30-Minute Chili with Slow-Cooked Flavor

Steps

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1. 1
   Spread ground beef on a sheet tray, flatten it into an even layer, and broil on high 8 inches below the broiler element for 8–10 minutes until browned on top. Set aside to cool.
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2. 2
   While the beef cooks, dice the onion into small pieces, press the garlic cloves, and drain the liquid from the canned diced tomatoes.
   ▶ ≈0:59
3. 3
   Use an immersion blender to puree the fire-roasted tomatoes together with the chipotle peppers in adobo until smooth.
   ▶ ≈1:53
4. 4
   Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion, pressed garlic, and a pinch of salt. Cook and stir until the onion is mostly softened and the garlic becomes fragrant, about 5–6 minutes.
   ▶ ≈2:39
5. 5
   Add chili powder, paprika, ground cumin, and chili flakes. Stir well and cook for 20–30 seconds to toast the spices and release their aromas, keeping heat at medium or lower to prevent burning.
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6. 6
   Add the blended chipotle-tomato puree, tomato sauce, drained diced tomatoes, and tomato paste. Stir to combine and scrape the bottom of the pot to ensure no spices are stuck.
   ▶ ≈3:26
7. 7
   Stir in the hot sauce, brown sugar, Worcestershire sauce, cider vinegar, beef bouillon paste, and salt. Bring to a low simmer and cook for about 5 minutes to unify the flavors.
   ▶ ≈3:39
8. 8
   Break the cooled cooked beef into small crumbles and add to the simmering chili. Add the drained kidney beans and simmer for at least 10 minutes.
   ▶ ≈5:17
9. 9
   If the chili is too thick, add water or beef stock to reach your desired consistency. Simmer for an additional 2 minutes.
   ▶ ≈8:17
10. 10
    Taste the finished chili and adjust seasoning with additional salt, apple cider vinegar, brown sugar, and hot sauce as needed to balance salt, acid, sweetness, and heat.
    ▶ ≈8:38