Red Chili Recipe

Rating 5.0
| 1
This thick, hearty and rich red chili recipe is the perfect dinner or snack to feed a crowd. Tender morsels of ground beef are cooked with a medley of beans and aromatic spices for a satisfying bowl.
Utensils Dinner
Globe Mexican
With more than a decade of culinary experience as a head chef, private chef and executive chef in Denmark, Turks and Caicos, Venezuela and Spain, Chef Carlos is a skilled and personable multilingual chef with a penchant for crafting incredible recipes. He has a wide range of culinary techniques and tips under his belt, and is a master at creating a warm and welcoming environment for guests, as well as crafting seasonal menus featuring high-quality ingredients.


1 lb
lean ground beef, see notes 1
3 oz
sweet onion
2 tsp
chopped garlic
1 cup(s)
unsalted beef stock
3 oz
tomato paste
15-ounce canned diced tomatoes, see notes 2
15-ounce can of red or black beans, undrained, see notes 3
15-ounce can of pinto beans, undrained, see notes 3
1 tblsp
Spanish paprika (pimenton de la vera)
2 tblsp
chili powder
1/2 tsp
cayenne pepper, see notes 4
1/2 tsp
ground cumin
1 tsp
onion powder
1 tsp
garlic powder
2 tblsp
brown sugar
salt and pepper, to taste
3 tblsp
creme fraiche
2 tblsp
shredded cheddar cheese

Directions 5 steps | 55 Minutes

Step 1

Measure and prep all ingredients.

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Step 2

In a large stockpot over medium-high heat, sauté the ground beef, onions and garlic until the beef is browned and onions become soft.

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Step 3

Sitr in the unsalted beef stock, tomato paste, diced tomatoes, undrained red beans, undrained pinto beans, Spanish paprika, chili powder, cayenne pepper, ground cumin, onion powder and brown sugar. 

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Step 4

Bring the mixture to a boil and then lower to a simmer. Simmer, uncovered, on medium-high heat for 30-45 minutes or until thickened. Taste and season with salt and pepper. (See notes 5.)

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Step 5

Ladle the chili into bowls and top with creme fraiche and shredded cheddar cheese. Serve and enjoy!

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  1. Use lean ground beef to avoid having to drain anything from the pot, as this will result in flavor loss.
  2. Diced fresh tomatoes can be substituted for canned tomatoes.
  3. Do not drain the beans, as the starchy liquid will thicken the chili, rather than adding additional thickener. 
  4. Omit cayenne pepper if your family prefers milder chili, or substitute black pepper. 
  5. Chili may also be simmered on low heat with the lid on for up to 2 hours. 
  6. Leftovers may be frozen in freezer zip-top plastic bags and stored for up to 4 months.

Nutrition Per Serving
View All
24 g
31.8 g
47.8 g


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Sam S.


03 Oct 2022

Yum! I will be making this chili often during the fall and winter seasons!

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