Sesame Ginger Beef Chili With Asian Flair

Why You’ll Love This Recipe

• Familiar comfort of classic beef chili with a bright sesame-ginger twist for big umami flavor.
• Uses mostly pantry ingredients but tastes like you fussed over it for hours.
• Flexible: great over rice, in bowls with toppings, or packed for lunches and leftovers.
• Makes a generous pot that freezes beautifully for easy, flavorful future meals.

Grocery List

• Produce: Yellow onion, red bell pepper, carrots, garlic, fresh ginger, scallions, cilantro, limes (for serving).
• Dairy: Sour cream or plain Greek yogurt (for serving, optional).
• Pantry: Neutral oil, ground beef, tomato paste, canned diced or crushed tomatoes, canned kidney beans, canned black beans, beef broth (or bouillon), low-sodium soy sauce, rice vinegar, brown sugar or honey, toasted sesame oil, chili powder, ground cumin, smoked paprika, crushed red pepper flakes, kosher salt, black pepper, toasted sesame seeds, white or jasmine rice (or your preferred grain for serving).

Full Ingredients

For the Sesame-Ginger Beef Chili

• 2 tbsp neutral oil (canola, vegetable, or grapeseed)
• 1 1/2 lb (680 g) ground beef, 85–90% lean
• 1 large yellow onion, diced (about 2 cups)
• 1 red bell pepper, diced (about 1 1/2 cups)
• 2 medium carrots, diced small (about 1 cup)
• 4 cloves garlic, minced (about 4 tsp)
• 2 tbsp fresh ginger, minced or finely grated
• 2 tbsp tomato paste
• 2 tbsp chili powder (American-style chili seasoning blend)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes (optional, for extra heat)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 (28 oz / 796 mL) can diced or crushed tomatoes, with juices
• 1 1/2 cups (360 mL) beef broth (or water plus bouillon)
• 1 (15 oz / 425 g) can kidney beans, drained and rinsed
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar (unseasoned if possible)
• 1 tbsp packed light brown sugar or honey
• 1 1/2 tbsp toasted sesame oil
• 2 scallions, thinly sliced (white and green parts), plus extra for garnish

For Serving (Optional but Recommended)

• Cooked white or jasmine rice, quinoa, or your favorite grain
• Sour cream or plain Greek yogurt
• Fresh cilantro leaves
• Additional sliced scallions
• Lime wedges
• Toasted sesame seeds

Step-by-Step Instructions

Step 1: Prep your ingredients

Before you turn on the stove, chop and measure everything. Dice the onion, red bell pepper, and carrots. Mince the garlic and ginger (or grate the ginger on a microplane). Thinly slice the scallions and set them aside for the end.

Drain and rinse the kidney beans and black beans. Open the can of tomatoes and have your broth measured out. Having everything ready will make cooking smooth and stress-free, especially once things start sizzling.

Step 2: Brown the beef

Place a large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity) over medium-high heat. Add the 2 tablespoons of neutral oil. Once the oil is shimmering, add the ground beef, breaking it up with a wooden spoon or spatula.

Cook for 6–8 minutes, stirring occasionally, until the beef is well-browned and no pink remains. If there is a lot of excess fat in the pot, carefully spoon off a few tablespoons, leaving about 1–2 tablespoons behind for flavor and to cook the vegetables.

Step 3: Soften the vegetables and bloom the aromatics

Add the diced onion, red bell pepper, and carrots to the browned beef. Stir to combine and cook over medium heat for 5–7 minutes, until the vegetables soften and the onion becomes translucent.

Stir in the minced garlic, minced ginger, and tomato paste. Cook for 1–2 minutes, stirring constantly, until the mixture is very fragrant and the tomato paste darkens slightly in color. This step deepens the flavor of the chili.

Step 4: Toast the spices

Sprinkle the chili powder, ground cumin, smoked paprika, crushed red pepper flakes (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper over the mixture. Stir well to coat the beef and vegetables evenly in the spices.

Cook for 30–60 seconds, stirring continuously, just until the spices smell toasty. Be careful not to burn the garlic or spices; if anything starts sticking too much, move on to the next step and deglaze with the tomatoes and broth.

Step 5: Add liquids and simmer

Pour in the canned tomatoes (with their juices) and the 1 1/2 cups of beef broth. Stir, scraping the bottom of the pot to release any browned bits—they add lots of flavor.

Increase the heat to high and bring the chili up to a boil. Once boiling, reduce the heat to low or medium-low so it simmers gently. Simmer uncovered for about 20 minutes, stirring occasionally. The sauce will thicken slightly and the flavors will start to meld.

Step 6: Add beans and Asian seasonings

Stir in the drained kidney beans and black beans. Add the soy sauce, rice vinegar, and brown sugar or honey. Mix well to distribute everything evenly.

Continue to simmer, uncovered, for another 10 minutes. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if you like more heat. The chili should be rich, slightly tangy, and savory with a gentle sweetness balancing the tomatoes and soy sauce.

Step 7: Finish with sesame and serve

Turn off the heat. Stir in the toasted sesame oil and sliced scallions. Adding the sesame oil at the end keeps its flavor bright and aromatic rather than cooked away.

If the chili seems too thick for your liking, stir in a splash or two of water or broth. If it is too thin, let it simmer a few more minutes. Ladle the chili into bowls over warm rice or your favorite grain. Garnish with a dollop of sour cream or Greek yogurt, fresh cilantro, extra scallions, toasted sesame seeds, and a squeeze of lime. Serve hot.

Pro Tips

• Brown deeply, not just until “not pink.” Give the beef time to develop a deep brown color; this Maillard browning adds a ton of flavor to the final chili.
• Grate your ginger finely. Using a microplane or very fine grater for the ginger helps it melt into the sauce and distribute its flavor without stringy bits.
• Add sesame oil at the end. Toasted sesame oil is delicate; stirring it in after cooking preserves its nutty aroma and keeps the chili tasting fresh and punchy.
• Adjust the thickness to your taste. For a thicker, heartier chili, simmer uncovered a bit longer. For a looser, more stew-like bowl, add extra broth or water near the end.
• Let it rest if you can. Like most chilis, this one tastes even better after resting 15–20 minutes, or the next day, as the flavors continue to blend.

Variations

• Turkey or chicken version: Swap the ground beef for ground turkey or chicken. Use chicken broth instead of beef broth. Add 1 extra tablespoon of neutral oil when browning the meat since poultry is leaner.
• Vegetarian sesame-ginger chili: Omit the ground beef. Add 1 extra can of beans (such as chickpeas) and 1 cup finely chopped mushrooms or crumbled firm tofu. Use vegetable broth instead of beef broth.
• Spicy gochujang twist: Stir 1–2 tablespoons of gochujang (Korean chili paste) into the pot in Step 6 along with the soy sauce for a deeper chili flavor and gentle, lingering heat.

Storage & Make-Ahead

Let the chili cool to room temperature, then store it in airtight containers in the refrigerator for up to 4 days. The flavors improve as it sits, making it excellent for meal prep and next-day lunches. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

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 halfway through. Add fresh garnishes (scallions, cilantro, sesame seeds, and lime) after reheating for the best flavor and texture.

Nutrition (per serving)

Approximate values for 1 of 6 servings (chili only, without rice or toppings): about 430 calories; 28 g protein; 24 g fat; 24 g carbohydrates; 7 g fiber; 7 g sugar; 780 mg sodium. Actual values will vary based on specific brands of ingredients and any optional toppings you add.