Soups & Stews
America’s Test Kitchen’s best ground beef chili recipe delivers the kind of deep, smoky flavor that transforms a simple weeknight dinner into a hearty, restaurant-worthy meal. The secret lies in proper browning of the meat, slow simmering, and balancing sweet, smoky, and tangy notes to create a rich, complex broth that only gets better with time. This isn’t your average chili—it’s a carefully tested, foolproof method that guarantees bold flavors and tender beef every time.
What sets this chili apart is the attention to detail that elevates it beyond basic recipes. We start with a deep brown sear on the ground beef, locking in rich flavors before adding aromatic vegetables and spices.
The chili simmers for hours, allowing the flavors to meld and develop into that signature deep, smoky taste that America’s Test Kitchen is known for. The result is a chili that’s hearty, satisfying, and packed with layers of flavor that build with every bite.
By the time you serve this chili, you’ll have a pot of rich, aromatic goodness that’s perfect for feeding a crowd or enjoying a cozy meal at home. The texture is just right—tender beef, perfectly softened beans, and a thick, velvety broth that coats every spoonful.
It’s the kind of dish that tastes even better the next day, making it ideal for meal prep or gatherings where leftovers are a must.
Serve this chili with classic toppings like shredded cheese, sour cream, chopped onions, and cilantro, or pair it with warm cornbread or tortilla chips for the full experience. Whether you’re cooking on the stovetop or using a slow cooker, this recipe delivers consistent, professional-quality results.
Let’s get started on creating the best ground beef chili you’ve ever tasted.
Ingredients for america's test kitchen best ground beef chili
Pantry staples plus a few specialty touches make this chili legendary.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 2 lb | 80/20 fat ratio preferred |
| Yellow Onion 🧅 | 1 whole | Medium-sized, diced small |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced fine |
| Bell Pepper 🍅 | 1 whole | Green, diced small |
| Tomato Paste 🍅 | ½ cup | High-quality, not watered down |
| Canned Kidney Beans 🌿 | 1 can | 15-oz can, drained and rinsed |
| Canned Black Beans 🌿 | 1 can | 15-oz can, drained and rinsed |
| Chili Powder 🌶️ | 2 tbsp | Smoked variety preferred |
| Ground Cumin 🌿 | 1 tbsp | Freshly toasted for depth |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Dark Brown Sugar 🍚 | 2 tbsp | For balanced sweetness |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Tomato Sauce 🍅 | 1 can | 28-oz can, crushed tomatoes |
| Salt 🧂 | 1 ½ tsp | Kosher salt, adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
The beef is non-negotiable here. 80/20 fat ratio gives you that deep, meaty flavor—leaner cuts just won't cut it. Grab it from the butcher section if you can, or Costco's Kirkland brand is my go-to for big batches. That smoky chili powder? Penzeys has the best smoked variety, but any quality brand works. The beans should be low-sodium—drain and rinse them well to control the seasoning. For the tomato sauce, Muir Glen or Rao's are my favorites—they've got that rich, unprocessed taste that makes all the difference.
No smoked chili powder? Regular chili powder plus a pinch of liquid smoke gets you close. Short on cumin? Coriander seeds toasted and ground work in a pinch. The dark brown sugar might seem odd, but trust me—it balances the acidity and adds a subtle caramel note that builds over time. For the broth, low-sodium is key—you'll be adding plenty of salt later. The tomato paste can be the squeeze-tube kind if you're lazy (I've done it), but classic canned has more depth. And if you're feeling fancy, San Marzano tomatoes in the sauce take it to the next level.
This chili only gets better with time—3-4 hours on low heat or overnight in the slow cooker. The flavors meld into something magical. Store leftovers in the fridge for up to 5 days, or freeze portions for up to 3 months. I always make a double batch because it reheats beautifully—just add a splash of water or broth to loosen it up. The longer it sits, the deeper the flavors get, so don't be afraid to let it simmer. That's the secret to the restaurant-quality taste!
Why You'll Love This Recipe
- No-Fuss Prep: I swear by this recipe when I’m too tired to chop—just dice one onion, mince a few garlic cloves, and throw in a bell pepper (or skip it if you’re in a rush). The ground beef browns in minutes, and the tomato paste? One spoonful does all the work.
- Deep, Rich Layers: That concentrated tomato paste isn’t just a shortcut—it builds a base so savory and slightly sweet, the garlic and onion caramelize right into it. The beef stays tender but packed with flavor, and the slow simmer? Pure satisfaction in every bite.
- Lunchbox Magic: Between us, this is my go-to for meal prep. The flavors only get better the next day, and it reheats like a dream. Pack it in jars for work or freeze half for when you’re too lazy to cook—it’s my secret weapon for lazy Mondays.
- Budget-Friendly Powerhouse: A pound of beef, a few veggies, and a can of beans (if you add them) stretch this into four solid servings. Honestly, I make it twice a month just to avoid takeout, and it’s always cheaper than delivery. Plus, the leftovers? Even better than the first batch.
Step-by-step instructions for america's Test Kitchen best ground beef chili
This chili delivers deep, smoky flavor that develops beautifully over time—here's how to make it right.
Brown the Ground Beef and Build the Flavor Base
Heat a large Dutch oven over medium-high heat and add the 2 lb ground beef. Cook it undisturbed for 3-4 minutes until it forms a crust—this creates the deep, rich flavor that separates good chili from great. Once browned, break it into small pieces with a wooden spoon and continue cooking for another 3-4 minutes until fully cooked through.
Remove the beef from the pot and set it aside. Add the 1 whole yellow onion, 1 whole bell pepper, and 4 cloves garlic to the same pot. Cook them for 5-6 minutes until the vegetables soften and the garlic becomes fragrant. Here's the thing—don't skip this step. The vegetables release their natural sugars and flavors into the fat that rendered from the beef, creating the foundation for your chili's depth.
Develop the Chili's Signature Depth with Spices and Tomato Paste
Stir in the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp dried oregano, 2 tbsp dark brown sugar, 1.5 tsp salt, and 0.5 tsp black pepper. Cook these spices in the pot for 1-2 minutes until they become fragrant and slightly toasted. This step is crucial—it awakens the spices and ensures they're evenly distributed throughout the chili.
Add the 0.5 cup tomato paste and cook for another 2 minutes, stirring constantly. The tomato paste will thicken slightly and develop a deeper, more concentrated flavor. This is where the chili starts to come together—all those spices and aromatics melding into a flavorful base. Don't worry if it looks thick now; it'll loosen up as we add the remaining ingredients.
Combine All Ingredients and Simmer for Maximum Flavor Development
Return the browned beef to the pot. Add the 1 can tomato sauce, 4 cups beef broth, 1 can kidney beans, and 1 can black beans. Stir everything together until well combined. Here's where it gets exciting—the chili will bubble vigorously at first, but that's normal. Let it come to a boil, then reduce the heat to low and let it simmer uncovered for 1 hour.
This long simmering time is what makes this chili exceptional. It allows all the flavors to meld together and develop that deep, smoky character. I know it's tempting to check on it constantly, but resist the urge. Every time you lift the lid, you lose heat and moisture. Let it do its thing—you'll be rewarded with a chili that tastes even better the next day.
Adjust Seasoning and Serve with Confidence
After the initial 1-hour simmer, taste the chili and adjust the seasoning if needed. You might need a little more salt, a pinch of sugar, or even a dash of hot sauce to achieve the perfect balance. The chili should have a rich, smoky depth with a perfect balance of heat and sweetness.
Let the chili sit for 10-15 minutes before serving. This resting time allows the flavors to continue developing and the chili to thicken slightly. Serve it hot with your favorite toppings—shredded cheese, sour cream, chopped onions, or fresh cilantro all work beautifully. This chili tastes even better the next day, so make extra if you can. Trust me, you'll be glad you did.
Pro Tips For Making America'S Test Kitchen Best Ground Beef Chili
- CRISP THE ONIONS FIRST: The recipe calls for sautéing onions until soft, but I learned the hard way—caramelizing them for 8–10 minutes first adds a depth that changes everything. Use a splash of water if they stick; you’re not making candy, just flavor.
- BREAK THE GARLIC: Smash those cloves with the flat of your knife before mincing—it releases more aroma and fries up faster. Skip this, and you’ll end up with raw garlic chunks lurking in your chili.
- DON’T RUSH THE TOMATO PASTE: Stir the paste into the beef after browning, but let it cook uncovered for 5 minutes first. This burns off the raw taste and deepens the color—no, it won’t turn your chili into a brick, but it’ll taste richer.
- SALT THE BEANS LATER: Add the beans after the chili simmers for 20 minutes, not at the start. The salt draws out moisture, and you’ll end up with a thinner, less flavorful end result—trust me, I’ve done it both ways.
Best sauces and condiments for this dish
Classic Toppings
The right toppings can transform your chili from good to legendary. Start with shredded sharp cheddar cheese—about ¼ cup per bowl—and let guests add their own. I also keep sour cream on hand for a creamy contrast, plus diced red onion and chopped fresh cilantro for brightness.
For crunch, toast tortilla chips in the oven at 350°F for 5 minutes until golden. 🌶️
Smoky Enhancements
Elevate the smoky depth with liquid smoke—just ½ teaspoon stirred into the chili during the final 10 minutes of simmering. For extra richness, add 2 tablespoons of beef drippings from the browning step.
I also love a sprinkle of crumbled cotija cheese or feta for a salty tang that cuts through the heat.
Acid Balance
Brighten the chili with lime wedges or a squeeze of fresh lime juice—about 1 tablespoon per bowl. For a tangy twist, mix 2 tablespoons of pickled jalapeños with their juice into the chili during the last 15 minutes of cooking.
A splash of apple cider vinegar (just ½ teaspoon) also balances sweetness beautifully.
Herb Finishes
Fresh herbs add freshness. Try chopped green onions or thinly sliced scallions for a mild onion flavor. For a bolder finish, add ½ teaspoon of dried thyme or 1 teaspoon of chopped parsley right before serving.
If you're feeling fancy, a drizzle of hot honey adds a sweet-spicy kick that pairs perfectly with the smoky chili. ✨
Texture Contrasts
Add crunch with toasted pumpkin seeds or crushed tortilla chips on top. For a creamy texture, dollop Greek yogurt mixed with a pinch of salt and smoked paprika. I also love avocado slices for a rich, buttery contrast—just add them right before serving to keep them fresh.
Spicy Kick
For heat lovers, stir in 1 teaspoon of cayenne pepper or ½ teaspoon of chili flakes during the final 5 minutes of cooking. A dash of hot sauce (like Cholula or Tabasco) or a sprinkle of crushed red pepper flakes lets everyone customize their spice level.
Don’t forget to offer cooling toppings like sour cream or avocado to balance the heat. 🔥
Nutrition facts
Frequently asked questions
Why does this chili recipe use 80/20 ground beef instead of leaner cuts?
The 80/20 fat ratio is essential for that rich, deep flavor America’s Test Kitchen is known for. The fat renders out during cooking, creating a flavorful base that makes the chili taste more complex and satisfying. Lean cuts won't give you that same depth of taste, no matter how long you simmer it.
Can I make this chili in a slow cooker instead of on the stovetop?
For a slow cooker version, brown the beef and vegetables first in a skillet, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The long cooking time actually enhances the flavors even more, giving you that signature deep, smoky taste.
What's the best way to store leftovers and reheat them?
Store leftovers in an airtight container in the fridge for up to 5 days. For reheating, transfer portions to a saucepan and warm over medium-low heat for 5-10 minutes, stirring occasionally and adding a splash of water or broth if it gets too thick. The flavors actually improve overnight, so leftovers taste even better!
How can I adjust the spice level if I prefer milder chili?
Start by reducing the chili powder to 1-1.5 tablespoons and omit the cayenne or chili flakes. For extra mildness, add 1 extra tablespoon of dark brown sugar or a splash of apple cider vinegar to balance any heat. You can also serve it with plenty of cooling toppings like sour cream or avocado.
What if I don't have smoked chili powder?
No problem! Mix 2 tablespoons of regular chili powder with ½ teaspoon of liquid smoke for a similar smoky flavor. If you don't have liquid smoke, toast 1 teaspoon of ground cumin until fragrant and add it with the other spices. The result will still be delicious, just with a slightly different depth of flavor.