You might think chili skips the butter. You would be adorably wrong. Paula sautés her onions in a generous slab of butter before even touching the beef. It’s a move so bold it should come with a warning label. The onions turn into sweet, golden nuggets of decadent sin.
Here’s the play-by-play: You’ll brown your ground beef with those buttery onions. Then, you’ll dump in crushed tomatoes, tomato paste, and a mysterious ingredient called “chili powder”—which in Paula’s world means a mountain of it. She uses the kind with cumin mixed in, because she’s efficient with her chaos.
Now, the real Paula move? She adds sugar. Yes, sugar. About a tablespoon. Why? To cut through the acidity of the tomatoes and create a sweet-savory harmony. It’s the same trick your great-aunt used on her meatloaf, and it works like a charm.
The “Heat” is a Lie
Don’t expect this chili to set your mouth on fire. Paula’s version is gentle and cozy, like a warm blanket made of meat. She uses mild chili powder, so the “heat” is more of a polite suggestion. If you want fire, you’ll need to sneak in your own cayenne while she’s not looking.
I made this once for a Super Bowl party. A friend from Texas took one bite, looked me dead in the eye, and said, “This tastes like a Yankee who went to a church potluck.” I laughed, but he wasn’t wrong. It’s sweet, rich, and utterly addictive—like a chili that went to finishing school.
Paula Deen: Hearty Ground Beef Chili Recipe - Serves 20
The final secret? Paula simmers this thing for hours. At least two. The flavors meld into something so deep you’ll swear you hear banjos playing. And she tops it with shredded cheddar and a dollop of sour cream the size of a golf ball. Because why not?
