Should I drain fat from chili?

Please don't use extra-lean beef or drain off the fat after browning the meat; the fat bastes the meat during cooking, adding richness and flavor, and you can skim it all off at the end. Chili is a meal unto itself, but you can never go wrong with cornbread or chips and guacamole on the side.

onceuponachef.com - Classic Beef Chili - Once Upon a Chef

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This beef chili is melt-in-your-mouth tender, thick, and rich. Serve it over rice or scoop it up with tortilla chips. Beef chili is a cold weather mainstay at my house, and this is my go-to recipe. It’s melt-in-your-mouth tender, thick, and rich – perfect to serve over rice or pasta or scoop up with tortilla chips. I don’t add any beans, as my kids tend to eat around them, but feel free to add a can of your favorite drained beans for the last half hour of cooking, if you like. Note that the recipe calls for 85% lean ground beef. Please don’t use extra-lean beef or drain off the fat after browning the meat; the fat bastes the meat during cooking, adding richness and flavor, and you can skim it all off at the end. Chili is a meal unto itself, but you can never go wrong with cornbread or chips and guacamole on the side.

What You’ll Need To Make Classic Beef Chili

Step-by-Step Instructions

Begin by combining the ground beef, salt, baking soda, and water in a large bowl. Using your hands, mix until evenly combined. Let the beef mixture sit for 20 minutes. The baking soda raises the pH of the meat, helping to lock in moisture and accelerate browning. (I borrowed this tenderizing trick from Cook’s Illustrated; it works like a charm.)

Meanwhile, chop the veggies.

I use a food processor to speed this up, but it’s fine to chop by hand too. In a large pot over medium heat, heat the oil and add the onions, garlic, and red pepper.

Cook, stirring frequently, until softened, 4 to 6 minutes.

Cook, stirring with wooden spoon to break up the meat, until the beef is browned, 10 to 12 minutes. The beef will release a lot of fat and liquid — do not drain it; you’ll skim the fat off at the end. Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cinnamon. Cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.

Bring to a boil.

Reduce the heat to low and simmer, covered, for 2 hours. Skim any excess fat off of the surface of the chili — there will be quite a bit. Stir in the lime juice, then taste and adjust seasoning, if necessary. Serve with accompaniments and enjoy! Did you make this recipe? I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef.

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