Classic Beef Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 163.

	this recipe	typical
liquid	31%	23%
fat	1%	1%
aromatics	19%	16%
salt	0%	0%
vegetables and beans	30%	58%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons olive oil
320 g	2 cups chopped yellow onion
24 g	8 garlic cloves, minced
1361 g	3 pounds ground chuck
170 g	1 (6-oz.) can tomato paste
24 g	3 tablespoons chili powder (see note)
14 g	2 tablespoons ground cumin
11 g	1 tablespoon kosher salt
2 g	1 teaspoon black pepper
2 g	1 teaspoon dried thyme
1 g	1 teaspoon dried oregano
850 g	2 (15-oz.) cans pinto beans, drained and rinsed
425 g	1 (15-oz.) can dark red kidney beans, drained and rinsed
794 g	1 (28-oz.) can crushed tomatoes
480 g	2 cups reduced-sodium chicken broth
340 g	1 (12-oz.) bottle beer

Method: 4 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This will become my go to chili recipe. It was easy to follow and tasted great. I did make a couple substitutions. I used deer meat since I had it on hand, and I didn’t have any beer. I used a small dash of whiskey and a couple tablespoons of Worcestershire sa” — a cook, 5★

“I have given this recipe to so many people! It is the best chili recipe ever! Follow the directions and you can not screw it up! ( Unless your spices are old and have lost their true flavors)” — a cook, 5★