Ingredients
Equipment
Method
Browning the Beef for Flavor
- Add your ground beef (73/27 or 80/20) and 1 cup of water to a large non-stick skillet. Place the skillet over medium-high heat. Use a sturdy wooden spoon to break the beef into very fine crumbles, aiming for a loose, fine texture.
- Cook for 7-10 minutes until the meat is no longer pink. Remove from heat and drain thoroughly in a strainer or colander to remove excess fat. Set aside.
Building the Aromatic Base
- Reduce the heat to medium and return the skillet to the stove. Add the finely diced onion and sauté, stirring occasionally, for about 5-7 minutes until translucent and fragrant.
Simmering to Perfection with Our Secret Twist
- Return the drained, cooked meat to the skillet with the translucent onions.
- Stir in the ketchup, tomato sauce, Chili Seasoning Mix, sugar, 1 tablespoon of Worcestershire sauce, and a pinch of smoked paprika until well combined.
- Bring the mixture to a gentle bubble over medium heat, stirring for about 5 minutes. Then, reduce the heat to low and let it simmer until you are ready to serve. The flavors will meld and deepen beautifully.
- If the chili becomes too thick as it cools, add a little reserved broth from draining the beef or a splash of water, stirring until it reaches your preferred sauce-like consistency.
Nutrition
Notes
For the best chili, use high-fat ground beef (73/27 or 80/20) and drain the fat thoroughly after browning. Allowing the chili to simmer on low heat for at least 30 minutes significantly deepens its flavors. This chili is excellent for meal prep; refrigerate for 3-4 days or freeze for up to 3 months. When reheating, you may need to add a splash of water or broth to restore its perfect sauce-like consistency. Nutrition information is estimated based on common ingredients and serving sizes and may vary.