Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp neutral oil
- 2 lb (900 g) 85% lean ground beef
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 3 tbsp chili powder, 2 tsp cumin, 2 tsp smoked paprika, 1 tsp oregano, 1 tsp coriander, 1/2 tsp cayenne
- 2 tsp kosher salt, 1 tsp black pepper
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 cups (480 ml) low-sodium beef broth
- 1 (28 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 (15 oz) cans kidney beans, drained and rinsed
- To serve: 1 cup shredded sharp cheddar, 1/2 cup sour cream, warm cornbread
Do This
- 1. Warm a 5–6 qt pot over medium heat; add oil. Cook onion with 1 tsp salt until translucent, 5–6 minutes. Stir in garlic, 30 seconds.
- 2. Bloom spices (chili powder, cumin, smoked paprika, oregano, coriander, cayenne) 30–45 seconds. Add tomato paste; cook 1–2 minutes.
- 3. Add beef; brown over medium-high, breaking up, 8–10 minutes. Season with remaining 1 tsp salt and pepper. Spoon off excess fat if needed.
- 4. Deglaze with Worcestershire and broth, scraping the pot. Stir in diced tomatoes and tomato sauce; bring to a gentle simmer (185–195°F).
- 5. Add kidney beans. Simmer 45 minutes, lid slightly ajar, stirring occasionally; add a splash of water if it gets too thick.
- 6. Rest 5–10 minutes. Ladle into bowls (serve hot, about 160–170°F), top with cheddar and sour cream, and serve with warm cornbread.
Why You’ll Love This Recipe
- Classic, cozy chili flavor with a hearty ground beef and kidney bean base.
- Bloomed spices, tomato paste, and a long simmer build deep, rich flavor.
- Weeknight-easy method that tastes like it cooked all day.
- Perfect for toppings and sides—sharp cheddar, cool sour cream, and warm cornbread.
Grocery List
- Produce: 1 large yellow onion; 4 garlic cloves
- Dairy: Sharp cheddar (1 cup shredded); sour cream (1/2 cup)
- Pantry: Neutral oil; ground beef (2 lb); chili powder; ground cumin; smoked paprika; dried oregano; ground coriander; cayenne; kosher salt; black pepper; tomato paste; Worcestershire sauce; low-sodium beef broth (2 cups); 1 (28 oz) can diced tomatoes; 1 (15 oz) can tomato sauce; 2 (15 oz) cans kidney beans; cornbread (store-bought or homemade), for serving
Full Ingredients
For the Chili
- 1 tablespoon neutral oil (canola or avocado)
- 2 pounds (900 g) 85% lean ground beef
- 1 large yellow onion, diced (about 2 cups)
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 cups (480 ml) low-sodium beef broth
- 1 (28-ounce/794 g) can diced tomatoes with juices
- 1 (15-ounce/425 g) can tomato sauce
- 2 (15-ounce/425 g) cans kidney beans, drained and rinsed
Spice Blend
- 3 tablespoons chili powder (American-style blend)
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (use 1/4 teaspoon for mild)
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper
For Serving
- 1 cup shredded sharp cheddar cheese (about 4 ounces/113 g)
- 1/2 cup sour cream
- Warm cornbread, cut into wedges
Step-by-Step Instructions
Step 1: Prep the aromatics and pot
Set a 5–6 quart Dutch oven or heavy pot over medium heat for 2 minutes so it’s hot when the oil hits the pan. Dice the onion, mince the garlic, and measure the spices so they’re ready. Drain and rinse the kidney beans.
Step 2: Sweat the onion and garlic
Add the oil, then the onion and 1 teaspoon of the kosher salt. Cook, stirring occasionally, until the onion is translucent and lightly golden at the edges, 5–6 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.
Step 3: Bloom spices and cook the tomato paste
Sprinkle in the chili powder, cumin, smoked paprika, oregano, coriander, and cayenne. Stir constantly to bloom the spices for 30–45 seconds. Add the tomato paste and cook, stirring, until it darkens slightly and sticks to the pot, 1–2 minutes. This step builds a deeper, rounded flavor.
Step 4: Brown the beef
Add the ground beef. Increase heat to medium-high and cook, breaking it into small crumbles, until well browned with crispy bits, 8–10 minutes. Season with the remaining 1 teaspoon kosher salt and the black pepper. If the pot accumulates more than 2 tablespoons of fat, spoon off the excess, leaving enough to carry flavor.
Step 5: Deglaze and build the base
Stir in the Worcestershire sauce and pour in the beef broth. Scrape up any browned bits from the bottom of the pot. Add the diced tomatoes (with their juices) and the tomato sauce. Bring to a gentle simmer over medium heat; aim to maintain a steady, gentle bubble at about 185–195°F (85–90°C).
Step 6: Add beans and simmer
Stir in the kidney beans. Partially cover with the lid slightly ajar and simmer for 45 minutes, stirring every 10 minutes to prevent sticking. If the chili thickens too much, add 1/2 cup water or broth. For a thicker chili, remove the lid for the last 10 minutes.
Step 7: Rest, taste, and serve
Turn off the heat and let the chili rest 5–10 minutes to settle and thicken slightly. Taste and adjust seasoning with additional salt or cayenne as needed. Ladle into warm bowls (serving temperature about 160–170°F). Top with shredded cheddar and a dollop of sour cream. Serve alongside warm cornbread.
Pro Tips
- For the best flavor, take time to brown the beef deeply; caramelized bits equal complexity.
- Blooming spices and cooking the tomato paste are small steps with big payoffs in depth.
- Season in layers: onion, beef, then final adjustments after simmering.
- Texture control: mash a few beans with a spoon in the last 10 minutes for a creamier body, or add a splash of broth for a looser chili.
- Even better tomorrow: chili flavors marry overnight in the fridge.
Variations
- Smoky chipotle: add 1–2 chopped chipotle peppers in adobo plus 1 tablespoon adobo sauce with the tomatoes.
- Three-bean: swap one can of kidney beans for pinto and one for black beans.
- Turkey swap: replace beef with 2 pounds ground turkey and use chicken broth; brown well to develop fond.
Storage & Make-Ahead
Cool completely, then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop over medium-low, adding a splash of broth or water as needed, until the chili reaches 165°F. Store toppings separately and add just before serving.
Nutrition (per serving)
Approximate for 1/6 of recipe with 2 tablespoons cheddar and 1 tablespoon sour cream: 520 calories; 32 g protein; 29 g fat; 26 g carbohydrates; 8 g fiber; 980 mg sodium.
