Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or sturdy spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Can opener
Step-by-Step Instructions
First, I heat the oil in my trusty Dutch oven over medium-high heat. Once it shimmers, I add the diced onion and cook, stirring often, until it turns soft and translucent, about 5 minutes. This is where the flavor base starts, so I don’t rush it. I then add the minced garlic, stirring for just 30 seconds until it becomes fragrant—any longer and it risks burning, which makes everything taste bitter. The smell at this point is already incredible, all savory and sweet from the onions.
Next, I add the ground beef, breaking it up thoroughly with my wooden spoon. Here’s a key tip: I let it sit for a minute to get a good sear on one side before breaking it apart. This creates little browned bits (fond) on the bottom of the pot that are packed with flavor. I cook until no pink remains, then carefully drain off most of the excess grease, leaving about a tablespoon behind for richness. I learned the hard way that skipping the drain makes the final chili far too greasy.
Now for the flavor boost! I reduce the heat to medium and stir in the tomato paste, chili powder, cumin, smoked paprika, onion powder, and cayenne. I cook this spiced meat mixture for a full 2 minutes, stirring constantly. This step “toasts” the spices and tomato paste, mellowing their raw edge and deepening their flavor profile immensely. It’s a simple step, but don’t skip it; it makes a huge difference in the final depth of your chili.
Finally, I pour in the beef broth, tomato sauce, yellow mustard, Worcestershire sauce, and brown sugar. I give it all a big stir, scraping up any of those delicious browned bits from the pot bottom. Once it comes to a low bubble, I reduce the heat to low, cover it partially, and let it simmer gently for at least 30 minutes, though I often go for 45. This simmering time is magical—it allows all the flavors to marry and the sauce to thicken perfectly. I taste and season with salt and black pepper right at the end.(See the next page below to continue…)