How to Make the Absolute Best Ground Beef Chili
Published on Mar 25, 2025
Join Julia Collin Davison and Bridget Lancaster as they elevate ground beef chili from ordinary to extraordinary with homemade chili powder and expert tips in this must-try recipe.
Ground beef chili often gets a bad rap, but with the right ingredients and a few expert techniques, it can be transformed into a standout dish! In this video from America's Test Kitchen, hosts Julia Collin Davison and Bridget Lancaster take you step-by-step through the process of making the absolute best ground beef chili. They demonstrate how to elevate traditional chili with homemade chili powder and critical cooking tips that make all the difference.
To begin, they emphasize the importance of using high-quality dried ancho chilies rather than pre-packaged seasoning. Toasted and ground into a rich chili powder, these chilies become the flavor base of the dish. The recipe also requires using 85% lean ground beef, ensuring a juicy and flavorful result.
The secret to tender meat lies in a baking soda solution, which helps the beef stay moist and brown beautifully. With ingredients like garlic, onions, and spices mingling over a gentle simmer in the oven, this chili develops robust flavors that you'll love.
After cooking in the oven for a couple of hours, the chili is thick and rich, ready to be topped with fresh cilantro, avocado, cheese, and a squeeze of lime for extra zest. You may just find that this isn't just a meal, but a comforting experience!
Don't miss out on this game-changing recipe! Watch the full video on YouTube and make sure to save this recipe in recipe app ClipDish for your next cozy night in!
Ground Beef Chili
A flavorful and hearty ground beef chili made with toasted ancho chilies and a blend of spices, perfect for any occasion.
Ingredients
- 6 dried ancho chiles, stems and seeds removed
- 2 lbs ground beef (85% lean)
- 2 tbsp water
- 1.5 tsp salt
- 0.75 tsp baking soda
- 1 oz tortilla chips
- 2 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tbsp garlic powder
- 1 tbsp ground coriander
- 2 tsp dried oregano
- 2 tsp ground black pepper
- 0.5 tsp dried thyme
- 1 can (14.5 oz) whole peeled tomatoes
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups water
- 1 can (15 oz) pinto beans, with liquid
- 2 tsp sugar
- 2 tbsp cider vinegar
Directions
- Remove stems and seeds from the ancho chiles, then tear them into 1.5-inch pieces.
- Toast the ancho chiles in a skillet over medium-high heat for 4-6 minutes until fragrant, making sure not to let them smoke.
- In a bowl, combine ground beef with 2 tbsp water, 1.5 tsp salt, and 0.75 tsp baking soda. Mix thoroughly and let sit for 20 minutes.
- After toasting, transfer the chiles to a food processor. Add tortilla chips, cumin, paprika, garlic powder, coriander, oregano, black pepper, and thyme. Blend until finely ground.
- In the same food processor, add the canned tomatoes and process until smooth.
- Heat 1 tbsp vegetable oil in a pot over medium-high heat. Add chopped onion and cook for about 4-6 minutes until softened.
- Add minced garlic to the pot and cook for 1 more minute until fragrant.
- Add the seasoned ground beef to the pot and cook, breaking it up, for about 12-14 minutes until browned.
- Add the chili spice mixture to the beef, followed by 2 cups water, pinto beans (with liquid), sugar, and the processed tomatoes. Stir well.
- Bring to a simmer, cover, and transfer to a preheated oven at 275°F. Cook for 1.5 to 2 hours until the meat is tender.
- After cooking, stir in 2 tbsp cider vinegar and adjust seasoning with salt if necessary.
- Serve hot topped with chopped cilantro, minced red onion, shredded cheese, diced avocado, a dollop of sour cream, and a squeeze of lime juice.
Mise en Place
Cooking Process
Finishing Touches
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