America’s Test Kitchen Chili Recipe

When you’re craving a bowl of bold, deeply developed flavor, this America’s Test Kitchen chili recipe stands out as a trusted classic. Designed through rigorous testing, it delivers the rich taste and ideal texture that chili lovers expect from a proven kitchen authority.

This copycat America’s Test Kitchen chili recipe draws inspiration from Cook’s Country chili, using smart techniques to elevate traditional American chili. Each step focuses on building layers of flavor, turning everyday ingredients into something truly memorable and satisfying.

Often described as a contender for the worlds best chili recipe, this dish earns its reputation among home cooks. With hearty beef, balanced spices, and foolproof methods, it’s one of those beef chili recipes you’ll return to whenever comfort food cravings strike.

What Is America’s Test Kitchen Chili and How Does It Taste?

America’s Test Kitchen chili represents the pinnacle of American comfort food-a rich, complex beef chili that balances deep chile flavor with tender meat and creamy beans.

This copycat America’s Test Kitchen chili recipe features a homemade chili powder blend using toasted ancho chiles, which creates layers of smoky, earthy, slightly sweet flavors that store-bought powders simply cannot match. The texture is thick and hearty, with ground chuck that stays incredibly moist thanks to a clever baking soda treatment.

Each spoonful delivers warming spices, subtle heat from chipotle peppers, and a hint of tang from cider vinegar. It’s the kind of chili that tastes like it simmered all day, with savory depth that keeps you coming back for another bowl.

America’s Test Kitchen Chili Recipe Ingredients

For the Homemade Chili Powder and Base:

• 6 dried ancho chiles (stems removed, seeded, and torn into 1- to 1½-inch pieces)
• 1 ounce (about ¼ cup crushed) tortilla chips
• 2 tablespoons ground cumin
• 1 tablespoon ground paprika
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 2 teaspoons dried oregano
• 2 teaspoons ground black pepper
• ½ teaspoon dried thyme

For the Chili:

• 2 pounds 85% lean ground beef (ground chuck recommended for extra fat/flavor)
• 2 tablespoons water (plus 2 cups later)
• 1½ teaspoons salt (plus more to taste at the end)
• ¾ teaspoon baking soda
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 1–2 teaspoons minced canned chipotle chile in adobo sauce (adjust for heat; 2 teaspoons for noticeable spice)
• 1 (15-ounce) can pinto beans, with their liquid
• 2 teaspoons sugar
• 1 (14.5-ounce) can whole peeled tomatoes, processed until smooth
• 2 tablespoons cider vinegar

Suggested Toppings:

• Shredded cheese (cheddar or Monterey Jack)
• Diced avocado
• Sour cream
• Chopped fresh cilantro
• Minced red onion
• Lime wedges (for spritzing)

Kitchen Utensils Needed

1. Large mixing bowl
2. Dutch oven or large heavy-bottomed pot with lid
3. Food processor
4. Wooden spoon
5. Measuring cups and spoons
6. Can opener
7. Cutting board and knife

Preparation and Cooking Time

Prep Time: 25 minutes

Cooking Time: 2 hours

Total Time: 2 hours 25 minutes

Servings: 6-8 servings

Copycat America’s Test Kitchen Chili Recipe

Step 1: Prepare the Meat

In a large bowl, combine 2 tablespoons water, 1½ teaspoons salt, and ¾ teaspoon baking soda. Stir to dissolve completely. Add the 2 pounds ground beef and mix thoroughly with your hands until evenly coated. Let sit at room temperature for 20 minutes. This trick helps the meat retain moisture and brown faster, resulting in tender beef throughout your Americas Test Kitchen chili.

Step 2: Toast and Grind the Chili Powder

While the beef sits, place the torn ancho chiles in a dry Dutch oven or large pot over medium-high heat. Toast, stirring frequently, for 4–6 minutes until fragrant. Do not let them smoke-pull off heat if needed. Transfer to a food processor and let cool slightly.

Step 3: Make Homemade Chili Powder Blend

Add the crushed tortilla chips, cumin, paprika, garlic powder, coriander, oregano, black pepper, and thyme to the processor. Process for about 2 minutes until finely ground into a powder. Transfer to a bowl and set aside. This homemade mix makes a huge flavor difference over store-bought chili powder and is essential to this world’s best chili recipe.

Step 4: Process the Tomatoes

In the food processor (no need to clean), add the can of whole peeled tomatoes with their juice. Process for about 30 seconds until smooth. Set aside.

Step 5: Sauté Aromatics

Heat 1 tablespoon vegetable oil in the Dutch oven over medium-high heat until shimmering. Add the chopped onion and cook, stirring occasionally, until softened (4–6 minutes). Stir in the minced garlic and cook until fragrant (about 1 minute).

Step 6: Brown the Beef

Add the baking soda-treated ground beef to the pot. Cook over medium-high heat, breaking it up into small pieces with a wooden spoon, until well browned and fond (browned bits) forms on the pot bottom (12–14 minutes). You can crowd the pan-the baking soda helps it brown anyway.

Step 7: Build the Chili Base

Stir in the homemade chili powder mixture and 1–2 teaspoons minced chipotle in adobo. Cook, stirring frequently, for 1–2 minutes until very fragrant. Add the remaining 2 cups water, the pinto beans with their liquid, 2 teaspoons sugar, and the pureed tomatoes. Stir well, scraping up any browned bits from the bottom. Bring to a simmer.

Step 8: Slow Cook in Oven

Cover the pot, transfer to a preheated 275°F (135°C) oven (lower-middle rack), and cook until the meat is very tender and the chili is thickened (1½ to 2 hours). Stir occasionally to prevent sticking.

Step 9: Finish and Season

Remove from oven and let rest uncovered for about 10 minutes. Stir in any fat that has risen to the top (don’t skim it-it carries flavor!). Stir in 2 tablespoons cider vinegar. Taste and season with additional salt if needed.

Step 10: Serve

Serve hot with your favorite toppings: shredded cheese, diced avocado, sour cream, chopped cilantro, minced red onion, and a spritz of fresh lime juice.

Customization and Pairing Ideas for Serving

1. Classic Chili Dog Bar

Transform your America’s Test Kitchen chili into the ultimate chili dog station. Serve the beef chili over grilled hot dogs in toasted buns, then set out bowls of shredded cheddar, diced onions, jalapeños, and mustard. This Cook’s Country chili-inspired topping turns ordinary hot dogs into a crowd-pleasing meal that’s perfect for game day gatherings or casual weekend dinners.

2. Loaded Chili Cheese Fries

Elevate crispy french fries by ladling generous portions of this world’s best chili recipe over the top, then finish with melted cheese, sour cream, and green onions. The combination of crunchy fries with rich, savory American chili creates an indulgent appetizer or main course that satisfies even the heartiest appetites.

3. Chili-Stuffed Baked Potatoes

Split open fluffy baked potatoes and fill them with this hearty beef chili. Top with shredded cheese, sour cream, chives, and crumbled bacon for a complete meal that requires no additional sides. This pairing showcases the versatility of this copycat America’s Test Kitchen chili recipe while providing a satisfying, stick-to-your-ribs dinner.

4. Chili Mac and Cheese

Combine two comfort food favorites by stirring cooked elbow macaroni directly into your Americas Test Kitchen chili, then top with extra shredded cheese and bake until bubbly. This fusion creates a creamy, hearty casserole that kids and adults alike will devour.

5. Cornbread and Chili Pairing

Serve this beef chili recipe alongside warm, buttery cornbread or cornbread muffins. The slightly sweet corn flavor perfectly balances the spicy, savory notes of the chili, while the bread’s texture is ideal for soaking up every last drop of the flavorful sauce.

6. Chili Bowl with Mexican Rice

Create a Tex-Mex inspired bowl by serving the chili over a bed of cilantro-lime rice or traditional Mexican red rice. Add black beans, pickled jalapeños, queso fresco, and tortilla strips for a restaurant-style presentation that makes this American chili feel like a special occasion meal.

7. Breakfast Chili Hash

Give leftover chili new life by reheating it with diced breakfast potatoes, then topping with fried eggs. The runny yolk combines with the rich chili to create an indulgent brunch dish that transforms this world’s best chili recipe into a morning masterpiece.

Essential Tips for Perfect America’s Test Kitchen Chili

1. Don’t Skip the Baking Soda Treatment

The baking soda mixed with ground beef is a game-changing technique borrowed directly from America’s Test Kitchen testing methods. This raises the pH of the meat, helping it retain moisture during the browning process and creating incredibly tender beef that doesn’t turn dry or grainy. Even if you’re tempted to skip this step, don’t-it’s what separates restaurant-quality beef chili from ordinary versions.

2. Toast Your Chiles Properly

When making the homemade chili powder for this copycat America’s Test Kitchen chili recipe, watch your ancho chiles carefully during toasting. They should become fragrant and slightly pliable but never blackened or smoking. Over-toasted chiles introduce bitter flavors that can ruin the entire batch, while properly toasted ones unlock sweet, complex notes that define authentic American chili.

3. Use the Right Beef Fat Ratio

This recipe specifically calls for 85% lean ground chuck, not the leanest ground beef available. The extra fat (15%) is essential for flavor and moisture in this Cook’s Country chili approach. Leaner beef will produce a drier, less flavorful result, while fattier blends might make the chili greasy. Stick with 85% lean for the perfect balance.

4. Don’t Skim the Fat Layer

When your chili finishes cooking in the oven, you’ll notice a layer of fat on top. Resist the urge to skim it off-America’s Test Kitchen discovered that this rendered fat carries deep flavors from the spices and should be stirred back into the chili. This fat integration is what creates the luxurious mouthfeel that makes this the world’s best chili recipe.

5. Adjust Heat Levels Gradually

The chipotle in adobo provides smoky heat to this beef chili recipe, but everyone’s heat tolerance differs. Start with 1 teaspoon if you’re serving heat-sensitive guests, or use the full 2 teaspoons for noticeable spice. Remember, you can always add more heat at the table with hot sauce, but you can’t take it away once it’s mixed in.

6. Master the Oven Temperature

The low and slow oven method at 275°F is crucial for developing the tender texture and deep flavors in this Americas Test Kitchen chili. Higher temperatures will cause the meat to toughen and the liquid to evaporate too quickly, while lower temperatures won’t properly break down the beef proteins. A reliable oven thermometer ensures accuracy.

7. Let the Vinegar Work Its Magic

Adding cider vinegar at the end might seem unusual, but this final touch brightens all the flavors and cuts through the richness of the beef and spices. This technique is a hallmark of professional American chili recipes and transforms good chili into extraordinary chili. Add it after cooking, not during, to preserve its bright, acidic punch that balances the entire dish.

Storage and Reheating Guidance

Store leftover America’s Test Kitchen chili in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if needed to restore the original consistency.

Common Queries and FAQs

Can I make this America’s Test Kitchen chili recipe in a slow cooker?

Yes, you can adapt this beef chili recipe for a slow cooker. Complete steps 1-7 on the stovetop as directed, then transfer everything to your slow cooker and cook on low for 4-6 hours or high for 2-3 hours instead of using the oven method.

What makes this copycat America’s Test Kitchen chili recipe different from regular chili?

The key differences include the baking soda meat treatment for tender beef, homemade chili powder made from toasted ancho chiles and tortilla chips for body, and the low-and-slow oven cooking method. These Cook’s Country chili techniques create superior texture and deeper flavor than standard stovetop chili recipes.

Can I substitute the ground beef with other proteins?

While this is traditionally a beef chili recipe, you can substitute ground turkey, chicken, or plant-based ground meat. Keep in mind that leaner proteins may require adding extra oil, and the flavor profile will differ from the original Americas Test Kitchen chili.

Why do you add tortilla chips to the chili powder?

The crushed tortilla chips in this world’s best chili recipe serve as a thickening agent and add subtle corn flavor and body to the sauce. This is a signature America’s Test Kitchen technique that creates a more cohesive, restaurant-quality texture without using flour or cornmeal.

How spicy is this American chili?

With 1 teaspoon of chipotle in adobo, this chili has mild-to-medium heat with smoky undertones. Using 2 teaspoons creates noticeable spice that most heat lovers will enjoy. The ancho chiles provide flavor depth rather than significant heat, making this accessible for most palates.

Can I make the chili powder blend ahead of time?

Absolutely! You can prepare a double or triple batch of the homemade chili powder and store it in an airtight container in a cool, dark place for up to 6 months. This makes future batches of this copycat America’s Test Kitchen chili recipe even faster to prepare.

What’s the best way to thicken chili if it’s too thin?

If your beef chili recipes turn out thinner than desired, simmer uncovered on the stovetop for 15-20 minutes to reduce the liquid. Alternatively, mash some of the pinto beans against the side of the pot to release their starches, which will naturally thicken the chili without altering the flavor.

Can I omit the beans for a Texas-style chili?

Yes, you can make this America’s Test Kitchen chili without beans for an authentic Texas-style version. Simply omit the pinto beans and their liquid, and replace with an additional ½ cup of water or beef broth to maintain the proper consistency.

This copycat America’s Test Kitchen chili recipe proves that restaurant-quality beef chili is absolutely achievable in your home kitchen when you understand the science behind the techniques. From the moisture-preserving baking soda treatment to the flavor-packed homemade chili powder, every element works together to create what many consider the world’s best chili recipe.

Whether you’re a longtime fan of Cook’s Country chili methods or discovering American chili for the first time, this tested formula delivers consistent, crowd-pleasing results that will have everyone asking for seconds and the recipe itself.

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

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