Classic Beef Chili

Chili is forgiving, cheap, and gets better the longer it sits, which makes it close to the perfect pot of food. Brown the beef well, bloom the spices, then let it simmer down until it is thick and rich.

Toppings are half the fun, so set out cheese, sour cream, onions, and whatever else you like. Leftovers reheat beautifully and freeze even better.

Ingredients

• 1.5 lbs ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 can (28 oz) crushed tomatoes
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 cup beef broth
• 1 tsp salt, plus more to taste
• Black pepper, to taste

Instructions

1. Brown the ground beef in a large pot over medium-high heat, breaking it up as it cooks.
2. Add the onion and cook until softened, about 5 minutes, then stir in the garlic for another 30 seconds.
3. Stir in the tomato paste, chili powder, cumin, and paprika and cook for 1 minute until fragrant.
4. Pour in the crushed tomatoes, beans, and broth, then season with salt and pepper.
5. Bring to a simmer, then lower the heat and cook uncovered for 35 to 40 minutes, stirring now and then.
6. Taste and adjust the seasoning, then serve with your favorite toppings.

Equipment

• Large pot or Dutch oven