Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 Tbsp unsalted butter
- 3/4 cup unsalted pumpkin seeds (pepitas), divided
- 1 1/2 lb ground beef or turkey
- 2 Tbsp olive oil
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced (optional)
- 4 cloves garlic, minced
- 3 Tbsp chili powder (preferably with ancho)
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1/4–1/2 tsp cayenne (optional)
- 2 Tbsp tomato paste
- 1 can (28 oz) crushed or diced fire-roasted tomatoes
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 2 cups low-sodium beef or chicken broth
- 2 tsp kosher salt (plus more to taste)
- 1/2 tsp black pepper
- Juice of 1 lime
- Optional toppings: sour cream, cilantro, diced red onion, extra lime wedges
Do This
- 1. Brown the butter in a skillet over medium heat until deep golden and nutty, 4–6 minutes. Add 1/2 cup pumpkin seeds and toast until fragrant, 2–3 minutes. Set aside.
- 2. In a large pot, heat olive oil over medium-high heat. Brown the ground beef or turkey, breaking it up, 6–8 minutes. Drain excess fat if needed.
- 3. Add onion, bell pepper, and jalapeño. Cook until softened, 5–7 minutes. Stir in garlic and cook 1 minute.
- 4. Add chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Toast spices 1–2 minutes, then stir in tomato paste.
- 5. Pour in tomatoes, broth, and pinto beans. Stir in most of the brown butter pumpkin seeds (reserve some for garnish). Bring to a simmer.
- 6. Lower heat and simmer gently, uncovered, 30–35 minutes, stirring occasionally until thickened.
- 7. Stir in lime juice and taste for seasoning. Serve hot topped with reserved brown butter, remaining pepitas, and favorite garnishes.
Why You’ll Love This Recipe
- Deep, nutty flavor from brown butter and toasted pumpkin seeds that makes this chili taste slow-cooked and special.
- Flexible protein: use ground beef for richness or turkey for a lighter but still hearty bowl.
- Pinto beans, fire-roasted tomatoes, and ancho-style chili powder create an earthy, complex base.
- Great for meal prep: the flavor actually improves on day two, and it freezes beautifully.
Grocery List
- Produce: 1 large yellow onion, 1 green bell pepper, 1 jalapeño (optional), 4 cloves garlic, 1 lime, fresh cilantro (for garnish), 1 small red onion (optional garnish).
- Dairy: Unsalted butter, sour cream or Greek yogurt (for serving), shredded cheese if desired.
- Pantry: Olive oil, unsalted pumpkin seeds (pepitas), ground beef or turkey, chili powder (preferably with ancho), ground cumin, smoked paprika, dried oregano, cayenne pepper, tomato paste, 1 can (28 oz) fire-roasted crushed or diced tomatoes, 2 cans (15 oz each) pinto beans, low-sodium beef or chicken broth, kosher salt, black pepper, tortilla chips or crusty bread (for serving).
Full Ingredients
For the Brown Butter Pumpkin Seeds
- 4 Tbsp unsalted butter
- 3/4 cup unsalted pumpkin seeds (pepitas), divided (about 1/2 cup for the chili, 1/4 cup for garnish)
- Pinch of kosher salt
For the Chili
- 2 Tbsp olive oil
- 1 1/2 lb ground beef (80–90% lean) or ground turkey (93% lean)
- 1 large yellow onion, diced (about 2 cups)
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced (optional, for extra heat)
- 4 cloves garlic, minced
- 3 Tbsp chili powder (ideally a blend that includes ancho; or use 2 Tbsp regular chili powder + 1 Tbsp ground ancho chili)
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp dried oregano (Mexican oregano if available)
- 1/4–1/2 tsp cayenne pepper (optional, to taste)
- 2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 Tbsp tomato paste
- 1 can (28 oz) fire-roasted crushed or diced tomatoes
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 2 cups low-sodium beef or chicken broth (plus up to 1/2 cup more if you prefer a thinner chili)
- Juice of 1 lime (about 2 Tbsp)
Optional Garnishes
- Sour cream or plain Greek yogurt
- Fresh cilantro leaves, roughly chopped
- Diced red onion
- Additional lime wedges
- Shredded cheddar, Monterey Jack, or queso fresco
- Extra toasted pepitas
Step-by-Step Instructions
Step 1: Brown the butter and toast the pumpkin seeds
In a medium skillet, add the 4 tablespoons of unsalted butter. Melt over medium heat, then continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty, 4–6 minutes. Watch closely so it does not burn; the milk solids at the bottom should be toasty brown, not black.
Stir in 1/2 cup of the pumpkin seeds and a pinch of salt. Cook, stirring frequently, until the pepitas deepen in color, puff slightly, and smell fragrant, about 2–3 minutes. Remove from heat. Carefully transfer the brown butter and pepitas to a heatproof bowl, scraping in all the browned bits. Set aside to cool slightly while you start the chili.
Step 2: Brown the meat
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef or turkey, breaking it up with a spoon or spatula. Cook, stirring occasionally, until the meat is well browned and no longer pink, about 6–8 minutes.
If there is a lot of rendered fat in the pot, carefully spoon off most of it, leaving about 1 tablespoon behind for flavor. This helps keep the chili rich but not greasy.
Step 3: Sauté the aromatics
Add the diced onion and green bell pepper to the pot with the browned meat. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, 5–7 minutes. If using jalapeño, add it now and cook for an additional 1 minute.
Stir in the minced garlic and cook just until fragrant, about 30–60 seconds. Avoid browning the garlic; it should smell aromatic but not burnt.
Step 4: Toast the spices and build the flavor base
Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne (if using), kosher salt, and black pepper. Stir to coat the meat and vegetables in the spices. Cook for 1–2 minutes, stirring frequently. This brief toasting step wakes up the spices and deepens their flavor.
Add the tomato paste and stir it into the mixture, letting it cook for another 1–2 minutes. The paste should darken slightly and cling to the meat and vegetables, forming a thick, aromatic base.
Step 5: Add liquids, beans, and brown butter pumpkin seeds
Pour in the fire-roasted tomatoes (with their juices) and the broth. Stir well, scraping up any browned bits from the bottom of the pot. Add the drained and rinsed pinto beans.
Stir in about two-thirds of the brown butter pumpkin seed mixture from Step 1, making sure some of the toasted seeds and browned milk solids get into the chili. Reserve the remaining third for finishing and garnish. The brown butter will give the chili a glossy sheen and a deep, nutty aroma.
Step 6: Simmer until thick and flavorful
Bring the chili up to a gentle boil over medium-high heat. Once it starts bubbling, reduce the heat to low or medium-low to maintain a steady simmer. Cook uncovered for 30–35 minutes, stirring occasionally, until the chili thickens and the flavors meld. If it becomes thicker than you like, stir in up to 1/2 cup additional broth or water.
Taste and adjust seasoning with more salt, pepper, or cayenne if needed. Chili should be robustly seasoned, especially since you will add garnishes at the table.
Step 7: Finish with lime and serve
Turn off the heat and stir in the lime juice. This brightens the rich, earthy flavors of the chili and balances the nuttiness of the brown butter and the sweetness of the tomatoes.
Ladle the chili into bowls. Spoon a little of the reserved brown butter pumpkin seed mixture over each serving, then sprinkle with the remaining plain pepitas (you can lightly toast the remaining 1/4 cup in a dry pan if you like). Add your favorite garnishes: a dollop of sour cream, a handful of chopped cilantro, diced red onion, shredded cheese, and extra lime wedges on the side. Serve hot with tortilla chips, cornbread, or crusty bread.
Pro Tips
- Brown butter timing: The butter goes from perfectly nutty to burnt quickly. As soon as you see deep golden specks and smell a toasty aroma, take it off the heat.
- Layer the salt: Add a little salt at multiple stages (with the meat, with the spices, and at the end) rather than dumping it in all at once. This builds better overall flavor.
- Control the heat level: For mild chili, skip the jalapeño and cayenne and use a chili powder blend labeled “mild.” For extra heat, keep the jalapeño seeds and increase cayenne to 1/2 teaspoon or more.
- Better next day: Like most chilis, this one tastes even deeper and more complex after resting in the fridge overnight. Make it ahead if you can.
- Texture tweaks: For a thicker, creamier chili, lightly mash some of the beans against the side of the pot during simmering, or let it simmer a little longer uncovered.
Variations
- Turkey and sweet potato version: Use ground turkey and add 1 medium peeled sweet potato, cut in 1/2-inch cubes, along with the bell pepper. Simmer until the sweet potato is tender.
- Smoky cocoa twist: Add 1–2 teaspoons unsweetened cocoa powder along with the spices for a deeper, mole-like flavor that complements the ancho-style chili and brown butter.
- Bean-loaded vegetarian: Skip the meat and use 2 additional cans of beans (such as black beans and kidney beans). Replace the broth with vegetable broth and add an extra tablespoon of olive oil for richness.
Storage & Make-Ahead
Allow the chili to cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. Store the reserved brown butter pumpkin seeds separately in a small covered container at room temperature (up to 3 days) or in the fridge.
For longer storage, freeze the chili (without garnishes) in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed. Rewarm the brown butter pumpkin seed mixture very briefly in a pan or the microwave before drizzling over the reheated chili.
Nutrition (per serving)
Approximate values for 1 of 6 servings, made with 90% lean ground beef and without garnishes: about 480 calories; 32 g protein; 24 g fat; 32 g carbohydrates; 10 g fiber; 7 g sugar; 900 mg sodium. Values will vary based on brand of ingredients, choice of meat, and toppings.
