Beef chili
Brown it gently. High heat drives the fat out before the chili even simmers.
Heat
Medium, then low
Time
About 40 minutes
Skip this
Do not scorch the beef on high.
Unlike supermarket beef
- Unlike supermarket beef, brown on medium and keep the fat in the pot.
Before you start
- A 1 lb pack needs overnight in the fridge. Never thaw it on the counter.
- Take it out 20 to 30 minutes before you cook.
Tools: Pot, Instant-read thermometer.
What you need
- 1 lb ground beef
- 1 onion, chopped
- 1 clove garlic
- 1 tablespoon chili powder
- Salt
- 1 can diced tomatoes
- 1 can beans, drained
- 1 cup water
Steps
- 1
Brown the beef in a dry pot on medium heat for about 8 minutes.
- 2
Stir in the onion, garlic, chili powder, salt, and tomatoes.
- 3
Add the beans and water.
- 4
Simmer on low 30 minutes, until the beef reaches 160°F.
Temperature
USDA safe temperature: 160°F. Use a thermometer. Color is not a test.
Serve it withRice or cornbread
LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.
Feeds1 lb feeds 4. Use 2 packs for 8.
Supermarket beef: add oil, then drain the pan.
This beef: no oil. Leave the rendered fat in the pan.
Skip: A ripping-hot pot · Pouring off the fat
Sources: USDA food safety