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Karel Bemis

Fall Chili with a Hint of Smokiness

A warming fall chili with ground beef, northern beans, tomatoes, and a hint of smoky pepper. Add dried grape tomatoes for a little sweetness from the saved harvest.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings (approximate)
Ingredients Method Notes

Ingredients
  

For the chili
  • 1 pound ground beef 80/20; 454 g
  • 1 medium yellow onion diced, about 1 cup
  • 3 garlic cloves minced
  • 1 28-ounce can crushed tomatoes with their juices; about 794 g
  • 2 15-ounce cans plain northern beans drained and rinsed
  • 2 tablespoons chili powder seasoning blend plus more to taste; not pure ground hot chile
  • 1 teaspoon ground cumin
  • 1 teaspoon Worcestershire sauce with more to taste
  • 1/8 teaspoon cayenne optional; begin with less if sensitive to heat
  • 1/2 cup water to start, plus more as needed
  • salt and black pepper to taste, after simmering
Optional garden additions
  • 1/4 cup dry-packed dried grape tomatoes optional; whole or slightly chopped
  • 1 small pinch commercially prepared ground chipotle optional, added to taste
For serving
  • thinly sliced fresh jalapeño or ground smoked jalapeño to serve; offer separately
  • chopped fresh cilantro optional herb finish; offer separately

Method
 

  1. Put the beef in a heavy pot over medium heat. Break it apart and cook steadily, stirring as the fat renders. Transfer the cooked beef to a bowl. Spoon off excess fat, leaving about 1 tablespoon in the pot.
  2. Reduce the heat to medium-low. Add the onion and cook gently, stirring, until softened, approximately 6–8 minutes. Add the garlic and stir for about 30 seconds, until fragrant.
  3. Return the beef. Add the crushed tomatoes, chili powder blend, cumin, Worcestershire sauce, optional cayenne, and ½ cup water. Stir well. Add the drained beans and optional dried tomatoes.
  4. Bring to a simmer, then maintain a gentle simmer, uncovered, stirring regularly. Begin checking after 30 minutes; allow longer as needed for the dried tomatoes to soften and the chili to reach the thickness you like. Add water a little at a time if it gets too thick or begins sticking.
  5. Confirm the chili has reached at least 160°F (71°C) throughout, using a food thermometer, before tasting. That is the safe minimum for ground beef. Taste a spoonful after allowing it to cool enough to assess comfortably. Adjust salt, pepper, cumin, chili seasoning, or Worcestershire in small additions. Add optional chipotle cautiously and stir it through before tasting again.
  6. Offer sliced jalapeño, ground smoked pepper, or cilantro separately.

Notes

Chili powder means a seasoning blend, not pure ground hot chile. Blends differ in heat and salt. Worcestershire sauce may contain fish and other allergens; check the label for your household or guests.
Plain canned beans: drain and rinse. Beans in chili sauce: include the sauce, hold back the initial added water and some chili seasoning, then adjust after simmering. See the article’s variation table for more options.
Hold hot chili at 140°F (60°C) or above. Refrigerate in shallow containers within two hours, or one hour above 90°F (32°C). Use refrigerated leftovers within three to four days or freeze. Reheat to 165°F (74°C). For canning, use a separate tested recipe and its full directions.