforting, memorable dish. With a little patience and attention to detail, you’ll have a chili that’s rich, smoky, and deeply satisfying every time.
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