Ingredients
Equipment
Method
- Heat the skillet: Set the cast iron skillet over the highest heat for 4 minutes. A hot pan sears the beef instead of boiling it. A drop of water should dance and vanish in a second. When it just sits and steams, give the pan two more minutes.
- Brown the beef in batches: Add about one-third of the beef in small chunks. Leave it alone for 2 minutes, then break it up. Small batches keep the pan hot. You should hear a loud, steady sizzle. When water pools in the pan, spoon it off so the meat fries again. After 4 to 5 minutes, the edges turn deep brown. The center can still be pink.
- Scrape up the fond: Move the beef to the Dutch oven. Pour ¼ cup of water into the hot skillet and scrape the brown bits loose. Pour that liquid into the pot. The water hisses and turns the color of strong tea. Those bits hold the deepest flavor. Repeat the browning and scraping with the next two batches.
- Start the simmer: Add 4 cups of water, or enough to just cover the meat. Bring it to a boil over high heat, then drop to low. Look for small, lazy bubbles. When steam pours out from under the lid, lower the heat more. A hard boil makes the beef tough.
- Cook the onion and pepper: Set the same skillet over medium heat. Cook the diced onion and bell pepper for 5 minutes. The beef fat left behind is all the oil you need. Stop when the onion looks see-through and soft. Then add the garlic for 1 minute, until it smells toasty. Burnt garlic tastes bitter, so pull it fast.
- Add the tomatoes and paste: Stir in the Roma tomatoes and cook for 3 minutes. Add the tomato paste and stir for 1 to 2 minutes. Scrape it all into the pot. The tomatoes slump and let out their juice. The paste darkens from bright red to brick red. That quick cook takes away the tinny, raw taste.
- Sweat the mirepoix: Wipe the skillet, add the oil, and set it to medium-low. Cook the chopped onion, carrots, and celery for 8 to 10 minutes. Add them to the pot. The veggies turn soft and shiny with light gold edges. When they brown too fast, turn the heat down and add a splash of water. Low heat pulls out their natural sugar.
- Add the powder dump: In a small bowl, mix the light chili powder, 1 tablespoon Gebhardt, and 1 ½ teaspoons smoked paprika. Add the cumin, oregano, cayenne, and SPG. Dump it all into the pot, stir in the bouillon, and cover. The broth turns a deep rusty red in a minute. Spices bloom in the hot fat, so the flavor reaches every bite.
- Keep the lid cracked and cook on low. Stir the bottom every 20 to 30 minutes. After 1 hour, add the last 1 tablespoon Gebhardt and 1/2 teaspoon smoked paprika. Let it go until it has simmered 3 hours in all. The beef should feel soft, and the liquid should look like thick gravy. When it gets too thick and sticks, stir in 1/2 cup of hot water.
- Simmer and Finish: Keep the lid cracked and cook on low. Stir the bottom every 20 to 30 minutes. After 1 hour, add the last 1 tablespoon Gebhardt and ½ teaspoon smoked paprika. Let it go until it has simmered for 3 hours in all. The beef should feel soft, and the liquid should look like thick gravy. When it gets too thick and sticks, stir in ½ cup of hot water.Whisk the masa harina with ¼ cup of warm water until smooth. Stir it into the pot and simmer for 10 more minutes. The chili turns glossy and coats the back of a spoon.Still runny? Simmer for 5 more minutes with the lid off. Too thick? Add a splash of hot water.
- Rest and skim: Turn off the heat and let the pot sit for 10 minutes. Skim off the orange fat that floats up with a ladle. Resting lets the fat rise in one clean layer, so it is easy to remove. The chili below should look deep red and thick. Ladle it into bowls and add your toppings.
Notes
Salt the chili at the end, use fresh chili powder, and mix spices before browning the meat. If the bottom burns, transfer the chili without scraping it. For extra grease, blot the surface with a paper towel. Nutrition covers the chili only, not optional toppings.