My Favorite Chili

The best meal for a chilly evening in February.

There’s chili, and then there’s this chili. This version hits all the cozy, hearty notes you want on a chilly night (not that it’s been chilly here in Denver in the slightest)—but with a little twist: Worcestershire sauce. I think everyone has a “secret ingredient” when it comes to chili, and mine happens to be Worcestershire sauce. It adds a subtle depth and umami punch that takes the flavor from good to unexpectedly delicious. Trust me, it’s the kind of secret addition that makes people ask, “What did you put in this?”

In addition to the Worcestershire sauce, the Fritos (or whatever corn chips you can find) really elevate this to the next level—so don’t forget to include them on top!

Active Time: 20 minutes

Total Time: 1 hour and 20 minutes

Servings: 6

Ingredients:

• 2 tablespoons olive oil

• 1 1/2 pounds ground beef (or ground turkey)

• 1 white onion, chopped

• 6 cloves garlic, chopped

• 1 tablespoon chili powder

• 1 tablespoon cumin

• 1 teaspoon dried oregano

• 1 6 ounce can tomato paste

• 1 4 ounce can diced green chiles

• 1 15 ounce can crushed tomatoes

• 1 can kidney beans

• 1 can pinto beans

• 1 tablespoon hot sauce, I prefer Cholula

• 2 tablespoons Worcestershire sauce

• Salt and pepper

• Chopped scallion, chopped jalapeno, chopped cilantro, grated cheddar cheese, sour cream, Fritos (optional for serving)

Directions:

Step 1: To a large pot, add the olive oil over medium-high heat. Once glistening, add the ground beef to the pot, breaking up with a wooden spoon frequently. Allow to cook for about 5 minutes, until the ground beef is mostly broken up and browned on all sides.

Step 2: Add the onion and garlic to the pot, season with salt and pepper, and stir frequently. Continue to break up the ground beef into small pieces. Allow to cook until fragrant, about 5 minutes.

Step 3: Add the chili powder, cumin, and oregano to the pot. Stir to combine. Add the tomato paste to the pot. Stir to combine. Continue stirring frequently until the tomato paste is a deep red color, about 5 minutes.

Step 4: Add the green chiles to the pot. Stir to combine. Add the crushed tomatoes to the pot. Stir to combine. Fill the can the crushed tomatoes were in about 3/4 of the way full with water and dump it into the pot. Stir to combine and allow to come to a boil.

Step 5: Meanwhile, use a sieve to drain and rinse the kidney beans and the pinto beans.

Step 6: Once the pot is boiling, add the beans. Stir everything to combine.

Step 7: Turn heat down to lowest setting and allow pot to sit and cook uncovered for 55-60 minutes, stirring occasionally.

Step 8: Once chili has reached desired consistency, turn the heat off. Add the hot sauce and the Worcestershire sauce. Stir to combine.

Step 9: Top with whatever you’d like and enjoy!