Savor the deep, comforting flavors of a classic American chili with this meticulously crafted homemade version inspired by Hormel’s iconic recipe. Starting with a foundation of properly browned ground beef and building layers of umami through tomato paste and spices, this technique-driven approach yields a chili with superior texture and complexity compared to canned varieties. Simmered low and slow to meld flavors, it’s a hearty dish perfect for gatherings or cozy nights in.
Why This Recipe Works
- Browning the beef in batches prevents steaming, ensuring a rich, caramelized fond develops in the pot for deeper flavor.
- Blooming chili powder, cumin, and oregano in the rendered fat unlocks their essential oils, intensifying the spice profile.
- A combination of tomato paste and crushed tomatoes provides balanced acidity and body, avoiding the tinny taste of some canned products.
- Simmering for 90 minutes allows the beans to soften fully and the flavors to harmonize, creating a cohesive, thick consistency.
- Finishing with a splash of apple cider vinegar brightens the dish, cutting through the richness and elevating the overall taste.
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds 80/20 ground beef (chuck recommended)
- 1 large yellow onion, finely diced (about 2 cups)
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 1/4 cup chili powder (preferably ancho or a blend)
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes
- 2 cups beef broth (low-sodium preferred)
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper to taste
Equipment Needed
- Large Dutch oven or heavy-bottomed pot (6-8 quarts)
- Wooden spoon or sturdy spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Can opener
Instructions
Step 1: Brown the Ground Beef in Batches
Heat 1 tablespoon of vegetable oil in your Dutch oven over medium-high heat until shimmering, about 90 seconds. Add half of the ground beef, breaking it into small crumbles with your wooden spoon. Cook undisturbed for 3-4 minutes to develop a deep brown crust, then stir and continue cooking until no pink remains, approximately 5-7 minutes total. Transfer the browned beef to a bowl, leaving the rendered fat and fond in the pot. Repeat with the remaining oil and beef. This technique of batching prevents overcrowding, which would steam the meat instead of searing it, ensuring maximum Maillard reaction for a robust flavor base. Tip: Resist the urge to constantly stir during the initial sear; allowing contact with the hot surface is key to browning.
Step 2: Sauté the Aromatics and Bloom the Spices
Reduce the heat to medium and add the diced onion to the pot, stirring to coat in the residual fat. Cook, stirring occasionally, until the onions are translucent and just beginning to caramelize at the edges, about 8-10 minutes. Add the minced garlic and cook for 60 seconds until fragrant, being careful not to burn it. Stir in the tomato paste and cook for 2-3 minutes, allowing it to darken slightly and lose its raw taste. Add the chili powder, cumin, oregano, smoked paprika, and cayenne (if using) to the pot. Cook, stirring constantly, for 1-2 minutes until the spices are toasted and aromatic. This blooming process releases their essential oils, deepening the chili’s flavor profile significantly.
Step 3: Deglaze and Build the Liquid Base
Pour in the beef broth, using your wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. This deglazing step incorporates the flavorful fond into the liquid. Add the crushed tomatoes and drained kidney beans to the pot. Return the browned ground beef and any accumulated juices to the Dutch oven. Stir thoroughly to combine all ingredients, ensuring the spices are evenly distributed. Bring the mixture to a gentle boil over medium-high heat, which should take about 5-7 minutes. Once boiling, immediately reduce the heat to low to prepare for the long simmer.
Step 4: Simmer to Develop Flavor and Thicken
Partially cover the Dutch oven with its lid, leaving about a 1-inch gap to allow steam to escape. Maintain a low simmer where occasional bubbles break the surface, adjusting the heat as necessary. Cook for 90 minutes, stirring every 20-25 minutes to prevent sticking on the bottom. During this time, the starches from the beans will release, naturally thickening the chili, and the flavors will meld into a harmonious whole. Tip: If the chili becomes too thick, add a splash of water or additional broth. For a thicker consistency, simmer uncovered for the final 15 minutes.
Step 5: Season, Finish, and Rest Before Serving
After 90 minutes, remove the pot from the heat. Stir in the apple cider vinegar, which will brighten the overall flavor profile. Season with kosher salt and freshly ground black pepper to taste; start with 1 teaspoon of salt and adjust as needed, keeping in mind the salt content of your broth. Let the chili rest, uncovered, for 15-20 minutes before serving. This resting period allows the flavors to settle and the consistency to perfect itself. Tip: Taste and adjust seasoning just before serving, as flavors concentrate during resting. Serve hot with your choice of garnishes.
Tips and Tricks
For a smoother texture, pulse half of the cooked chili in a blender or use an immersion blender briefly before returning it to the pot. To enhance umami, add a teaspoon of fish sauce or a small square of dark chocolate during the final 30 minutes of simmering. If preparing ahead, chili tastes even better the next day; cool completely, refrigerate in an airtight container for up to 4 days, and reheat gently on the stovetop. For a smokier profile without liquid smoke, char a poblano pepper over an open flame, peel, dice, and add with the onions. To control heat precisely, use whole dried chilies (like guajillo or ancho), toast them, steep in hot broth, puree, and use this liquid in place of some broth.
Recipe Variations
- Texas-Style No-Bean Chili: Omit kidney beans entirely. Increase ground beef to 3 pounds. Add 2 diced jalapeños with the onions and use 1/4 cup of masa harina mixed with 1/2 cup water as a slurry in the last 20 minutes to thicken.
- White Chicken Chili: Substitute ground beef with 2 pounds of cooked, shredded chicken breast. Replace kidney beans with cannellini beans. Use chicken broth instead of beef broth, and add 2 (4-ounce) cans of diced green chilies. Season with cumin and oregano but omit tomato products for a cream-colored base.
- Vegetarian Lentil Chili: Replace ground beef with 1 1/2 cups of dry brown lentils (rinsed). Use vegetable broth. Add 1 diced bell pepper and 1 diced zucchini with the onions. Simmer for 60 minutes or until lentils are tender.
- Spicy Cincinnati-Style: Add 1 tablespoon of cocoa powder and 1 teaspoon of cinnamon with the spices. Serve over cooked spaghetti and top with a mound of finely shredded cheddar cheese and diced raw onions.
- Slow Cooker Adaptation: After browning beef and sautéing aromatics/spices in a skillet, transfer everything to a 6-quart slow cooker. Add remaining ingredients except vinegar. Cook on LOW for 8 hours or HIGH for 4 hours. Stir in vinegar before serving.
Frequently Asked Questions
Q: Can I use a leaner ground beef like 90/10?
A: While possible, 80/20 ground chuck is recommended for flavor and moisture. Leaner beef can result in a drier texture. If using lean beef, consider adding an extra tablespoon of oil during browning to compensate for less rendered fat.
Q: How can I make this chili spicier?
A: Increase the cayenne pepper to 1 teaspoon, add 1-2 diced serrano peppers with the onions, or incorporate 1-2 chopped chipotle peppers in adobo sauce when adding the crushed tomatoes for a smoky heat.
Q: Is it necessary to rinse the canned kidney beans?
A: Yes, rinsing removes excess sodium and the starchy canning liquid, which can make the chili overly thick and salty. It also improves the bean’s texture and allows them to better absorb the chili’s flavors.
Q: Can I freeze the leftover chili?
A: Absolutely. Cool completely, portion into airtight containers or freezer bags, leaving 1-inch headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Q: What are the best garnishes for serving?
A: Classic garnishes include shredded sharp cheddar cheese, sour cream or Greek yogurt, finely diced red onion, sliced jalapeños, fresh cilantro, and oyster crackers or tortilla chips for added crunch.
Summary
This chef-inspired Hormel-style chili recipe achieves deep flavor through precise techniques: batching the beef, blooming spices, and a long simmer. It yields a rich, hearty dish perfect for customization and make-ahead meals.
