Step 2: Build the spice base and simmer the chili

STEP 2 OF 3

Build the spice base and simmer the chili

Reduce to medium heat. Add onion and bell pepper to the browned beef and cook for 6–8 minutes, stirring until softened. Add garlic for 30 seconds, then stir in chili powder, cumin, paprika and tomato paste. Cook for 1 minute, stirring constantly, just until fragrant and the paste darkens slightly.

Pour in the broth, scraping the bottom to loosen the brown cooking juices. Add crushed tomatoes, drained beans, salt and pepper. Bring to a gentle simmer, then reduce the heat. Cook uncovered for about 35 minutes, stirring every 5–10 minutes and scraping the base gently so it does not catch.

The chili should bubble lazily rather than boil hard. It is ready when the vegetables are tender and a spoonful holds together while still looking moist. If the pot gets too thick before the vegetables soften, add water 2 tablespoons at a time. If it remains thin, simmer a little longer, stirring frequently.

Adjusting flavor without overpowering the pot

Taste after simmering, since reduction concentrates salt. Add hot sauce to individual bowls if diners prefer different heat levels. A dark layer stuck to the bottom can taste bitter: transfer the unstuck chili to another pot without scraping in burnt material if this happens.