Crimson Comfort

Spicy Beef and Tomato Chili Simmered to Deep, Robust Perfection

1 hour
Serves 4
DinnerAmerican
Herb's take

This chili draws inspiration from classic American comfort food, with a scientific twist: blooming spices and layering flavors for depth you can taste. You'll learn why whole tomatoes beat pre-crushed and how to coax umami from humble beef using a few pantry tricks.

Ingredients

Yield
4

Instructions

  1. 01
    Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the diced onion and sauté for 3 minutes until softened.
  2. 02
    Stir in the red bell pepper and jalapeño; cook for 2 more minutes. Add the garlic and cook for 30 seconds until fragrant.
  3. 03
    Add the ground beef, breaking it up with a spoon, and brown thoroughly for 5-7 minutes. Drain excess fat if needed.
  4. 04
    Push beef and veggies to one side. Add tomato paste to the cleared space and cook for 1 minute to caramelize.
  5. 05
    Sprinkle in the cumin, chili powder, smoked paprika, and oregano. Stir constantly for 30 seconds to bloom the spices.
  6. 06
    Crush the whole peeled tomatoes by hand or with a potato masher directly into the pot, pouring in all the juice.
  7. 07
    Add the black beans, beef broth, brown sugar, kosher salt, and black pepper. Stir well to combine.
  8. 08
    Bring the chili to a simmer. Lower the heat, partially cover, and let it simmer gently for 35 minutes, stirring occasionally.
  9. 09
    Uncover and taste the chili; adjust salt and pepper if needed. Stir in the apple cider vinegar and simmer for 5 minutes more.
  10. 10
    Serve hot, ladled into bowls, over cornbread or rice with your favorite toppings.

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