Hearty Beef Chili

Blooming the dried spices in fat before adding any liquid — rather than just dumping them into the pot — is what gives this chili real depth instead of a flat, dusty heat.

Instructions

1. 1

   Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, 7–8 minutes. Drain excess fat, leaving about 1 tablespoon in the pot.

2. 2

   Add the onion and bell pepper to the pot and cook, stirring, until softened, 6–7 minutes.

3. 3

   Add the garlic and cook 1 minute until fragrant.

4. 4

   Add the chili powder, cumin, smoked paprika, oregano, and cayenne directly to the fat in the pot and stir constantly for 60–90 seconds — this blooming step toasts the spices in fat, which dissolves and carries their flavor far more than adding them straight to liquid.

5. 5

   Stir in the tomato paste and cook 1–2 minutes more, until it darkens slightly.

6. 6

   Add the crushed tomatoes, diced tomatoes, and beef broth, scraping up any browned bits from the bottom of the pot.

7. 7

   Bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, for 1 hour, until thickened and the flavors have melded.

8. 8

   Stir in the kidney beans and brown sugar and simmer 15 minutes more.

9. 9

   Season with salt and pepper to taste. If the chili is too thick, thin with a splash of broth; if too thin, simmer uncovered longer.

10. 10

    Ladle into bowls and top with shredded cheddar, sour cream, diced onion, and cilantro.