Homemade Beef Chili

Ingredients

Core ingredients

• 1 lb (450 g) ground beef — choose 80/20 for flavor and moisture balance
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 can (14 oz / 400 g) diced tomatoes, undrained
• 1 can (8 oz / 227 g) tomato sauce
• 1 can (15 oz / 425 g) kidney beans, drained and rinsed (optional)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne (adjust to heat preference)
• Salt and black pepper to taste
• 2 tbsp tomato paste to deepen tomato flavor
• 1 cup beef broth (or water)
• 2 tbsp vegetable oil for sautéing

Optional additions and substitutes

• Ground pork or turkey — swap half the beef for pork for fattier chili
• Bell peppers — add 1 diced for sweetness and texture
• Beer — replace 1/2 cup broth with amber beer for depth
• Beans — pinto or black beans instead of kidney
• Sugar or honey — 1 tsp to balance acidity if tomatoes taste sharp

Tools

• Large heavy-bottomed pot or Dutch oven for even heat
• Wooden spoon for browning and deglazing
• Measuring spoons and cups for consistent seasoning

Gathering Ingredients and Mise en Place

Why mise en place matters
Measure spices and prepare aromatics before heating the pan to avoid overcooking garlic or missing seasoning. Have spices in small bowls:

• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne
• Salt and pepper

Prep vegetables

• Dice 1 medium onion into uniform 1/4-inch pieces for even sweating
• Mince 3 garlic cloves finely so they release flavor quickly
• If using bell pepper, dice into similar size as onion

Beans and tomatoes

• Rinse canned beans to remove excess sodium; drain well to avoid diluting the chili
• Choose crushed or diced tomatoes based on desired texture; keep one can of tomato sauce for body

Temperature and timing notes

• Bring broth to room temperature to avoid sudden cooling when added to hot meat
• Preheat the pot over medium-high heat so meat browns instead of steams

Serving prep

• Shred cheese and chop cilantro before finishing to have toppings ready
• Warm bowls to keep chili hot longer when serving

Browning the Beef and Building Flavor

Brown the meat properly
Heat 2 tbsp oil over medium-high heat until shimmering but not smoking. Add the 1 lb ground beef in a single layer and let it sit undisturbed for 2 minutes to develop a crust.
Break meat into large chunks with a wooden spoon and continue browning for 4–6 more minutes until no pink remains. Important: drain excess fat if more than 3 tbsp to avoid greasy chili; leave 1 tbsp for flavor.
Deglaze the pan
After browning, push meat to the side and add the diced onion. Sauté 3–4 minutes until translucent, then add minced garlic and cook 30–45 seconds until fragrant. Sprinkle spices over meat and onions and toast for 30–60 seconds to bloom flavors; add 2 tbsp tomato paste and cook 1–2 minutes to caramelize and reduce tang.
Add liquids and scrape fond
Pour 1 cup beef broth or 1/2 cup broth plus 1/2 cup beer to deglaze; scrape browned bits from the bottom to incorporate deep umami. Then add canned diced tomatoes with juices and tomato sauce. Stir to combine and bring to a gentle simmer.
Adjust seasoning early — taste after 15 minutes of simmering and add salt, pepper, or a pinch of sugar to balance acidity.

Cooking Process: Simmering, Timing, and Texture

Gentle simmer, not a rapid boil
Maintain a low simmer with occasional bubbling to concentrate flavors without toughening meat. Set heat so the surface shows small bubbles every few seconds. Simmer uncovered for 30–45 minutes to reduce liquid and thicken the chili, stirring every 8–10 minutes to prevent sticking.
When to add beans
Add drained and rinsed beans in the last 10–15 minutes of cooking to heat through while preserving shape and firmness. Overcooking beans can turn them mealy and make chili excessively thick.
Monitoring texture
For a chunkier chili, simmer closer to 30 minutes. For a melded, stew-like texture, simmer 60 minutes. If chili becomes too thick, add up to 1/2 cup hot broth at a time until reaching desired consistency. For thinner chili, add up to 1 cup.
Final timer cues
Check seasoning after 20–30 minutes: add salt in 1/4 tsp increments to avoid over-salting. Add acidity balance (1 tsp vinegar or squeeze of lime) at the end to brighten flavors. Finish with a 5-minute simmer after any adjustments so flavors integrate.
Safety notes
Ensure simmer reaches at least 165°F (74°C) internally; use a thermometer if unsure, especially when reheating leftovers.

Simmering and Seasoning Adjustments

Layer seasoning gradually
Start with mezzanine amounts of spices and increase after a 20–30 minute simmer when flavors have developed. If the chili tastes flat, add:

• 1/4–1/2 tsp salt increments
• 1/2 tsp ground cumin for warmth
• 1/4 tsp cayenne for heat
• 1 tsp brown sugar or honey if tomatoes are too acidic

Balancing acidity and sweetness
If tomatoes dominate, neutralize with 1 tsp baking soda to reduce acidity; add gently and stir — the chili will foam briefly. Alternatively, add a small splash (1 tsp) of cider vinegar or lime juice at the end to lift flavors without increasing tomato tang.
Thickening without overcooking
For a glossy thick chili, simmer uncovered until reduced to desired body. For immediate thickening, whisk 1 tbsp cornmeal or masa harina with 2 tbsp water and stir into simmering chili; cook 5–10 minutes to remove raw corn taste.
Taste checkpoints
Taste at three intervals: after browning, at 20 minutes, and at the finish. Adjust salt and acid last. Add fresh herbs like chopped cilantro only at service to preserve brightness.

Thickening, Finishing Touches, and Tasting

Final texture control
Check thickness after 30–45 minutes of simmering. If the chili is too thin, continue simmering uncovered and stir occasionally until it coats the back of a spoon. For quicker thickening:

• Mash a cup of the beans directly in the pot with the back of a spoon
• Stir in 1 tbsp masa harina dissolved in 2 tbsp warm water and cook 5–10 minutes
• Add a 1–2 tbsp roux (equal butter and flour cooked together) for a richer finish

Final seasoning and aroma
Add a finishing touch of fresh acidity such as 1 tsp apple cider vinegar or a squeeze of lime to brighten flavors without making the chili sour. Stir in 1–2 tsp Worcestershire sauce for savory depth if desired.
Texture contrast
Fold in reserved cooked beans last to retain shape or reserve some beans whole and mash others for a mixed texture. For a creamier chili, finish with 1–4 tbsp sour cream or a splash of heavy cream just before serving.
Final taste test
Serve a small spoonful and cool to tasting temperature; check for salt, heat, and balance. Adjust in small increments and allow a 5-minute integration before the final serve.

Serving, Garnishes, and Side Dishes

Serving temperature and portioning
Serve chili hot at approximately 160–165°F (71–74°C) for ideal mouthfeel. Portion 1 to 1 1/2 cups per adult as a main course; reduce to 1 cup if serving with multiple sides.
Recommended garnishes
Use garnishes to add texture and contrast:

• Shredded cheddar or Monterey Jack cheese — 1–2 tbsp per bowl
• Sour cream or plain Greek yogurt — 1 tbsp to cool spiciness
• Chopped fresh cilantro or green onion — 1 tbsp for brightness
• Tortilla chips or cornbread on the side for crunch
• Pickled jalapeños or hot sauce for additional heat

Recommended sides

• Cornbread — slightly sweet to complement tomato acidity
• Steamed rice or baked potatoes to soak up sauce
• Simple green salad with vinaigrette to cut richness

Plating tips
Ladle chili into a warmed bowl, add shredded cheese first to melt slightly, then a dollop of sour cream and finish with chopped herbs and a sprinkle of smoked paprika for aroma. Serve with a wedge of lime for optional acidity squeeze.

Make-Ahead, Cooling, and Storage

Cooling safely
Cool chili quickly to prevent bacterial growth: transfer to shallow containers and refrigerate within 2 hours of cooking. Divide into portions to accelerate cooling.
Refrigeration
Store in airtight containers for up to 4 days. Reheat on the stovetop over medium-low heat, stirring frequently, or in a microwave in 30–60 second bursts until steaming hot throughout (165°F / 74°C). Add a splash of water or broth if thickened excessively in the fridge.
Freezing
Freeze in portion-sized freezer bags or airtight containers for up to 3 months. Cool completely before freezing to minimize ice crystals. To reheat from frozen, thaw overnight in the refrigerator, then reheat on the stovetop until hot, adding up to 1/2 cup broth if needed.
Make-ahead flavor improvement
Chili often tastes better the next day as flavors meld. Prepare the chili a day ahead and refrigerate; reheat and adjust seasoning before serving. If the chili tastes flat after refrigeration, add 1 tsp vinegar and 1/4 tsp salt, simmer 5 minutes, then taste again.
Batch cooking tips
Double the recipe in a large pot or two Dutch ovens, keeping ingredient ratios consistent. For large batches, increase simmer time slightly and monitor thickness, adding broth as needed.

FAQs

Q: Can I make this chili in a slow cooker?
A: Yes. Brown the beef and sauté onions and garlic first to develop flavor, then transfer to the slow cooker with tomatoes, sauce, spices, and broth. Cook on low for 6–8 hours or high for 3–4 hours. Add beans in the last 30 minutes to preserve texture.
Q: How do I reduce the heat without losing flavor?
A: Add dairy (1–2 tbsp sour cream per serving) at the end to mellow heat, or stir in 1–2 tsp sugar or honey to balance capsaicin. Remove seeds from fresh chiles before adding to reduce heat but retain flavor.
Q: Can I omit the beans?
A: Yes. Increase cooked meat or add extra tomato sauce and a tablespoon of masa harina to maintain body. Without beans, simmer slightly longer to deepen texture.
Q: Why did my chili turn out bitter?
A: Over-toasted spices or burnt tomato paste can cause bitterness. Add 1–2 tsp brown sugar or 1 tsp baking soda to neutralize excessive acidity, and simmer 5 minutes before tasting again.
Q: How can I thicken chili without altering flavor?
A: Mash a portion of the beans in the pot or stir in a small amount of masa harina slurry (1 tbsp masa + 2 tbsp water) and simmer 5–10 minutes. Avoid adding large amounts of flour or cornstarch which can flatten flavors.
Q: Best way to reheat leftovers for serving?
A: Reheat gently on the stovetop over medium-low, stirring every few minutes and adding up to 1/4–1/2 cup broth or water if stiff. Reheat to 165°F (74°C) and adjust salt and acid (1 tsp vinegar) before serving.