The Best Chili You’ll Ever Make (Restaurant-Quality)
About this recipe
Chili is a classic comfort food, and this version is all about fresh ingredients and vibrant spices. In this video, chef Ann Ziata shows us how to make a restaurant-quality chili from scratch, emphasizing the importance of toasting spices to enhance their flavors. This method not only makes the chili taste better but also allows you to customize the heat level to your liking.
By making your own chili powder and using fresh aromatics, you’ll achieve a depth of flavor that store-bought versions just can't match. Ann's approach ensures that every bowl is packed with bright, bold flavors.
Ingredient notes
- Use Mexican oregano for a citrusy flavor; if unavailable, Italian oregano can be substituted.
Tips from Epicurious’s video
- Toast whole spices like cumin and coriander to release their essential oils and enhance flavor before grinding them.
- Always add chili powder to a hot pan to bloom the spices and bring out their flavors effectively.
- Use tomato paste instead of tomato sauce for a deeper umami flavor in the chili.
Good to know
- What type of pot should I use for this chili?
- A Dutch oven is recommended for even heat distribution, but any thick-bottomed pot will work.
- Can I substitute the ground beef?
- Yes, you can use ground turkey, chicken, or even make it vegetarian by using a mix of beans.
No life story here — the video and the recipe are the whole point. All credit to Epicurious: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Toast the cumin seeds in a hot dry pan for a few minutes until aromatic.
- 2
Toast the coriander seeds in the same way for a few minutes until fragrant.
- 3
Grind the toasted cumin and coriander seeds using a mortar and pestle or spice grinder until finely ground.
- 4
Add Mexican oregano to the ground spices and mix well.
- 5
In a bowl, combine the ground spices with paprika, smoked paprika, cayenne pepper, and black pepper. Set aside.
- 6
Preheat a Dutch oven over medium-high heat.
- 7
Add olive oil to the hot Dutch oven to coat the bottom.
- 8
Add diced onion and a pinch of salt, and sweat the onions for about 5-7 minutes until translucent.
- 9
Add minced garlic and cook for about 1 minute until aromatic, being careful not to burn it.
- 10
Add diced red bell pepper and jalapeno, cooking until slightly tender and glossy.
- 11
Add the prepared chili powder mixture to the pan, stirring to bloom the spices.
- 12
Add tomato paste and cook for a few minutes to deepen its color and flavor.
- 13
Add ground beef to the pot, breaking it up as it cooks until browned.
- 14
Add fire roasted tomatoes and red kidney beans to the pot, stirring to combine.
Heads up — we had to guess a little:
- Estimated amount for mild heat
Credit where it’s due: this recipe was transcribed from Epicurious’s original video on YouTube. Follow them there — it’s their dish.
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