How do I make chili thicker?
This recipe thickens three ways: we toast tomato paste, we simmer uncovered, and we mash some beans. If you want it even thicker, simmer 10 to 15 minutes longer or mash a little more of the beans. If you are in a hurry, stir in 2 to 3 tablespoons of masa harina (nixtamalized corn flour used for tortillas) and simmer 5 minutes. It adds a subtle corn, tamale-like flavor.
Should chili have beans or no beans?
Both are valid. This version uses beans for texture and easy bulk. If you are team no-beans, swap them for 1 to 1 1/2 pounds more meat or add diced bell peppers and extra onions for volume.
What is the best meat for chili?
I like 80/20 ground beef because the fat carries flavor. You can also do half beef and half ground pork for richness, or use ground turkey for a leaner pot (add an extra tablespoon of oil when browning).
Can I make it in a slow cooker?
Yes. Brown the beef and onion first, toast the tomato paste and spices in the pan, then transfer everything to the slow cooker. Cook on low 6 to 8 hours or high 3 to 4 hours, until hot and bubbling and the flavors taste blended. Mash some beans at the end to thicken.
My chili tastes acidic. How do I fix it?
Add a pinch of sugar or a drizzle of honey, plus a little extra salt. You can also stir in a tablespoon of butter at the end. If it is still sharp, add a splash more broth and simmer 10 minutes.
How spicy is this?
Mild-to-medium as written. Most of the heat depends on your chili powder (brands vary a lot). For the mildest pot, skip the cayenne. For more heat, add cayenne, chipotle powder, or a chopped jalapeño with the onions.
