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This ground beef chili recipe is an adaptation of my recipe for making beef chili from chunks of whole meat, which we have covered in a separate video. This chili still requires about 2.5 hours of simmering time, once everything else has been done, for a total cooking time of 3-3.5 hours depending on how quickly the early steps are completed. As such, it cannot necessarily be called a faster chili to make, but it is easier in that it does not entail cutting up the meat. Also, it is more adaptable to different circumstances that are inappropriate for a more seriously braised meat stew such as the whole-meat chili. Use this recipe where you would use chili from a can.
Be sure to leave time for the chili to simmer and reduce to a properly thick texture. This takes somewhere between two and three hours of simmering time. Keep an eye on it while it simmers, donāt allow it to scorch, but donāt keep it covered. It needs to be able to reduce slowly as it cooks.
Dishes made with tomato are often enhanced by the use of spirits in the cooking process, to extract flavor compounds from the tomatoes. We experimented with mezcal in this recipe, and we liked the result. Experiment, if you wish, with using up to a quarter cup to deglaze the pan once the meat is done cooking..
Makes enough for 6-8 people, or 5-6 cups of chili.
Equipment:
ā¢ medium-large saucepan
ā¢ skillet for browning ground beef
Ingredients:
1 lb ground beef preferably local and grass-fed; lean
1 ea onion chopped
1 Tbsp cumin toasted and ground
1+ ea dried chilis to your taste; we use birdās eye chilis we grow and dry ourselves; toasted and ground
3-4 sprigs oregano or 2-3 tsp if using dried oregano
1 bulb garlic minced; optionally leave half as whole cloves
1 can tomatoes 28oz, whole, chopped, etc, to your taste; more processed generally means thicker
2 Tbsp tomato paste of highest possible concentration
Procedure:
1. Get the skillet hot to brown the ground beef, which should be seasoned with salt and pepper, and have the chopped portion of the garlic placed atop it once the beef is in the pan.
2. Heat up the saucepan with a small amount of oil or (bacon) grease, and sweat the chopped onion. Do not let it become completely transparent: when it is nearly there, add the tomatoes and the herb/spice mix.
3. Once the tomatoes have come to a simmer, dissolve the tomato paste into the sauce.
4. Allow the chili to bubble at a low simmer for 2 or 3 hours, until the sauce has thickened up and changed color to a slightly darker shade. It will go from looking wet and soupy to looking like proper chili.
5. At this point, it is ready to serve or store. Most things like this are better the next day, so consider making it ahead and then warming it gently in a microwave or in a saucepan to serve it, with one last taste to adjust seasoning.
6. This chili makes great chili-dogs, or Frito pie, or thinned with a little chicken or beef stock and a roux should make excellent chili gravy.
Music: