Chili con Carne

Ingredients

• 1 pound 85%-lean ground beef
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons mild American chili powder blend
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 cup low-sodium beef broth
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper

Method

1. 1

   Step 1. Allow about 70–85 minutes. Use a wide 5-quart heavy pot and a food thermometer. Use canned, fully cooked beans; dried kidney beans cannot be substituted directly. The 80-minute estimate includes separate beef and vegetable cooking and a 30–40-minute simmer.

2. 2

   Step 2. Heat the oil in the pot over medium-high heat. Spread the beef across the base and leave it undisturbed for 2 minutes. Break it up, then cook for 6–8 minutes more until its liquid evaporates and it develops brown patches. Ground beef must reach 160°F (71°C); mound the crumbles to check several places. Spoon off excess pooled fat, leaving about 1 tablespoon.

3. 3

   Step 3. Add the onion and bell pepper and cook for 6–8 minutes until softened, stirring and scraping the base. Reduce heat to medium. Stir in garlic, chili powder, cumin, paprika, oregano and tomato paste for 1 minute, just until fragrant; do not let the spices blacken.

4. 4

   Step 4. Add the tomatoes, broth, both cans of prepared beans, salt and pepper. Scrape up the browned bits, bring to a simmer, then lower the heat.

5. 5

   Step 5. Simmer uncovered over low heat for 30–40 minutes, stirring occasionally, until the vegetables are tender and a spoon drawn through the chili leaves a brief trail. If thickening too quickly, partially cover and lower the heat. Serve in six bowls.