Ingredients
- For the Beef and Base:
- 2 tablespoons Olive Oil or Avocado Oil: A neutral-flavored oil with a high smoke point, perfect for sautéing the aromatics and browning the beef.
- 2 lbs Ground Beef (85/15 lean to fat ratio): Using an 85/15 blend provides enough fat to keep the meat moist and flavorful without making the chili greasy. The fat renders down and adds incredible richness. You can also use ground chuck or even a mix of ground beef and ground pork for more complexity.
- 2 medium Yellow Onions, diced: Yellow onions provide a foundational sweetness that balances the savory and spicy elements. They become soft and jammy as they cook down.
- 1 large Red Bell Pepper, diced: Adds a touch of sweetness, a vibrant color, and a pleasant, slightly crisp texture that holds up during the long simmer.
- 4–6 cloves Garlic, minced: Essential for any good chili. Freshly minced garlic provides a pungent, aromatic kick that pre-minced jarred garlic just can’t match.
- For the Spice and Smoke:
- ¼ cup Chili Powder: This is the backbone of the chili flavor. Use a high-quality blend for the best results.
- 2 tablespoons Smoked Paprika: This is a non-negotiable ingredient for achieving that barbecue essence. It imparts a deep, smoky flavor without any artificial taste.
- 1 tablespoon Cumin: Adds an earthy, warm, and slightly nutty flavor that is characteristic of both chili and many barbecue rubs.
- 1 teaspoon Dried Oregano: Provides a subtle, peppery, and herbaceous note that brightens the overall flavor profile.
- 1 teaspoon Chipotle Chili Powder (or more, to taste): This adds another layer of smoke along with a moderate, lingering heat. Adjust the amount based on your spice preference.
- 1–2 teaspoons Liquid Smoke (Hickory or Mesquite): This is the secret weapon for an authentic, smoky barbecue flavor, especially when you’re not using a smoker. Start with 1 teaspoon and add more at the end if desired, as it can be potent.
- For the Sauce and Body:
- 1 (28-ounce) can Crushed Tomatoes: Forms the primary tomato base of the chili, providing both liquid and a rich, tangy flavor.
- 1 (15-ounce) can Tomato Sauce: Adds smoothness and more concentrated tomato flavor to the sauce.
- 1 ½ cups of your Favorite Barbecue Sauce: The star of the show! Choose a high-quality sauce. A Kansas City-style sauce offers a great balance of sweet, tangy, and smoky. A Memphis-style sauce will be tangier with more vinegar. The choice is yours and will define the final character of your chili.
- 1 cup Beef Broth or a Dark Beer (like a Stout or Porter): Beef broth adds savory depth, while a dark beer can introduce wonderful malty, roasted notes that complement the barbecue flavors perfectly.
- 2 tablespoons Brown Sugar (packed): Enhances the sweetness from the barbecue sauce and helps to balance the acidity of the tomatoes.
- 2 tablespoons Apple Cider Vinegar: A crucial element for cutting through the richness. It adds a bright, tangy note that lifts all the other flavors.
- The Beans:
- 1 (15-ounce) can Kidney Beans, rinsed and drained: A classic chili bean, they are firm and hold their shape well during cooking.
- 1 (15-ounce) can Pinto Beans, rinsed and drained: Creamier than kidney beans, they add a wonderful texture.
- 1 (15-ounce) can Black Beans, rinsed and drained: These add a slightly sweet, earthy flavor and a beautiful color contrast.
- For Seasoning:
- Salt and Freshly Ground Black Pepper, to taste: Essential for bringing all the flavors together. Season at different stages of the cooking process.
Instructions
Follow these detailed steps to build layers of flavor, resulting in a chili that is rich, complex, and deeply satisfying.
Step 1: Sauté the Aromatics
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is shimmering, add the diced yellow onions and red bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the onions become translucent and begin to soften. This step builds the first layer of sweet, foundational flavor.
Step 2: Brown the Beef
Add the ground beef to the pot with the onions and peppers. Use a wooden spoon or spatula to break the meat apart. Cook until the beef is browned all over, about 8-10 minutes. Don’t rush this step; allowing the meat to get a good sear develops a deep, savory crust through the Maillard reaction, which is crucial for a rich-tasting chili. Once browned, drain off any excess grease, leaving about a tablespoon in the pot for flavor.
Step 3: Bloom the Spices
Add the minced garlic to the pot and cook for about 1 minute until fragrant, stirring constantly to prevent it from burning. Add all the dry spices: the chili powder, smoked paprika, cumin, dried oregano, and chipotle powder. Stir everything together and cook for another 60-90 seconds. This process, known as “blooming,” toasts the spices in the remaining fat, intensifying their aroma and flavor. Your kitchen should smell incredible at this point.
Step 4: Deglaze and Build the Sauce
Pour in the beef broth or dark beer to deglaze the pot. Use your spoon to scrape up any browned bits (the “fond”) stuck to the bottom of the pot. These little bits are packed with concentrated flavor.
Step 5: Combine the Liquid Ingredients
Stir in the crushed tomatoes, tomato sauce, barbecue sauce, brown sugar, and apple cider vinegar. Mix thoroughly until everything is well combined. This forms the luscious, smoky, and tangy sauce that will envelop every ingredient.
Step 6: The Simmer
Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 1 hour, though 2-3 hours is even better. The long, slow simmer is where the magic happens. It allows the flavors to meld and deepen, and the beef to become incredibly tender. Stir the chili every 20-30 minutes to prevent it from sticking to the bottom.
Step 7: Add the Final Touches
After the initial simmer, stir in the rinsed and drained kidney beans, pinto beans, and black beans, along with the liquid smoke. Continue to simmer, uncovered, for another 30 minutes. This allows the beans to heat through and absorb the flavors of the chili, and it also helps the sauce to thicken to the perfect consistency.
Step 8: Taste and Season
This is the most important step! Taste the chili and adjust the seasonings. Does it need more salt? A bit more heat from chipotle powder? A touch more tang from the vinegar? A deeper smoke from another dash of liquid smoke? Adjust according to your preference. This is your chance to make the chili truly your own.
Step 9: Rest and Serve
For the absolute best flavor, turn off the heat and let the chili rest for at least 20-30 minutes before serving. Like many stews, this barbecue chili is even better the next day as the flavors continue to marry.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450-550