How to Make the Absolute Best Ground Beef Chili

My mom, when alive, introduced me to your site. It has been years since her passing. I’ve just rediscovered your humor and ultimate teaching lessons and infinite joy of cooking. Thank you for bringing joy to the forefront of cooking. Dorrie Hernandez

Gotta say flipping awesome chili. I made a big batch for an employee pot luck. Had all the sides to go with it. It was the only dish that was completely gone at the end of the meal. Crazy awesome dish and crazy easy to make. I am a true America's Test Kitchen believer. Just so you know I have over 15 years in the restaurant business and I'd put this on the menu anywhere.

Baking soda to catalyze Maillard. Collagen to gelatin. These guys have my respect!

I just made this. The gravy is amazing and the beef is very tender. I made this on the stove top and it turned out great. I love how these women explain the science behind the cooking. Tomorrow this will turn into Frito pie, next day chili cheese dogs. I will make this again.

I made this exact recipe and I’ve enjoyed ground beef chili all my life however, this is the best I’ve ever made. Preparing the ground beef with baking soda really makes a difference and the whole Chile’s add amazing flavor. Highly recommend!!!

My favorite episodes of ATK and CC are the ones with the scenes with Julia and Bridget working together. They play very well off each other and their senses of humor complement each other well also.

These shows are informative and educational, the recipes AMAZING, and the ladies are sensational 😊

I love how the chefs of this channel explain the recipes. Thank you! ❤️

I made this chili to the T and I have one suggestion... brown the beef then add the onions etc. When I added the veggies first the meat couldnt brown and I kept building up fond on the bottom of the pot that would eventually burn before the meat would brown, even using their baking soda trick. eventhough i had that one issue this chili was kept in the fridge and feed my family for 3 days! Very delicious!

Making this again right now. House smells amazing while it’s in the oven. Going to be my go to Chili recipe from now on, though I may play around with various Chile Pods. Grinding your own powder makes a huge difference. Also I’m trying an addition of 1 tsp of Cinnamon this time.

I just wanted to say thank you for this chili recipe variation! I love chili. All different kinds. With beans, no beans, Hamburger chili, Venison chili, etc.... the list goes on. My house smells incredible. Recipe was very easy to follow. You’re right! Making your own chili powder really makes the difference. I look forward to more of your video’s!!

this was the perfect recipe! OMG - and so much fun to make. I always follow their recipes exactly and this one is absolutely sensational!

I've got this going on the stove right now. I can't wait to try this! Thank you for such a delicious and easy to follow recipe!

These ladies never disappoint. Ancho guajillo chiles and so many more, were rare to find in American grocery stores. Now, I finding them everywhere and when I can't, there's always Amazon. Your decision to create a bowl of chili made with real chiles is absolutely correct. Thank you so much for all of you cooking intelligence!

I'm an avid hobby cook but by no means a chili specialist. I'm making this recipe for the second time tonight............best chili I've ever had. I pass some around in the office and the reaction is universal. Excellent!! Thank you!

I live in a largely Mexican area, and my local grocery store has tons of chiles so I use 3 different types. I use beef bone broth instead of water. I used a leaner 90% beef and black beans. Even with the changes, this recipe is a solid banger, a little spicy (which I like, I doubled the chipotles in adobo) with a ton of flavor and super tender beef. Congrats atk, it’s a winner.

I’ve been told I make a good chili, and I was skeptical about this video....ignored it for a week.....but now I need to try this. Good tips.

Thanks for the heads up on long slow cooking! It really improved, tenderized, the second half of my pot of ground moose chili ! (I start with bacon since moose is so lean; use black turtle beans since "some" prefer the texture.) Can't wait to do it with your seasoning - time to go shopping for chilies!

I made this exactly as u instructed. I was a bit nervous about making my own chili powder, but everything went really well. And the end result is delicious: tender meat, complex flavour. I am going to let it rest and serve it tomorrow to my family: I read that chili tastes even better the next day. Thank u!

Thanks for this recipe. Just won judges choice at my church's chili cook off. I didn't add beans so I substituted a second can of tomatoes. And I made it a little larger with 3 lbs of beef (2lbs were chili grind, a coarser ground beef). The chili powder was a game changer. I regretted adding 2 Tbs of sugar. Should have tasted and added slower. I sub-ed cayenne powder for chipotle (I'm not a jalapeño fan). And I didn't have an oregano. I also cooked it in the crock pot for 2+ hours (after browning stuff on the stove. And I deglazed the skillet and added that liquid). I did make it the day before the cook-off so it had time to mature. Enjoy your own twist on Texas chili!