Our easy chili is hearty, comforting, and wholesome—plus it's significantly lower in calories, fat, and sodium than classic recipes. Smoked paprika and a splash of beer kick up the flavor, and our clever trick for perfectly browned ground beef would surely make any grandmother proud. Instead of overcrowding the Dutch oven, we brown the beef separately in a large skillet.
Master this chili recipe—then customize it however you like. Swap out kidney beans for black beans, pinto beans, or a combination of all three. Instead of ground sirloin, use ground turkey or ground bison meat. Don’t forget chili toppings—we love fresh cilantro, queso fresco cheese, avocado, crushed tortilla chips, sliced radishes, or a squeeze of lime.
How to Make It
Heat a large nonstick skillet over medium-high heat. Add half of the oil, swirling to coat the skillet. Add ground beef, and cook until browned (drain fat if needed), about 6 minutes. Set aside.
Heat a large dutch oven over medium-high heat. Add the remaining oil, then add the onions and garlic. Reduce heat to medium and cook until softened, about 3 minutes. Stir in the spices, salt, and pepper. Cook until fragrant, about 1 minute.
Add beef, beans, and beer, scraping pan to loosen browned bits. Cook until beer is slightly reduced, about 1 minute.
Stir in tomatoes and juice from the can (try this hack to avoid a mess: instead of a spoon, use kitchen shears to gently break up the tomatoes); bring to a boil. Reduce heat, cover, and simmer for 45 minutes to an hour. Let cool and top with desired garnishes.
Chef's Notes
Slide the ground beef straight from the package into the hot skillet. Brown the beef as is on both sides (it sounds a bit odd, but trust us!), then break it up. It browns more easily as a whole mass, as opposed to smaller chunks.