Soups and Stews

Block Party Chili

Smoky beef-and-bean chili built for cool evenings, porch bowls, and second helpings.

Prep 20 mins

Cook 50 mins

Total 1 hr 10 mins

Serves 8

Shared by Mara from Cedar Lane

one-pot make-ahead crowd-pleaser

A deep bowl of red chili topped with sour cream, scallions, and tortilla chips.

Headnote

Mara brings this the first time the weather turns cold enough for sweatshirts after dark. It lands in a wide enamel pot, sits on the folding table beside a stack of paper bowls, and somehow disappears before the cornbread does.

It is a neighborhood recipe in the best sense: forgiving, comforting, and easy to double when more people wander over than you planned for.

Cook's notes

The flavor deepens overnight, so this is an ideal make-ahead potluck recipe.
If the chili tightens too much on the stove, loosen it with a splash of broth.

Variations

Swap half the beef for ground turkey if you want a lighter version.
Add a minced chipotle in adobo for more heat and smoke.

Ingredients

2 tablespoons olive oil
1 large yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 pounds ground beef
3 tablespoons chili powder
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 tablespoon tomato paste
1 28-ounce can crushed tomatoes
2 15-ounce cans kidney beans, drained
1 15-ounce can black beans, drained
2 cups beef broth
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper

Method

Warm the olive oil in a Dutch oven over medium heat, then cook the onion and bell pepper until softened and glossy.
Stir in the garlic, ground beef, chili powder, smoked paprika, cumin, and tomato paste, breaking up the meat until browned and fragrant.
Add the crushed tomatoes, beans, broth, salt, and pepper, then bring the pot to a steady simmer.
Reduce the heat to low and cook uncovered for 40 to 50 minutes, stirring occasionally, until the chili thickens.
Taste and adjust the seasoning, then serve with sour cream, scallions, shredded cheddar, or crushed chips.