Soups & Stews
America’s Test Kitchen’s ground beef chili delivers that textbook balance of rich umami, smoky depth, and perfect texture—every spoonful is a revelation. 💛 The secret lies in slow-browning the meat for maximum flavor development and controlling acidity to prevent a sour finish. This isn’t just chili; it’s a foolproof method that transforms simple ingredients into a restaurant-worthy bowl.
What sets this recipe apart is the layered flavor approach: cumin and chili powder build warmth, while a splash of vinegar brightens without overpowering. The long simmer (2+ hours) ensures tender meat and deeply melded spices, while a final adjustment of salt and acid guarantees perfect balance. No guesswork—just consistent, professional results every time.
By the final spoonful, you’ll taste deep, meaty umami with just the right kick, a velvety texture from properly broken-down beans, and a finish that’s neither too sweet nor too sour. The toppings—sharp cheddar, green onions, and a dollop of sour cream—elevate it further, but the chili itself stands strong as the star.
This is the chili you’ll make again and again, whether feeding a crowd or savoring a bowl alone. Let’s get cooking—your taste buds will thank you.
Ingredients for america's test kitchen best ground beef chili
Sixteen ingredients. Two hours. A chili so balanced it'll fool even the toughest critics.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (85% lean) 🥩 | 2 ½ lb | Coarse-ground for texture |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Canned Kidney Beans 🌽 | 15 oz | Drained, rinsed, no salt |
| Canned Black Beans 🌽 | 15 oz | Drained, rinsed, no salt |
| Tomato Paste 🍅 | 1 tbsp | High quality, no sugar |
| Ground Cumin 🌿 | 1 tsp | Freshly toasted preferred |
| Chili Powder 🌶️ | 2 tbsp | Medium heat, not hot |
| Smoked Paprika 🌶️ | 1 tsp | For smoky depth |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Apple Cider Vinegar 🍏 | 1 tbsp | For acid balance |
| Beef Broth 💧 | 2 cups | Low sodium preferred |
| Water 💧 | 2 cups | Filtered preferred |
The beef is non-negotiable here—85% lean, coarse-ground for that perfect meaty texture. Costco or Trader Joe's are your best bets for quality ground beef, and always check the label for fat content. The beans? No-salt-added is a must—rinsing removes any residual sodium. For the tomato paste, San Marzano is ideal, but any high-quality paste will do. The spices? Toast your cumin seeds in a dry pan for 30 seconds before grinding—game changer. And that vinegar? It's the secret weapon for balancing acidity without overpowering.
No cumin seeds? Ground cumin works fine, but toasting adds depth you won't find otherwise. Short on tomato paste? Crushed tomatoes at double the amount (about 1/2 cup) will work in a pinch. The beef broth can be swapped for water plus 1 tsp beef bouillon, but you'll lose some umami. For the beans, pinto or pinto-kidney mix adds variety. And if you're feeling adventurous, add 1 tbsp cocoa powder for a deeper, almost molasses-like richness (trust me on this). The vinegar? Lemon juice works, but cider vinegar has that perfect tang.
This chili tastes even better the next day—make a double batch and freeze half for lazy weeknights. Store in the fridge for up to 5 days or freeze for 3 months. When reheating, low and slow is key—bring it to a gentle simmer and let it cook for 10 minutes. The toppings? Keep them separate until serving—sharp cheddar, green onions, and a dollop of sour cream are classic, but don't be afraid to get creative. Leftovers? Portion into containers with a scoop of toppings on the side for easy grab-and-go bowls.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no chopping boards, no extra pans, just brown the beef, dump in the onions and garlic, then let it simmer. The onions caramelize right in the pot, adding depth without extra effort.
- Deep, Smoky Richness: That 85% lean beef? It’s the secret weapon—juicy, tender, and packed with flavor, especially when you brown it properly. The black beans add creaminess, while the kidney beans bring a satisfying bite, and the garlic? Oh, it’s there—layered, not overpowering.
- Tailgate or Taco Night: Between us, this chili works for everything. Serve it in bowls with shredded cheese for a hearty weeknight meal, or pile it into tortillas for a quick taco bar. Even my picky college-aged son asks for seconds when it’s on the table.
- Budget-Friendly Pantry Staple: Honestly, this recipe costs me about $3 per serving and keeps for days in the fridge. The canned beans cut prep time, and the beef stretches far—perfect for when I’m feeding a crowd or just trying to save money. Plus, it freezes beautifully for lazy Sundays.
Step-by-step instructions for america's test kitchen chili
This chili delivers restaurant-quality depth with perfect umami balance every time.
🔥 Step 1: Brown the Ground Beef for Maximum Flavor
Heat a large Dutch oven over medium-high heat until hot. Add the 2.5 lb ground beef (85% lean) and break it apart with a wooden spoon. Let it cook undisturbed for 5 minutes until the meat loses its raw color and starts to brown deeply.
This initial browning creates the Maillard reaction that builds the chili's deep, complex flavor. Don't rush this step—you want the beef to develop a rich, caramelized crust. Once browned, use a slotted spoon to transfer the beef to a plate, leaving all the rendered fat in the pot. You should have about 1-2 tablespoons of fat remaining.
🍳 Step 2: Sauté Aromatics Until Fragrant and Golden
In the same Dutch oven, add the diced yellow onion and cook over medium heat for 5-6 minutes until softened and starting to caramelize at the edges. Add the minced garlic cloves and cook for another 30 seconds until fragrant—you should smell that sweet garlic aroma wafting through your kitchen.
Here's the thing—don't let the garlic burn. It turns bitter fast. Once the onions are translucent and the garlic is golden, it's time to add the spices. This aromatic base forms the flavor foundation of your chili, so take your time with this step.
🥘 Step 3: Build the Chili Base with Spices and Acidity
Add the 1 tbsp tomato paste, 1 tsp ground cumin, 2 tbsp chili powder, 1 tsp smoked paprika, 1.5 tsp salt, and 0.5 tsp black pepper to the pot. Stir vigorously to coat the onions and garlic completely, breaking up any tomato paste clumps. Cook for 1-2 minutes until the spices are toasted and fragrant.
Now add the 1 tbsp apple cider vinegar—this brightens the flavors and balances the richness. Stir well, then return the browned beef to the pot along with any accumulated juices. The vinegar will help break down the meat fibers, ensuring tender, melt-in-your-mouth texture in your final chili.
🍲 Step 4: Simmer with Beans and Broth for Perfect Texture
Pour in the 2 cups beef broth and 2 cups water, then add the 15 oz drained kidney beans and 15 oz drained black beans. Stir everything together and bring to a gentle simmer over medium-low heat. Here's where patience pays off—let it cook uncovered for 45-50 minutes, stirring occasionally, until the flavors meld and the chili thickens slightly.
You're aiming for a chili that's thick enough to coat the back of a spoon but still has enough body to be satisfying. The beans should be heated through but not mushy. Taste as you go—if it needs more salt, add it now. The acidity from the vinegar and umami from the beef broth will create that perfect balance that makes this chili truly exceptional.
Pro Tips For Making America'S Test Kitchen Best Ground Beef Chili
- CRUSH THE ONIONS FIRST: Dice that onion small—think 1/4-inch pieces or finer. I used to eyeball it, but this recipe counts on the onions melting into the sauce, not just sitting there. If they’re too big, they’ll turn mushy instead of disappearing into the flavor. (Yes, even if you’re impatient like me.)
- BROWN THE BEEF IN BATCHES: Don’t dump all 1.5 lbs of beef in at once—split it into two batches. Crowding the pan steams the meat instead of searing it, and you’ll end up with gray, soggy chunks. A hot, dry skillet and 3-4 minutes per batch make all the difference.
- SALT THE BEANS BEFORE ADDING: Drain the kidney and black beans, then give them a quick rinse under cold water. Sprinkle in 1/2 teaspoon salt now—this seasoning step is non-negotiable. The beans absorb flavor like sponges, and skipping it means your chili will taste like it’s missing something. (Your future self will notice.)
- SIMMER LOW AND COVERED: After adding the tomatoes and broth, turn the heat down to low and pop the lid on. Let it bubble gently for 20 minutes—no peeking. I learned this the hard way: high heat evaporates too much liquid, and you’ll end up with a thick, pasty mess instead of the rich, saucy chili you want. Steady wins the race.
Regional styles of this america's test kitchen best ground beef chili
Texas-Style Bold
In Texas, chili is all about the beef and the heat—no beans in the pot! Swap the kidney and black beans for extra ground beef (add 1 lb more) and boost the chili powder to 3 tbsp. Add 1 tbsp cocoa powder for that signature Texas depth, and finish with ½ cup beef broth instead of water. Serve with white rice and a side of cornbread for the full Lone Star experience. 🌶️
Southwest Fusion
For a Southwest twist, add 1 diced bell pepper (any color) and 1 minced jalapeño to the aromatics. Stir in 1 tsp oregano and ½ tsp cinnamon with the spices, then top with avocado slices, cilantro, and lime wedges. The cinnamon might seem odd, but it complements the smoky paprika beautifully. This version works perfectly with warm tortillas for scooping.
Chicago-Style Hearty
Chicago chili skips the beans entirely but packs in extra meat and a velvety texture. Brown 3 lb ground beef (80% lean) and add 1 cup tomato sauce instead of paste. Simmer for 2.5 hours on low heat, then stir in ½ cup tomato paste at the end. Serve with crusty Italian bread for dipping—this is comfort food at its finest. 🍴
New Mexico Red
This version leans into the green chile tradition but keeps the beef chili structure. Add 1 cup chopped roasted green chiles (canned works) with the beans, plus 1 tsp dried epazote (if you can find it) for an earthy kick. Finish with shredded Monterey Jack cheese and a drizzle of sour cream. The green chiles add a bright, slightly sweet contrast to the smoky spices. Perfect with blue corn chips for scooping.
Carolina Smoky
For a Southern Carolina touch, add ½ cup chopped smoked sausage (like kielbasa) with the beef. Include 1 tsp mustard powder in the spice blend and a splash of hot sauce (like Crystal) at the end. Serve over buttered egg noodles—this hearty version feels like a hug in a bowl. The mustard powder adds a subtle tang that cuts through the richness. 🔥
Nutrition facts
Frequently asked questions
Why does this chili recipe call for coarse-ground beef instead of regular?
The coarse grind creates a better texture in chili—it stays more intact during cooking, giving you those satisfying meaty chunks rather than a mushy consistency. This is especially important for slow-cooked dishes where texture matters. Regular ground beef tends to break down too much, making the chili feel less substantial.
Can I make this chili in a slow cooker or Instant Pot?
For a slow cooker, brown the beef first, then transfer everything to the pot and cook on low for 6-7 hours or high for 3-4 hours. For an Instant Pot, use the sauté function to brown the beef, then pressure cook for 20 minutes on high. The vinegar and spices will still work perfectly—just adjust cooking times to reach the same depth of flavor.
How do I fix chili that's too acidic or sour?
If your chili tastes too sour, add a pinch of sugar or a splash of low-sodium beef broth to balance the acidity. For extra richness, stir in 1 tablespoon tomato paste or a dollop of sour cream at the end. The key is to taste as you go—this recipe's vinegar is carefully measured to prevent sourness, but adjustments are always possible.
What's the best way to reheat leftovers without drying them out?
Reheat chili gently on the stove over low heat with a splash of water or broth to restore moisture. Stir frequently to prevent sticking. For microwave reheating, use a microwave-safe bowl with a lid, heating in 30-second intervals while stirring. Never reheat to boiling—just until steaming hot. The slow simmer helps preserve that perfect texture.
Can I use turkey or chicken instead of beef?
While you can substitute, the flavor profile changes significantly. For turkey, use 93% lean ground turkey and add 1 teaspoon Worcestershire sauce for depth. For chicken, use ground chicken thighs (not breast) and reduce cooking time to 30-40 minutes to avoid drying out. The beef's umami is hard to replicate, but these swaps work in a pinch for dietary preferences.