When we dared to create the perfect basic chili recipe, we knew the stakes were high. Attempting to top grandma’s chili means treading into dangerous territory—so, we punched up the classic formula (ground beef, spices, red kidney beans, and tomatoes) with our own fresh tweaks.

Our easy chili is hearty, comforting, and wholesome—plus it significantly slashes calories, fat, and sodium from the classic recipe. Smoked paprika and a splash of beer kick up the flavor, and our clever trick for perfectly browned ground beef would surely make any grandmother proud. Instead of overcrowding the Dutch oven, we brown the beef separately in a large skillet.

Master this recipe—then customize it however you like. Swap out kidney beans for black beans, pinto beans, or a combination of all three. Instead of ground sirloin, use ground turkey or ground bison meat. Don’t forget chili toppings—we love fresh cilantro, queso frescocheese, avocado, crushed tortilla chips, sliced radishes, or a squeeze of lime.

Ingredients

• 2 tablespoons canola oil
• 2 pounds lean ground sirloin
• 2 cups chopped yellow onion (about 1 large onion)
• 2 tablespoons chopped garlic (2 cloves)
• 1/4 teaspoon ground red pepper
• 1 tablespoon ground cumin
• 2 tablespoons ground chili powder
• 1 tablespoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 6 ounces amber lager (such as Negra Modela or Dos Equis Amber Lager)
• 2 15.5-ounce cans no salt added dark red kidney beans
• 2 28-ounce cans no salt added whole peeled tomatoes
• Toppings: fresh cilantro leaves, queso fresco, sliced avocado, lime wedges