A thick stew of ground beef simmered with chili powder, cumin and tomatoes until deeply reduced, usually finished with kidney beans — a cold-weather staple from Texas cook-offs to Midwest kitchens.
Brown the beef
Cook the ground beef in a large pot over medium-high heat, breaking it up, until deeply browned all over, about eight minutes.
8 minSoften the vegetables
Add the onion, bell pepper and garlic to the pot and cook until softened, about five minutes.
5 minToast the spices
Stir in the chili powder, cumin and smoked paprika and cook for one minute until fragrant, so the spices bloom in the fat rather than tasting raw.
1 minAdd tomatoes and stock
Pour in the crushed tomatoes and beef stock, scraping up any browned bits from the bottom of the pot.
Simmer the chili
Bring to a gentle simmer, then cook uncovered, stirring occasionally, until thickened and rich, about one hour.
Stir in the beans
Stir in the kidney beans and simmer for ten more minutes to heat through, then season with salt to taste.
10 minServe with toppings
Ladle the chili into bowls and top with shredded cheddar, sour cream and chopped scallion if using.
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