[Hoot Gibson]

The secret to making good chili is frequently tasting it and seasoning it to taste. I don't use a recipe, but the following recipe incorporates ingredients that I frequently use. 

Rich & Spicy Chili with Dried Chiles and Marmite

Ingredients:

2 lb. ground beef

3 guajillo chiles

2 ancho chiles

2-3 chile de árbols (adjust for heat)

1 medium onion, diced

4 cloves garlic, minced

1 can (10 oz.) Rotel tomatoes and green chilies (or 2 diced habaneros)

1 tbsp Marmite

2 cups chicken broth (or 2 tsp Better than Bouillon + 2 cups water)

1 tbsp ground cumin

2 tsp Mexican oregano

1 tsp salt (adjust to taste)

½ tsp cayenne (optional)

1 can (15 oz.) red kidney beans, drained and rinsed (optional)

1 can (16 oz.) refried beans (optional, for a thicker chili)

Instructions:

1. Prepare the Dried Chiles:

Remove stems and seeds from the guajillo, ancho, and chile de árbols.

Toast them lightly in a dry skillet for about 30 seconds per side until fragrant.

Soak them in hot water for about 10 minutes to soften.

Blend with a little of the soaking water until smooth. Set aside. (I sometime blend them broth and tomatoes/Rotel to make a chili sauce.)

2. Brown the Beef:

In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned.

Drain excess fat if necessary.

3. Sauté the Aromatics:

Add the diced onion to the beef and cook until softened, about 5 minutes.

Stir in the garlic and cook for another minute until fragrant.

4. Build the Flavor Base:

Stir in the Marmite, cumin, Mexican oregano, and cayenne.

Pour in the blended chile mixture, stirring well to coat everything.

5. Simmer the Chili:

Add the Rotel tomatoes (or diced habaneros), chicken broth, and salt.

If using, stir in the red kidney beans and refried beans for extra thickness.

Bring to a simmer, cover, and cook on low heat for at least 1 hour, stirring occasionally.

6. Adjust & Serve:

Taste and adjust seasoning as needed.

If the chili is too thick, add a bit more broth. If too thin, let it simmer uncovered for a while.

Serve with cornbread, rice, crackers, or tortilla chips.


Be careful not to make the chili too spicy for your own tastes. You can always make it hotter, after sampling it. 

I also add a small amount of molasses or maple syrup sometimes, along with some vinegar.