Entree: United States – Oklahoma – Oklahoma Chili

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, approx. 8 oz (225 g), chopped
- 1 medium green bell pepper, approx. 6 oz (170 g), chopped
- 3 cloves garlic, minced (about 9 g)
- 2 (15 oz / 425 g) cans diced tomatoes, undrained (total 30 oz / 850 g)
- 1 (8 oz / 227 g) can tomato sauce
- 1 (6 oz / 170 g) can tomato paste
- 2 (15 oz / 425 g) cans pinto or kidney beans, drained and rinsed (total 30 oz / 850 g)
- 2 cups (480 ml) beef broth
- 2 tbsp (30 ml) chili powder
- 1 tbsp (15 ml) ground cumin
- 2 tsp (10 ml) dried oregano
- 1 tsp (5 ml) smoked paprika
- 1/2 tsp (2.5 ml) cayenne pepper, optional (for extra heat)
- 1 tbsp (12 g) packed brown sugar
- 2 tbsp (30 ml) Worcestershire sauce
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (16 g) masa harina (corn flour) or cornmeal, optional (for thickening)
- 2 tbsp (30 ml) water (for mixing with masa harina, if using)
- Optional toppings: shredded sharp cheddar cheese — 1 cup (113 g); sour cream — 1/2 cup (120 g); chopped green onions or raw onion — 1/2 cup (75 g); sliced jalapeno — as desired; chopped cilantro — 1/4 cup (15 g)

Instructions

Short Description:
A hearty, comforting chili made with browned ground beef, tomatoes, and beans, seasoned for a mild-to-medium heat and simmered until thick and rich.

Regional Notes:
This Oklahoma version emphasizes ground beef, canned tomatoes, and beans as a standard component, with a moderate spice level and a thick, stew-like texture that reflects the state's preference for filling, family-style comfort food. Compared with Texas-style no-bean chilis, Oklahoma Chili includes beans and tomato for a heartier, home-cooked bowl.

1. Heat 1 tbsp (15 ml) vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and brown, breaking into crumbles, about 6–8 minutes, until no pink remains. Season with 1 tsp (2 g) black pepper and 1 tsp (5 g) of the salt while browning.
2. If the beef releases a lot of fat, drain off all but about 1 tbsp (15 ml) in the pot. Return to medium heat and add the remaining 1 tbsp (15 ml) vegetable oil.
3. Add the chopped onion and bell pepper to the pot and sauté until softened and translucent, about 5–7 minutes. Stir in the minced garlic and cook 30–45 seconds, until fragrant.
4. Stir in the chili powder, ground cumin, dried oregano, smoked paprika, and optional cayenne. Cook and stir for 1 minute to toast the spices, coating the meat and vegetables.
5. Add the tomato paste and cook, stirring, 1–2 minutes to deepen the tomato flavor. Then add the diced tomatoes (with juices), tomato sauce, beef broth, Worcestershire sauce, and brown sugar. Stir to combine.
6. Add the drained beans and bring the mixture to a gentle boil. Reduce heat to low, partially cover, and simmer gently for 30–45 minutes, stirring occasionally, until flavors meld and the chili thickens to your liking.
7. If a thicker, slightly gritty texture is desired (a common Oklahoma finish), whisk the masa harina with 2 tbsp (30 ml) water to make a slurry, then stir it into the simmering chili and cook 5–10 more minutes until thickened. Taste and adjust salt and heat (add additional cayenne if you want more spice).
8. Serve hot in bowls with preferred toppings (shredded cheddar, sour cream, chopped onions, jalapeno slices, cilantro). Leftovers keep well refrigerated for 3–4 days and deepen in flavor.