Ingredients
- 1 1/2 lbs ground beef (85/15)
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon dried oregano and 1/4–1/2 teaspoon cayenne pepper (to taste)
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 cup beef broth
- 1 1/2 teaspoons salt, plus more to taste
- Shredded cheddar, sour cream, and lime wedges, for serving
Instructions
Set a large Dutch oven over medium-high heat. Add half the ground beef, press it flat, and let it brown undisturbed for 3–4 minutes before breaking it up. Brown in two batches — crowding steams the meat and kills the flavor. Set the browned beef aside; 85/15 beef renders all the fat you need.
Add the onion and bell pepper to the rendered fat in the pot. Cook for 6–8 minutes, scraping up the browned bits, until softened and lightly golden.
Stir in the garlic, chili powder, cumin, oregano, cocoa, and cayenne. Toast the spices for 1 minute, stirring constantly.
Add the tomato paste and cook, stirring, for 1 minute until it darkens slightly and smells sweet.
Return the beef to the pot with the crushed tomatoes, beans, broth, and salt. Stir well and bring to a boil.
Reduce the heat to low and simmer gently, uncovered, for 45–60 minutes, stirring occasionally, until thick and rich. Add a splash of broth if it gets thicker than you like.
Taste and adjust the salt and cayenne. Rest the chili off the heat for 10 minutes — it thickens further and the flavors marry — then serve with cheddar, sour cream, and lime wedges.
Tips for Success
- Browning in batches is the whole game. A crowded pot steams the beef into gray crumbles instead of building the fond that flavors the chili.
- The chili is better on day two. Refrigerate overnight and reheat gently; the spices mellow and deepen.
- Rinse the beans or the chili can turn cloudy and metallic from the can liquid.
Perfect pairings
These recipes belong on the same table — cook them together for a full spread, or swap in a variation next time.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes — do the browning and spice-toasting steps on the stove first, then transfer everything to the slow cooker on low for 6–8 hours. Skipping the browning costs you a lot of flavor.
How spicy is this chili?
Mildly warm as written. Start with 1/4 teaspoon cayenne, taste at the end of the simmer, and build from there. Chipotle in adobo is a great smoky-hot upgrade.
Can I freeze chili?
It freezes perfectly for up to 3 months. Cool completely, freeze in quart containers, and thaw overnight in the fridge before reheating.
No beans or more beans?
For bean-heavy chili, add a third can of pinto beans. For Texas-style, leave the beans out entirely and add an extra half pound of beef plus 1/2 cup more broth.
Why is my chili bitter?
The spices or tomato paste scorched. Bloom spices in the oil for just 30–60 seconds over medium heat, and stir the tomato paste constantly so it does not burn on the pan bottom. Deglaze with stock or water if you see dark bits sticking.
Why is my chili watery?
Simmer it uncovered for 20–30 minutes to let it reduce, or thicken with a cornmeal slurry — 1 tablespoon cornmeal whisked into 2 tablespoons water, stirred in and simmered for 5 minutes.
Can I make this in an Instant Pot?
Yes. Brown the beef on sauté mode, add everything else, and pressure cook on high for 20 minutes with a 10-minute natural release. The flavor comes out remarkably close to a slow-simmered pot.
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