Chili Recipe | Cook the Book

4.0

(1)

7 Reviews

By Caroline Russock

Caroline Russock Caroline Russock is a writer who splits her time between Philadelphia and the Caribbean covering food, travel, leisure, lifestyle, and culture. Her writing is featured in PhillyVoice, Eater, Eater Philly, Serious Eats, and The Tasting Table.

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Updated on November 6, 2026

Why It Works

Toasting and grinding dried chiles at home gives you a deeper, fresher flavor than jarred chili powder.

Browning ground beef until the moisture evaporates creates a deeply flavored base for the chile heat.

Adding the canned beans near the end ensures they hold their shape against the beef.

“All along I had been searching for a chili that tasted like chiles, and this one was it.”

Recently I have been craving nothing but spicy food— really spicy food. Not just hot sauce spicy but tingling, lip-burning, spicy food that you know is a bad idea even when you are eating it.…