Equipment
Ingredients
The Roux
- 60 ml vegetable oil
- 60 g all-purpose flour
Protein
- 500 g ground beef, 80/20 lean to fat ratio
The Holy Trinity & Aromatics
- 200 g yellow onion, finely diced
- 150 g green bell pepper, finely diced
- 100 g celery, finely diced
- 20 g garlic, minced
Liquids & Base
- 600 ml beef broth, warm
- 400 g crushed tomatoes, canned
- 30 g tomato paste
- 250 g dark red kidney beans, canned, rinsed and drained
Spice Blend
- 15 g dark chili powder
- 5 g ground cumin
- 5 g smoked paprika
- 3 g dried oregano
- 2 g cayenne pepper
- 10 g kosher salt
- 3 g black pepper, freshly ground
Nutrition (per serving)
Method
In a large skillet over medium-high heat, brown the ground beef, breaking it apart into bite-sized crumbles. Cook until a crust forms and no pink remains, ensuring an internal temperature of at least 74C/165F for food safety. Drain excess fat and set the meat aside.
Place the Dutch oven over medium heat. Add the vegetable oil and whisk in the flour to begin the roux. Stir continuously with a wooden spoon, scraping the bottom to prevent scorching. Cook until the mixture resembles the color of milk chocolate and smells nutty.
Immediately add the diced onion, green bell pepper, and celery to the roux. The cold vegetables will drop the temperature and stop the roux from darkening further. Sauté, stirring frequently, until the vegetables have softened and the onions are translucent.
Stir in the minced garlic, tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook, stirring constantly, to toast the spices and caramelize the tomato paste slightly.
Gradually pour in the warm beef broth, whisking vigorously to ensure the roux dissolves evenly into the liquid without forming lumps. Add the crushed tomatoes and the browned ground beef back into the pot.
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Simmer uncovered, stirring occasionally to prevent the heavy ingredients from settling and scorching on the bottom.
Stir in the rinsed and drained kidney beans. Continue to simmer until the beans are heated through and the chili has reached your desired thickness.
Chef's Notes
- A milk-chocolate roux provides the perfect balance for this recipe: it retains enough thickening power for a hearty chili texture while offering the deep, roasted flavor crucial for gumbo.
- Browning the beef separately ensures you get the Maillard reaction (flavor) without boiling the meat in its own juices, and gives you exact control over the fat content in your base.
- Warming your beef broth before adding it to the roux prevents the starches from seizing up, ensuring a smooth, lump-free base.
- Like all complex stews, this hybrid chili-gumbo tastes significantly better on the second day. The resting period allows the fat-soluble flavor compounds in the spices to fully permeate the meat and beans.
Storage
Refrigerator: 4 days — Flavors deepen significantly overnight. Store in an airtight container.
Freezer: 3 months — Cool completely before freezing. The roux may separate slightly upon thawing but will emulsify when reheated gently.
Reheating: Warm gently on the stovetop over medium-low heat, stirring frequently. Add a splash of water or broth if it has thickened too much.
