One-Hour Ground Beef Chili

By Sprig Originals ✓ · cooked up in Sprig

A thick, deep-red bowl of ground beef chili built in a single pot in about an hour. Blooming the spices in beef fat, a spoonful of tomato paste cooked to brick red, and a splash of masa-thickened broth do the work that normally takes an afternoon. Beans, cheddar and raw onion go on top so everyone builds their own bowl.

Ingredients

• 2 tbsp neutral oil
• 2 lb ground beef, 80/20
• 1 large yellow onion, finely chopped
• 1 poblano or green bell pepper, chopped
• 5 cloves garlic, minced
• 3 tbsp tomato paste

• 3 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper, or to taste
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper

• 1 28-oz can crushed tomatoes
• 2 cups low-sodium beef broth
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 3 tbsp masa harina (or 2 tbsp fine cornmeal)
• 1 tbsp apple cider vinegar or lime juice

• 1 15-oz can kidney or pinto beans, drained and rinsed
• 6 oz sharp cheddar, coarsely grated
• 1/2 small white onion, finely diced
• 1/2 cup sour cream
• 2 tbsp pickled jalapeños, sliced
• saltines or corn chips, for serving

Instructions

1. Heat the oil in a large Dutch oven or heavy pot over medium-high until it shimmers, about 2 minutes. Add half the ground beef in a flat layer and let it sit undisturbed for 4 to 5 minutes, until the underside is deeply browned. Break it into large chunks, cook 2 minutes more, then transfer to a bowl. Repeat with the remaining beef. Browning in two batches is the single biggest flavor step — crowded beef steams instead of searing.
2. Pour off all but about 2 tablespoons of fat from the pot. Add the onion and poblano and cook over medium heat, scraping up the browned bits, for 6 to 7 minutes until softened and lightly golden. Add the garlic and cook 1 minute more.
3. Push the vegetables to one side and add the tomato paste to the bare spot. Cook it, stirring, for 2 to 3 minutes until it darkens to a brick red and smells sweet rather than tinny, then stir it into the vegetables.
4. Add the chili powder, cumin, smoked paprika, oregano, cinnamon, cayenne, salt and black pepper. Stir constantly for 45 to 60 seconds until fragrant — the spices need to toast in the fat to lose their raw, dusty edge. If the pot looks dry, add another teaspoon of oil.
5. Return the beef and any accumulated juices to the pot. Stir in the crushed tomatoes, 1 3/4 cups of the beef broth, soy sauce, Worcestershire and brown sugar. Scrape the bottom of the pot thoroughly to release every browned bit.
6. Bring to a boil, then reduce to a bare simmer with just a few lazy bubbles breaking the surface. Cook uncovered for 40 minutes, stirring every 10 minutes and scraping the bottom so nothing catches. The chili should darken and reduce until a spoon dragged across the bottom leaves a brief trail.
7. Whisk the masa harina into the remaining 1/4 cup broth until smooth, then stir it into the chili. Simmer 5 minutes more; it will thicken noticeably and take on a rounder, cornbread-like backbone.
8. Turn off the heat and stir in the vinegar or lime juice. Taste and adjust: more salt if it tastes flat, a pinch of sugar if it tastes sharp, more cayenne for heat. Let the chili rest off the heat for 10 minutes before serving — it thickens and settles as it cools slightly.
9. If you want beans, warm the drained beans in a small saucepan with a splash of water and a pinch of salt for 5 minutes, or stir them into the pot during the last 5 minutes of simmering. Serve the chili in bowls and pass the cheddar, diced onion, sour cream, pickled jalapeños and crackers at the table so everyone builds their own.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Chilled Watermelon Gazpacho with Cucumber-Chile Relish

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem