Soups & Stews
This America's Test Kitchen-inspired ground beef chili delivers restaurant-quality depth with caramelized fond luxury—where every spoonful bursts with umami-rich flavors. The secret lies in slow-cooked beef, toasted spices, and a deep, velvety sauce that develops over 2 hours of simmering.
Unlike shortcut recipes, this method builds complex layers of flavor through precise temperature control and proper browning techniques.
What sets this chili apart is the caramelized fond—those flavorful browned bits that cling to the pot, packed with deep, savory notes. We achieve this by searing the beef in batches (never overcrowding) and deglazing with beer or broth, ensuring maximum flavor extraction.
The spices—cumin, chili powder, and smoked paprika—are toasted just until fragrant, not burned, to avoid bitterness.
By the final simmer, you’ll have a thick, hearty chili with tender beef, perfectly softened beans, and a sauce so rich it coats every bite. The texture is ideal—neither soupy nor dry—thanks to precise liquid ratios and a 30-minute reduction at the end.
This isn’t just chili; it’s a deep, satisfying meal that tastes even better the next day.
Serve with shredded cheese, sour cream, or green onions for freshness, but the chili stands strong on its own. The recipe scales effortlessly for crowds, making it perfect for game day or family gatherings. Let’s get cooking—your taste buds will thank you.
Ingredients for america's test kitchen best ground beef chili
Sixteen ingredients. Two hours of simmering. One restaurant-quality chili that'll change your game day forever.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20 fat ratio) 🥩 | 2 ½ lb | Chilled for better searing |
| Yellow Onion 🧅 | 1 whole | Diced, about 2 cups |
| Garlic Cloves 🧄 | 6 cloves | Peeled, smashed for depth |
| Dark Brown Sugar 🍚 | 2 tbsp | Enhances caramelization |
| Ground Cumin 🌿 | 2 tbsp | Toasted for aromatic punch |
| Chili Powder 🌶️ | 2 tbsp | Medium heat preferred |
| Smoked Paprika 🌶️ | 1 tbsp | For subtle smoky depth |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano ideal |
| Black Peppercorns 🌶️ | 1 tsp | Freshly cracked preferred |
| Beer (dark ale or stout) 🍺 | 1 cup | Deglazing liquid |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Kidney Beans 🌱 | 1 ½ cups | Drained and rinsed |
| Tomato Paste 🍅 | 2 tbsp | San Marzano preferred |
| Olive Oil 🫒 | 2 tbsp | For initial searing |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
The beef is non-negotiable here—80/20 fat ratio gives you that perfect caramelized crust. Costco or Whole Foods carry it pre-ground, but if you're buying whole chuck, ask the butcher to grind it fresh. The spices need to be toasted just until fragrant—Penzeys bulk bins are perfect for this. Don't let them burn, or you'll taste bitter smoke instead of sweet depth. For the beer, Guinness or Negra Modelo work beautifully—the malty notes pair perfectly with the caramelized fond.
No dark beer? Stout coffee or even extra-strong black tea works in a pinch (use the same amount). Short on kidney beans? Black beans or pinto beans are fine—just adjust cooking time by 10 minutes. The tomato paste can be the squeeze-tube kind from Trader Joe's—it's perfect for this recipe and lasts forever. If you're making this ahead, toast the spices the night before and store them in an airtight jar. That way, they're ready to go when you start cooking.
This chili tastes even better the next day—3-4 days in the fridge, 6 months frozen. I always make a double batch because it's impossible to resist. Store it in glass containers with a tight lid, and the flavors keep developing. For serving, I like to keep a small bowl of sour cream and chopped cilantro on the side—just in case anyone wants to tame the heat. The fond at the bottom? That's the good stuff—scrape it all into the pot before serving.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no skillet-to-pot transfers, no extra bowls. The 80/20 beef browns right in the same Dutch oven you’ll serve it from, and the onions caramelize into sweet, jammy bits without any fuss. (Yes, even on a Tuesday night.)
- Brown Sugar Secret: Between us, that dark brown sugar is the MVP—it’s not just sweetness, it’s depth. It cuts through the cumin’s earthiness while adding this subtle molasses-like richness that makes every spoonful feel like a hug. Honestly, I’ve tried other chilis without it, and I always go back.
- Meal Prep MVP: This chili begs to be made in bulk—it tastes even better the next day as the flavors meld. I freeze half in portions for lazy Mondays, and the rest gets repurposed into nachos, chili cheese fries, or stuffed into baked potatoes. (My kids argue over who gets the leftovers.)
- Budget-Friendly Powerhouse: Ground beef at 80/20 keeps it affordable, and the spices—especially cumin—stretch the flavor so you’re not drowning it in expensive ingredients. A single batch feeds six for under $15, and the rich, meaty taste makes it feel like a restaurant dish. Not the prettiest, but the taste makes up for it.
Step-by-step instructions for america's Test Kitchen best ground beef chili
Here's the method that delivers restaurant-quality chili with deep umami flavor and caramelized fond luxury.
Sear the Ground Beef for Maximum Flavor
Heat a large Dutch oven over medium-high heat until it's very hot. Add the 2 tablespoons olive oil and let it shimmer for 30 seconds. Add the 2.5 lb ground beef (80/20 fat ratio) and break it apart with a wooden spoon, creating small crumbles about the size of peas.
Cook undisturbed for 5 minutes to develop a deep brown crust on the bottom. This is your flavor foundation - don't stir during this initial searing. After 5 minutes, when you see the beef is releasing from the pan, break it up and continue cooking for another 3-4 minutes until it loses its raw color completely. The beef should be deep brown with some crispy edges.
Build the Umami Base with Aromatics and Beer
Add the 1 whole yellow onion (diced) and 6 cloves garlic (smashed) to the Dutch oven. Cook for 3-4 minutes until the onions are soft and translucent but not browned. Stir occasionally to prevent sticking.
Pour in the 1 cup beer (dark ale or stout) and scrape up all the browned bits from the bottom of the pan with a wooden spoon. This deglazing step captures all that concentrated beef flavor. Let the beer simmer for 2-3 minutes until reduced by about half. You should notice the aroma intensifying - this is where the umami magic begins.
Develop the Deep, Complex Flavor Profile
Add the 2 tbsp dark brown sugar, 2 tbsp ground cumin, 2 tbsp chili powder, 1 tbsp smoked paprika, 1 tsp dried oregano, 1 tsp black peppercorns, and 1.5 tsp salt. Stir well to coat all the beef and aromatics with the spice blend. Cook for 1-2 minutes until the spices are fragrant and the sugar begins to caramelize slightly.
Stir in the 2 tbsp tomato paste and cook for another 1 minute until it darkens and becomes completely incorporated. This step creates the rich, deep color and concentrated flavor that makes this chili stand out. The mixture should be thick and slightly sticky at this point.
Simmer for Perfect Texture and Depth
Pour in the 4 cups beef broth and bring the mixture to a gentle simmer. Stir to combine, then reduce heat to medium-low to maintain a steady simmer. Add the 1.5 cups kidney beans (drained and rinsed) and stir gently to distribute them throughout the chili.
Partially cover the Dutch oven and let the chili simmer for 1 hour to 1 hour 15 minutes. Stir occasionally - about every 15 minutes - to prevent a skin from forming. The chili should reduce slightly and develop a thick, rich consistency. You'll know it's ready when the flavors have melded beautifully and the texture is perfect - not too thin, not too thick, but just right.
Rest and Adjust for Ultimate Flavor
Remove the chili from heat and let it rest for 10 minutes before serving. This resting period allows the flavors to fully develop and the chili to thicken slightly. Taste and adjust seasoning if needed - you might want to add a pinch more salt or a dash of chili powder to suit your preference.
Serve the chili hot, garnished with additional spices if desired. The result should be a rich, complex chili with deep umami flavor, perfectly balanced heat, and a luxurious caramelized fond that makes every bite extraordinary. This is the chili that will have your friends asking for your recipe time and time again.
Pro Tips For Making America'S Test Kitchen Best Ground Beef Chili
- Brown the Beef Properly: Don’t just cook the beef—brown it. After breaking it into chunks, spread it in a single layer in your Dutch oven and let it sizzle undisturbed for 2-3 minutes until deeply browned on one side. I used to rush this, and the chili never had that rich, meaty depth. The fat renders out better, and the flavor builds from the Maillard reaction—this is where the magic starts.
- Toast the Cumin First: Bloom that ground cumin in the hot oil for 30 seconds before adding onions. It smells like a spice shop explodes, and it prevents bitterness in the finished chili. I learned this the hard way—skipping it makes the cumin taste sharp and medicinal. (Yes, even if you’re impatient like me.)
- Control the Sugar: The dark brown sugar caramelizes, but it burns fast. Once you add the tomatoes and broth, keep the heat at a gentle simmer—no boiling. I’ve ruined batches by walking away and coming back to a scorched, bitter mess. Stir occasionally and taste as you go; adjust with a pinch more sugar if needed.
- Use Two Garlic Cloves: The recipe calls for four cloves, but I’ve found two well-minced cloves (not chopped) make a bigger difference. Raw garlic burns easily, and overdoing it turns the chili bitter. Mince them finely, then add them with the cumin—this way, they infuse without dominating. (Your future self will notice the difference.)
Wine and beer pairings for this dish
Malty Beer Pairings
Dark ales like Guinness or Negra Modelo complement this chili beautifully—their roasted malt notes mirror the caramelized fond and beefy richness. I always keep a cold Guinness on hand for serving; the creamy head cuts through the chili's depth while the dark roast enhances the umami.
For a lighter option, try a stout porter—the coffee and chocolate undertones create a perfect balance with the smoky paprika. 🍺
Bold Red Wine Contrasts
A Zinfandel from California or Syrah from the Rhône Valley stands up to the chili's spice and heat. The wine's dark fruit and peppery notes harmonize with the smoked paprika while its acidity refreshes your palate between bites.
I prefer a 2018 Dry Creek Zinfandel—it's robust enough to handle the chili's intensity without overpowering it. Avoid lighter reds like Pinot Noir, which lack the body to match this hearty dish.
Craft Beer Experimentation
For adventurous drinkers, try a Belgian-style dubbel like Westmalle Dubbel—its caramel and spice notes echo the chili's complexity. The yeast character adds a subtle complexity that pairs surprisingly well with the toasted cumin.
If you're a beer lover, don't miss the opportunity to experiment with smoked beers like Schlenkerla Rauchbier, which mirrors the smoked paprika in the chili. The smoky aroma creates a delightful bridge between the dish and drink.
Non-Alcoholic Options
Don't overlook non-alcoholic pairings—root beer or ginger beer work surprisingly well. The spicy kick of ginger beer complements the chili's heat, while root beer's vanilla notes soften the richness.
For something more sophisticated, try a sparkling hibiscus tea—the tartness cuts through the fat, and the floral notes add an unexpected brightness. I keep a bottle of Jones Soda Old Fashioned on hand for guests who prefer non-alcoholic options.
Serving Temperature
Serve both the chili and beverages at room temperature for the best experience. The chili's rich flavors develop fully after 10 minutes of resting, so let it sit before serving.
Similarly, take your beer or wine out of the fridge 30 minutes before drinking—this allows the aromas to fully open up and enhances the pairing experience.
A properly chilled glass (around 45°F for beer, 60°F for wine) ensures the first sip is refreshing while the flavors continue to evolve. 💡
Nutrition facts
Frequently asked questions
Why does this recipe use 80/20 ground beef instead of leaner cuts?
The 20% fat content in 80/20 ground beef is essential for creating that rich, caramelized fond at the bottom of the pot. The fat renders out during searing, creating deep, savory flavors that lean cuts simply can't match. Plus, the beef stays juicier during the long simmer. If you must use leaner beef, add 1 tablespoon extra olive oil to compensate.
Can I make this chili in a slow cooker instead of a Dutch oven?
Yes, but with adjustments! Brown the beef in a skillet first, then transfer everything to your slow cooker. Use the low setting for 6-7 hours instead of simmering on the stove. The texture will be slightly thinner since slow cookers don't reduce as much, so you might want to add 1 tablespoon cornstarch mixed with water at the end to thicken it up.
What's the best way to reheat leftovers without drying out the chili?
Reheat gently on the stove over low heat with a splash of beef broth or water to restore moisture. Stir frequently and add more liquid if needed. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each. Never reheat to a boil—this destroys the delicate fond and can make the chili taste flat.
How do I adjust the spice level if I don't like heat?
Start by reducing the chili powder to 1.5 tablespoons and smoked paprika to ½ tablespoon. For extra mildness, add 1 teaspoon cocoa powder—it rounds out the heat while adding depth. If you prefer more complexity without heat, increase the cumin to 2.5 tablespoons and add ½ teaspoon cinnamon for warmth instead of spice.
Can I make this chili vegetarian?
Replace the beef with 1.5 cups crumbled tempeh or extra-firm tofu (pan-fried first), and use 1 cup mushrooms (cremini or portobello) for umami depth. Add 1 tablespoon soy sauce and 1 teaspoon liquid smoke to mimic the beefy flavor. The beans will still provide heartiness, and the caramelized fond can be built using the mushrooms and onions.