Weeknight Chili

Step 1

1 In a large Dutch oven or heavy pot over medium heat, heat the oil until shimmering

Step 2

2 Add the onion, carrot and celery and cook until the onion is translucent, about 10 minutes

Step 3

3 Resist the urge to stir frequently, so the vegetables have time to caramelize a bit

Step 4

4 Add 3 teaspoons of the chili powder, the salt, oregano, 1/4 teaspoon of the cayenne pepper and the garlic

Step 5

5 Cook for 1 minute

Step 6

6 Push the vegetables to the outside edges of the pot, increase the heat to medium-high, and place the ground beef in the center

Step 7

7 Use the edge of a wooden spatula or spoon to break the meat into 3/4-inch chunks

Step 8

8 Sear the beef until it begins to brown on the bottom; don't stir it until the beef sears and you see steam rising

Step 9

9 Cook for about 5 minutes, stirring occasionally, until the meat is no longer pink

Step 10

10 Add the tomato sauce and the beans and their liquid

Step 11

11 Fill the tomato sauce can with 1 cup water and add it to the pot along with the bay leaf

Step 12

12 Bring the chili to a rolling boil, then immediately reduce the heat to low

Step 13

13 Taste; add another 1/4 teaspoon cayenne pepper for a spicier chili or 1 teaspoon chili powder for a deeper flavor

Step 14

14 Cover and cook, stirring occasionally, until the largest pieces of carrot are tender, about 20 to 30 minutes

Step 15

15 Discard the bay leaf

Step 16

16 If serving over bread, tear 1 slice of bread into 3/4 -inch pieces and place in the bottom of each wide, shallow soup bowl

Step 17

17 Ladle the chili on top; serve hot