Martha Stewart Beef Chili Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart beef chili is the kind of one-pot dinner I make when the weather turns and I want something that fills the kitchen with warmth. It’s a thick, tomato-rich chili with tender ground beef, soft kidney beans, and a spice blend built on chili powder, cumin, and a little smoked paprika. The texture sits right in the sweet spot — hearty enough to eat with a fork, but loose enough to scoop with a tortilla chip. This version is inspired by Martha Stewart’s home cooking, and it keeps things simple and honest.

From start to finish it takes about 60 minutes, with only 15 minutes of hands-on prep, and most of that time is a gentle simmer you can walk away from. It’s an easy recipe to pull off on a weeknight, a game-day potluck, or a cool-weather gathering when you’re feeding eight people without much fuss.

Why This Martha Stewart Beef Chili Works

The technique that matters most here is blooming the spices. Cooking the chili powder, cumin, oregano, smoked paprika, and cayenne in the fat for just 30 seconds wakes up their flavor in a way that dumping them into the liquid never does. It’s a small extra step that makes the finished pot taste deeper.

The second detail is layering the tomatoes. Diced tomatoes give you texture, tomato puree gives body, and tomato paste cooked for a minute adds a concentrated sweetness. A spoonful of brown sugar and a splash of apple cider vinegar round it out — the sugar softens the tomato’s edge, and the vinegar keeps the whole pot from tasting flat.

What You’ll Love About It

• One Pot — Everything cooks in a single Dutch oven, so cleanup stays easy.
• Crowd Ready — It feeds eight people comfortably without doubling the work.
• Better Next Day — The flavors meld overnight and taste even richer on day two.
• Freezer Friendly — Leftovers freeze beautifully for up to three months.

Ingredients

You’ll need these ingredients for one large pot of chili.

• 2 tablespoons (30ml) olive oil
• 2 pounds (907g) lean ground beef (90% lean) — 90% lean browns well without leaving the pot greasy.
• 1 large yellow onion — finely chopped
• 1 large red bell pepper — finely chopped
• 4 cloves garlic — minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika — this is where the gentle smokiness comes from.
• 1/2 teaspoon cayenne pepper — optional, for heat
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 cans (15 ounces each) kidney beans — drained and rinsed
• 1 can (28 ounces) diced tomatoes — with juices
• 1 can (15 ounces) tomato puree
• 2 cups (480ml) beef broth
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar
• For serving: shredded cheddar cheese, sour cream, chopped fresh cilantro, sliced scallions

Equipment

• Dutch Oven — a large heavy-bottomed pot, about 6 to 7 quarts (5.7 to 6.6L).
• Wooden Spoon — for breaking up the beef and scraping the pot.
• Slotted Spoon — to lift the browned beef out of the fat.
• Chef’s Knife — for chopping the onion and bell pepper.
• Cutting Board
• Measuring Spoons — for the spice blend.

How to Make Martha Stewart Beef Chili

Step 1: Brown the Beef

Heat 2 tablespoons (30ml) olive oil in a large Dutch oven over medium-high heat. Add 2 pounds (907g) lean ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 to 8 minutes. Use a slotted spoon to move the beef to a plate, leaving about 2 tablespoons of fat behind in the pot.

Step 2: Soften the Vegetables

Add the chopped onion and red bell pepper to the pot and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in 4 cloves of minced garlic and cook for 1 minute more, until fragrant. Don’t let the garlic brown here, or it will turn bitter and follow the whole pot.

Step 3: Bloom the Spices

Stir in 3 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon oregano, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne if using, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Cook for just 30 seconds, stirring constantly, to toast the spices. Keep the spoon moving — spices scorch quickly in a hot pot.

Step 4: Return the Beef and Add Tomato Paste

Return the browned beef to the pot and stir to coat it in the spices. Add 2 tablespoons tomato paste and cook for 1 minute, stirring, until it darkens slightly. That color change tells you the paste has cooked off its raw edge.

Step 5: Build the Liquid Base

Add the 28-ounce (794g) can diced tomatoes with their juices, the 15-ounce (425g) can tomato puree, 2 cups (480ml) beef broth, 1 tablespoon brown sugar, and 1 tablespoon apple cider vinegar. Stir well, scraping up any browned bits stuck to the bottom of the pot — that’s concentrated flavor.

Step 6: Simmer Partially Covered

Bring the chili to a boil, then reduce the heat to low and simmer, partially covered, for 30 minutes, stirring occasionally. The chili should thicken slightly and the flavors should meld. If it gets thicker than you like, add a splash of beef broth.

Step 7: Add the Beans

Stir in 2 cans (15 ounces each) drained and rinsed kidney beans and simmer for 10 minutes more, until heated through. Taste and adjust with extra salt and pepper if needed. Adding the beans at the end keeps them intact instead of breaking down into the sauce.

Step 8: Serve Hot

Ladle the chili into bowls and serve hot, with shredded cheddar cheese, sour cream, chopped cilantro, and sliced scallions on the side. Let everyone top their own bowl so the garnishes stay fresh.

What to Serve With It

• Skillet Cornbread — Warm, buttery cornbread is the classic partner for a bowl of chili.
• Tortilla Chips — Sturdy chips make a good scoop for the thick chili.
• Simple Green Salad — A crisp, lightly dressed salad balances the richness.
• Ice-Cold Lemonade — A tall glass cuts through the spice and suits a casual spread.

Tips for the Best Results

Use beef that’s 90% lean, since fattier meat leaves the chili greasy. Take the full 30 seconds to toast the spices, but keep stirring so nothing burns. If you can, make it a day ahead — the flavor deepens noticeably after a night in the fridge.

Easy Variations

For a smokier pot, add an extra 1/2 teaspoon of smoked paprika along with the other spices. If you like a thicker chili, simmer it uncovered for the last 10 minutes instead of partially covered. A finely chopped jalapeño added with the onion brings fresh heat without changing the balance.

Storing and Reheating

• Refrigerator — Keep leftovers in an airtight container for up to 4 days.
• Freezer — Freeze in freezer-safe containers for up to 3 months.
• Make Ahead — Cook up to 2 days ahead; the flavors improve overnight.
• Reheating — Warm on the stovetop over medium-low for about 10 minutes, stirring, until it reaches 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving and will vary with your exact ingredients and toppings.

FAQs

Can I make this Martha Stewart beef chili recipe ahead of time?

Yes, it’s actually better made ahead. Cook it up to 2 days in advance, refrigerate it, and reheat gently on the stovetop before serving.

What can I use instead of kidney beans?

Pinto beans or black beans work well as a one-for-one swap. Use the same two 15-ounce cans, drained and rinsed, and add them at the same point.

How do I know when the chili is done?

The beef should be fully cooked with no pink remaining, and the chili should be slightly thickened after the final simmer. If you’re reheating leftovers, bring them to 165°F (74°C).

Where did beef chili come from?

Chili is closely tied to Texas, where it developed in the 19th century as a simple stew of beef, chiles, and spices. Tomato-based versions with beans, like this one, became popular across the country later on.

Martha Stewart-Inspired Beef Chili

Print Recipe

This hearty beef chili is inspired by Martha Stewart’s classic home cooking, with a rich tomato base, tender ground beef, and a warm blend of chili powder and cumin. It’s thick, comforting, and perfect for feeding a crowd on a cool evening.

• Author: Anabelle McLean
• Prep Time: 15
• Cook Time: 45
• Total Time: 60
• Yield: 8 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons (30ml) olive oil
• 2 pounds (907g) lean ground beef (90% lean)
• 1 large yellow onion, finely chopped
• 1 large red bell pepper, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 cans (15 ounces each) kidney beans, drained and rinsed
• 1 can (28 ounces) diced tomatoes, with juices
• 1 can (15 ounces) tomato puree
• 2 cups (480ml) beef broth
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar
• For serving: shredded cheddar cheese, sour cream, chopped fresh cilantro, sliced scallions

Instructions

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 to 8 minutes. Transfer the beef to a plate using a slotted spoon, leaving about 2 tablespoons of fat in the pot.
2. Add the chopped onion and bell pepper to the pot and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant. Do not let the garlic brown or it will turn bitter.
3. Stir in the chili powder, cumin, oregano, smoked paprika, cayenne (if using), salt, and pepper. Cook for 30 seconds, stirring constantly, to toast the spices and bloom their flavors.
4. Return the browned beef to the pot and stir to coat with the spices. Add the tomato paste and cook for 1 minute, stirring, until it darkens slightly.
5. Add the diced tomatoes with their juices, tomato puree, beef broth, brown sugar, and apple cider vinegar. Stir well, scraping up any browned bits from the bottom of the pot.
6. Bring the chili to a boil, then reduce the heat to low and simmer, partially covered, for 30 minutes, stirring occasionally. The chili should thicken slightly and the flavors should meld. If it becomes too thick, add a splash of beef broth.
7. Stir in the drained and rinsed kidney beans and simmer for 10 minutes more, until heated through. Taste and adjust seasoning with additional salt and pepper if needed.
8. Ladle the chili into bowls and serve hot with shredded cheddar cheese, sour cream, chopped cilantro, and sliced scallions on the side.

Notes

Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days. Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Make-ahead: The chili can be made up to 2 days ahead and refrigerated; the flavors improve overnight. Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally, until hot, about 10 minutes, or in the microwave on high, stirring every 2 minutes.

Nutrition

• Calories: 367
• Sugar: 8g
• Sodium: 794mg
• Saturated Fat: 6g
• Carbohydrates: 24g
• Fiber: 7g
• Protein: 28g
• Cholesterol: 74mg

Keywords: Martha Stewart beef chili, beef chili recipe, homemade chili, ground beef chili, easy chili, stovetop chili, classic beef chili, chili with beans, game day chili, comfort food