Savory Chili with Beans

This ground beef chili builds a deep flavor base before the tomatoes ever hit the pot. Garlic, onions, scallions, celery, and parsley sauté in olive oil for 5-6 minutes first, creating an aromatic foundation that most quick chili recipes skip. The beef browns in that same vegetable mixture, and a quarter cup of reserved pan drippings goes back in for extra richness.

Tomato paste and tomato sauce give the chili a thick, concentrated tomato flavor, while red pepper flakes bring serious heat. A generous ⅓ cup means this chili doesn’t hold back, so adjust down if you want something milder. Five cups of hot water thin everything to the right consistency for a proper simmer.

Red kidney beans go in toward the end, and a generous topping of grated Monterey Jack cheese melts over each steaming bowl.

Pro Tips

• Drain the browned beef well but save those drippings. Adding a quarter cup back in gives the chili a richer mouthfeel without making it greasy.
• Use extra-lean ground beef. With the olive oil and reserved drippings already in the pot, fattier beef will make the chili too oily.
• That ⅓ cup of red pepper flakes is assertive. Taste after 20 minutes of simmering and pull back on heat if needed.
• Let the chili simmer uncovered if it’s too thin. The liquid will reduce and the flavors will concentrate.

Variations

• Three-bean version: Add pinto beans and black beans alongside the kidney beans for a more complex, textured chili.
• Smoky chipotle: Replace the red pepper flakes with chipotles in adobo for a deeper, smokier heat profile.