Should I drain the beans?
Yes, I recommend draining and rinsing. It rinses away some of the starchy can liquid and excess sodium, which can make the chili taste cleaner and lets you control the thickness more easily. If you like a looser chili, you can hold back a splash of the bean liquid and add it a little at a time.
How do I make hamburger chili thicker?
Three easy options: (1) simmer uncovered 5 to 10 extra minutes, (2) mash some of the beans against the side of the pot, or (3) stir in 1 to 2 tablespoons of cornmeal and simmer 5 minutes. This recipe uses the bean mash trick because it is free and it works.
Can I make it without beans?
Absolutely. Swap the beans for an extra pound of beef, or add diced bell pepper and more onion for bulk. You may want a splash more broth since beans help hold moisture.
What is the best ground beef for chili?
I like 85/15 for flavor without a ton of grease. If you use 80/20, just drain a little more fat after browning. If you use 90/10, consider adding 1 tablespoon of olive oil when sautéing the onions so everything stays rich.
Can I make this in a slow cooker?
Yes. Brown the beef, onion, and garlic first, then add everything (except the vinegar or lime juice) to the slow cooker. Cook on low 6 to 8 hours or high 3 to 4 hours, or until hot and the flavors have melded. Stir, mash some beans at the end to thicken, then finish with vinegar or lime juice. If you want an extra safety check, the chili should be at least 165°F before serving.
How spicy is it?
As written, it lands mild to medium depending on your chili powder. With 1/4 teaspoon cayenne it is a gentle medium. With 1/2 teaspoon cayenne it is noticeably spicy. For mild, skip cayenne and use a mild chili powder. For spicy, add cayenne, hot sauce, or a chopped chipotle in adobo.
How much does this recipe make?
About 8 to 9 cups of chili, which is great for leftovers and freezing in portions.
