Beef chili with toasted whole spices, fresh chiles, and fire-roasted tomatoes.
Masa adds slight corn richness and body. If omitting, simmer longer for thickness. Jalapeño provides freshness; for extra depth use minced chipotle pepper in adobo.
Leftovers improve overnight as spices bloom and beef absorbs more tomato flavor. Built to pair with cornbread trio, Mexican rice, roasted vegetables, or baked potatoes.
Ingredients
Scale
Measurement units
- 1 tbsp Olive oil
- 1 Large onion, diced
- 1 Red bell pepper, diced
- 3 Garlic cloves, minced
- 1 Jalapeño, minced (seeds removed for mild)
- 2 lb Ground beef
- 2 tbsp Chili powder
- 2 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 1 tsp Salt
- ½ tsp Black pepper
- 1 pinch Cayenne or chipotle powder
- 14 oz Fire roasted diced tomatoes
- 28 oz Crushed tomatoes
- 1 cup Beef broth
- 1 tbsp Masa harina or fine cornmeal
- 15 oz Kidney beans, drained and rinsed
- 15 oz Pinto beans, drained and rinsed
Ingredients
Scale
Measurement units
- 1 tbsp Olive oil
- 1 Large onion, diced
- 1 Red bell pepper, diced
- 3 Garlic cloves, minced
- 1 Jalapeño, minced (seeds removed for mild)
- 2 lb Ground beef
- 2 tbsp Chili powder
- 2 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 1 tsp Salt
- ½ tsp Black pepper
- 1 pinch Cayenne or chipotle powder
- 14 oz Fire roasted diced tomatoes
- 28 oz Crushed tomatoes
- 1 cup Beef broth
- 1 tbsp Masa harina or fine cornmeal
- 15 oz Kidney beans, drained and rinsed
- 15 oz Pinto beans, drained and rinsed
Instructions
Prep the vegetables
Dice onion and bell pepper. Mince garlic and jalapeño. Set aside.
Equipment
- cutting board
- chef's knife
Ingredients
- large onion (1 whole), diced
- red bell pepper (1 whole), diced
- garlic cloves (3 cloves), minced
- jalapeño (1 whole), minced
Toast the spices
In dry small pan over medium-low heat (275-300°F surface), warm chili powder, cumin, smoked paprika, and oregano for 1 minute until fragrant. Transfer to small bowl.
Equipment
- small bowl for spice toasting
Ingredients
- chili powder (2 tbsp)
- ground cumin (2 tsp)
- smoked paprika (1 tsp)
- dried oregano (1 tsp)
Sauté the aromatics
Heat olive oil in Dutch oven over medium heat (325-350°F surface). Add onion, bell pepper, and jalapeño. Cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
Equipment
- Dutch oven or heavy pot
- wooden spoon
Ingredients
- olive oil (1 tbsp)
Brown the beef
Add ground beef and break apart. Cook 8 to 10 minutes until well browned. Drain excess fat if needed.
Equipment
- Dutch oven or heavy pot
- wooden spoon
Ingredients
- ground beef (2 lb)
Add the spices
Stir in toasted spices, salt, black pepper, and cayenne. Coat beef and aromatics evenly.
Equipment
- Dutch oven or heavy pot
- wooden spoon
Ingredients
- salt (1 tsp)
- black pepper (½ tsp)
- cayenne (1 pinch)
Add tomatoes and broth
Stir in fire roasted tomatoes, crushed tomatoes, and beef broth.
Equipment
- Dutch oven or heavy pot
- wooden spoon
Ingredients
- fire roasted diced tomatoes (14 oz)
- crushed tomatoes (28 oz)
- beef broth (1 cup)
Simmer until reduced
Bring to simmer. Reduce heat to low and cook uncovered 45 to 60 minutes, stirring occasionally. Chili should thicken and deepen in color.
Equipment
- Dutch oven or heavy pot
Add the beans
Stir in kidney beans and pinto beans. Simmer 10 minutes more.
Equipment
- Dutch oven or heavy pot
- wooden spoon
Ingredients
- kidney beans, drained and rinsed (15 oz)
- pinto beans, drained and rinsed (15 oz)
Add the masa
Sprinkle masa harina over surface. Stir well and simmer 5 minutes until chili thickens slightly.
Equipment
- Dutch oven or heavy pot
- wooden spoon
Ingredients
- masa harina or fine cornmeal (1 tbsp)
Adjust and rest
Taste and adjust salt and pepper. Rest 5 minutes off heat before serving.
Serve with toppings
Serve with sour cream, shredded cheese, diced onion, cilantro, and lime wedges.
Before you cook
Cook notes
- • Masa adds slight corn richness and body. If omitting, simmer longer for thickness.
- • Jalapeño provides freshness; for extra depth use minced chipotle pepper in adobo.
- • Built to pair with cornbread trio, Mexican rice, roasted vegetables, or baked potatoes.
- • Leftovers improve overnight as spices bloom and beef absorbs more tomato flavor.
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