Suzanne’s Red Chili Recipe

Heat a large, heavy pan with a tight-fitting lid over medium-high heat. Once hot, add a few tablespoons of olive oil. Brown the stewing beef in batches, taking care not to overcrowd the pan; you want a good sear, not steamed meat. A nice, deep color on the beef means more flavor in the finished chili.

As each batch of beef is browned, transfer it to a bowl. Do not drain any of the accumulated juices from the meat; you'll want those for the chili later.

Once the onions and garlic have softened, turn the heat back up to medium-high. Push the onions and garlic to the center of the pan and add the cumin, coriander, paprika, and chili powder directly on top. Stir the spices into the onions for just a few seconds, until you can really smell their aroma.