Deep, smoky, and hearty with layers of dried spice and fresh chile, this chili gets better overnight. Red wine and tomato paste give it body and a color that looks like it cooked all day.
Ingredients
- 450 g (1 lb) ground beef
- 270 g (9½ oz) onions, medium dice
- 1½ tbsp garlic, crushed and chopped
- 1 poblano chiles, diced
- 1 jalapeño chiles, diced
- 1½ tbsp ground cumin
- 2 tsp chili powder
- ½ tsp dried oregano
- ¼ tsp chile flake
- 3½ tbsp red wine
- 60 g (2 oz) tomato paste
- 90 g (3¼ oz) red beans, cooked
- smoked salt to taste
Instructions
- 1Brown ground beef in a large pot over high heat. Whisk to break into small, even pieces. Season with smoked salt.
- 2Add onions, garlic, poblanos, jalapeños, and dried spices. Cook until vegetables are soft.
- 3Add tomato paste and cook into the fat for 2–3 minutes, stirring constantly.
- 4Add red wine and stir to deglaze.
- 5Cover with water and bring to a simmer. Cook for 1 hour.
- 6Add cooked beans. Simmer for another 15 minutes.
- 7Adjust seasoning and consistency.
- 8Cool to 5 °C (41 °F), label, and refrigerate.
Cook's Note
Cook the tomato paste into the fat before adding any liquid, that 2–3 minutes of dry heat concentrates the flavor and deepens the color. If you add it with the liquid, the chili stays thin and bright rather than dark and rich.
Best Served With
Serve over rice, with corn tortillas, or as a topping for loaded fries or nachos.
Why This Recipe Works
Two types of fresh chile (poblano and jalapeño) give the chili fresh heat and a green, roasted note. The tomato paste cooked in the fat before liquid is added concentrates and darkens it, which is where the deep red color comes from.
Make It Yours
- Add a square of dark chocolate (70%) at the end for a deeper, mole-like finish.
- Swap red beans for black beans.
- Top with shredded cheddar, sour cream, and scallions at the table.
Leftover Strategy
Keeps refrigerated for up to 5 days or frozen for 3 months. The flavor improves overnight.
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Pairing
Cold dark beer like a stout or porter holds up well against the smoky depth.