Chili with Charred Onion & Ancho Paste

A rich, cozy chili built on smoky charred onions blended into a silky ancho chile paste, then simmered with beef, tomatoes, and red beans for deep roasted flavor and just-right warmth.

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 45 minutes

Quick Ingredients

• 3 dried ancho chiles, stemmed and seeded
• 2 large yellow onions, halved
• 4 garlic cloves
• 2 tbsp apple cider vinegar
• 1 1/2 lb (680 g) ground beef (80/20)
• 2 tbsp neutral oil
• 2 tbsp tomato paste
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon (optional)
• 1 (28 oz / 800 g) can crushed tomatoes
• 3 cups (720 ml) beef broth
• 2 (15 oz / 425 g) cans red kidney beans, drained and rinsed
• Salt and black pepper
• Optional toppings: sour cream, shredded cheddar, cilantro, lime, jalapeños

Do This

• 1. Toast ancho chiles in a dry pan until fragrant, then soak in hot water for 15 minutes.
• 2. Char onion halves (cut side down) in a cast-iron skillet or under the broiler until deeply blackened in spots.
• 3. Blend soaked chiles, charred onions, garlic, vinegar, and some soaking liquid into a smooth paste.
• 4. Brown ground beef in oil in a large pot; drain excess fat if needed.
• 5. Stir in tomato paste and spices; cook briefly, then add ancho–onion paste, crushed tomatoes, and broth.
• 6. Simmer uncovered 45–60 minutes, stirring occasionally, until thick and rich; add beans for the last 15 minutes.
• 7. Taste and adjust seasoning; serve hot with your favorite toppings.

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Why You’ll Love This Recipe

• Deep, smoky flavor from charred onions and toasted ancho chiles instead of relying on lots of chili powder.
• Thick, hearty texture with tender beef and creamy red beans in every bite.
• Mostly hands-off simmering time, perfect for busy evenings or relaxed weekends.
• Even better the next day, so it is ideal for make-ahead meals, game day, or casual gatherings.

Grocery List

• Produce: Yellow onions, garlic, fresh cilantro (optional), limes (optional), fresh jalapeños (optional).
• Dairy: Sour cream, shredded cheddar or Monterey Jack (optional for serving).
• Pantry: Dried ancho chiles, apple cider vinegar, neutral oil, tomato paste, crushed tomatoes, beef broth, red kidney beans, ground cumin, smoked paprika, dried oregano, ground cinnamon (optional), salt, black pepper.

Full Ingredients

For the Charred Onion & Ancho Paste

• 3 dried ancho chiles (about 1 oz / 30 g total), stems and most seeds removed
• 1 1/2 cups (360 ml) very hot water, plus more as needed
• 2 large yellow onions, peeled and halved through the root
• 4 garlic cloves, peeled
• 2 tbsp apple cider vinegar
• 1/2 tsp kosher salt

For the Chili

• 2 tbsp neutral oil (such as canola, vegetable, or avocado)
• 1 1/2 lb (680 g) ground beef (80/20 recommended)
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 2 tbsp tomato paste
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano (Mexican oregano if available)
• 1/2 tsp ground cinnamon (optional, for warmth and depth)
• 1 (28 oz / 800 g) can crushed tomatoes
• 3 cups (720 ml) beef broth or stock (low-sodium preferred)
• 1 tsp unsweetened cocoa powder or dark chocolate shavings (optional, for richness)
• 2 (15 oz / 425 g) cans red kidney beans, drained and rinsed

For Serving (Optional but Highly Recommended)

• Sour cream or plain Greek yogurt
• Shredded cheddar or Monterey Jack cheese
• Fresh cilantro leaves, chopped
• Lime wedges
• Sliced fresh jalapeños or pickled jalapeños
• Diced red onion
• Tortilla chips, cornbread, or warm crusty bread

Step-by-Step Instructions

Step 1: Toast and Soak the Ancho Chiles

Set a dry skillet (preferably cast-iron) over medium heat. Add the dried ancho chiles in a single layer. Toast for 1–2 minutes per side, pressing them lightly with a spatula, until they darken slightly and smell fragrant and smoky. Do not let them burn or they will turn bitter.

Transfer the toasted chiles to a heatproof bowl and cover with 1 1/2 cups (360 ml) very hot water. Place a small plate or bowl on top to keep them submerged. Let soak for about 15 minutes, until completely softened. Reserve the soaking liquid; you will use it to blend the paste.

Step 2: Char the Onions

While the chiles soak, char the onions. Place the onion halves cut-side down directly in a dry cast-iron skillet over medium-high heat, or on a baking sheet under a preheated broiler set to high.

Cook without moving them until the cut surfaces are deeply charred in spots and the onions have softened slightly, 6–10 minutes depending on your heat source. You are looking for blackened edges and a smoky aroma. Remove from the heat and let cool just enough to handle.

Step 3: Make the Charred Onion & Ancho Paste

Roughly chop the charred onion halves. In a blender, combine the softened ancho chiles, chopped onions, garlic cloves, apple cider vinegar, 1/2 teaspoon kosher salt, and about 3/4 cup (180 ml) of the chile soaking liquid.

Blend on high until very smooth, 1–2 minutes. If the mixture is too thick to blend, add more soaking liquid a tablespoon at a time. You are aiming for a thick but pourable, velvety paste. Taste and adjust salt if desired. Set the paste aside.

Step 4: Brown the Beef

In a large heavy-bottomed pot or Dutch oven, heat the neutral oil over medium-high heat. Add the ground beef, breaking it up with a wooden spoon or spatula. Season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.

Cook, stirring occasionally, until the beef is no longer pink and is starting to brown in spots, about 7–9 minutes. If there is a lot of excess fat in the pot, spoon off most of it, leaving about 1–2 tablespoons to carry flavor into the chili.

Step 5: Bloom the Spices and Build the Base

Reduce the heat to medium. Push the beef to the edges of the pot, leaving a clear spot in the center. Add the tomato paste to the center and cook, stirring it in place for 1–2 minutes until it darkens slightly and smells sweet and caramelized.

Sprinkle in the ground cumin, smoked paprika, dried oregano, and ground cinnamon (if using). Stir the spices into the tomato paste and beef and cook for another 1–2 minutes. This blooming step wakes up the flavors and prevents a raw, dusty taste.

Step 6: Add the Ancho Paste, Tomatoes, and Simmer

Pour in all of the charred onion & ancho paste and stir to coat the beef mixture. Cook for 2–3 minutes, letting the paste sizzle and marry with the meat and spices.

Add the crushed tomatoes, beef broth, and cocoa powder or dark chocolate (if using). Stir well, scraping up any browned bits from the bottom of the pot. Bring the chili to a gentle boil, then reduce the heat to low or medium-low to maintain a steady simmer.

Simmer uncovered for 30–40 minutes, stirring occasionally, until the liquid has reduced and the chili has thickened. The surface should gently burble rather than vigorously boil.

Step 7: Add the Beans and Finish

Stir in the drained and rinsed red kidney beans. Continue to simmer for another 15–20 minutes so the beans absorb the flavors and the chili becomes rich and cohesive. If it gets thicker than you like, add a splash of water or broth to loosen it.

Taste and adjust seasoning with more salt and pepper as needed. For extra brightness, you can stir in a teaspoon or two of apple cider vinegar or squeeze in a bit of lime juice right before serving.

Ladle the chili into warm bowls and top with sour cream, shredded cheese, cilantro, jalapeños, and a squeeze of lime, as desired. Serve with tortilla chips, cornbread, or crusty bread.

Pro Tips

• Char deeply, but do not burn: You want the onions very dark in spots for smoky flavor, but if they turn completely black all over, they will taste bitter. Moderation is key.
• Blend the paste very smooth: A high-speed blend makes the ancho–onion paste silky, which gives the chili a luxurious texture without needing flour or cornstarch.
• Simmer uncovered: Leaving the pot uncovered lets excess moisture evaporate, concentrating flavors and thickening the chili naturally.
• Adjust thickness at the end: Too thick? Add a bit of water or broth. Too thin? Simmer a little longer, stirring often to prevent sticking.
• Make it ahead: Chili tastes even better the next day once the flavors mingle. Cool completely, then refrigerate and gently reheat.

Variations

• Turkey or chicken chili: Swap the ground beef for ground turkey or chicken. Use chicken broth instead of beef broth. Brown the meat well so it develops good flavor.
• Bean-forward or vegetarian: Use 1 lb (455 g) crumbled plant-based meat or extra beans (such as black beans and pinto beans) instead of ground beef. Vegetable broth works well here.
• Spicier version: Add 1–2 minced chipotle peppers in adobo and/or 1/4–1/2 teaspoon cayenne pepper when you bloom the spices. Adjust to your heat preference.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer it to airtight containers.

Refrigerator: Store in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water or broth if it has thickened too much.

Freezer: For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop. The flavor often deepens after freezing and reheating.

This recipe is excellent for meal prep: cook a day ahead for maximum flavor and keep toppings separate until serving.

Nutrition (per serving)

Approximate values for 1 of 6 servings (chili only, without toppings): about 480 calories; 30 g protein; 24 g fat; 36 g carbohydrates; 11 g fiber; 1,000–1,200 mg sodium (depending on broth and added salt). Toppings such as cheese, sour cream, and chips will add additional calories and fat. These numbers are estimates and can vary based on exact ingredients and brands used.