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America's Favorite Chili

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  • Level: Easy
  • Total: 2 hr 45 min
  • Active: 50 min
  • Yield: 10 to 12 servings
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2 tablespoons olive oil

3 pounds ground sirloin or chuck 

1 teaspoon baking powder 

2 medium white onions, diced 

2 tablespoons dried ancho chile powder 

1 tablespoon ground cumin 

2 teaspoons smoked paprika 

1 teaspoon cayenne pepper

1 teaspoon dried Mexican oregano 

2 cloves garlic, minced 

1 3/4 cups beef stock 

1 tablespoon demi-glace (concentrated beef stock )

One 28-ounce can diced tomatoes 

One 15-ounce can red kidney beans, rinsed and drained 

Kosher salt and freshly ground black pepper 

Sliced scallions, chopped fresh cilantro, sour cream, pickled jalapenos and shredded aged yellow Cheddar, for serving 


  1. Heat a large pot over medium heat and add oil. Add beef and sprinkle with baking powder. Brown beef, stirring to break up into smaller chunks, until no longer pink, 5 to 10 minutes. Using a slotted spoon, remove beef to a bowl.
  2. Add onions to pot and turn heat down to low. Cook, stirring occasionally, until soft, 8 to 10 minutes. Stir in chile powder, cumin, smoked paprika, cayenne and oregano and cook for another 2 minutes to bloom. Add garlic and saute for 30 more seconds. Add beef stock, demi-glace, tomatoes and beans. Add beef back in along with any reserved juices and simmer, partially covered and stirring frequently, for 2 hours. Season to taste with salt and pepper.
  3. Garnish with scallions, cilantro, sour cream, pickled jalapenos and aged Cheddar.