Cumin Beef Chili
A classic ground beef chili built on toasted cumin and dried chiles, simmered low until thick and finished with a scatter of fresh cilantro.
Toasting whole cumin seeds before grinding them, rather than using pre-ground spice from a jar, gives this chili a much more pronounced, smoky backbone. Browning the beef well and simmering it low and slow for a good stretch lets the flavors fully come together. A handful of cilantro on top keeps it from tasting one-note.
Ingredients
Method
Tap a number to mark a step doneSet a wide pot over medium heat with the olive oil, then cook the onion with a pinch of salt for 5 minutes, until soft and just starting to color at the edges.
Add the ground beef and cook for 7 to 8 minutes, breaking it apart with a spoon, until well browned.
Stir in the garlic, chili powder, and toasted cumin, and cook for 1 minute until fragrant.
Add the diced tomatoes, pinto beans, and beef broth, and bring to a simmer.
Reduce the heat to low and cook uncovered for 45 minutes, stirring occasionally, until the chili thickens and the flavors deepen.
Taste the chili and add kosher salt a little at a time; the cumin reads brighter once it is properly seasoned.
Ladle the chili into a bowl and top with fresh cilantro before serving.
Kitchen note
Toast whole cumin seeds in a dry skillet for 2 minutes until fragrant, then grind them in a spice grinder for a noticeably deeper flavor than pre-ground cumin from a jar.
