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