How to make chilli recipe with rich chile paste step by step

Chilli Recipe

How to make chilli recipe with rich chile paste step by step starts with one game‑changing move: blending whole dried chiles into a silky paste that becomes the flavor backbone of the entire pot. Instead of relying only on chili powder, the homemade paste brings smoky, slightly fruity depth and a slow-building heat you simply can’t get from a jar.

From there, you’ll brown meat, sauté aromatics, stir in the chile paste, and let everything gently bubble until thick and cozy. This chilli is perfect for weeknights, game days, or make‑ahead dinners, and it tastes even better the next day.

Table of Contents

Chilli Recipe with Rich Chile Paste

Chef Jasper

This chilli recipe builds deep, smoky flavor from a homemade dried chile paste, then simmers with meat, tomatoes, and spices for a hearty, freezer-friendly bowl.

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Prep Time 25

Cook Time 1

Total Time 1 25

Course Main Course, Stew

Cuisine American-style Chili

Servings 6 servings

Calories 320 kcal

Equipment

1 Dry skillet For toasting dried chiles.
1 Heatproof bowl To soak dried chiles in hot water.
1 Blender or Food Processor For blending the rich chile paste.
1 Large heavy pot or Dutch oven For browning meat and simmering the chilli.
1 Wooden spoon or spatula For stirring and scraping the pot.

Ingredients

Rich Chile Paste

2-3 ounces dried chiles (such as ancho and guajillo) Stems and most seeds removed after soaking.
3 cups boiling water Enough to fully cover the dried chiles.
3-4 garlic cloves
1 tablespoons ground cumin
2 teaspoons paprika (sweet or smoked)
2-4 tablespoons water (for blending, if needed) Add only if needed to loosen the paste.

Chilli Base

1.5 pounds ground beef (or mix of beef and turkey)
1 onion, diced Medium size.
3 garlic cloves, minced
2 tablespoons tomato paste
28 ounces crushed or diced tomatoes One large can.
2 cups kidney beans or black beans, drained and rinsed (optional)
2 cups beef or chicken stock Adjust for desired thickness.
1.5 teaspoons salt To taste, divided.
0.5 teaspoons black pepper
1 teaspoons sugar (optional) Helps balance acidity and bitterness.

Instructions

How to Make Chilli with Rich Chile Paste

Step 1: Toast the dried chiles in a dry skillet over medium heat for about 1–2 minutes per side until fragrant but not charred. Transfer to a heatproof bowl.
Step 2: Pour boiling water over the toasted chiles to fully cover and let soak for 20–30 minutes, turning occasionally, until softened. Remove stems and most seeds once softened.
Step 3: Add the softened chiles to a blender with the garlic, cumin, paprika, and a splash of soaking liquid. Blend until very smooth, adding a bit more water only if needed to form a thick paste. Set aside.
Step 4: In a large heavy pot or Dutch oven over medium-high heat, brown the ground meat, breaking it up with a spoon, until cooked through and nicely browned. Drain excess fat if necessary.
Step 5: Add the diced onion to the pot and cook until softened. Stir in the minced garlic and tomato paste and cook for 1–2 minutes until the paste deepens in color.
Step 6: Stir the chile paste into the pot, coating the meat and aromatics. Add the crushed or diced tomatoes, beans if using, stock, salt, pepper, and optional sugar. Stir well to combine.
Step 7: Bring the chilli to a gentle simmer, then reduce the heat to low and cook for about 30–45 minutes, stirring occasionally, until thickened and deeply flavored. Adjust seasoning to taste.
Step 8: Let the chilli rest for a few minutes off the heat, then ladle into bowls and serve hot with your favorite toppings.

Keyword chili recipe, dried chile chili, homemade chili step by step, rich chile paste

Why You’ll Love This Chilli Recipe

Built on a homemade dried chile paste for deep, complex flavor.
Uses simple pantry ingredients plus dried chiles you can find in most supermarkets.
Thick, hearty texture that’s perfect for bowls, baked potatoes, or nachos.
Great make‑ahead meal that freezes and reheats beautifully.
Easy to adjust heat level by choosing milder or hotter dried chiles.

Recipe Snapshot

Recipe Snapshot
Category	Main Course / Stew
Cuisine	American‑style Chili
Prep Time	25 minutes
Cook Time	1 hour
Total Time	1 hour 25 minutes
Dietary	Dairy‑optional, Gluten‑optional
Serves	6–8
Best Served	Hot, with toppings

Ingredients for Chilli Recipe

Dried chiles (such as ancho, guajillo, New Mexico): The base of the rich chile paste, adding smoky, fruity heat without harsh bitterness.
Boiling water: Rehydrates the dried chiles so they blend into a smooth paste.
Onion and garlic: Classic aromatics that build savory flavor from the very first sizzle.
Ground cumin and paprika: Warm spices that enhance the dried chiles and deepen the chilli’s color.
Ground beef or a mix (beef/turkey): Adds meaty richness; browning it well builds flavor.
Tomato paste and crushed or diced tomatoes: Provide body, acidity, and a saucy base for the chilli.
Beans (optional): Kidney or black beans add heartiness and fiber if you enjoy beans in chilli.
Stock or broth: Loosens the pot to a stew‑like consistency and carries the chile flavor through.
Salt, pepper, and a pinch of sugar (optional): Balance smokiness, acidity, and heat so the flavour is rounded.

Dried chiles and pantry staples come together for this rich, small‑batch chilli.

How to Make the Chilli Recipe

Step 1: Toast the dried chiles
Wipe dried chiles clean, then toast them briefly in a dry skillet over medium heat until fragrant, turning often so they do not char.

Step 2: Soak and prep the chiles
Place toasted chiles in a bowl, cover with boiling water, and let soften for about 20–30 minutes. Remove stems and most seeds once softened.

Step 3: Blend the chile paste
Add softened chiles to a blender with some soaking liquid, cumin, paprika, garlic, and a splash of fresh water, then blend until very smooth and thick.

Step 4: Brown the meat
In a heavy pot, brown the ground meat over medium‑high heat, breaking it up and cooking until deeply browned; drain excess fat if needed.

Step 5: Sauté aromatics and tomato paste
Push the meat to one side or remove it briefly, then sauté chopped onion until soft; add garlic and tomato paste and cook until the paste darkens slightly.

Step 6: Add chile paste and liquids
Stir the chile paste into the pot, coating the meat and aromatics, then add tomatoes, stock, beans if using, salt, pepper, and a pinch of sugar.

Step 7: Simmer until rich and thick
Bring to a simmer, then cook gently for about 30–45 minutes, stirring occasionally, until the chilli is thick, glossy, and deeply flavored.

Step 8: Taste and rest
Taste and adjust seasoning or heat, then let the chilli rest a few minutes off the heat before serving so the flavors settle.

Overhead image showing dried chiles being blended into paste and that paste stirred into a pot of chilli. — Toast and blend dried chiles into a paste, then stir into the pot for intensely flavored chilli.

Pro Tips of Chilli Recipe

Use mostly mild dried chiles (like ancho) plus a small amount of hotter ones so you control the heat.
Don’t scorch the dried chiles—bitterness will dominate the pot if they burn.
Blend the chile paste very smooth; a silky paste makes the chilli feel luxurious.
Let the chilli simmer uncovered if you want it thicker, or partially covered for a looser bowl.
Chill overnight if you can; like most stews, chilli tastes even better the next day.

How to Serve Chilli Recipe

Ladled into bowls with toppings like shredded cheese, sour cream or yogurt, and green onions.
Over baked potatoes or sweet potatoes for a cozy, filling meal.
Spoon over rice or quinoa for a hearty chilli bowl.
As a topping for nachos with melted cheese and jalapeños.
Stuffed into burritos or quesadillas for next‑day leftovers.
With warm cornbread or crusty bread for dipping.
Served in small cups as a game‑day or party dish.
Over fries or roasted potatoes for chilli “loaded fries.”
With a simple green salad on the side to balance the richness.
Garnished with fresh cilantro or chopped onion for extra brightness.

Make Ahead and Storage

Storing Leftovers

Cool chilli to room temperature, then transfer to airtight containers and refrigerate.
It typically keeps 3–4 days in the fridge when stored properly.
Stir before reheating, as some fat may rise to the top when chilled.

Freezing

Portion chilli into freezer‑safe bags or containers, flatten bags on a tray, and freeze solid for easy stacking.
For best flavour and texture, enjoy frozen chilli within about 3 months, though it can be kept up to 6 months.
Label with date and portions to make future meals easier.

Reheating

Thaw overnight in the fridge or in cool water, then reheat gently in a pot over medium‑low heat, adding a splash of water or stock if very thick.
You can also reheat individual portions in the microwave, stirring occasionally for even heating.
Always heat until steaming hot throughout before serving.

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FAQs

Can I make this chilli mild?

Yes—use only mild dried chiles like ancho and skip very hot varieties, adding just a pinch of cayenne if needed.

Can I make it vegetarian?

Swap the meat for extra beans, lentils, or a plant‑based mince and use vegetable stock instead of beef stock.

Do I have to use dried chiles?

Dried chiles give the best depth, but if you can’t find them, you can use a store‑bought chile paste plus some chili powder as a shortcut.

How long can chilli sit in the fridge before freezing?

Aim to refrigerate and enjoy within 3–4 days; freeze any leftovers you won’t eat by then to extend shelf life