“The Best Chili Ever Recipe”

"I use a modified version of a recipe by Kenji Lopez-Alt. Instead of short ribs I use ground beef. Kenji's recipe calls for some obscure chili's so I use whatever I can find in my local grocery store. My chili won at our work chili cook-off."

Prep Time

2 hours

Cook Time

12 hours

Paired With

Cabernet Sauvignon

Main Protein

Beef

Ingredients

IngredientQuantity
ground beef 5 pounds

Directions

  • 1 pound (450g) dried dark red kidney beans

  • 6 tablespoons (54g) Diamond Crystal kosher salt (for table salt, use half as much by volume or the same weight), plus more for seasoning

  • 3 whole ancho, pasilla, or mulato chiles, seeded and torn into rough 1-inch pieces (about 1/2 ounce)

  • 2 whole New Mexico red, California, costeño, or choricero chiles, seeded and torn into rough 1-inch pieces (about 1/8 ounce)

  • 1 whole cascabel, árbol, or pequin chile, seeded and torn in half

  • 1 1/2 tablespoons (9g) whole cumin seeds

  • 1 1/2 teaspoons (3g) whole coriander seeds

  • 2 whole cloves

  • 1 star anise

  • 5 pounds ground beef

  • Freshly ground black pepper

  • 2 tablespoons (30ml) vegetable oil

  • 1 quart (900ml) low-sodium chicken broth (preferably homemade), divided

  • 1 ounce (30g) chopped unsweetened chocolate

  • 2 tablespoons (30ml) tomato paste

  • 1 tablespoon (5g) extra-finely ground coffee beans

  • 2 whole anchovy fillets

  • 2 teaspoons (10ml) soy sauce

  • 1 teaspoon (5ml) Marmite

  • 1 large yellow onion, diced fine (about 1 1/2 cups)

  • 4 cloves garlic, minced (about 1 tablespoon)

  • 3 fresh Thai bird chiles or 1 jalapeño pepper, finely chopped

  • 1 tablespoon (3g) dried oregano

  • 2 bay leaves

  • 1 (28-ounce; 794g) can crushed tomatoes

  • 1/4 cup (60ml) cider vinegar, plus more to taste

  • 1/4 cup (60ml) vodka or bourbon

  • 2 tablespoons (28g) dark brown sugar

  • 1 tablespoon (15ml) Buffalo-style hot sauce, such as Frank’s RedHot (or more to taste)