Hearty Beef Chili

Method

1. 1

   Step 1

   Set a 6-quart (5.7-liter) Dutch oven / heavy-based casserole over medium-high heat and add the oil. Heat for 1–2 minutes, until the oil shimmers but does not smoke.

2. 2

   Step 2

   Add half the beef in a loose layer and leave undisturbed for 2 minutes to develop a browned crust. Break it into bite-size crumbles and cook for another 3–4 minutes, until well browned, then transfer to a bowl with a slotted spoon. Repeat with the remaining beef, leaving about 1 tbsp fat in the pot and discarding any excess.

3. 3

   Step 3

   Reduce the heat to medium and add the onion and bell pepper. Cook for 7–8 minutes, stirring frequently and scraping up the browned bits, until the onion is softened and the pepper is beginning to soften. Add the garlic and cook for 30 seconds, until fragrant.

4. 4

   Step 4

   Sprinkle in the chili powder, cumin and smoked paprika. Stir constantly for 30–60 seconds, until fragrant and evenly coating the vegetables; do not let the spices scorch.

5. 5

   Step 5

   Return the beef and any collected juices to the pot, then add the tomatoes, kidney beans, stock, salt and black pepper. Stir thoroughly, scraping the bottom, and bring to a gentle simmer over medium-high heat, about 4–5 minutes.

6. 6

   Step 6

   Reduce the heat to low and partially cover with the lid, leaving a gap for steam to escape. Simmer gently for 45 minutes, stirring every 10–15 minutes to prevent sticking; the surface should show occasional small bubbles rather than a rolling boil.

7. 7

   Step 7

   Remove the lid and simmer for another 15 minutes, stirring occasionally, until thick enough to mound slightly on a spoon but still saucy. If it becomes too thick, stir in water 2 tbsp at a time; if too thin, simmer uncovered for another 5–10 minutes. Check that the chili reaches at least 160°F (71°C) throughout.

8. 8

   Step 8

   Taste and adjust the salt and pepper, then take the pot off the heat and let stand for 5 minutes. Divide among 8 bowls and scatter with the scallions / spring onions. Serve with a lime wedge for squeezing over each portion.