This chili delivers the smoky depth and hearty texture that made Red Robin’s version famous. My approach combines slow-cooked beef, tender beans, and a blend of spices for a rich, complex flavor.
Ground beef and kidney beans form the base, while tomatoes and a custom spice mix create that signature balance. The key is patience—letting the flavors meld over low heat transforms simple ingredients into something extraordinary.
A bowl of this chili is thick, satisfying, and perfect for any meal. The smoky undertones and robust texture make it a standout dish that’s worth the effort.
Serve it hot with your favorite toppings for a meal that’s both comforting and impressive.
Ingredients for Red Robin Chili
Pantry staples and a quick grocery run. Nothing fancy, just bold, hearty flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 lean-to-fat ratio preferred |
| Kidney Beans 🫘 | 2 cups | Canned, drained and rinsed |
| Diced Tomatoes 🍅 | 2 cups | Canned, with juices |
| Tomato Paste 🍅 | 2 tbsp | For depth of flavor |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for bold flavor |
| Beef Broth 🥫 | 2 cups | Low-sodium preferred |
| Chili Powder 🌶️ | 2 tbsp | Mild or medium heat |
| Ground Cumin 🌿 | 1 tbsp | Toasted for warmth |
| Smoked Paprika 🌶️ | 1 tsp | For smoky depth |
| Dried Oregano 🍃 | 1 tsp | Mediterranean variety |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust for heat preference |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Olive Oil 🫒 | 1 tbsp | For sautéing aromatics |
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The beef is the foundation. 80/20 ground chuck gives you that rich, hearty texture—leaner blends can dry out. Most supermarkets carry it, but Costco has great quality in bulk. The kidney beans? Look for low-sodium cans at Trader Joe’s or any grocery store. Don’t skip draining and rinsing them—removes that metallic can taste.
No ground beef? Ground turkey or plant-based crumbles work in a pinch. Out of kidney beans? Black beans or pinto beans at one-to-one swap. Smoked paprika is key for that signature Red Robin flavor—if you can’t find it, regular paprika plus a dash of liquid smoke gets close. The chili powder can be mild or hot, depending on your heat tolerance.
This chili tastes even better the next day. Keeps in the fridge for 4-5 days, freezes beautifully for up to 3 months. I like to portion it into containers for easy grab-and-go lunches (and it reheats like a dream).
Why You’ll Love This Recipe
- One Pot Wonder: I love that this chili comes together in a single pot—brown the ground beef, toss in the onions, tomatoes, and kidney beans, and let it simmer while I do something else.
- Rich and Hearty: The combo of tomato paste and diced tomatoes creates a deep, savory base that makes the ground beef and kidney beans taste ridiculously good.
- Feeds a Crowd: Honestly, this is my go-to for game nights or family gatherings—it stretches easily, and everyone always goes back for seconds.
- Budget Friendly: Between us, it’s hard to beat a meal that uses affordable staples like ground beef and canned beans but still feels like a restaurant-quality dish.
Step-by-Step Instructions for Smoky Beef and Bean Chili
This method delivers rich, hearty flavor with a perfect balance of spices and texture.
Step 1: Brown the Ground Beef and Drain
Heat a large pot or Dutch oven over medium-high heat. Add the 1.5 lb ground beef and cook, breaking it apart with a wooden spoon, until it’s no longer pink and develops a deep brown color. This should take about 5-7 minutes.
Once browned, drain off all but 1 tablespoon of the fat from the pot. I like to leave a little fat behind for flavor—it adds richness to the finished dish. The beef should be crumbly with no large chunks remaining.
Step 2: Sauté Aromatics Until Soft
Reduce heat to medium and add the 1 tablespoon olive oil to the pot. Stir in the finely diced yellow onion and cook for 3-4 minutes until it becomes translucent and starts to soften.
Add the minced 4 cloves garlic cloves and cook for an additional 30 seconds, just until fragrant. Be careful not to let the garlic burn—it should smell sweet and aromatic, not bitter.
Step 3: Build the Flavor Base
Stir in the 2 tbsp tomato paste and cook for 1 minute, allowing it to darken slightly. This step deepens the tomato flavor and creates a rich foundation for the chili.
Add the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 0.25 tsp cayenne pepper, 1 tsp salt, and 0.5 tsp black pepper. Toast the spices for 30 seconds until they become fragrant—this wakes up their flavors.
Step 4: Simmer to Perfection
Pour in the 2 cups diced tomatoes (with juices), 2 cups kidney beans (drained and rinsed), and 2 cups beef broth. Stir well to combine all the ingredients.
Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally, until the chili thickens slightly and the flavors meld together. The beans should be tender and the sauce should have a rich, velvety texture.
Step 5: Adjust and Serve
Taste and adjust the seasoning if needed. The chili should have a smoky depth from the paprika with a gentle heat from the cayenne that builds gradually.
Let the chili rest for 5-10 minutes off the heat before serving. This allows the flavors to settle and the chili to reach its ideal thickness. Serve hot with your favorite toppings for the ultimate comfort meal.
Pro Tips For Making Red Robin Chili
- Brown the Beef Well: I learned this the hard way—don’t just cook the ground beef until it’s no longer pink. Let it develop a deep brown crust in the pan, about 5-7 minutes, to build that rich, meaty flavor the Red Robin chili is known for.
- Drain the Beans: Sounds weird, but it works: rinse and drain the kidney beans before adding them. It cuts down on the starchy, metallic canned taste and lets the chili’s flavors shine through.
- Bloom the Tomato Paste: After browning the beef and onions, cook the tomato paste for 1-2 minutes in the same pot—stirring constantly—until it darkens slightly. This step actually changes the outcome by deepening the umami base.
- Simmer Low and Slow: After everything’s in the pot, keep it at a gentle simmer, not a rolling boil. I used to rush this part and ended up with a thin, watery chili—30 minutes at low heat guarantees the flavors meld properly.
Regional Styles of These Flavors
Texas-Style Bold
In Texas, we skip the beans and go all in on beef. I use 2 lbs ground chuck instead of 1.5 lb, add 1 chopped jalapeño, and boost the chili powder to 3 tbsp for a meatier, spicier kick. The texture is thicker, almost stew-like. 🌶️
Cincinnati Skyline
This Midwestern twist serves chili over spaghetti or hot dogs. I add 1 tsp cinnamon and 1 tbsp cocoa powder to the spice blend, along with a touch of apple cider vinegar for brightness. The result is sweeter and more aromatic than the original.
New Mexico Green
For a Southwestern take, replace diced tomatoes with 2 cups roasted green chiles and use pinto beans instead of kidney beans. I also swap smoked paprika for ground coriander to complement the chiles’ earthy heat.
Carolina Gold
This version leans into tangy mustard flavors. I stir in 2 tbsp yellow mustard and 1 tbsp brown sugar at the end, and top with shredded cheddar. The balance of sweet, tangy, and smoky is uniquely Southern. 💛
Midwest Sweet
Popular in Ohio, this style adds ½ cup brown sugar and 1 tbsp molasses to the pot during the last 10 minutes of simmering. I also include 1 diced bell pepper for extra sweetness and texture.
Colorado Green
Similar to New Mexico but with a twist: I use 1 lb ground pork alongside the beef, and add 1 cup diced zucchini for freshness. The pork gives it a richer mouthfeel, while the zucchini keeps it light.
Nutrition Facts
Frequently Asked Questions
Can I make this in a slow cooker?
Brown the beef first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The flavors develop beautifully with the longer cooking time.
How do I adjust the spice level?
Start with the 0.25 tsp cayenne as written for mild heat. For more kick, add an extra 0.5 tsp or include diced jalapeños. Remove seeds for milder flavor.
What’s the best way to store leftovers?
Let it cool completely, then store in airtight containers in the fridge for up to 5 days. For longer storage, freeze for up to 3 months. Reheat on the stovetop with a splash of broth.
Can I use a different type of bean?
Yes! Black beans or pinto beans work well as a 1:1 swap. For a Texas-style version, omit beans entirely and use extra beef.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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