Chili Recipe
Hearty beef and bean chili with browned ground beef, kidney and pinto beans, tomatoes and warm spices, simmered until thick and rich.
Packaged beef broth can vary by brand and formulation. If you have food allergies, check the label of the broth and any other packaged ingredients you use.
WHY IT WORKS
Why This Recipe Works
01
Brown for Deeper Flavor
Browning the ground beef before the liquid goes in builds a savory base and keeps the finished chili from tasting flat.
02
Bloom the Spices
Cooking the spices briefly with tomato paste wakes up their aroma and takes the raw edge off the tomato paste.
03
Simmer in Two Stages
A covered simmer melds the flavors, then a short uncovered simmer reduces excess liquid so the chili finishes thick rather than soupy.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
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Method
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Heat the olive oil in a 5- to 6-quart Dutch oven or heavy-bottomed pot over medium-high heat.
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Add the ground beef and cook for about 7 to 8 minutes, breaking it into small crumbles, until browned and no pink remains. If the pot looks greasy, carefully spoon off or drain the excess fat.
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Add the onion and red bell pepper. Cook for about 5 to 6 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
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Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper and tomato paste. Cook for 1 minute, stirring constantly, until the spices are fragrant and the tomato paste darkens slightly.
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Add the crushed tomatoes, diced tomatoes, kidney beans, pinto beans and beef broth. Stir well and bring the chili to a gentle simmer.
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Reduce the heat to low, partially cover the pot and simmer for 30 minutes, stirring once or twice so the bottom does not catch.
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Remove the lid and simmer for another 10 to 15 minutes, stirring occasionally, until the chili is thick enough for your preference. Taste and adjust the seasoning if needed.
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Remove from the heat and let the chili stand for 5 minutes before serving.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Cook the chili fully, cool it promptly and refrigerate it in a covered shallow container. Reheat it thoroughly when needed; the flavor often becomes more integrated after a night in the refrigerator.
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Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Ground beef around 85% lean gives the chili a good balance of flavor and richness. Kidney beans hold their shape well, while pinto beans soften slightly and help make the pot feel hearty without needing a thickener.
Useful Substitutions
Black beans can replace either the kidney or pinto beans in the same quantity. Vegetable stock can replace the beef broth if that is what you have, though the finished chili will taste a little less beefy.
INGREDIENT QUALITY
Quality Note
Use ground beef around 85% lean for a good balance of beef flavor and richness. If the pot looks greasy after browning, spoon off or carefully drain the excess fat before adding the vegetables.
SPEND LESS
Cost-Saving Tip
Compare ground-beef prices by weight rather than package price. If a larger family pack is better value, portion and freeze the extra beef in recipe-sized amounts for another meal.
COOKING TIPS
Tips
Give the Beef Room to Brown
Spread the beef across the bottom of the pot and let it make good contact with the hot surface. Stirring constantly from the first second encourages steaming instead of browning.
Bloom the Spices
The spice-and-tomato-paste stage needs only about 1 minute. Stir constantly and add the tomatoes promptly if the bottom of the pot starts to look dry.
Control the Final Thickness
Chili thickens as water evaporates. Keep the final simmer uncovered and stop when it is slightly looser than you want; it will thicken a little more as it stands.
Taste After Reducing
Salt becomes more concentrated as the chili reduces. Use low-sodium broth, then taste near the end before adding any extra salt.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Transfer the chili to shallow containers and refrigerate it within 2 hours. Keep it covered and use it within 3 to 4 days.
Freezing
Cool the chili promptly, portion it into freezer-safe containers and freeze. For best quality, use it within about 3 months and thaw overnight in the refrigerator.
Reheat on the Stovetop
Warm the chili in a saucepan over medium-low heat, stirring occasionally. Add a small splash of broth or water if it has become too thick, and heat until it reaches 165°F throughout.
Reheat in the Microwave
Place a portion in a microwave-safe bowl, cover loosely and heat in short intervals, stirring between each one, until it reaches 165°F throughout.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Chili Recipe FAQs
Can I make this chili ahead of time?
Yes. Cook it fully, cool it promptly and refrigerate it in a covered shallow container. Reheat it thoroughly when you are ready to serve.
Can I use different beans?
Yes. Black beans can replace the kidney beans or pinto beans in the same quantity. Keep the total amount of beans about the same so the liquid balance stays consistent.
How can I make the chili thicker?
Let it simmer uncovered for a little longer, stirring occasionally. The chili will also thicken slightly as it stands after cooking.
Should I drain and rinse the beans?
Yes. Draining and rinsing canned beans removes the packing liquid and gives you better control over the chili’s thickness and salt level.
How do I make the chili milder?
Use a mild chili powder and avoid adding extra hot pepper. Chili powder blends vary, so check the label if you are sensitive to heat.
Looking for Something Else to Cook?
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