Easy weeknight ground beef chili from The Food Lab: Better Home Cooking Through Science (page 261) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on April 27, 2026

    Made this as a weekend chili, using much coarser-ground beef and simmering more like 3 hours, so chopped versus grated the onions. Also I skipped the cornmeal. It wasn't hot enough for my son, so I separately bloomed and added hot New Mexico powder + red jalapeno powder to give it more heat in the last hour. Used more beans (2x) and son said could have had even more. Threw in a bit of ground coriander as well. Flavor was excellent, though, I'd definitely repeat.

  • dprostrollo on January 05, 2026

    Used a Tbsp of better than bouillon chipotle instead of chipotle paste. Used 200g beef/pork and threw in a few diced carrots and mushrooms. Was filling and tasty.

  • Rachaelsb on November 30, 2022

    This was unexpectedly delicious! Great heat and texture.

  • DFarnham on February 08, 2022

    Really delicious and simple to prepare. I cheated and used already diced canned tomatoes, and also increased the number of chilies in adobo because we like heat. I used Chorizo Bomb chili powder blend from World Spice Market here in Seattle. Topped with cheese and sour cream--yum! Definite keeper.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.