This chili skips the store-bought chili powder entirely, building its deep, complex flavor from whole dried chiles, smoked paprika, and a careful layering of spices. The result is a richer, more vibrant pot of chili that tastes like it simmered all day, even though it comes together in about an hour. It’s hearty, beefy, and just the right amount of spicy, with a smoky warmth that will make you forget chili powder ever existed.
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef (80/20 or 85/15)
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 dried ancho chiles, stemmed and seeded
- 1 dried guajillo chile, stemmed and seeded
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup beef broth (or water)
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
Instructions
- Place the dried chiles in a dry skillet over medium heat. Toast for 30-60 seconds per side, until fragrant and slightly puffed. Be careful not to burn them, or they will turn bitter. Transfer to a bowl and cover with hot water. Let soak for 15-20 minutes, until softened.
- While the chiles soak, heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 8-10 minutes. Remove the beef with a slotted spoon and set aside, leaving about 2 tablespoons of drippings in the pot.
- Reduce heat to medium. Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- Drain the soaked chiles (reserve the soaking liquid). Place the chiles in a blender with 1/2 cup of the soaking liquid. Blend until smooth, adding more liquid if needed to form a paste.
- Add the chile paste to the pot with the onions and peppers. Cook for 2-3 minutes, stirring constantly, until the paste darkens and becomes aromatic.
- Stir in the smoked paprika, cumin, oregano, coriander, and cayenne (if using). Cook for 1 minute, until fragrant.
- Return the browned beef to the pot. Add the diced tomatoes, tomato sauce, kidney beans, black beans, beef broth, brown sugar, and apple cider vinegar. Stir everything together.
- Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer gently for at least 30 minutes, stirring occasionally. For deeper flavor, simmer for up to 1 hour.
- Season with salt and black pepper to taste. If the chili is too thick, add a little water or beef broth. If it’s too thin, simmer uncovered for a few more minutes to reduce.
- Serve hot with your favorite toppings.
Tips
- Don’t skip toasting the chiles. This step releases their natural oils and deepens their flavor. Watch them closely—they can go from fragrant to burnt in seconds.
- For a thicker chili, mash some of the beans against the side of the pot with a spoon before serving. This adds body without needing to add flour or cornstarch.
- Make it ahead: Chili tastes even better the next day, as the flavors have time to meld. Prepare it a day in advance and reheat gently.
- Adjust the heat to your liking. The ancho and guajillo chiles are mild and smoky. For more spice, add a chipotle chile in adobo sauce or increase the cayenne. For less, omit the cayenne entirely.
Serving Suggestions
Serve this chili in deep bowls with a selection of toppings: shredded cheddar cheese, sour cream, diced red onion, fresh cilantro, sliced jalapeños, and a squeeze of lime. It’s also delicious over rice, with cornbread, or as a filling for baked potatoes or nachos. A side of tortilla chips or crusty bread works well to soak up every last drop.
Variations
- Turkey or Chicken Chili: Substitute ground turkey or chicken for the beef. Use chicken broth instead of beef broth, and reduce the simmering time to 20-30 minutes to keep the poultry tender.
- Vegetarian Chili: Omit the meat and use vegetable broth. Add an extra can of beans (like pinto or cannellini) and a cup of diced zucchini or corn for heartiness.
- Smoky Chipotle Chili: Add 1-2 chipotle chiles in adobo sauce (minced) along with the spices for a smoky, spicy kick.
- Beer-Infused Chili: Replace 1/2 cup of the beef broth with a dark beer, such as a stout or porter. Add it after the spices and let it simmer for a few minutes before adding the remaining liquids.
Storage and Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium-low heat, stirring occasionally, until hot throughout. You can also reheat individual portions in the microwave, but the stovetop gives the best texture and flavor.
Frequently Asked Questions
Can I use fresh chiles instead of dried? Yes, you can substitute fresh chiles like poblano or Anaheim. Roast them over an open flame or under a broiler until charred, then steam in a bowl for 10 minutes. Peel, seed, and chop them, then add to the pot with the onions. You’ll need about 2-3 fresh chiles to replace the dried ones.
What if I don’t have ancho or guajillo chiles? You can use other dried chiles like New Mexico, pasilla, or even dried chipotle (which will add more heat). If you can’t find any dried chiles, you can use 2-3 tablespoons of a good quality chili paste from a tube or jar, or increase the smoked paprika and add a bit of extra cumin to compensate.
Can I make this in a slow cooker? Absolutely. Brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The chile paste can be added directly to the slow cooker without pre-cooking, but it’s best to toast the dried chiles first for flavor.
How can I make it less spicy? The heat in this chili comes mainly from the cayenne and the guajillo chile. Omit the cayenne and use only ancho chiles (which are very mild) to make a kid-friendly version. You can also add a dollop of sour cream or a splash of cream when serving to mellow the heat.
Is this chili gluten-free? Yes, this recipe is naturally gluten-free, as long as you use certified gluten-free beef broth and tomato products. Check the labels on your canned goods and spices to be sure.
Why is my chili bitter? A bitter taste usually comes from burning the dried chiles or the garlic. Toast the chiles over low heat and watch them carefully. When cooking the garlic, be sure to stir frequently and remove from heat if it starts to brown too much.