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How to Make Chili
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How to Make Chili

Prepare a dish that will make everyone happy—including you, who won’t be chained to the stove for hours cooking. By: James Briscione

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July 28, 2015
1 of 10 Photo Courtesy of Oxmoor House

Adorn Your Chili Bowl

Nothing says “party!” like a good pot of chili; even if it turns out to be just the company of two and not a party of six or ten. Steaming bowls of meaty, spicy chili are the ideal way to please everyone—and only dirty one pot in the process. The deep, slow-simmered flavor in our Beef and Pinto Bean Chili recipe happens in just an hour or two on your stovetop. For those times when you don’t have a crowd to feed, keep in mind that chili is a soul-warming meal that tends to taste even better the next day.

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2 of 10 Photo: Hélène Dujardin / Oxmoor House

Your Mise En Place

PROTEIN: 
Boneless chuck roast, trimmed and cut

DAIRY:
Sour cream

FRESH PRODUCE:
Onion, chopped
Jalapeño peppers, minced
Garlic cloves, minced
Radish, thinly sliced
Avocado, peeled and chopped
Fresh cilantro leaves
Lime, cut in wedges

FLAVOR BOOSTERS:
Cooking spray
Salt
Canola oil
Paprika
Ground cumin
Tomato paste
Canned whole peeled tomatoes, chopped
Canned pinto beans, rinsed

LIQUID: 
Beer
Fat-free, lower-sodium beef broth

EQUIPMENT NEEDED:
Sharp knife
Colander 
Dutch oven 
Large bowl
Ladle

3 of 10 Photo: Hélène Dujardin / Oxmoor House

1. Sauté your steak.

Heat a Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef evenly with 1⁄8 teaspoon salt. Add beef to pan; sauté 5 minutes, turning to brown on all sides. Transfer beef to a large bowl. 

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4 of 10 Photo: Hélène Dujardin / Oxmoor House

2. Cook your veggies.

Add oil to pan; swirl to coat. Add onion and jalapeño; cook 8 minutes or until lightly browned, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. 

Can’t find dried chiles? Try substituting fresh versions of the same peppers—jalapeño for the chipotle and poblanos for the ancho chile.

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5 of 10 Photo: Hélène Dujardin / Oxmoor House

3. Boil your booze.

Stir in beer, scraping pan to loosen browned bits; bring to a boil. 

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6 of 10 Photo: Hélène Dujardin / Oxmoor House

4. Boost your flavors.

Cook until liquid almost evaporates (about 10 minutes), stirring occasionally. Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently. 

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7 of 10 Photo: Hélène Dujardin / Oxmoor House

5. Simmer your soup.

Return beef to pan. Add broth, tomatoes, and beans; bring to a boil. Reduce heat, and simmer 11⁄2 hours or until mixture is thick and beef is very tender, stirring occasionally. Stir in remaining 1⁄4 teaspoon salt. 

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8 of 10 Photo: Hélène Dujardin / Oxmoor House

6. Serve your supper.

Ladle 1 cup chili into each of 6 bowls. Divide radish and avocado evenly among bowls. Top each serving with 1 tablespoon cilantro and 1 tablespoon sour cream. Serve with lime wedges. 

For a three-alarm chili, leave the seeds and membranes in the jalapeños and let the sour cream's cooling effect tame the flame.

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9 of 10 Photo: Hélène Dujardin / Oxmoor House

Variation 1: Chili Con Carne

This Texas-style chili packs a smoky punch from the mild poblanos and the hot chipotle chile. Rinsing the chipotle mellows the heat; skip that step for more fire. 

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10 of 10 Photo: Hélène Dujardin / Oxmoor House

Variation 2: Bison Chili with Chickpeas and Acorn Squash

This chili is a new take on the classic cold-weather, one-pot meal. It's amped up with rich ground bison, that takes the place of ground beef, and chunks of sweet acorn squash.

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