Roasted Garlic Herb Butter Chili (Beef or Turkey)

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 1 whole head garlic + 1 tsp olive oil
• 1/2 cup (1 stick) unsalted butter, softened
• 2 tbsp chopped fresh parsley, 1 tbsp chopped chives, 1 tsp fresh thyme
• 1.5 lb (680 g) ground beef or ground turkey
• 2 tbsp olive oil (if needed)
• 1 large onion, diced; 1 red bell pepper, diced; 1 jalapeño, minced (optional)
• 4 cloves garlic, minced
• 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano
• 2 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes + 1 (15 oz) can diced tomatoes
• 1 (15 oz) can kidney beans + 1 (15 oz) can black beans, drained and rinsed
• 1.5 cups low-sodium beef or chicken broth
• Salt, pepper, lemon zest, lime juice, sugar or honey (optional)
• Optional toppings: shredded cheese, sour cream, cilantro, green onions, lime wedges

Do This

• 1. Roast garlic: Cut top off garlic head, drizzle with 1 tsp olive oil, wrap in foil, and roast at 400°F (200°C) for 35–40 minutes until soft and golden.
• 2. Make herb butter: Squeeze roasted garlic into a bowl, mash with softened butter, herbs, lemon zest, salt, and pepper. Chill to firm slightly.
• 3. Brown meat: In a large pot, brown ground beef or turkey over medium-high heat in a little oil. Drain excess fat if needed.
• 4. Sauté veg & spices: Add onion, bell pepper, jalapeño, and minced garlic; cook until softened. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper; toast 1–2 minutes.
• 5. Build chili: Stir in tomato paste, tomatoes, beans, and broth. Bring to a simmer, then cook gently for 30–40 minutes, stirring occasionally.
• 6. Finish & serve: Add lime juice and adjust seasoning. Ladle chili into bowls and top each with a generous dollop of roasted garlic herb butter to melt over the hot chili.

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Why You’ll Love This Recipe

• The roasted garlic and herb butter melts into the chili, adding luxurious richness and a silky finish.
• Flexible protein: make it with ground beef for a classic vibe or turkey for a lighter but still hearty bowl.
• Make-ahead friendly: both the chili and the compound butter taste even better the next day.
• Easy to customize for heat level, smokiness, and toppings so everyone at the table is happy.

Grocery List

• Produce: 2 heads garlic (1 for roasting, 1 for minced cloves), 1 large yellow onion, 1 red bell pepper, 1 jalapeño (optional), 1 lime, fresh parsley, fresh chives (or green onions), fresh thyme (or dried), optional cilantro and extra green onions for serving.
• Dairy: Unsalted butter, sour cream or Greek yogurt (optional), shredded cheddar or Monterey Jack cheese.
• Pantry: Olive oil, chili powder, ground cumin, smoked paprika, dried oregano, ground cinnamon (optional), red pepper flakes (optional), kosher salt, black pepper, sugar or honey (optional), tomato paste, 1 (28 oz) can crushed tomatoes, 1 (15 oz) can diced tomatoes, 1 (15 oz) can kidney beans, 1 (15 oz) can black beans, low-sodium beef or chicken broth, crusty bread, rice, or cornbread (optional, for serving).

Full Ingredients

For the Roasted Garlic & Herb Butter

• 1 whole head garlic
• 1 tsp olive oil (for roasting the garlic)
• 1/2 cup (1 stick / 113 g) unsalted butter, softened
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 tbsp finely chopped fresh chives (or green onion tops)
• 1 tsp fresh thyme leaves (or 1/4 tsp dried thyme)
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/2 tsp finely grated lemon zest
• Pinch of red pepper flakes (optional, for a gentle kick)

For the Chili

• 1.5 lb (680 g) ground beef (about 85% lean) or ground turkey
• 1–2 tbsp olive oil (as needed, depending on fat content of meat)
• 1 large yellow onion, diced (about 2 cups)
• 1 medium red bell pepper, diced
• 1 jalapeño, seeds and ribs removed and finely minced (optional, for heat)
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/4 tsp ground cinnamon (optional, for subtle warmth)
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp tomato paste
• 1 (28 oz / 800 g) can crushed tomatoes
• 1 (15 oz / 425 g) can diced tomatoes, with their juices
• 1 (15 oz / 425 g) can kidney beans, drained and rinsed
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 1.5 cups (360 ml) low-sodium beef or chicken broth (or water, in a pinch)
• 1 tsp sugar or honey (optional, to balance acidity)
• Juice of 1/2 lime (about 1 tbsp), plus more to taste

For Serving (Optional but Recommended)

• Shredded sharp cheddar or Monterey Jack cheese
• Sour cream or plain Greek yogurt
• Chopped fresh cilantro
• Sliced green onions
• Lime wedges
• Crusty bread, cornbread, or cooked rice

Step-by-Step Instructions

Step 1: Roast the garlic

Preheat your oven to 400°F (200°C). Peel away the loose outer papery layers from the head of garlic, leaving the head intact. Slice about 1/4 inch off the top of the head to expose the tops of the cloves. Place the garlic on a small piece of foil, drizzle with 1 teaspoon olive oil, and wrap it up tightly.

Place the foil packet directly on the oven rack or on a small baking sheet and roast for 35–40 minutes, until the cloves are soft, golden, and fragrant. Remove from the oven and let cool until comfortable to handle. You can start the chili while the garlic roasts to save time.

Step 2: Make the roasted garlic & herb butter

While the garlic cools slightly, place the 1/2 cup softened butter in a medium bowl. Squeeze the roasted garlic cloves out of their skins and into the bowl with the butter. Use a fork to mash the garlic into the butter until smooth and well combined.

Add the parsley, chives, thyme, lemon zest, salt, pepper, and red pepper flakes (if using). Stir or mash until the herbs are evenly distributed. Taste and adjust the salt and pepper if needed. You can use the butter immediately, or transfer it to a small ramekin or shape it into a log using parchment or plastic wrap and refrigerate to firm up while you finish the chili.

Step 3: Brown the meat

In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat (add a second tablespoon later if the meat is very lean). Add the ground beef or turkey, breaking it up with a wooden spoon or spatula.

Cook for 6–8 minutes, stirring occasionally, until the meat is nicely browned and no longer pink. If there is a lot of fat in the pot, carefully spoon off and discard some, leaving about 1 tablespoon behind for flavor. Light browning on the bottom of the pot is good; it will add depth later when you deglaze.

Step 4: Sauté the vegetables and toast the spices

Add the onion, bell pepper, and jalapeño (if using) to the pot with the browned meat. Cook over medium heat for 5–7 minutes, stirring and scraping up any browned bits from the bottom, until the vegetables are softened and the onion is translucent.

Add the minced garlic and cook for about 30 seconds, just until fragrant. Sprinkle in the chili powder, cumin, smoked paprika, oregano, cinnamon (if using), salt, and black pepper. Stir well to coat the meat and vegetables in the spices and toast for 1–2 minutes. This brief toasting step wakes up the spices and adds a deep, rounded flavor to the chili.

Step 5: Build the chili and let it simmer

Stir in the tomato paste and cook for another 1–2 minutes, letting it darken slightly; this takes away any raw tomato taste. Pour in the crushed tomatoes, diced tomatoes with their juices, kidney beans, black beans, and broth. Add the sugar or honey, if using, to soften the acidity of the tomatoes.

Stir everything together, making sure the bottom of the pot is scraped clean. Bring the mixture just up to a boil over medium-high heat, then reduce the heat to low or medium-low so it settles into a gentle simmer.

Simmer uncovered for 30–40 minutes, stirring occasionally, until the chili thickens and the flavors meld. If it starts to look too thick for your liking, stir in a splash of water or extra broth. If you prefer an even thicker chili, let it simmer a bit longer.

Step 6: Brighten and adjust the seasoning

When the chili has reached your preferred thickness, stir in the lime juice. Taste and adjust the seasoning: add more salt, pepper, chili powder, or lime juice as needed. If you want more heat, you can add a pinch of red pepper flakes or a dash of hot sauce at this stage.

This is also a good moment to skim any excess fat from the surface if you prefer a leaner bowl. The aim is a rich, deeply flavored chili with a gentle warmth and a balanced, not overly acidic, tomato base.

Step 7: Serve with the roasted garlic herb butter

Ladle the hot chili into warm bowls. Right before serving, top each bowl with a generous dollop of roasted garlic and herb butter—about 1 to 2 teaspoons per serving to start. Let the butter melt slowly into the chili, then give it a gentle swirl with your spoon to marble the surface. You will see the chili take on a glossy, silky sheen and the aroma of roasted garlic and fresh herbs will bloom.

Finish with your favorite toppings: a sprinkle of shredded cheese, a spoonful of sour cream, a shower of cilantro or green onions, and a squeeze of lime. Serve with crusty bread, cornbread, or rice on the side to soak up every last bit of the rich, buttery chili.

Pro Tips

• Make the butter ahead: The roasted garlic and herb butter can be made up to 3 days in advance and kept in the refrigerator. The flavors deepen as it rests, and it makes weeknight chili feel instantly special.
• Brown, don’t steam, the meat: Use a wide pot and medium-high heat so the meat can brown properly. Browning equals flavor; if the pan looks crowded and watery, increase the heat and cook off the moisture.
• Adjust thickness easily: If the chili is too thin, simmer a bit longer uncovered. Too thick? Add a splash of broth or water and simmer for a minute or two.
• Control the heat level: Leave out the jalapeño and red pepper flakes for a mild chili, or keep the jalapeño seeds and add hot sauce for more kick.
• Taste at the end: Always taste after simmering and after adding lime juice. Acidity, salt, and heat open up over time, so adjust just before serving.

Variations

• Light turkey version: Use ground turkey instead of beef and go a little heavier on the smoked paprika and cumin for a deeper flavor. A touch of extra herb butter on top adds richness without feeling heavy.
• Smoky chipotle chili: Add 1–2 minced chipotle peppers in adobo sauce (plus a spoonful of the adobo) along with the spices in Step 4. The smoky heat pairs beautifully with the cool, creamy herb butter.
• Hearty vegetarian chili: Skip the meat and sauté the vegetables in 2 tbsp olive oil. Add an extra can of beans (such as pinto or cannellini) and use vegetable broth. The roasted garlic herb butter still adds incredible depth and silkiness.

Storage & Make-Ahead

Chili: Let the chili cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. The flavor actually improves after a day in the fridge. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much. You can also reheat individual portions in the microwave, stirring once or twice.

Roasted garlic herb butter: Store the butter tightly covered in the refrigerator for up to 1 week, or freeze for up to 3 months. If frozen as a log, slice off coins as needed and place directly onto hot chili so they melt quickly.

Make-ahead tip: Make a double batch of chili and butter. Freeze the chili in meal-size portions and the butter in a log. On busy nights, reheat the chili, slice off a coin of butter, and dinner is upgraded instantly.

Nutrition (per serving)

Estimated for 1 of 6 servings, made with 85% lean ground beef and about 1.5 teaspoons herb butter per bowl, without optional toppings:

Approximately 550 calories, 32 g protein, 30 g fat, 35 g carbohydrates, 9 g fiber, and 1050 mg sodium. Actual values will vary based on the meat used, the amount of butter and salt, and any toppings you add.