Soups & Stews
America's Test Kitchen's ground beef chili recipe delivers restaurant-quality depth with every spoonful—rich umami, balanced spices, and meat that's perfectly tender. 💛 The secret lies in slow-cooked beef, caramelized aromatics, and a precise blend of chili powder and cumin that builds flavor without overpowering.
I've adapted their method to ensure your chili develops those coveted layers: deep, complex, and satisfying.
This recipe transforms tough ground beef into fork-tender chunks through proper browning and simmering—no tough, dry meat here. The key techniques include blooming spices in oil to release their full aroma and reducing the sauce to concentrate flavors.
With just 10 ingredients and 3 hours of hands-off time, you'll achieve chili that rivals your favorite potluck or diner classic.
What you'll end up with is a pot of chili where every element shines: meat with a perfect texture, beans that hold their shape, and a sauce thick enough to coat a spoon.
The spices create a harmonious balance—smoky, slightly sweet, and just spicy enough to linger. Serve it with shredded cheese, sour cream, or cornbread for the full experience.
Perfect for feeding a crowd or meal prepping for the week, this chili freezes beautifully and tastes even better the next day. The method is foolproof, the flavors are restaurant-quality, and the results will have everyone asking for seconds. Let's get cooking—your taste buds will thank you.
Ingredients for america's test kitchen best ground beef chili
Ten ingredients, three hours, restaurant-quality chili that'll have everyone begging for seconds.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 2 lb | 80% lean, finely ground |
| Yellow Onion 🧅 | 1 whole | Medium size, finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Chili Powder 🌶️ | 2 tbsp | Medium heat variety |
| Ground Cumin 🌿 | 1 tbsp | Freshly toasted preferred |
| Smoked Paprika 🌶️ | 1 tbsp | For depth of flavor |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat |
| Kidney Beans 🌱 | 1 can | 15 oz, drained and rinsed |
| Tomato Paste 🍅 | 2 tbsp | High quality, no sugar added |
| Beef Broth 💧 | 3 cups | Low sodium preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For blooming spices |
The ground beef is non-negotiable here—80% lean gives you that perfect meat-to-fat ratio for rich flavor and tender texture. Costco or Walmart usually have the best prices for bulk packs, but any grocery store will carry it. Look for packages labeled 'finely ground'—coarse grind can make your chili uneven. The kidney beans? Libby's is my go-to for consistent quality, but any canned bean works as long as it's drained and rinsed. Pro tip: open the can and rinse those beans under cold water to cut down on that metallic taste.
No chili powder? Mix 1 tbsp smoked paprika + 1 tsp cayenne for a close substitute. Fresh cumin seeds? Toast them in a dry pan for 30 seconds before grinding—game-changer. Short on tomato paste? Fresh crushed tomatoes work in a pinch (use 1 cup), but you'll lose that concentrated umami. The beef broth matters—low-sodium so you can control the salt, and homemade or high-quality store-bought like Pacific Foods. Want more depth? Add 1 tsp of miso paste with the spices for that extra umami punch.
This chili tastes even better the next day—make extra and freeze portions in airtight containers for up to 3 months. For quick reheating, use the microwave with a splash of water to loosen the sauce. The beans hold up perfectly, but if you're worried about texture, add them in the last 15 minutes of cooking. Store leftovers in the fridge for 5 days, but honestly? It disappears faster than that.
Why You'll Love This Recipe
- No Fuss, Big Payoff: I swear by this recipe because it’s the kind of meal that turns up the heat without turning up the stress. Brown the beef right in the pot, toss in the onions and garlic, and let the cumin and chili powder do their magic—no blender, no fuss. Honestly, I’ve made it on days when I’d rather be binge-watching than cooking, and it still tastes like I put in effort.
- Deep, Layered Heat: That first spoonful? Chef’s kiss. The cumin blooms into this warm, earthy backbone, while the chili powder adds a slow-building smokiness that lingers. Between us, the garlic—when you let it soften just right—transforms from sharp to sweet, and that’s when you know you’ve hit the jackpot. Not too spicy, not too bland; it’s the kind of chili that makes you want to close your eyes and savor it.
- Leftovers That Beg for More: This chili actually improves overnight. The flavors meld into this rich, cohesive thing that’s even better the next day—perfect for meal prep or feeding a crowd. I’ve served it at tailgates, potlucks, and lazy Sunday brunches, and no one’s ever asked what’s in it. (Spoiler: It’s the slow-cooked beef and that perfect spice blend.) Plus, it reheats like a dream, so you’re not stuck eating cold chili straight from the fridge.
- Budget-Friendly Powerhouse: Ground beef, onions, and spices? That’s a grocery list I can get behind. This recipe stretches a pound of beef into six hearty servings without skimping on flavor—my wallet and my freezer both thank me. And because it’s so adaptable (add beans, swap in turkey, or bulk it up with tomatoes), I never get tired of it. It’s my go-to when I need to feed the family without breaking the bank.
Step-by-step instructions for america's Test Kitchen best ground beef chili
This chili delivers deep umami layers and perfect spice balance—here's how to nail it every time.
🔥 Step 1: Brown the Beef for Maximum Flavor
Heat a large Dutch oven over medium-high heat until hot. Add the 2 lb ground beef and break it up with a wooden spoon, working it into small, even crumbles. Don't rush this step—it's where all the flavor develops.
Cook the beef for 8-10 minutes until it's deep brown and mostly cooked through. You want to see those bits sticking to the bottom—this creates the rich foundation for your chili. Once fully browned, drain all but 2 tablespoons of the fat from the pan (you'll use this later).
Here's the thing—if you skip browning, your chili will taste flat. The Maillard reaction happening here transforms simple beef into complex, flavorful bits that make this chili truly exceptional. Don't walk away; stir occasionally to prevent burning.
👨🍳 Step 2: Bloom the Spices in the Beef Fat
Reduce heat to medium and add the 1 tbsp extra-virgin olive oil to the Dutch oven. Stir it into the remaining beef fat to create a smooth base. Add the 4 cloves minced garlic cloves and cook for 30 seconds until fragrant—you'll smell that sweet garlic aroma.
Next, add the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1.5 tsp kosher salt, 0.5 tsp black pepper, and 0.25 tsp cayenne pepper. Stir vigorously for 1 minute until the spices are toasted and aromatic. This step, called "blooming," releases the essential oils in the spices that carry all those amazing flavors.
I know it seems like a lot of spices, but trust me—they'll meld beautifully. If you're worried about heat, you can reduce the cayenne to 0.125 tsp, but don't skip this step entirely. The spices need time to develop their full potential in the fat.
🍳 Step 3: Build the Chili Base with Onion and Tomato Paste
Add the 1 whole finely chopped yellow onion to the Dutch oven and cook for 5-6 minutes until softened and translucent. You're looking for the onion to become almost invisible—this ensures it dissolves completely into the chili without texture.
Stir in the 2 tbsp tomato paste and cook for another 2 minutes until it darkens slightly. The tomato paste will thicken the chili and add that deep, concentrated tomato flavor that's essential for authentic chili. This is where the umami layers start to develop—don't skip this step.
If you're concerned about the chili being too thick later, don't worry. We'll add the 3 cups beef broth in the next step, which will create the perfect balance of texture. The key here is patience—rushing this step means you'll miss out on those rich, developed flavors.
🥘 Step 4: Simmer and Develop the Flavors
Pour in the 3 cups beef broth and bring the mixture to a gentle simmer. Stir to combine everything, then reduce heat to low. Here's where the magic happens: let the chili simmer uncovered for 45 minutes, stirring occasionally. This long, slow cook allows all the flavors to meld together perfectly.
After 45 minutes, add the 1 can drained and rinsed kidney beans. Stir gently to distribute them evenly. The beans will absorb some of the liquid, so you might want to check the consistency after another 10 minutes of simmering. If it's too thick, add ¼ cup water or more broth to reach your desired consistency.
Real talk: This is the moment that matters. Don't be tempted to speed things up. The longer the chili simmers, the deeper and more complex the flavors become. I've found that 1 hour total simmer time gives us that perfect balance of tenderness and depth.
⏰ Step 5: Rest and Adjust for Perfect Texture
Remove the chili from heat and let it rest for 10 minutes. This resting period allows the flavors to settle and the chili to thicken slightly as it cools. It also gives you time to taste and adjust the seasoning if needed.
Taste the chili and adjust the seasoning if necessary. You might need a little more salt, a pinch of cayenne, or even a splash of broth to reach your ideal consistency. Remember, chili tastes better the next day as the flavors continue to develop. For serving, I like to top it with fresh cilantro, diced avocado, and a dollop of sour cream.
This chili delivers on all the promises—deep umami layers from the well-browned beef and tomato paste, perfect spice balance from the carefully measured spices, and that satisfying texture that's neither too thick nor too thin. Serve it up with cornbread or crusty bread and get ready for compliments!
Pro Tips For Making America'S Test Kitchen Best Ground Beef Chili
- Brown the Beef Deep: The recipe calls for cooking the beef until it’s "well browned," but don’t just glance at it—aim for a rich, dark crust that sticks slightly to the pan. I used to rush this, and the chili ended up tasting flat; now I let the beef cook undisturbed for 3-4 minutes per side, scraping up those browned bits afterward. That’s where the flavor hides.
- Sweat, Don’t Sear, Onions: The onions are supposed to be "sweated," not fried, so keep the heat moderate (medium-low) and stir often. After burning two batches, I learned to add a splash of water or broth if they start sticking—just enough to loosen them without drowning the pan. Soft, translucent onions melt into the chili without overpowering it.
- Toast the Spices Dry: The chili powder and cumin aren’t just thrown in raw—ATK’s recipe relies on toasting them in the pot for 30 seconds until fragrant. Skip this, and the spices will taste dull. Use a dry pot here; any moisture from the onions will mute their punch. Trust me, your chili will taste deeper if you let those spices sing first.
- Simmer, Don’t Boil: The recipe’s low-and-slow simmer is non-negotiable, but I used to let it bubble aggressively, which made the chili watery. Keep the heat at a bare simmer—tiny bubbles, occasional gentle rolls—so the beef stays tender and the flavors meld. A lid helps, but crack it open every 10 minutes to let excess steam escape. Patience here makes all the difference.
Regional styles of this america's test kitchen best ground beef chili
Texas-Style Chili
This version skips the beans entirely and adds 1 cup chopped green bell peppers and 1 diced jalapeño with the onions. After browning the beef, stir in 1 tbsp cocoa powder along with the spices for that signature deep, slightly sweet flavor.
Simmer for 1.5 hours instead of 1 hour to let the flavors meld. Top with shredded cheddar and chopped white onions for authenticity. 🌶️
New Mexico Red Chili
For a Southwestern twist, replace the kidney beans with 1 cup cooked pinto beans and add 1 chopped poblano pepper (roasted and peeled) with the onions. After blooming the spices, stir in 1 tbsp dried oregano and ½ tsp cinnamon for warmth.
Simmer for 1 hour with the beans added at the 45-minute mark. Serve with warm tortillas or rice. 🌵
Chicago-Style Chili
This version calls for 1 lb Italian sausage (sweet or spicy) crumbled and browned with the beef. After adding the spices, stir in 1 cup tomato sauce instead of tomato paste.
Simmer for 2 hours with 1 cup whole milk added during the last 30 minutes for a velvety texture. Serve with grated Parmesan cheese and crushed crackers on top. 🍝
California-Style Chili
For a lighter take, use 93% lean ground beef and add 1 cup diced tomatoes with the broth. After simmering, stir in ½ cup chopped cilantro and 1 diced avocado just before serving.
This version is brighter and fresher, perfect for warm weather. Serve with lime wedges and tortilla chips. 🥑
Slow Cooker Adaptation
Transfer all ingredients to a 6-quart slow cooker after browning the beef and blooming the spices. Cook on low for 6-8 hours or high for 3-4 hours**. The slow cooker enhances the tenderness of the beef and deepens the flavors. This is perfect for meal prep—just reheat and serve. ⏳
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen recommend browning the beef so thoroughly?
The browning step creates the Maillard reaction, which develops deep, complex flavors through chemical reactions between amino acids and sugars. This transforms simple ground beef into rich, flavorful bits that form the foundation of your chili. Skipping this step results in bland, watery chili—don't rush it!
Can I use ground turkey or chicken instead of beef?
While possible, the recipe is optimized for ground beef's fat content which creates rich flavor and tender texture. If substituting, use 93% lean ground turkey and add 1 extra tablespoon of olive oil to compensate for lost fat. Chicken works but may make the chili drier—consider adding ¼ cup broth during cooking.
How do I adjust the spice level for picky eaters?
For milder heat, reduce the cayenne to ¼ teaspoon and replace ½ teaspoon of chili powder with extra smoked paprika. You can also add ½ cup tomato sauce at the end to dilute the spices slightly. The good news? Chili tastes even better the next day—you can always add more heat when reheating.
What's the best way to thicken chili that's too thin?
Simmer uncovered for 10-15 extra minutes to reduce naturally. For quicker results, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the chili, and simmer for 2 minutes. Never use flour—it can make the chili taste grainy. A splash of tomato paste also helps thicken while adding depth.
Can I make this chili in an Instant Pot?
Yes! Brown the beef in the Instant Pot first, then add all ingredients except beans. Cook on high pressure for 10 minutes, then quick-release. Stir in beans and cook for 5 more minutes on sauté mode. The pressure cooker cuts time but delivers the same deep flavors—just reduce the broth by ½ cup since it won't evaporate as much.