Cooks Illustrated Simple Beef Chili

Of all my cooking, this is probably the dish I have made the most times. About half of those times were straight from the recipe, and half were variations, depending on what I had in the kitchen. Because of how often I make this chili, I run through my jar of chili powder every few months.

If you make it strictly according to the recipe, it will have a rich flavor but not a lot of heat. Feel free to add more cayenne if you like your chili very spicy.

Often I have this chili for dinner on egg noodles, or by itself for lunch. It freezes well, but I can't vouch for it after more than 2 weeks in the freezer - I always eat it before then!

Cooks Illustrated Simple Beef Chili

Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese.

Makes about 3 quarts, serving 8 to 10

2 tablespoons vegetable oil or corn oil
2 medium onions, chopped fine (about 2 cups)
1 red bell pepper, cut into 1/2-inch cubes
6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
2 pounds 85 percent lean ground beef (see variations below)
2 (15-ounce) cans red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes, with juice
1 can (28 ounces) tomato puree
Table salt

1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper

1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, and spices; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

Mango Lass's Typical Variations: My supermarket sells ground beef in packages of about 3/4 lb, which I usually buy two of for chili, yielding less than the recipe calls for. I've sometimes used a teaspoon of garlic powder instead of garlic, sometimes put in only one onion, sometimes left out the onion entirely. Once I replaced the kidney beans with black beans. In the winter, when red peppers are expensive, I leave them out, replacing them with things like a can of corn or a big handful of frozen spinach -- or both, as in the photo above.