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Export 13 ingredients for grocery delivery
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