This is a ground beef chili built around two pounds of 80/20 beef, pinto beans, canned tomatoes, and a serious amount of cayenne — enough heat to matter, not so much it’s a stunt. It simmers for 90 minutes, which means you get a complete, filling meal from one pot with almost no active work after the first 15 minutes. If you want something that covers protein, fiber, and vegetables in a single bowl, this does it without fuss.
The short version of why this works
Two things drive this recipe. First, browning the beef properly before anything else goes in — a real sear, not a steam — builds the fond on the bottom of the pot that gives the whole chili its depth. Don’t rush it and don’t crowd the pan. Second, the 90-minute low simmer isn’t optional. That time is what breaks down the tomatoes, softens the beans into the sauce, and lets the fat from the beef carry the spices through every bite. Cut it short and you get a serviceable stew. Give it the full time and the texture and flavor are genuinely different.
Common problems and fixes
- Chili tastes flat even with all the spices: Add a teaspoon of apple cider vinegar or a squeeze of lime right before serving. Acid wakes up the other flavors without making it taste sour — this is one of the most reliable fixes for a chili that seems like it’s missing something.
- Too thin after the simmer: Remove the lid for the last 20 minutes. The liquid will reduce and the chili will thicken on its own. Resist adding flour or cornstarch — it changes the texture of the beans.
- Too thick or scorching on the bottom: Add a splash of beef stock or water, stir from the bottom, and drop the heat. A heavy-bottomed pot helps here; thin pots concentrate heat unevenly over a long simmer.
- Heat level is too intense to eat: Stir in a tablespoon of tomato paste or a small amount of extra ketchup — the sweetness dials back the burn without diluting the flavor the way water does. Serving it over rice also absorbs heat effectively and adds bulk to the meal.
- Beef is greasy on top: 80/20 beef can throw off more fat than expected depending on the brand. Skim it with a spoon after the simmer, or refrigerate overnight — the fat solidifies and lifts off cleanly, which is another good reason to make this a day ahead.
Storage and reheating
Refrigerate leftovers in a sealed container within two hours of cooking — this chili keeps well for up to four days in the fridge and actually tastes better on day two once the spices have had time to settle. For freezing, portion it into individual servings before freezing so you’re not thawing the whole batch; it freezes well for up to three months. Reheat on the stovetop over medium-low with a splash of water or stock to loosen it, stirring occasionally until it hits 165°F (74°C) throughout. Skip the microwave if you can — it heats unevenly and tends to dry out the beef. The beans hold up well through freezing and reheating, which is not always the case with legumes, so don’t worry about them going mushy.
The Perfect Chili Recipe For Spicy Food Lovers
Ingredients
Instructions
- Brown the ground chuck in an 8-quart stockpot and drain off the fat.
- Add the chopped onion and garlic, but do not brown it.
- Add the tomato sauce.
- Chop the tomatoes and remove the stem end and add to the pot.
- Add the pinto beans and liquid.
- Add the spices.
- Put the lid on the stockpot and simmer on low for one and one half hours.
Notes
Nutrition
Common questions
Can I use a leaner ground beef like 90/10?
You can, but the chili will be noticeably less rich. The fat in 80/20 beef carries the spices and adds body to the sauce over the long simmer — leaner beef produces a drier, slightly grainy texture by the time it’s done. If you only have 90/10, add a tablespoon of olive oil when browning to compensate.
Can I substitute kidney beans or black beans for pinto beans?
Yes, both work. Kidney beans hold their shape a little firmer through the 90-minute simmer, which some people prefer. Black beans will soften more and blend into the sauce, giving the chili a thicker, denser texture — not a problem, just different.
Is this chili enough on its own as a meal, or does it need sides?
It’s a complete meal on its own — two pounds of beef plus a full can of pinto beans gives you substantial protein and fiber per serving. If you’re feeding people who eat large portions or want to stretch it further, serve it over rice or with cornbread, which also helps balance the heat.
Can I make this in a slow cooker instead of on the stovetop?
Yes, but still brown the beef in a skillet first — don’t skip that step and add raw beef directly to the slow cooker. After browning, transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Make sure the internal temperature of the beef reaches 160°F (71°C) before serving.
The recipe uses 29 ounces of ketchup — is that correct, or is it tomato sauce?
The recipe uses ketchup, which adds both body and a mild sweetness that balances the cayenne. If you’re in Australia or the UK where ketchup is sweeter and thinner, tomato sauce (passata-style) is the better swap — use the same quantity. Standard American ketchup is the intended ingredient.
