Best 2 Simple Beef Chili From Americas Test Kitchen Recipes

Indulge in the comforting and savory goodness of Simple Beef Chili, a culinary masterpiece from America's Test Kitchen. This classic dish, brimming with bold flavors and hearty ingredients, promises a delightful culinary experience. Discover the secrets behind creating the perfect chili, from selecting the right cuts of beef to achieving a rich, well-balanced sauce. Explore variations of this beloved dish, including a vegetarian chili bursting with colorful vegetables and a smoky chipotle chili that adds a touch of heat. With step-by-step instructions and expert tips, this recipe guide empowers you to craft a truly exceptional chili that will warm your soul and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST CHILI

The Best Chili image

There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

Steps:

Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

OUR FAVORITE CHILI(ATK)

Our Favorite Chili(ATK) image

A 4-pound chuck-eye roast, well trimmed of fat, can be substituted for the steak. Because much of the chili flavor is held in the fat of this dish, refrain from skimming fat from the surface. Wear gloves when working with both dried and fresh chiles. Dried New Mexican or guajillo chiles make a good substitute for the anchos; each dried árbol may be substituted with 1/8 teaspoon cayenne. If you prefer not to work with any whole dried chiles, the anchos and árbols can be replaced with 1/2 cup commercial chili powder and 1/4 to 1/2 teaspoon cayenne pepper, though the texture of the chili will be slightly compromised. Good choices for condiments include diced avocado, chopped red onion, chopped cilantro leaves, lime wedges, sour cream, and shredded Monterey Jack or cheddar cheese. The chili can be made up to 3 days in advance. Prep time includes the beans soaking time.

Provided by Coppercloud

Categories Steak

Time 3h30m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons table salt
1/2 lb dried pinto bean, rinsed and picked over (about 1 cup)
6 dried ancho chiles, stems and seeds removed, and flesh torn into 1-inch pieces (about 1 3/4 ounces)
2 -4 dried arbol chiles, stems removed, pods split, and seeds removed
3 tablespoons cornmeal
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons cocoa powder
2 1/2 cups low sodium chicken broth
2 medium onions, cut into 3/4-inch pieces (about 2 cups)
3 small jalapeno chiles, stems and seeds removed and discarded, and flesh cut into 1/2-inch pieces
3 tablespoons vegetable oil
4 medium garlic cloves, minced-pressed through garlic press (about 4 teaspoons)
1 (14 1/2 ounce) can diced tomatoes
2 teaspoons light molasses
3 1/2 lbs blade steaks, 3/4 inch thick, trimmed of gristle and fat and cut into 3/4-inch pieces (see note)
1 (12 ounce) bottle mild-flavored lager beer, such as Budweiser

Steps:

Beans: Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well.
Adjust oven rack to lower-middle position and heat oven to 300 degrees.
Chili paste: Place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet. Add árbol chiles, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary. Transfer paste to small bowl.
Chili: Place onions in now-empty(uncleaned) processor bowl and pulse until roughly chopped, about four 1-second pulses. Add jalapenos and pulse until consistency of chunky salsa, about four 1-second pulses, scraping down bowl as necessary.
Heat 1 tablespoon oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.
Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add ½ bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.
Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1½ to 2 hours. Let chili stand, uncovered, 10 minutes. Stir well and season to taste with salt before serving.

Tips:

For a richer flavor, use a combination of ground chuck and ground sirloin.
To save time, brown the beef in a large skillet instead of a Dutch oven.
Add a tablespoon of chili powder to the pot along with the cumin and oregano.
If you like your chili spicy, add a diced jalapeño pepper to the pot.
For a smoky flavor, add a teaspoon of smoked paprika to the pot.
Serve the chili with shredded cheese, sour cream, and chopped cilantro.

Conclusion:

This simple beef chili is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is also a great recipe to experiment with, so feel free to add your own favorite ingredients.