Classic Beef and Bean Chili: Thick, Cozy and Better the Next Day

Chili is the kind of dinner that fills the house with warmth before anyone sits down. It is a thick, spoonable stew of ground beef, beans and tomatoes, slowly seasoned with chili powder, cumin and smoked paprika. It tastes rich and savory with a gentle heat that you control. With cooler evenings, Halloween night and game-day gatherings just ahead, this is one of the most useful pots you can have on the stove.

What makes a great chili

Three habits make the difference. First, brown the beef properly until it has dark, crisp edges, because that browning is flavor you cannot add later. Second, toast the spices in the hot fat for a minute before adding any liquid; this wakes up the chili powder and cumin and removes any raw, dusty taste. Third, give it time. Forty-five minutes of gentle simmering turns separate ingredients into one deep, glossy sauce.

Tips for the best texture

• Use 85% lean beef. A little fat carries the spices. If your beef is very lean, add a spoonful of oil.
• Mash a few beans. Crush about a quarter cup of the beans against the side of the pot for a naturally thick body without flour.
• Add a little cocoa. One teaspoon of unsweetened cocoa powder deepens the color and flavor without tasting of chocolate.
• Finish with acid. A splash of apple cider vinegar or lime juice at the end brightens everything.
• Rest it. Chili tastes noticeably better after a night in the fridge, so make it a day ahead if you can.

Variations

• Turkey or chicken chili: swap in ground turkey and add a little extra oil and smoked paprika.
• Spicier: add a chopped jalapeno with the onion, or a pinch of cayenne. Chipotle in adobo adds heat and smokiness.
• Vegetarian: replace the beef with an extra can of beans and a cup of diced mushrooms or sweet potato.
• Slow cooker: brown the beef and spices first, then cook everything on low for six to eight hours.

Serving ideas

Ladle it over rice or baked potatoes, or serve in bowls with shredded cheddar, sour cream, sliced scallions and a handful of tortilla chips. Warm cornbread on the side is the classic partner. For a party, set out a toppings bar and let everyone build their own bowl. It also makes an easy, filling dinner to serve before trick-or-treating.

Storage and reheating

Cool the chili within two hours and store it in airtight containers in the fridge for up to four days. It freezes very well for up to three months; thaw overnight in the fridge. Reheat gently on the stove with a splash of water or broth, since it thickens as it sits.

A note for cooks watching sodium or sensitive to spice: use low-sodium canned beans and tomatoes, rinse the beans well, and start with half the chili powder, adding more to taste.