Slow-Simmered Beef Chili
A proper pot of red: extra-lean beef, two cans of kidney beans, and a serious chili-spice bloom, simmered until thick enough to stand a spoon in. Ten grams of fiber and 44 of protein a bowl, and like all chili it is better the day after.
Method
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Brown the beef hard in a large pot over medium-high, breaking it up, 6 to 8 minutes. Lean beef releases little fat, so let it catch on the bottom slightly.
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Add the onion and pepper for 4 minutes, then the garlic, all the spices, and the tomato paste for 1 to 2 minutes, stirring constantly.
💡 Tip: This is the bloom. When the pot smells like a chili parlor, pour the liquid in. -
Add the crushed tomatoes, beans, broth, Worcestershire, and bay leaves. Bring to a simmer.
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Simmer uncovered for 40 minutes, stirring occasionally, until thick and darkened.
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Fish out the bay leaves, taste for salt, and serve.
💡 Tip: A square of dark chocolate or a teaspoon of cocoa stirred in at the end is the quiet pro move.
Notes
Blooming the spices in the pan before the liquid goes in wakes them up. Raw chili powder tastes dusty; bloomed tastes like chili.
95% lean beef keeps the fat honest; browning it hard keeps the flavor.
The simmer is where thin chili becomes thick chili. Give it the full 40 minutes, lid off.
Toppings are extra: weigh the cheese and yogurt or they quietly double the bowl.
Nutrition Information
| Calories | 390kcal |
| Total Fat | 10g |
| Total Carbohydrates | 31g |
| Protein | 47g |
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Frequently Asked Questions
Beans or no beans?
This is firmly a beans chili — they carry 10g of fiber a bowl and a third of the bulk for a tenth of the cost. Texas purists can double the beef and skip them, which lands around 420 calories and 55g protein a bowl.
Slow cooker version?
Brown the beef and bloom the spices on the stove first (non-negotiable), then everything into the slow cooker for 6 to 8 hours on low. Leave the lid ajar for the last hour if it needs thickening.
How long does it keep?
Four days in the fridge, three months frozen, and genuinely better on day two once the spices settle in. This recipe doubles without complaint if your pot is big enough.
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