Chili

Ingredients

Beef

• 2 pounds ground beef (80/20)
• 1 tablespoon olive oil

Aromatics

• 1 large yellow onion, ¼-inch dice
• 1 medium green bell pepper, ¼-inch dice
• 1 tablespoon garlic puree (or 4 cloves minced)

Liquid base

• 2 (15-ounce) cans pinto beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 2 cups tomato juice
• 1 (28-ounce) can crushed tomatoes
• 1 cup water

Seasoning

• 2½ tablespoons chili powder
• 2½ tablespoons granulated sugar
• 2½ teaspoons ground cumin
• 1 teaspoon kosher salt (more to taste)
• 1 teaspoon black pepper
• 1 teaspoon crushed red chili flakes (or 2 dried chiles, crumbled)

To serve

• Shredded sharp cheddar
• Sour cream
• Sliced green onions
• Cornbread or tortilla chips

Instructions

1. Brown the beef. Heat the olive oil in a large heavy pot over medium-high heat. Add the ground beef in chunks; brown 6 to 8 minutes, breaking it up with a wooden spoon.
2. Drain. Tip the browned beef into a colander to drain off excess fat. Return the empty pot to medium heat (no need to wipe).
3. Sweat the aromatics. Add the onion, green pepper and garlic. Cook 5 to 6 minutes, until softened.
4. Combine. Return the beef to the pot. Add the pinto beans, black beans, tomato juice, crushed tomatoes and water. Stir well.
5. Season. Add the chili powder, sugar, cumin, salt, pepper and chili flakes. Stir to incorporate.
6. Simmer. Bring to a boil, then reduce to low. Simmer uncovered, stirring occasionally, for 2 hours, until it reduces to a gravy thick enough to coat the back of a spoon — beans and beef still visible.
7. Taste and adjust. Add salt or chili flakes if it needs more punch.
8. Serve hot, topped with cheddar, sour cream and green onions. Cornbread on the side.

Chef’s Tips

• Two beans, two textures. Pintos break down a little; blacks stay firm. The contrast matters.
• The sugar balances the acidity of the tomato juice and crushed tomatoes — don’t skip it. It’s not sweet chili; it’s just round-tasting chili.
• Two hours minimum. Less and the flavors don’t fully marry. From my restaurant days, the rule was “simmer for at least 2 hours” — with emphasis.
• Variations: a square of dark chocolate at the end for richness; a tablespoon of cocoa powder; or ground turkey for the beef (add 1 tablespoon olive oil to compensate).
• Cornbread: bake any 8×8 pan of cornbread alongside.
• Pair with an icy lager or a glass of zinfandel.
• Scaling: halves easily; doubles cleanly. Chili-cookoff version: triple it and add a chipotle in adobo.

Storage & Make-Ahead

• Keeps 5 days in the fridge — flavor improves overnight.
• Freezes 3 months in airtight containers.
• Reheat over low heat with a splash of water if needed.

From Ernie’s Kitchen