How to Make the Absolute Best Ground Beef Chili

Ingredients

• 6 whole Ancho Chilies (dried, flexible; remove stems and seeds)
• 1 ounce Tortilla Chips (plain, unsalted; helps thicken chili)
• 2 tablespoons Ground Cumin
• 1 tablespoon Paprika (sweet paprika)
• 1 tablespoon Garlic Powder
• 1 tablespoon Ground Coriander
• 2 teaspoons Dried Oregano
• 2 teaspoons Ground Black Pepper
• 0.5 teaspoon Dried Thyme
• 2 teaspoons Chipotle Powder (adds smoky heat; optional)
• 14.5 ounce Canned Whole Peeled Tomatoes (with juice)
• 2 pounds Ground Beef (85% lean (ground chuck))
• 2 tablespoons Water (for beef soak)
• 1.5 teaspoons Salt (for beef soak; additional to taste at end)
• 0.75 teaspoon Baking Soda (helps retain moisture and brown beef)
• 15 ounce Pinto Beans (canned, include liquid)
• 2 teaspoons Sugar
• 2 tablespoons Apple Cider Vinegar (adds brightness at end)
• 1 tablespoon Vegetable Oil
• 1 medium Onion (about 150 g, diced)
• 3 cloves Garlic (minced)
• 2 tablespoons Fresh Cilantro (chopped, for topping)
• 2 tablespoons Red Onion (minced, for topping)
• 0.5 cup Shredded Cheddar Cheese (for topping)
• 0.5 medium Avocado (diced, for topping)
• 2 tablespoons Sour Cream (for topping)
• 1 tablespoon Lime Juice (fresh, for topping)

Instructions

1. Toast Ancho Chilies

   Place the whole dried ancho chilies in a dry skillet over medium‑high heat. Toast, stirring frequently, until they become fragrant but do not smoke, about 5 minutes.

   Time: PT5M

2. Prep Chilies

   Remove stems and shake out most seeds. Break the toasted chilies into roughly 1½‑inch pieces.

   Time: PT2M

3. Make Homemade Chili Powder

   In the food processor combine the toasted chili pieces, 1 oz tortilla chips, cumin, paprika, garlic powder, coriander, oregano, black pepper, thyme, and chipotle powder. Pulse until a fine powder forms, about 2 minutes.

   Time: PT2M

4. Puree Tomatoes

   Add the canned whole peeled tomatoes (with juice) to the processor and blend for 30 seconds until smooth.

   Time: PT1M

5. Prepare Beef Soak

   In a bowl dissolve 1.5 tsp salt and 0.75 tsp baking soda in 2 Tbsp water. Toss the ground beef in the solution until evenly coated. Let rest at room temperature for 20 minutes.

   Time: PT5M

6. Sauté Onion

   Heat 1 Tbsp vegetable oil in the Dutch oven over medium‑high heat. Add the diced onion and cook, stirring, until softened, about 5 minutes.

   Time: PT5M

7. Add Garlic

   Add the minced garlic to the pot and cook for 1 minute, until fragrant.

   Time: PT1M

8. Brown the Beef

   Add the rested ground beef to the pot. Break it up with a spoon and cook, stirring occasionally, until the meat is browned and some fat has rendered, about 13 minutes.

   Time: PT13M

9. Bloom the Spices

   Stir in the homemade chili powder and chipotle powder. Cook for 2 minutes, allowing the oil‑soluble spices to release their flavor.

   Time: PT2M

10. Add Liquids and Beans

    Pour in 2 cups water, the canned pinto beans with their liquid, 2 tsp sugar, and the tomato puree. Stir to combine.

    Time: PT5M

11. Oven Simmer

    Bring the mixture to a gentle simmer on the stovetop, then cover the pot with its lid and place it in a pre‑heated oven at 275°F. Cook for 2 hours, checking once midway.

    Time: PT2H

    Temperature: 275°F

12. Rest After Baking

    Remove the pot from the oven, uncover, and let the chili sit for 10 minutes to cool slightly.

    Time: PT10M

13. Finish with Vinegar and Salt

    Stir in 2 Tbsp apple cider vinegar. Taste and add a pinch of salt if needed.

    Time: PT2M

14. Serve with Toppings

    Ladle the chili into bowls and top with chopped cilantro, minced red onion, shredded cheese, diced avocado, a dollop of sour cream, and a drizzle of lime juice.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

6 g

Ingredient Substitutions

• Instead of Ancho Chilies: Dried guajillo chilies, Dried pasilla chilies
• Instead of Tortilla Chips: Masa harina, Cornmeal
• Instead of Ground Cumin: Cumin seeds (toasted and ground)
• Instead of Paprika: Smoked paprika (for extra smokiness)
• Instead of Garlic Powder: Fresh minced garlic (increase quantity)
• Instead of Ground Coriander: Coriander seeds (toasted and ground)
• Instead of Dried Oregano: Mexican oregano
• Instead of Ground Black Pepper: Freshly cracked pepper
• Instead of Dried Thyme: Fresh thyme (use 1 teaspoon, finely chopped)
• Instead of Chipotle Powder: Chipotle in adobo, minced
• Instead of Canned Whole Peeled Tomatoes: Crushed tomatoes
• Instead of Ground Beef: Ground turkey (will be less fatty), Ground pork
• Instead of Salt: Kosher salt
• Instead of Baking Soda: None (key to technique)
• Instead of Pinto Beans: Black beans, Kidney beans
• Instead of Sugar: Honey (use 1.5 tsp), Maple syrup (use 1.5 tsp)
• Instead of Apple Cider Vinegar: White wine vinegar
• Instead of Vegetable Oil: Canola oil, Olive oil (light)
• Instead of Onion: Yellow onion, Sweet onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Fresh Cilantro: Fresh parsley
• Instead of Red Onion: White onion
• Instead of Shredded Cheddar Cheese: Monterey Jack, Mexican blend cheese
• Instead of Avocado: Guacamole
• Instead of Sour Cream: Greek yogurt
• Instead of Lime Juice: Lemon juice

Equipment Needed

• Food Processor
• Large Dutch Oven or Heavy‑Bottomed Pot
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Bench Scraper or Spatula (optional)
• Oven
• Lid for Pot

Critical Steps — Do Not Skip

• Toasting the ancho chilies without burning them.
• Using the baking soda solution to coat and rest the ground beef.
• Grinding the toasted chilies and spices into a fine homemade chili powder.
• Low‑and‑slow oven cooking at 275°F for 2 hours to tenderize the beef.
• Leaving the surface fat in the finished chili for flavor.

Chef Tips from the Video

• Select dried ancho chilies that are pliable; they retain more flavor than brittle, old chilies.
• The baking soda trick not only helps retain moisture but also accelerates Maillard browning.
• Finely grinding the chilies and chips creates a uniform powder that distributes flavor evenly.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.

Room temperature: Do not store at room temperature; cool to room temp before refrigerating.

Make-Ahead Tips

• The homemade chili powder can be made up to a week in advance and stored in an airtight jar.
• Chili tastes better the next day; reheat gently on the stovetop over low heat.
• If making ahead, omit the fresh toppings and add them just before serving.

Frequently Asked Questions