Beef Chili
Better on day two, which makes it the best batch-cook there is.
Recipe Author
Riff Kitchen@riffkitchen
Beef Chili
Better on day two, which makes it the best batch-cook there is.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 15 prep · 1 hr cook
- 1 hr 15 min
- servings
- 6
- effort
- Easy
Classic's note
Brown the beef properly in batches. Crowding the pan steams the meat grey, and that browning is most of the flavor in a chili.
Method
6 steps · tap one to tick it off
Tips
Spoon off excess fat after browning. If the beef leaves a pool of fat, keep a couple of spoonfuls for the onions and pour off the rest, or the finished chili turns greasy.
Stir more often as it thickens. In the last half hour the chili reduces and can catch on the bottom. Stir from the base every few minutes and lower the heat if it sputters.
Make it a day ahead if you can. The spices mellow and the chili thickens overnight. Cool it quickly and refrigerate it within two hours.
Swaps
No kidney beans? Pinto or black beans, drained the same way.
No cocoa powder? A small piece of unsweetened chocolate, or leave it out; the chili loses some depth.
No smoked paprika? Sweet paprika with a pinch of chipotle powder for the smokiness.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The beans soften slightly; otherwise it freezes very well.
Reheat: In a covered pot over medium heat, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Riff Assistant
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Classic's note
Brown the beef properly in batches. Crowding the pan steams the meat grey, and that browning is most of the flavor in a chili.
Instructions
Follow the steps to perfection.
Tips
Spoon off excess fat after browning. If the beef leaves a pool of fat, keep a couple of spoonfuls for the onions and pour off the rest, or the finished chili turns greasy.
Stir more often as it thickens. In the last half hour the chili reduces and can catch on the bottom. Stir from the base every few minutes and lower the heat if it sputters.
Make it a day ahead if you can. The spices mellow and the chili thickens overnight. Cool it quickly and refrigerate it within two hours.
Swaps
No kidney beans? Pinto or black beans, drained the same way.
No cocoa powder? A small piece of unsweetened chocolate, or leave it out; the chili loses some depth.
No smoked paprika? Sweet paprika with a pinch of chipotle powder for the smokiness.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The beans soften slightly; otherwise it freezes very well.
Reheat: In a covered pot over medium heat, stirring, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix