This 5-Star New York Times Chili Is the Only One I Make

When it comes to chili, one thing is certain: everyone who cooks it makes it their own with at least one secret ingredient. It’s a truth that’s given way to competition, with thousands of (sanctioned and otherwise) yearly chili cook-offs taking place all over the United States, desperate to find the answer to the question: Whose chili is truly the best of the best?

Some might proclaim their secrets loud and proud (no beans!, start with dried chilis!, add bacon!), while others clutch their award-winning pot and refuse to tell, but there are a handful of ingredients we’ve come to understand as giving chili a little something special, that I-can’t-quite-put-a-finger-on-it nuance.

From beer to brown sugar, coffee to cocoa, a wild amount of cumin to a few cinnamon sticks, I’ve heard and tried many, but rarely all at once.

The 5-Star Chili I Make All Season

When I saw Jennifer Steinhauer’s Texas Chili on NYT Cooking, I was intrigued to see many of the so-called “secret ingredients” and not all that many spices being combined into one 5-star rated chili. After making it and taking my first bite, it was easy to see why nearly 5,000 people rated it so highly.

It’s a balanced mix of sweet and spicy, rich and bright that’s not only simple to make but gives credence to the idea that sometimes more certainly is more.

How To Make NYT Cooking’s 5-Star Texas Chili

To make it, start by heating a Dutch oven or large pot. Cook a pound of ground bison or ground dark turkey meat (I use lean ground beef instead, because it’s easier to source and cheaper). Remove with a slotted spoon and set aside.

Add a chopped white onion and let soften, then add flavorful ingredients including beer, diced tomatoes, strong brewed coffee, brown sugar, tomato paste, chile sauce, cocoa powder, hot pepper, cumin, coriander, and cayenne pepper, along with kidney beans and the cooked meat.

Bring up to a simmer, then reduce the heat to low and let it cook for an hour, stirring occasionally, making sure to really scrape the bottom to prevent burning. Add one can of white beans and cook for another hour or up to two more hours. As recipe developer Jennifer Steinhauer says: “The longer it cooks, the better it will be.”

Due to the rich, deep flavor of this chili, I like to keep it simple with the toppings and serve it with sturdy tortilla chips or cornbread, sour cream, and shredded cheese.

My Texas Chili Tweaks

While this recipe is great as is, there are a few tweaks and clarifications that, in my opinion, make it even better.

• Chile sauce can mean many things to many people and has varying levels of heat and additional flavor components, so I use chopped chipotle chiles in adobo for a stronger, smokier flavor and more consistent chili.
• This recipe simply calls for “beer.” After testing, I found that I prefer either a very light, easy-to-drink beer like a lager or pilsner, or a rich, malty brown ale or stout that fortifies the cocoa in the chili.
• My secret ingredient for any chili I make? A bay leaf or two! For me, no chili recipe is complete without one, this recipe included.