How do I make this chili thicker?
Simmer uncovered for 10 to 20 minutes, stirring occasionally. If you want an instant fix, mash a small scoop of beans against the side of the pot and stir it back in. That adds body without adding flour.
Can I make it in a slow cooker?
Yes. Brown the beef and onion first, then toast the tomato paste and spices in the same skillet. Scrape everything into the slow cooker, add remaining ingredients, and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. Slow cookers trap moisture, so if you want it thicker, crack the lid for the last 30 to 60 minutes. Finish with butter and vinegar at the end.
What is the best ground meat for “indulgent” chili?
I like 80/20 ground beef for richness. If you prefer leaner meat, use 90/10. The butter finish in step 6 becomes even more important here to bring back that cozy mouthfeel.
Is the cocoa powder necessary?
It is optional, but it adds a subtle depth that reads like “more chili flavor” not “chocolate.” If you are unsure, start with 1 teaspoon.
Can I make it without beans?
Absolutely. Skip the beans and do not add extra broth right away. Without beans, the pot has less bulk and starch, so extra liquid can turn it into soup fast. If you want to keep the chili chunky, replace the beans with 1 extra pound of beef or 2 to 3 cups diced vegetables (bell pepper, zucchini, or mushrooms work great). If it looks too thick after simmering, add broth a splash at a time until it hits your ideal consistency.
My chili tastes flat. What do I do?
Add salt first, then a splash of apple cider vinegar or lime juice. If it still tastes dull, add a pinch more chili powder and simmer 5 minutes.
I do not have chipotle in adobo. What can I use?
Skip it and add an extra 1/2 teaspoon smoked paprika plus a small pinch of cayenne, or just leave it out. The chili will still be bold and cozy.
