America’s Favorite Chili

  • Yield : 10 to 12 servings
  • Cook Time : 50m
  • Ready In : 45m
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  • 2 tablespoons olive oil
  • 3 pounds ground sirloin or chuck
  • 1 teaspoon baking powder
  • 2 medium white onions, diced
  • 2 tablespoons dried ancho chile powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried Mexican oregano
  • 2 cloves garlic, minced
  • 1 3/4 cups beef stock
  • 1 tablespoon demi-glace (concentrated beef stock )
  • One 28-ounce can diced tomatoes
  • One 15-ounce can red kidney beans, rinsed and drained
  • Kosher salt and freshly ground black pepper
  • Sliced scallions, chopped fresh cilantro, sour cream, pickled jalapenos and shredded aged yellow Cheddar, for serving


Step 1

Heat a large pot over medium heat and add oil. Add beef and sprinkle with baking powder. Brown beef, stirring to break up into smaller chunks, until no longer pink, 5 to 10 minutes. Using a slotted spoon, remove beef to a bowl.

Step 2

Add onions to pot and turn heat down to low. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in chile powder, cumin, smoked paprika, cayenne and oregano and cook for another 2 minutes to bloom. Add garlic and saute for 30 more seconds. Add beef stock, demi-glace, tomatoes and beans. Add beef back in along with any reserved juices and simmer, partially covered and stirring frequently, for 2 hours. Season to taste with salt and pepper.

Step 3

Garnish with scallions, cilantro, sour cream, pickled jalapenos and aged Cheddar.

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