Fire Roasted Chili Recipe

This Fire Roasted Chili has been a staple in my kitchen for over a decade. The smoky intensity of fire-roasted tomatoes combined with the deep richness of beef broth and the bold kick of cayenne pepper makes this chili truly unforgettable. I still remember my first time making this on a chilly fall afternoon with my grandmother, a woman who swore by big pots, bold flavors, and letting things simmer low and slow. Over the years, I’ve adapted it slightly, but the heart of the dish its warmth, simplicity, and spice remains intact.

Why You’ll Love This Fire Roasted Chili

There’s something incredibly satisfying about a bowl of fire roasted chili. Whether it’s for game day, a snowy evening, or a cozy dinner with family, this dish always delivers. The fire-roasted tomatoes offer a subtle smokiness, the beef broth provides a rich base, and the cayenne adds that slow-building heat. It’s hearty, affordable, and incredibly easy to make with pantry staples.

Pure Comfort

If comfort had a flavor, it would be this fire roasted chili. Much like this Ground Beef Vegetable Soup, every spoonful warms your soul. It’s the kind of meal that brings everyone to the table and keeps them there a little longer.

Ingredients for Fire Roasted Chili

• 2 tablespoons olive oil
• 1 1/2 lbs ground beef
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cans (14.5 oz each) fire-roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon paprika
• Salt and pepper to taste
• Optional toppings: sour cream, shredded cheese, chopped green onions, jalapeños

What You Need

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula
• Ladle for serving
• Cutting board and knife
• Can opener

Time to Cook Fire Roasted Chili

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Serves: 6–8

Steps to Make It

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
2. Add garlic and cook for 1 minute more until fragrant.
3. Add ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat.
4. Stir in tomato paste, cumin, chili powder, cayenne pepper, paprika, salt, and pepper. Let it cook for 2 minutes to bloom the spices.
5. Add the fire-roasted tomatoes, beans, and beef broth. Stir well.
6. Bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
7. Taste and adjust seasoning. Add more cayenne if you like it hotter.
8. Serve hot with your choice of toppings.

Make It Perfect

To intensify the flavor of your fire roasted chili, let it simmer for an extra 30 minutes or make it a day in advance—chili always tastes better the next day. Don’t skip browning the tomato paste; it deepens the umami flavor.

Mix It Up

Want more texture? Add chopped bell peppers or corn. Prefer different beans? Pinto or cannellini beans work great. Like it extra spicy? Add diced chipotle peppers in adobo sauce.

Perfect Partners

Serve this chili with a side of cornbread, a slice of Butter Swim Biscuits, or some crusty sourdough. It also pairs beautifully with a simple green salad or a cold beer.

Busy Day Hero

This fire roasted chili is perfect for busy days. Make a big batch in the morning or the night before and reheat as needed. It also fits beautifully into your meal prep routine.

Work Ahead

This chili is an excellent make-ahead meal. You can prep the veggies, brown the meat, and mix the spices the day before. Then, just combine everything and simmer when ready.

Save Some For Later

Freeze in individual containers for easy weeknight dinners. It stores well in the fridge for up to 4 days and in the freezer for up to 3 months.

Everyone’s Happy

Whether you’re serving kids, spice lovers, or picky eaters, fire roasted chili satisfies everyone. Just adjust the cayenne and toppings to suit your crowd.

Good For You Too

Packed with protein and fiber from the beans and beef, this chili is as nourishing as it is delicious. Use lean ground beef or swap for ground turkey to lighten it up.

Easy Clean Up

Everything goes into one pot, which means fewer dishes and more time to relax. Just like the Beef Country Ribs Crock Pot Recipe, this chili delivers flavor without the mess.

Switch It Up

Try using ground turkey or chicken for a lighter version. Craving something smoky? Stir in some smoked paprika or a splash of liquid smoke. Add more beans or even lentils for extra bulk.

Simply Perfect

A bowl of fire roasted chili is simplicity done right. No frills, just big flavor and deep comfort. It’s a meal that makes memories and brings people together.

FAQs for Fire Roasted Chili

Can I make this vegetarian?
Yes! Omit the beef and add more beans or use meat substitutes like Beyond Meat.

How can I thicken my chili?
Simmer it uncovered longer or stir in a spoonful of cornmeal or masa harina.

Is this chili spicy?
The cayenne gives it a gentle kick, but you can adjust the spice to your liking.

What are the best toppings?
Sour cream, cheese, avocado, jalapeños, lime, and green onions all work beautifully.

Can I use canned chili beans?
Absolutely. Feel free to use seasoned chili beans for extra flavor.

How long does it keep?
Up to 4 days in the fridge and 3 months in the freezer.

Conclusion for Fire Roasted Chili

This fire roasted chili isn’t just a recipe it’s a tradition in a bowl. Bold, smoky, hearty, and deeply satisfying, it brings the heat and the comfort you crave all in one. Whether you’re feeding a crowd or stashing it for meal prep, this dish belongs in your regular rotation. And when you’re craving another soul-warming dish, don’t miss these Best Recipes with Beef Broth for more savory magic.

Happy cooking with Rita chef ❤️!

Fire Roasted Chili Recipe

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• Author: Rita
• Total Time: 55 minutes
• Yield: 6–8 servings 1x

Print Recipe

Description

A bold and hearty fire roasted chili made with beef broth, cayenne pepper, beans, and fire-roasted tomatoes for the perfect cozy meal.

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Ingredients

Scale 1x2x3x

2 tablespoons olive oil
1 1/2 lbs ground beef
1 large onion, diced
4 cloves garlic, minced
2 cans (14.5 oz each) fire-roasted diced tomatoes
1 can (15 oz) kidney beans, drained
1 can (15 oz) black beans, drained
2 cups beef broth
2 tablespoons tomato paste
2 teaspoons ground cumin
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon paprika
Salt and pepper to taste
Optional toppings: sour cream, shredded cheese, chopped green onions, jalapeños

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Instructions

Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Add garlic and cook for 1 more minute until fragrant.
Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat.
Stir in tomato paste, cumin, chili powder, cayenne pepper, paprika, salt, and pepper. Cook for 2 minutes to bloom the spices.
Add fire-roasted tomatoes, kidney beans, black beans, and beef broth. Stir well to combine.
Bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
Taste and adjust seasonings. Add more cayenne if desired.
Serve hot with optional toppings like sour cream, cheese, and jalapeños.

Notes

For a smoky twist, add chipotle peppers in adobo. For a vegetarian version, omit the beef and add lentils or more beans. Chili tastes even better the next day perfect for make-ahead meals.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Lunch or Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 430
• Sugar: 6g
• Sodium: 780mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 70mg

Keywords: fire roasted chili, spicy tomato beef chili, smoky chili recipe, hearty chili with beans