Slow-Cooked Smoky Chili
This hearty chili is built through slow braising, layering smoky, spicy, and sweet flavors. It features browned ground beef or chuck roast, tender beans, and a rich tomato base, culminating in a thick, dark sauce with a comforting texture. Perfect for cozy weekends or spontaneous gatherings, it develops deep complexity with patience.
Print
Pin
Calories: 350kcal
Servings: 6
Equipment
- Heavy-bottomed Dutch oven
- Can Opener
- Knife and chopping board
Ingredients
- 1 lb ground beef or chuck roast preferably fatty for flavor
- 1 can (14 oz) diced tomatoes use fire-roasted for extra smoky flavor
- 1 can (15 oz) kidney beans rinsed and drained
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tbsp chili powder adjust to taste
- 1 tsp cumin ground
- 1 tsp smoked paprika adds smoky depth
- 1 splash coffee or stout optional, for depth
- to taste salt and pepper
Instructions
- Gather all your ingredients: ground beef, canned tomatoes, beans, onion, garlic, spices, and optional coffee or stout.
- Heat your heavy-bottomed Dutch oven over medium-high heat and add the ground beef. Cook, breaking it apart with a wooden spoon, until deeply browned and caramelized, about 8 minutes. The meat should develop a rich, dark crust with a fragrant aroma.
- Add the chopped onion and minced garlic to the pot. Sauté, stirring frequently, until fragrant and softened, about 3-4 minutes. The mixture should be glossy and smell sweet and savory.
- Stir in the chili powder, cumin, and smoked paprika. Let the spices toast for about 1 minute until fragrant, coating the meat and onions with a warm, smoky aroma.
- Pour in the canned diced tomatoes, rinsed kidney beans, and a splash of coffee or stout if using. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- Lower the heat to maintain a gentle bubbling, cover loosely with a lid, and let it cook slowly for at least 1.5 hours. Stir occasionally, ensuring the sauce thickens and deepens in color, and the flavors meld beautifully.
- Check the chili periodically. The meat should be tender and browned, beans soft but not mushy, and the sauce rich and thick, clinging to the meat. Adjust seasoning with salt and pepper to taste near the end.
- Once the chili has reached your desired consistency and flavor depth, turn off the heat. Serve hot, topped with your favorite garnishes, and enjoy the layered smoky, spicy goodness.
Notes
For an even smokier flavor, add a smoked chili powder or a dash of chipotle powder. Leftovers taste even better the next day as flavors meld.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 900mg | Sugar: 8g | Vitamin C: 15mg | Calcium: 60mg | Iron: 3mg