This fire roasted beef chili turns a pound of ground beef, two kinds of beans, and a big can of crushed fire roasted tomatoes into a thick, smoky pot that is ready in about 1 hour 35 minutes.
It is a classic stovetop chili with a gentle kick, and the char from the tomatoes does most of the flavor work. Brown the beef, bloom the spices, simmer low and slow, and let the pot do the rest while you set out the toppings.
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Why This Fire Roasted Beef Chili Recipe Works
The tomatoes bring a smoky, slightly sweet base that makes the chili taste like it simmered all day, even though the hands on work is short. Tomato paste adds depth, and a spoonful of brown sugar rounds off the acidity without making the pot sweet.
Two kinds of beans give the pot body and a mix of textures. Kidney beans stay firm and meaty, while pinto beans turn soft and slightly creamy as they simmer, which thickens the chili without any flour or cornstarch.
Everything cooks in one Dutch oven, so cleanup is easy, and the recipe scales well for a crowd. It also tastes even better the next day, which makes it a smart choice for meal prep.
Ingredients for Fire Roasted Beef Chili
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 pound 90% lean ground beef
- 4 cloves garlic, minced
- 2 tablespoons chili powder (use 1 tablespoon for mild chili)
- 1 tablespoon ground cumin
- 1 tablespoon brown sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons tomato paste
- 1 3/4 cups low sodium beef broth
- 1 can (28 oz) crushed fire roasted tomatoes, no salt added
- 1 can (15 oz) red kidney beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- Shredded cheddar cheese, sour cream, sliced avocado, chopped green onions, and cilantro, for topping
Ground beef: Use 90 percent lean beef so the chili is rich without being greasy, and drain any extra fat after browning.
Fire roasted tomatoes: The charred edges give the pot its smoky backbone. Regular crushed tomatoes work too, but add a pinch of smoked paprika if you go that route.
Chili powder: Start with 1 tablespoon for a mild pot and use 2 tablespoons if you like more heat.
Beans: Rinse them well to wash away the canning liquid and cut down on sodium.
How to Make Fire Roasted Beef Chili
1. Soften the onion. Heat the olive oil in a large Dutch oven over medium high heat. Add the chopped onion and cook for about 3 minutes, stirring now and then, until it starts to turn translucent.
2. Brown the beef. Add the ground beef and break it into small crumbles with a wooden spoon. Cook for 5 to 6 minutes until no pink remains and it reaches 160 degrees F, then spoon off any extra fat.
3. Bloom the spices. Stir in the garlic and cook for 30 seconds. Add the chili powder, cumin, brown sugar, oregano, salt, pepper, and tomato paste, and stir for 1 minute until the paste darkens slightly.
4. Add the liquids. Pour in the beef broth and scrape up the browned bits from the bottom of the pot. Stir in the crushed tomatoes and both cans of beans.
5. Simmer covered. Bring the pot to a gentle boil, then lower the heat so it bubbles lazily. Cover and cook for 30 minutes, stirring every 10 minutes.
6. Thicken uncovered. Remove the lid and simmer for another 30 minutes, until the chili is thick enough that a spoon leaves a trail across the bottom.
7. Rest and season. Take the pot off the heat and let it rest for 5 minutes. Taste, then add a pinch more salt or chili powder if needed before ladling into bowls.
How to Serve Fire Roasted Beef Chili
Ladle the chili into wide bowls and set out shredded cheddar, sour cream, sliced avocado, green onions, and cilantro. A wedge of Roasted chile cheese cornbread or a pan of Southern fried cornbread hoecakes is great for dunking. For a bigger spread, add fluffy homemade dinner rolls, or spoon the leftovers over diner style mac and cheese for a satisfying bowl.
How to Store and Reheat Fire Roasted Beef Chili
Cool the chili for no more than 2 hours, then refrigerate in airtight containers for 3 to 4 days. Freeze in portions for up to 3 months and thaw overnight in the refrigerator. Reheat on the stove over medium low heat, adding a splash of broth if it has thickened, until it reaches 165 degrees F.
Tips and Variations for Fire Roasted Beef Chili
Brown in batches. Crowding the pot steams the meat instead of browning it, so split the beef into two batches if your pot is small.
Toast the spices. Letting the chili powder and cumin sizzle in the fat for a minute brings out a deeper flavor.
Control the heat. Add a diced jalapeno with the onion or a pinch of cayenne with the spices for more heat.
Add a splash of vinegar. A teaspoon of apple cider vinegar at the end brightens the whole pot.
Thicken it. Mash a half cup of the beans against the side of the pot, or simmer uncovered for 10 more minutes.
Swap the beans. Black beans or cannellini beans work in place of the pinto beans.
Make it a day ahead. The flavors meld overnight, so the chili tastes even better after a night in the refrigerator.
Handle food safely. For general guidance on cooking ground meat and chilling leftovers, see this FDA food safety guide.
Frequently Asked Questions About Fire Roasted Beef Chili
Can I make fire roasted beef chili in a slow cooker?
Yes. Brown the beef and spices on the stove first, then move everything to a slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
How thick should fire roasted beef chili be?
It should coat the back of a spoon and leave a trail when you drag it across the bottom of the pot. If it is too thin, simmer uncovered for 10 more minutes.
Can you freeze fire roasted beef chili?
Yes. Cool it fully, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat to 165 degrees F.
What can I use instead of fire roasted tomatoes?
Regular crushed tomatoes work well. Add 1/2 teaspoon smoked paprika to mimic the smoky flavor.
How do I make the chili less spicy?
Use 1 tablespoon of chili powder, skip any hot add ins, and serve with sour cream or shredded cheese to cool each bite.
Fire Roasted Beef Chili
Equipment
- Large Dutch oven
- Wooden spoon
- Colander
- Measuring spoons
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion chopped
- 1 lb 90% lean ground beef
- 4 cloves garlic minced
- 2 tbsp chili powder use 1 tbsp for mild
- 1 tbsp ground cumin
- 1 tbsp brown sugar
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp tomato paste
- 1 ¾ cup low sodium beef broth
- 1 can (28 oz) crushed fire roasted tomatoes no salt added
- 1 can (15 oz) red kidney beans rinsed and drained
- 1 can (15 oz) pinto beans rinsed and drained
- 1 tbsp shredded cheddar, sour cream, avocado, green onions, cilantro for topping
Instructions
Cooking
- Sweat the onion. Warm the oil in a heavy 6 quart pot over medium high heat and cook the onion for 3 minutes until translucent. Crumble the beef. Add the beef and cook for 5 to 6 minutes, breaking it up, until browned and cooked to 160 degrees F. Pour off excess fat.
- Toast the spices. Add the garlic for 30 seconds, then the chili powder, cumin, sugar, oregano, salt, pepper, and tomato paste. Stir for 1 minute.
- Add tomatoes, broth, and beans. Pour in the broth, scraping the pot bottom, then add the tomatoes and both cans of beans.
- Cover and simmer. Bring to a bubble, reduce to low, cover, and cook for 30 minutes, stirring a few times.
- Reduce. Uncover and cook 30 minutes more until thick enough to leave a trail on the bottom of the pot.
- Rest and serve. Let the chili sit off the heat for 5 minutes, adjust the seasoning, and top each bowl as you like.
