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Smoky Hearty Chili

This chili is a slow-building, layered dish that combines ground meat, tomatoes, and smoky spices for a comforting, rich texture. It features a thick, crimson sauce with tender meat and softened vegetables, simmered to develop deep flavors. The result is a hearty, satisfying bowl with a slight smoky aroma and a balance of spice and sweetness.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or turkey lean preferred
  • 1 can chopped tomatoes about 14 oz
  • 1 tbsp smoked paprika for smoky depth
  • 2 tbsp chili powder use a good blend
  • 1 large onion, chopped about 1 cup
  • 3 cloves garlic, minced fresh preferred
  • 1 can beans optional, about 15 oz, drained
  • 1 dash cayenne or hot sauce adjust to taste

Equipment

  • Heavy-bottomed pot
  • Wooden spoon
  • Measuring spoons and cups
  • Sharp knife

Method
 

  1. Heat the heavy-bottomed pot over medium heat. Add the ground meat, breaking it apart with a wooden spoon, and cook until evenly browned and fragrant, about 7-8 minutes.
  2. Add the chopped onion to the pot and stir. Cook until the onions are soft and translucent, about 5 minutes, filling the air with a sweet aroma.
  3. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant and the paprika darkens slightly, giving a smoky hue.
  4. Pour in the chopped tomatoes along with their juices, stirring well to combine all the flavors. Increase the heat slightly to bring the mixture to a gentle simmer.
  5. Sprinkle in the chili powder, stirring to evenly coat the meat and vegetables. Let the chili simmer gently, uncovered, for about 10 minutes to deepen the flavors and thicken slightly.
  6. If using beans, stir them into the chili now, along with a dash of hot sauce to add a fiery kick. Continue simmering for another 10-15 minutes, stirring occasionally to prevent sticking.
  7. Check the seasoning and adjust with salt or more hot sauce if needed. The chili should be thick, bubbling gently, with a deep crimson color and a smoky aroma.
  8. Remove from heat and let the chili rest for a few minutes. Serve hot, garnished with your favorite toppings if desired.

Notes

For extra depth, let the chili simmer longer for more intense smoky flavor. Adjust heat levels to your preference with cayenne or hot sauce.