The Best Chili to Make Right Now

Once you understand how flavor is built,

recipes stop being rules and start being suggestions.

Chili is one of the easiest ways to learn that

not because you need another chili recipe,

but because it’s familiar, forgiving,

and it rewards good technique immediately.

This one’s inspired by my time in Austin

https://dereksarno.com/

Texas Chili (No Meat)

Ingredients

For the Chile Base

• 2 dried ancho chiles, stems and seeds removed

• 2 dried guajillo chiles, stems and seeds removed

• 4–5 dried chile de árbol (optional, for heat)

• 1 jalapeño

• 3 garlic cloves

• 2 whole tomatoes (or canned tomatoes, drained)

• 2 tbsp brown sugar

• ¼ cup apple cider vinegar

• Water, for soaking

First Spice Dump

• 1 tbsp granulated onion

• 1 tbsp granulated garlic

• 1 tsp smoked paprika

• 1 tsp chili powder

Second Spice Dump

• 2 tbsp cacao powder

• 2 tbsp ground cumin

• 1 tbsp dried oregano

• 2 bay leaves

• Salt and black pepper, to taste

For the Chili

• 2 onions, small dice

• 2 lbs extra-firm tofu, broken into chunks

• 8 oz tempeh, broken into chunks

• 2 king oyster mushrooms, torn (optional)

• 3–4 tbsp tomato paste

• Neutral oil, as needed

• 1 quart vegetable broth

• 1 can pinto beans

• 1 can kidney beans

• 1 can black beans (use beans with their liquid)

Optional for Serving

• Diced onion

• Jalapeño or serrano peppers

• Unsweetened yogurt or sour cream alternative

• Tortillas or Fritos

Instructions

1. Build the Chile Base

Toast dried chiles, jalapeño, garlic, and tomatoes in a dry pan until fragrant and lightly blistered. Do not burn.

Remove stems and most seeds from the chiles.

Soak everything in boiling water for 15 minutes, then drain (discard soaking liquid).

Blend chiles, tomatoes, jalapeño, and garlic with brown sugar and vinegar until smooth. Taste and adjust. Set aside.

2. Prepare the Spice Stages

Mix all ingredients for the first spice stage in one bowl.

Mix all ingredients for the second spice stage in another bowl.

3. Brown the Proteins

Heat oil in a wide pan. Add tofu, tempeh, and mushrooms.

Cook patiently, allowing moisture to cook out and edges to brown.

Season lightly with salt and pepper.

Push everything aside, add tomato paste to the center, and fry until dark and caramelized.

Stir to coat everything. Remove from pan and set aside.

4. Build the Chili

Heat oil in a large pot. Add onions and cook until translucent.

Add first spice stage and bloom briefly.

Add browned proteins and stir to combine.

Pour in the chile base and stir well.

Add beans (with their liquid) and vegetable broth. Bring to a simmer.

5. Finish and Simmer

Simmer gently for 30 minutes, stirring occasionally.

Add second spice stage and bay leaves.

Simmer another 30 minutes, until thick and deeply flavored.

Taste and adjust seasoning.

If needed, thicken with a little masa mixed with water.

Serve hot with your favorite toppings.

Excellent with tortillas, Fritos, or simply on its own.