Weeknight Chili Recipe - The Washington Post

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This chili recipe offers a little heat and a lot of comfort — especially when it is served over pieces of torn bread. You can also use your choice of classic chili toppings, including sour cream, scallions and cheese.

Attention to detail makes for a tender chili. Add the dried herbs and spices to the sauteed vegetables to release their volatile oils. Use your fingers to crumble the dried oregano into the pot; that will release more of its flavor. Cook the chili over low, even heat to keep the ground beef juicy (boiling can shorten its protein fibers). If possible, don't let the condensation that forms on the underside of the pot lid slide off onto the chili and water down its flavor.

Refrigerate for up to 4 days, or freeze for up to 1 month.

Adapted from a recipe by California cooking teacher Linda Carucci.

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Ingredients

measuring cup

Servings: 4-6

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow or white onion, chopped (about 6 ounces)
  • 1 large carrot, trimmed and cut into 1/4-inch dice
  • 1 stalk celery, peeled to remove strings and cut into 1/4-inch dice
  • 4 teaspoons mild chili powder, plus more to taste as desired
  • 1/2 teaspoon fine salt, plus more to taste
  • 1/2 teaspoon dried oregano, crumbled
  • 1/2 teaspoon cayenne pepper, plus more to taste as desired
  • 2 cloves garlic, grated or minced
  • 1 1/4 pounds ground beef (80 percent lean)
  • 1 can (8 ounces) tomato sauce
  • 1 can (15 ounces) red kidney beans, with liquid
  • 1 cup water
  • 1 dried bay leaf
  • 4 slices to 6 slices day-old crusty Italian or French bread, for serving (optional)

Directions

Time Icon Active: 30 mins| Total: 1 hour

  • Step 1

    In a large Dutch oven or heavy pot over medium heat, heat the oil until shimmering. Add the onion, carrot and celery and cook until the onion is translucent, about 10 minutes. Resist the urge to stir frequently, so the vegetables have time to caramelize a bit.

  • Step 2

    Add 3 teaspoons of the chili powder, the salt, oregano, 1/4 teaspoon of the cayenne pepper and the garlic. Cook for 1 minute. Push the vegetables to the outside edges of the pot, increase the heat to medium-high, and place the ground beef in the center. Use the edge of a wooden spatula or spoon to break the meat into roughly 3/4-inch chunks. Sear the beef until it begins to brown on the bottom; don't stir it until the beef sears and you see steam rising. Cook for about 5 minutes, stirring occasionally, until the meat is no longer pink.

  • Step 3

    Add the tomato sauce and the beans and their liquid. Fill the tomato sauce can with 1 cup water and add it to the pot along with the bay leaf. Bring the chili to a rolling boil, then immediately reduce the heat to low. Taste; add another 1/4 teaspoon cayenne pepper for a spicier chili or 1 teaspoon chili powder for a deeper flavor. Cover and cook, stirring occasionally, until the largest pieces of carrot are tender, about 20 to 30 minutes. Discard the bay leaf.

  • Step 4

    If serving over bread, tear 1 slice of bread into 3/4-inch pieces and place in the bottom of each wide, shallow soup bowl. Ladle the chili on top; serve hot.

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    Nutritional Facts

    Per serving, based on 6

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from a recipe by California cooking teacher Linda Carucci.

    Tested by Bonnie S. Benwick and Becky Krystal.

    Published January 30, 2007

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