13 Beef Chili Recipes for Rich, Slow-Simmered Flavor

Great beef chili leans on two things: a long, gentle simmer and the right cut of beef. Ground chuck brings richness, while cubed chuck breaks down into tender shreds, and the supporting aromatics, chiles, and tomatoes build layers that taste like the pot has been on the stove all day, even when it hasn’t. These chili recipes with beef take that same foundation in thirteen genuinely different directions, from a quick weeknight skillet to a slow all-day pot.

Start with the Classic Homestyle for the most familiar bowl, reach for the Smoky Chipotle if you want heat, try the Cincinnati-Style when you’re serving a crowd over spaghetti, and the Make-Ahead Freezer version if you’re planning meals ahead.

Which Beef Chili Should You Make?

Classic Homestyle Beef Chili with Kidney Beans

This is the pot I make when someone asks what chili should taste like. Ground beef, kidney beans, and a tomato-rich base come together in one Dutch oven, and the longer it simmers, the deeper the flavor gets.

Ingredients (makes 6 servings)

• Ground beef, 80% lean: 900 g (2 lb)
• Yellow onion, diced: 1 large (2 cups)
• Garlic cloves, minced: 4
• Canned kidney beans, drained and rinsed: 2 cans (15 oz each)
• Canned diced tomatoes, with juice: 2 cans (14.5 oz each)
• Tomato paste: 3 tbsp
• Chili powder: 3 tbsp
• Ground cumin: 2 tsp
• Beef stock: 250 ml (1 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Brown the 900 g (2 lb) ground beef in a large Dutch oven over medium-high heat, breaking it up with a wooden spoon until no pink remains, about 8 minutes. You’ll hear it sizzle hard at first, then soften as the liquid cooks off, and you want to leave a few tablespoons of fat in the pot for the onions.

Step 2: Stir the diced onion into the pot and cook over medium heat until the pieces turn translucent and soft, 6 to 7 minutes. Add the 4 minced garlic cloves and cook until you can smell them, about 1 minute more, but don’t let the garlic brown or it turns bitter.

Step 3: Add the 3 tbsp tomato paste, 3 tbsp chili powder, and 2 tsp ground cumin. Stir everything together for 2 minutes until the paste darkens a shade and the spices smell toasted, not raw, and scrape up any browned bits from the bottom with your spoon.

Step 4: Pour in the 250 ml (1 cup) beef stock, the 2 cans of diced tomatoes with their juice, and the 2 cans of drained kidney beans. Raise the heat to bring the pot to a boil, then lower it to a gentle simmer. Cover partially and cook for 35 to 40 minutes, stirring every 10 minutes or so, until the chili thickens and the beans are tender.

Step 5: Taste the chili and season with salt and black pepper, starting with 1 tsp salt. Ladle it into wide bowls and serve with sour cream, shredded cheese, or corn chips on top.

Texas Red Beef Chili Without Beans

This is the version for people who believe beans have no place in a bowl of red. Cubed beef chuck and a paste made from dried chiles give you a bowl so thick and dark that a spoon almost stands in it, and the only thing you need on the side is a wedge of lime.

Ingredients (makes 8 servings)

• Beef chuck, cut into 2 cm cubes: 1.4 kg (3 lb)
• Dried ancho chiles, stems and seeds removed: 4
• Dried guajillo chiles, stems and seeds removed: 4
• Beef stock: 500 ml (2 cups)
• White onion, diced: 1 medium (1 cup)
• Garlic cloves, peeled: 6
• Tomato paste: 2 tbsp
• Ground cumin: 2 tsp
• Dried oregano: 1 tsp
• Vegetable oil: 2 tbsp
• Salt: 1 tsp plus more to taste

Instructions

Step 1: Tear the dried ancho and guajillo chiles into flat pieces and toast them in a dry skillet over medium heat for 2 minutes, turning once, until they smell fruity and you see a faint wisp of smoke. Cover them with hot water in a bowl and let them soak for 20 minutes while you work on the beef.

Step 2: Pat the 1.4 kg (3 lb) beef chuck cubes dry with paper towels and season them all over with 1 tsp salt. Heat the 2 tbsp vegetable oil in a large heavy pot over medium-high heat, then brown the beef in batches so the pieces sear instead of steam, about 4 minutes per batch, until the edges are deeply browned and release from the pot on their own.

Step 3: Drain the soaked chiles and put them in a blender with the 500 ml (2 cups) beef stock, the 6 garlic cloves, and the 2 tbsp tomato paste. Blend until completely smooth, scraping down the sides if you need to, and strain the puree through a fine mesh sieve into the pot with the browned beef.

Step 4: Stir in the diced white onion, 2 tsp ground cumin, and 1 tsp dried oregano. Bring the pot to a boil, then reduce the heat to the lowest setting, cover, and simmer for 2 1/2 to 3 hours, stirring every 30 minutes, until the beef shreds when you press a piece against the side of the pot.

Step 5: Uncover the pot for the last 20 minutes if the chili looks too thin, and let it reduce to a thick, spoon-coating consistency. Taste for salt, then ladle the chili into bowls and serve hot with lime wedges and warm tortillas.

Smoky Chipotle Beef and Black Bean Chili

Chipotle in adobo does double duty here: it brings the smoky heat and it deepens the tomato base, while black beans hold their shape better than kidney beans. This is the bowl you make when you want a slow burn that builds with every spoonful.

Ingredients (makes 6 servings)

• Ground beef, 85% lean: 900 g (2 lb)
• Canned black beans, drained and rinsed: 2 cans (15 oz each)
• Canned diced fire-roasted tomatoes: 2 cans (14.5 oz each)
• Chipotle peppers in adobo, finely chopped: 2 tbsp
• Yellow onion, diced: 1 medium (1 1/2 cups)
• Garlic cloves, minced: 4
• Ground cumin: 2 tsp
• Smoked paprika: 1 tbsp
• Beef stock: 250 ml (1 cup)
• Lime juice: 2 tbsp
• Salt: 1 tsp

Instructions

Step 1: Heat a large pot over medium-high heat and add the 900 g (2 lb) ground beef, breaking it apart with a wooden spoon as it browns. Cook for 7 to 8 minutes until you see no more pink and the bits at the bottom start to crust, then drain off all but 2 tbsp of the fat.

Step 2: Lower the heat to medium, add the diced onion, and cook for 5 minutes until the pieces go soft at the edges. Stir in the 4 minced garlic cloves, 2 tbsp chopped chipotle, 2 tsp ground cumin, and 1 tbsp smoked paprika, and cook for 1 minute until the smell turns smoky and sharp.

Step 3: Pour in the 250 ml (1 cup) beef stock and scrape the bottom of the pot to lift every browned bit. Add the 2 cans of fire-roasted tomatoes and the 2 cans of drained black beans, then bring the whole pot to a boil.

Step 4: Reduce the heat to low, cover loosely, and simmer for 30 minutes, stirring occasionally, until the chili thickens and the beans are soft but still whole. Stir in the 2 tbsp lime juice and 1 tsp salt, then taste and add more salt if the chili needs it.

Step 5: Ladle the hot chili into bowls and top each one with sliced avocado, chopped cilantro, and a spoonful of sour cream. Serve with warm tortillas or rice on the side.

Cincinnati-Style Beef Chili for Spaghetti

Cincinnati chili is spiced differently than most pots: cinnamon, allspice, and a little cocoa give it a warm, almost sweet depth that works over spaghetti. The beef is boiled rather than browned, so the texture stays fine and saucy, and the whole thing comes together fast.

Ingredients (makes 8 servings)

• Ground beef, 80% lean: 900 g (2 lb)
• Beef stock: 500 ml (2 cups)
• Canned tomato sauce: 2 cans (15 oz each)
• White onion, finely diced: 1 medium (1 cup)
• Garlic cloves, minced: 4
• Chili powder: 3 tbsp
• Ground cinnamon: 1 tsp
• Ground allspice: 1/2 tsp
• Unsweetened cocoa powder: 1 tbsp
• Apple cider vinegar: 1 tbsp
• Spaghetti: 450 g (1 lb)
• Salt: 1 tsp

Instructions

Step 1: Put the 900 g (2 lb) ground beef in a large pot with the 500 ml (2 cups) beef stock and break it apart with a fork until the meat dissolves into fine crumbles. Bring the liquid to a boil over medium-high heat, stirring often, and you will see the beef go from pink to brown in about 10 minutes without any browning step.

Step 2: Stir in the 2 cans of tomato sauce, the diced white onion, 4 minced garlic cloves, 3 tbsp chili powder, 1 tsp ground cinnamon, 1/2 tsp ground allspice, and 1 tbsp unsweetened cocoa powder. Bring the mixture back to a boil, then lower the heat until it just barely bubbles.

Step 3: Simmer the chili uncovered for 45 minutes, stirring every 10 minutes, until the sauce thickens and the spices no longer taste raw. Add the 1 tbsp apple cider vinegar and 1 tsp salt, then let it cook 5 more minutes so the vinegar mellows.

Step 4: While the chili simmers, cook the 450 g (1 lb) spaghetti in a large pot of salted boiling water according to the package directions until al dente. Drain it well and keep it warm, because cold spaghetti makes the sauce clump.

Step 5: Pile the hot spaghetti into wide bowls and spoon the chili generously over the top. Serve with shredded cheddar, diced raw onion, and kidney beans on the side if you want the full Cincinnati experience.

Slow Cooker Beef and Sweet Potato Chili

Sweet potato adds a soft, natural sweetness that rounds out the chili powder, and the slow cooker turns cubed beef into fall-apart tender pieces without any stirring. This is the pot you start before work and come home to.

Ingredients (makes 6 servings)

• Beef chuck, cut into 2 cm cubes: 1 kg (2 lb)
• Sweet potato, peeled and cubed: 2 medium (3 cups)
• Canned diced tomatoes, with juice: 2 cans (14.5 oz each)
• Canned kidney beans, drained and rinsed: 1 can (15 oz)
• Yellow onion, diced: 1 medium (1 1/2 cups)
• Garlic cloves, minced: 3
• Chili powder: 3 tbsp
• Ground cumin: 2 tsp
• Smoked paprika: 1 tsp
• Beef stock: 250 ml (1 cup)
• Salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Mix the 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Toss the 1 kg (2 lb) beef chuck cubes with the spice mixture until every piece is coated, using your hands to work it into the crevices.

Step 2: Layer the seasoned beef in the bottom of your slow cooker, then add the diced onion, 3 minced garlic cloves, the cubed sweet potato, the 2 cans of diced tomatoes with their juice, and the 1 can of drained kidney beans. Pour in the 250 ml (1 cup) beef stock and stir everything gently to combine.

Step 3: Cover the slow cooker and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the beef shreds easily when you press it with a fork and the sweet potato cubes are soft but not mushy. Resist the urge to lift the lid more than once, because every peek adds 15 minutes.

Step 4: Stir the chili once, then taste and adjust with more salt if the sweet potato has dulled the seasoning. Let it rest uncovered for 10 minutes so the sauce thickens slightly before you serve it.

Step 5: Spoon the chili into deep bowls and top with a dollop of sour cream, a scatter of sliced green onions, and a few tortilla chips for crunch. Serve with warm cornbread on the side.

Green Chile Beef Chili with White Beans

This one swaps the red tomato base for a bright, tangy green chile sauce, and white beans soak up all that roasted flavor. Cubed beef stays tender in the simmer, and the finished bowl tastes almost like a thick green chile stew with a chili’s backbone.

Ingredients (makes 4 servings)

• Beef chuck, cut into 1.5 cm cubes: 900 g (2 lb)
• Canned white beans, drained and rinsed: 1 can (15 oz)
• Fire-roasted green chiles, diced: 2 cans (7 oz each)
• Tomatillos, husked and quartered: 450 g (1 lb)
• Yellow onion, diced: 1 medium (1 cup)
• Garlic cloves, minced: 4
• Ground cumin: 2 tsp
• Dried oregano: 1 tsp
• Vegetable oil: 2 tbsp
• Chicken stock: 250 ml (1 cup)
• Salt: 1 tsp

Instructions

Step 1: Heat the 2 tbsp vegetable oil in a Dutch oven over medium-high heat. Pat the 900 g (2 lb) beef chuck cubes dry, season them with 1 tsp salt, and brown them in two batches, about 5 minutes per batch, until the outsides are deeply golden and the pieces release from the pot without sticking.

Step 2: Lower the heat to medium, add the diced onion, and cook for 6 minutes until the onion softens and picks up the browned bits from the beef. Stir in the 4 minced garlic cloves, 2 tsp ground cumin, and 1 tsp dried oregano, and cook for 1 minute until fragrant.

Step 3: Add the 450 g (1 lb) quartered tomatillos and the 2 cans of diced fire-roasted green chiles to the pot. Stir them around for 5 minutes until the tomatillos start to break down and release their juices, then pour in the 250 ml (1 cup) chicken stock.

Step 4: Bring the pot to a boil, then reduce the heat to low, cover, and simmer for 1 hour, stirring every 20 minutes, until the beef is fork-tender and the sauce has thickened. Add the 1 can of drained white beans and cook uncovered for 10 more minutes so they warm through.

Step 5: Taste and add more salt if the tomatillos are too sharp. Ladle the chili into bowls and finish each one with fresh cilantro, diced white onion, and a squeeze of lime juice.

Spicy Cajun Beef Chili with Corn

Cajun seasoning brings a peppery, garlicky kick that hits differently than chili powder, and sweet corn kernels pop against the heat. Ground beef browns fast, so this is a good weeknight pot when you want something fiery in under an hour.

Ingredients (makes 6 servings)

• Ground beef, 80% lean: 900 g (2 lb)
• Frozen corn kernels, thawed: 250 g (1 1/2 cups)
• Canned diced tomatoes, with juice: 2 cans (14.5 oz each)
• Canned pinto beans, drained and rinsed: 1 can (15 oz)
• Green bell pepper, diced: 1 medium (1 cup)
• Yellow onion, diced: 1 medium (1 cup)
• Garlic cloves, minced: 3
• Cajun seasoning: 2 tbsp
• Tomato paste: 2 tbsp
• Beef stock: 250 ml (1 cup)
• Smoked paprika: 1 tsp
• Salt: 1 tsp

Instructions

Step 1: Set a large pot over medium-high heat and add the 900 g (2 lb) ground beef, breaking it up as it browns for 8 minutes until no pink remains. You want some crusty bits on the bottom, so don’t stir constantly, and drain off all but 1 tbsp of the fat.

Step 2: Add the diced onion and diced green bell pepper to the pot and cook for 5 minutes until the vegetables soften. Stir in the 3 minced garlic cloves, 2 tbsp Cajun seasoning, 1 tsp smoked paprika, and 2 tbsp tomato paste, and cook for 2 minutes until the paste darkens and your kitchen smells spicy.

Step 3: Pour in the 250 ml (1 cup) beef stock and scrape up the browned bits from the bottom of the pot. Add the 2 cans of diced tomatoes with their juice, the 1 can of drained pinto beans, and the 250 g (1 1/2 cups) thawed corn.

Step 4: Bring the chili to a boil, then lower the heat and simmer uncovered for 25 minutes, stirring every 8 minutes, until the sauce thickens and the corn is tender. Taste and add 1 tsp salt, then add more if your Cajun seasoning was mild.

Step 5: Spoon the hot chili into bowls and top with sliced green onions, a dollop of sour cream, and a generous sprinkle of shredded cheddar. Serve with cornbread or crusty bread on the side.

Low Carb Beef Chili with Zucchini

Zucchini stands in for beans here, keeping the texture soft and the carb count low, while a second dose of vegetables makes the beef go further. The finished bowl is still deeply savory, just lighter, and it reheats well for lunch the next day.

Ingredients (makes 4 servings)

• Ground beef, 85% lean: 700 g (1.5 lb)
• Zucchini, cut into 1 cm cubes: 2 medium (2 cups)
• Canned diced tomatoes, drained: 2 cans (14.5 oz each)
• Tomato paste: 3 tbsp
• Red bell pepper, diced: 1 medium (1 cup)
• Yellow onion, diced: 1 small (3/4 cup)
• Garlic cloves, minced: 4
• Chili powder: 3 tbsp
• Ground cumin: 2 tsp
• Beef stock: 125 ml (1/2 cup)
• Salt: 1 tsp
• Black pepper: 1/2 tsp

Instructions

Step 1: Brown the 700 g (1.5 lb) ground beef in a large skillet over medium-high heat, breaking it apart with a wooden spoon until no pink remains, about 7 minutes. Drain the fat, then push the beef to one side and add the diced onion and red bell pepper to the empty side, cooking them for 4 minutes until they start to soften.

Step 2: Stir in the 4 minced garlic cloves, 3 tbsp chili powder, 2 tsp ground cumin, and 3 tbsp tomato paste. Cook everything together for 2 minutes, stirring so the paste coats the meat and the spices turn fragrant, and add a splash of the 125 ml (1/2 cup) beef stock if the mixture sticks.

Step 3: Add the 2 cans of drained diced tomatoes, the remaining beef stock, and the 2 cups of zucchini cubes. Stir well, bring the chili to a simmer, and cook uncovered for 15 minutes until the zucchini is tender but still holds its shape.

Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, then taste and adjust. The zucchini will release water as it cooks, so if the chili looks too thick, you can add a little more stock; if it is too thin, let it simmer 5 more minutes to reduce.

Step 5: Ladle the chili into bowls and top with shredded cheese, a spoonful of sour cream, and sliced avocado. Serve it on its own or over cauliflower rice if you want a bigger meal.

Instant Pot Beef Chili for Busy Nights

The pressure cooker does in 45 minutes what a stovetop pot takes hours to do, and the beef still tastes deeply braised. Cubed chuck turns tender under pressure, and the sealed pot locks in all the spice and tomato flavor without constant stirring.

Ingredients (makes 6 servings)

• Beef chuck, cut into 2 cm cubes: 900 g (2 lb)
• Canned kidney beans, drained and rinsed: 2 cans (15 oz each)
• Canned crushed tomatoes: 2 cans (14.5 oz each)
• Yellow onion, diced: 1 medium (1 cup)
• Garlic cloves, minced: 4
• Chili powder: 3 tbsp
• Ground cumin: 2 tsp
• Smoked paprika: 1 tsp
• Beef stock: 250 ml (1 cup)
• Vegetable oil: 1 tbsp
• Salt: 1 tsp

Instructions

Step 1: Set your Instant Pot to Sauté and heat the 1 tbsp vegetable oil. Season the 900 g (2 lb) beef chuck cubes with 1 tsp salt, then brown them in two batches for 4 minutes per batch until the outsides are deeply seared, and transfer each batch to a plate.

Step 2: Add the diced onion to the empty pot and cook for 3 minutes until it softens, then stir in the 4 minced garlic cloves, 3 tbsp chili powder, 2 tsp ground cumin, and 1 tsp smoked paprika. Cook for 1 minute, then pour in the 250 ml (1 cup) beef stock and scrape the bottom clean with a wooden spoon so you don’t get a burn warning.

Step 3: Return the browned beef and any juices to the pot, add the 2 cans of crushed tomatoes and the 2 cans of drained kidney beans, and stir everything together. Seal the lid, set the valve to Sealing, and cook on Manual or Pressure Cook at high pressure for 25 minutes.

Step 4: Let the pressure release naturally for 10 minutes, then carefully turn the valve to Venting to release the remaining steam. Open the lid away from your face, stir the chili, and taste for salt, adding more if the pressure cooking dulled the seasoning.

Step 5: Spoon the thick chili into bowls and serve with shredded cheddar, diced raw onion, and a dollop of sour cream. You can also let it sit on Keep Warm for up to 30 minutes if anyone is running late.

Molasses-Braised Beef Chili with Deep Sweetness

Molasses gives this chili a dark, almost caramel-like sweetness that plays against the heat of the chiles, and the long oven braise turns cubed beef into soft, shreddable pieces. This is the version for a cold Sunday when you have time to let the pot work slowly.

Ingredients (makes 8 servings)

• Beef chuck, cut into 3 cm cubes: 1.4 kg (3 lb)
• Canned cannellini beans, drained and rinsed: 2 cans (15 oz each)
• Canned diced tomatoes, with juice: 2 cans (14.5 oz each)
• Tomato paste: 2 tbsp
• Molasses: 3 tbsp
• Yellow onion, diced: 1 large (2 cups)
• Garlic cloves, minced: 6
• Chili powder: 3 tbsp
• Ground cumin: 2 tsp
• Dried oregano: 1 tsp
• Beef stock: 500 ml (2 cups)
• Vegetable oil: 2 tbsp
• Salt: 1 tsp

Instructions

Step 1: Preheat your oven to 160C (325F). Heat the 2 tbsp vegetable oil in a large Dutch oven over medium-high heat, season the 1.4 kg (3 lb) beef chuck cubes with 1 tsp salt, and brown them in three batches until each piece has a deep crust, about 5 minutes per batch. You want patience here, because the browned bits are where the braise starts.

Step 2: Lower the heat to medium, add the diced onion to the pot, and cook for 6 minutes until soft and golden. Stir in the 6 minced garlic cloves, 2 tbsp tomato paste, 3 tbsp chili powder, 2 tsp ground cumin, and 1 tsp dried oregano, cooking for 2 minutes until the paste darkens and the spices smell toasted.

Step 3: Pour in the 500 ml (2 cups) beef stock, scraping the bottom of the pot, then add the 2 cans of diced tomatoes with their juice and the 3 tbsp molasses. Stir until the molasses melts into the liquid, then return the browned beef and any juices to the pot.

Step 4: Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 1/2 hours, checking after 2 hours, until the beef shreds easily when you pull at it with two forks and the sauce has thickened to a glossy, dark red.

Step 5: Stir in the 2 cans of drained cannellini beans and return the pot to the oven, uncovered, for 15 minutes to warm the beans through. Taste for salt, then serve the chili in deep bowls with crusty bread and a spoonful of crème fraîche on top.

Make-Ahead Freezer Beef Chili for Meal Prep

This batch is built to be made on a quiet afternoon and frozen in portions, so a good bowl of chili is always within reach. The flavors deepen overnight, which means the reheated version is often better than the day you cooked it.

Ingredients (makes 2 freezer bags, 4 servings each)

• Ground beef, 80% lean: 1.4 kg (3 lb)
• Canned kidney beans, drained and rinsed: 2 cans (15 oz each)
• Canned black beans, drained and rinsed: 2 cans (15 oz each)
• Canned diced tomatoes, with juice: 3 cans (14.5 oz each)
• Tomato paste: 4 tbsp
• Yellow onion, diced: 2 medium (2 cups)
• Garlic cloves, minced: 6
• Chili powder: 4 tbsp
• Ground cumin: 3 tsp
• Smoked paprika: 1 tsp
• Beef stock: 500 ml (2 cups)
• Salt: 1 1/2 tsp

Instructions

Step 1: Brown the 1.4 kg (3 lb) ground beef in your largest pot over medium-high heat, breaking it up as it cooks for 10 minutes until no pink remains. You may need to work in two batches if the pot is crowded, and drain off most of the fat when it is done.

Step 2: Add the 2 diced onions to the pot and cook for 6 minutes until they soften, then stir in the 6 minced garlic cloves, 4 tbsp tomato paste, 4 tbsp chili powder, 3 tsp ground cumin, and 1 tsp smoked paprika. Cook for 2 minutes, stirring, until the paste turns brick red and the spices smell deep.

Step 3: Pour in the 500 ml (2 cups) beef stock, the 3 cans of diced tomatoes with their juice, and all 4 cans of drained beans. Bring the chili to a boil, then reduce the heat and simmer uncovered for 40 minutes, stirring occasionally, until the sauce is thick enough to coat a spoon.

Step 4: Stir in 1 1/2 tsp salt, then taste and adjust. Let the chili cool to room temperature, then divide it between two large freezer bags, press out the air, and seal. Lay the bags flat in the freezer so they stack neatly, and label each one with the date.

Step 5: To serve, thaw one bag overnight in the fridge or warm it gently in a pot over low heat with a splash of water. Ladle the hot chili into bowls and top with whatever you have on hand: cheese, sour cream, or crushed tortilla chips.

Skillet Beef Chili with Cornbread Crust

This one bakes the chili and cornbread together in a single skillet, so you get a savory, spicy base under a soft, slightly sweet crust. It is a complete dinner in one pan, and it looks impressive enough for company without much extra work.

Ingredients (makes 6 servings)

• Ground beef, 85% lean: 700 g (1.5 lb)
• Canned kidney beans, drained and rinsed: 1 can (15 oz)
• Canned diced tomatoes, with juice: 1 can (14.5 oz)
• Tomato paste: 2 tbsp
• Yellow onion, diced: 1 medium (1 cup)
• Garlic cloves, minced: 3
• Chili powder: 2 tbsp
• Ground cumin: 1 tsp
• Yellow cornmeal: 150 g (1 cup)
• All-purpose flour: 60 g (1/2 cup)
• Baking powder: 2 tsp
• Milk: 180 ml (3/4 cup)
• Egg: 1 large
• Butter, melted: 3 tbsp
• Salt: 1 tsp

Instructions

Step 1: Preheat your oven to 200C (400F). Brown the 700 g (1.5 lb) ground beef in a large cast iron skillet over medium-high heat for 7 minutes until no pink remains, breaking it up as it cooks, then drain the fat and lower the heat to medium.

Step 2: Add the diced onion to the skillet and cook for 5 minutes until soft, then stir in the 3 minced garlic cloves, 2 tbsp tomato paste, 2 tbsp chili powder, and 1 tsp ground cumin. Cook for 2 minutes, then add the 1 can of diced tomatoes with their juice and the 1 can of drained kidney beans.

Step 3: Simmer the chili for 10 minutes, stirring twice, until thickened. Meanwhile, whisk the 150 g (1 cup) cornmeal, 60 g (1/2 cup) flour, 2 tsp baking powder, and 1 tsp salt in a bowl, then stir in the 180 ml (3/4 cup) milk, 1 egg, and 3 tbsp melted butter until just combined.

Step 4: Spoon the cornbread batter over the hot chili in six large dollops, spreading it gently to the edges with the back of your spoon. Transfer the skillet to the preheated oven and bake for 20 to 22 minutes, until the top is golden and a toothpick inserted into the cornbread comes out clean.

Step 5: Let the skillet rest for 5 minutes, then scoop big portions into bowls, making sure each one gets both chili and cornbread crust. Serve with a pat of cold butter on top and a side of steamed greens if you want some color.

Loaded Baked Potato Beef Chili Bowls

This turns a bowl of chili into a full meal by piling it onto split baked potatoes, then loading the whole thing like a baked potato bar. The fluffy potato soaks up the sauce, and the toppings make every bite a little different.

Ingredients (makes 4 servings)

• Baking potatoes, scrubbed: 4 large
• Ground beef, 80% lean: 450 g (1 lb)
• Canned pinto beans, drained and rinsed: 1 can (15 oz)
• Canned diced tomatoes, with juice: 1 can (14.5 oz)
• Tomato paste: 2 tbsp
• Yellow onion, diced: 1 small (3/4 cup)
• Garlic cloves, minced: 2
• Chili powder: 2 tbsp
• Ground cumin: 1 tsp
• Beef stock: 125 ml (1/2 cup)
• Shredded cheddar: 120 g (1 cup)
• Sour cream: 120 ml (1/2 cup)
• Salt: 1 tsp

Instructions

Step 1: Preheat your oven to 200C (400F). Prick the 4 baking potatoes all over with a fork, rub them with a little oil and a pinch of salt, and bake them directly on the oven rack for 50 to 60 minutes, until the skins are crisp and a knife slides into the center easily.

Step 2: While the potatoes bake, brown the 450 g (1 lb) ground beef in a skillet over medium-high heat for 6 minutes until no pink remains, breaking it up as it cooks. Drain the fat, then add the diced onion and cook for 4 minutes until soft.

Step 3: Stir in the 2 minced garlic cloves, 2 tbsp tomato paste, 2 tbsp chili powder, and 1 tsp ground cumin, cooking for 2 minutes until fragrant. Pour in the 125 ml (1/2 cup) beef stock, the 1 can of diced tomatoes with their juice, and the 1 can of drained pinto beans.

Step 4: Simmer the chili for 20 minutes, stirring occasionally, until thick and flavorful, then stir in 1 tsp salt. Split the hot baked potatoes lengthwise, fluff the insides with a fork, and place each one in a bowl with the skin intact.

Step 5: Spoon the chili generously over each split potato, then top with the 120 g (1 cup) shredded cheddar, a spoonful of the 120 ml (1/2 cup) sour cream, and sliced green onions. Serve immediately while the potato is still steaming.

No matter which version you make, the single most important move is the same: give the spices a minute or two in the hot fat before you add any liquid. Toasting chili powder, cumin, and the aromatics in the beef fat or oil wakes up their flavor in a way that dumping everything into a cold pot simply cannot, and it is the difference between a flat bowl and a deep one.

Pick one from the list, get your pot hot, and let it simmer until your kitchen smells like dinner. You really cannot go wrong with any of them.