AB’s Chili
AB’s Chili is a medium American (Tex‑Mex) recipe that serves 6. 350 calories per serving. Recipe by Smokin' & Grillin with AB on YouTube.
Prep: 12 min | Cook: 1 hr 48 min | Total: 2 hrs 15 min
Cost: $15.57 total, $2.60 per serving
Ingredients
- 2 Tbsp Extra Virgin Olive Oil (Garlic‑infused)
- 1 large Onion (Diced)
- 4 cloves Garlic (Minced)
- 2 lb Ground Beef (80/20 lean‑to‑fat ratio)
- 2 Tbsp Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 0.5 tsp Ground Cinnamon
- 1 tsp Granulated Sugar
- 2 Tbsp Tomato Paste
- 2 cup Beef Broth
- 28 oz Diced Tomatoes (Canned, undrained)
- 15 oz Kidney Beans (Drained and rinsed)
- 1 cup Shredded Cheddar Cheese (Optional topping)
- 0.5 cup Sour Cream (Optional topping)
- 2 Tbsp Fresh Cilantro (Chopped, optional garnish)
Instructions
Gather and Prep Ingredients
Dice the onion, mince the garlic, open and drain the beans, and measure out all spices and liquids.
Time: PT12M
Heat Oil
Add the garlic‑infused olive oil to the Dutch oven over medium‑high heat. Heat until you see a light shimmer.
Time: PT2M
Temperature: Medium-High
Sauté Onion
Add the diced onion to the hot oil. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
Time: PT5M
Temperature: Medium
Add Garlic
Stir in the minced garlic and sauté for 1 minute until fragrant. Do not let it burn.
Time: PT1M
Temperature: Medium
Brown the Beef
Add the ground beef to the pot. Break it up with a meat masher and let it brown without stirring for the first 3 minutes, then continue to break it up until fully browned, about 8 minutes total.
Time: PT8M
Temperature: Medium-High
Season the Base
Stir in chili powder, cumin, smoked paprika, cinnamon, sugar, salt, and pepper. Cook 1 minute to toast the spices.
Time: PT1M
Temperature: Medium
Incorporate Tomato Paste
Add the tomato paste, stirring to coat the meat and vegetables. Cook for 2 minutes to develop richness.
Time: PT2M
Temperature: Medium
Add Beef Broth
Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Bring to a gentle boil.
Time: PT2M
Temperature: Medium-High
Add Tomatoes and Beans
Stir in the canned diced tomatoes (with their juice) and the drained beans.
Time: PT2M
Temperature: Medium
Simmer the Chili
Reduce heat to low, place the lid on the Dutch oven, and let the chili simmer for 1 hour 30 minutes, stirring every 30 minutes to prevent sticking.
Time: PT1H30M
Temperature: Low
Final Taste Check
Remove the lid, taste the chili, and adjust seasoning with additional salt, pepper, or a pinch more sugar if needed.
Time: PT5M
Serve
Ladle the chili into bowls and top with shredded cheddar, a dollop of sour cream, and chopped cilantro.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 22 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 8 g
Dietary info: Gluten-Free, High-Protein, Low-Sugar
Allergens: Dairy
Ingredient Substitutions
- Instead of Extra Virgin Olive Oil: Regular olive oil
- Instead of Onion: Shallots
- Instead of Garlic: Garlic paste
- Instead of Ground Beef: 90/10 ground beef, Ground turkey
- Instead of Chili Powder: Homemade chili blend
- Instead of Ground Cumin: Cumin seeds
- Instead of Smoked Paprika: Regular paprika
- Instead of Ground Cinnamon: Allspice
- Instead of Granulated Sugar: Honey
- Instead of Tomato Paste: Tomato sauce
- Instead of Beef Broth: Chicken broth, Water with bouillon cube
- Instead of Diced Tomatoes: Crushed tomatoes
- Instead of Kidney Beans: Black beans, Pinto beans
- Instead of Shredded Cheddar Cheese: Monterey Jack
- Instead of Sour Cream: Greek yogurt
- Instead of Fresh Cilantro: Green onions, Parsley
Equipment Needed
- Dutch Oven
- Wooden Spoon or Spatula
- Meat Masher or Potato Masher (optional)
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Can Opener
- Ladle (optional)
- Serving Bowls
Critical Steps — Do Not Skip
- Heating oil until shimmering without smoking
- Avoiding burnt garlic by adding it after onions are translucent
- Browning the ground beef properly for flavor
- Simmering low and slow for at least 1.5 hours with occasional stirring
Chef Tips from the Video
- Use 80/20 ground beef for a juicy, flavorful chili; leaner meat can become dry.
- A pinch of cinnamon and a teaspoon of sugar balance the acidity of tomatoes.
- Garlic‑infused olive oil adds depth without extra steps.
- Stirring only every 30 minutes prevents the bottom from scorching while still allowing flavors to meld.
Troubleshooting
Chili is too watery.
Remove the lid and simmer uncovered for an additional 10‑15 minutes to reduce liquid.
Chili is too thick.
Stir in a little more beef broth or water until desired consistency is reached.
Flavor is bland.
Add a pinch more salt, a splash of Worcestershire sauce, or a dash more chili powder.
Beans are mushy.
Add beans during the last 30 minutes of simmering to retain texture.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 3 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Chili tastes better the next day; refrigerate and reheat gently.
- Freeze individual portions; thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is the cultural significance and history of beef chili in American (Tex‑Mex) cuisine?
Beef chili, often called "chili con carne," originated in the American Southwest and Texas in the 19th century, blending Mexican spices with locally available beef. It became a staple at community gatherings, fairs, and as a comfort food during cold weather, symbolizing hearty, rustic cooking.
What are the traditional regional variations of beef chili in Tex‑Mex cuisine?
Traditional Texas chili often omits beans and focuses on meat, chilies, and spices, while other Southwest versions include beans, tomatoes, and additional aromatics like cinnamon. Some regions add chocolate or coffee for depth, but the core is a robust, spice‑forward stew.
How is beef chili traditionally served in Texas and the broader American Southwest?
It is typically served hot in a bowl, topped with shredded cheese, sour cream, and chopped onions or cilantro. Side dishes may include cornbread, crusty bread, or rice, and it is often enjoyed at family gatherings, tailgate parties, and winter cook‑outs.
What occasions or celebrations is beef chili traditionally associated with in American (Tex‑Mex) culture?
Beef chili is a popular dish for Super Bowl parties, tailgate gatherings, winter holidays, and community fundraisers because it can be made in large batches and stays flavorful over time.
What makes the addition of cinnamon and sugar special in this beef chili recipe from YouTube channel Smokin' & Grillin with AB?
The cinnamon and sugar balance the acidity of the tomatoes and deepen the flavor profile, creating a subtle sweet‑spice note that sets Smokin' & Grillin with AB's chili apart from more straightforward versions.
What are the most common mistakes to avoid when making beef chili from Smokin' & Grillin with AB?
Common errors include burning the garlic, not browning the beef enough, and simmering at too high a heat which can cause sticking. Follow the low simmer and occasional stirring steps to prevent these issues.
Why does this beef chili recipe use a Dutch oven instead of a regular pot?
A Dutch oven provides even heat distribution and retains moisture, which helps develop a deep, layered flavor and prevents scorching during the long simmer, especially important for the low‑and‑slow cooking method used by Smokin' & Grillin with AB.
Can I make this beef chili ahead of time and how should I store it?
Yes, the chili improves after resting. Cool it quickly, store in airtight containers, refrigerate for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth if needed.
What texture and appearance should I look for when the beef chili is done?
The chili should have a thick, stew‑like consistency, with browned meat pieces, translucent onions, and a deep reddish‑brown color from the tomato paste and spices. The beans should be tender but not falling apart.
What does the YouTube channel Smokin' & Grillin with AB specialize in?
The YouTube channel Smokin' & Grillin with AB specializes in approachable, comfort‑food recipes focused on grilling, smoking, and hearty one‑pot meals, often featuring practical tips for home cooks.
How does the YouTube channel Smokin' & Grillin with AB's approach to Tex‑Mex cooking differ from other cooking channels?
Smokin' & Grillin with AB emphasizes simplicity, using pantry staples and minimal equipment while still incorporating unique flavor twists—like cinnamon in chili—making Tex‑Mex dishes accessible without requiring specialty ingredients.
Last updated: September 2, 2026
