The Best Chili You’ll Ever Make (Restaurant-Quality)

Ingredients

• 2 tsp Cumin Seeds (toasted then ground)
• 1 tsp Coriander Seeds (toasted then ground)
• 1 tsp Mexican Oregano (crushed leaves)
• 1 Tbsp Paprika (sweet paprika)
• 1 tsp Smoked Paprika (adds smoky depth)
• 0.125 tsp Cayenne Pepper (about 1/8 tsp, adjust for heat)
• 0.25 tsp Black Pepper (freshly ground)
• 2 Tbsp Olive Oil (extra virgin, enough to coat the bottom of the pot)
• 1 large Onion (diced)
• 3 cloves Garlic (minced, not pureed)
• 1 Red Bell Pepper (diced)
• 1 Jalapeño (seeded and diced; adjust heat to taste)
• 2 Tbsp Tomato Paste (concentrated, for deeper umami)
• 1.5 lb Ground Beef (80% lean, broken up while cooking)
• 2 15‑oz cans Red Kidney Beans (drained and rinsed)
• 1 28‑oz can Fire‑Roasted Diced Tomatoes (adds sweetness and acidity)
• 2 cup Beef Stock (low‑sodium; can substitute chicken stock or beer)
• to taste Salt (adjust at the end)
• optional Sour Cream (for serving)
• optional Cheddar Cheese (shredded, for topping)
• optional Fresh Cilantro (chopped, for garnish)
• optional Scallions (thinly sliced, for garnish)
• optional Tortilla Chips (for serving on the side)
• optional Lime (cut into wedges for squeezing)

Instructions

1. Toast and Grind Whole Spices

   Heat a dry skillet over medium heat. Add 2 tsp cumin seeds and 1 tsp coriander seeds, stirring constantly for about 2 minutes until fragrant and lightly browned. Remove from heat, let cool slightly, then grind in a mortar and pestle (or spice grinder) until fine. Add 1 tsp crushed Mexican oregano, 1 Tbsp paprika, 1 tsp smoked paprika, 1/8 tsp cayenne, and 1/4 tsp black pepper; whisk to combine.

   Time: PT5M

   Temperature: medium

2. Prep Aromatics

   Dice the onion, mince the garlic, dice the red bell pepper, and seed‑then dice the jalapeño. Set aside.

   Time: PT10M

3. Sweat the Onion

   Place the Dutch oven over medium‑high heat for 2 minutes to preheat, then add 2 Tbsp olive oil, swirling to coat. Add the diced onion, season lightly with salt, and cook, stirring occasionally, for 5‑7 minutes until the onion becomes translucent and soft but not browned.

   Time: PT8M

   Temperature: medium‑high

4. Add Garlic and Peppers

   Stir in the minced garlic, diced red bell pepper, and jalapeño. Cook for 2‑3 minutes until the peppers soften and become glossy.

   Time: PT3M

   Temperature: medium

5. Bloom the Chili Powder

   Sprinkle the freshly prepared spice blend over the aromatics. Stir constantly for about 1 minute so the spices toast in the oil without burning.

   Time: PT1M

   Temperature: medium

6. Brown the Tomato Paste

   Add 2 Tbsp tomato paste to the pot. Stir and let it cook for 2 minutes, allowing it to darken slightly and develop deeper flavor.

   Time: PT2M

   Temperature: medium

7. Brown the Ground Beef

   Add the 1.5 lb ground beef, breaking it up with the spoon. Cook, stirring occasionally, for 8 minutes until the meat loses its pink color and develops a nice brown crust (Maillard reaction).

   Time: PT8M

   Temperature: medium

8. Add Beans, Tomatoes, and Stock

   Stir in the drained kidney beans, the 28‑oz fire‑roasted diced tomatoes (with their juices), and 2 cups beef stock. Mix gently to combine.

   Time: PT2M

   Temperature: medium

9. Simmer the Chili

   Increase heat just enough to bring the pot to a low boil, then reduce to a gentle simmer. Cover partially and let cook for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: low simmer

10. Finish and Serve

    Turn off the heat. Ladle chili into bowls and top with sour cream, shredded cheddar, chopped cilantro, sliced scallions, tortilla chips, and a wedge of lime if desired.

    Time: PT5M

Nutrition Facts

Calories

330

Protein

20 g

Carbohydrates

30 g

Fat

12 g

Fiber

6 g