Classic Beef and Bean Chili

• Chili
• 1 tbsp vegetable oil
  Swaps for vegetable oil

  Instead of vegetable oil

  • Another neutral oil: The same amount. No difference.
  • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
  • Light olive oil: The same amount. "Light" olive oil tastes mild.

  All 4 swaps for vegetable oil

• 2 lb ground beef, 85% lean
  Swaps for ground beef

  Instead of ground beef

  • Ground turkey or chicken: The same weight. Leaner and milder; burgers and meatballs are a bit drier.
  • Ground pork: The same weight. Richer and slightly sweet.
  • Plant-based ground: The same weight. Close in tacos and sauces; cooks faster.

  All 4 swaps for ground beef

  Cook ground beef and pork to 160°F (71°C) and ground turkey or chicken to 165°F (74°C).

• 1 ½ tsp kosher salt, divided
  Swaps for kosher salt

  Instead of salt

  • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
  • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

  More for salt

• 1 large onion, chopped
  Swaps for onion

  Instead of onion

  • Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
  • Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
  • Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.

  All 4 swaps for onion

• 1 green bell pepper, chopped
• 4 cloves garlic, minced
  Swaps for garlic

  Instead of garlic

  • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
  • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

  More for garlic

• 3 tbsp chili powder
  Swaps for chili powder

  Instead of chili powder

  • Homemade blend: For 1 tbsp: 1½ tsp paprika, 1 tsp ground cumin, ¼ tsp garlic powder, ¼ tsp dried oregano, a pinch of cayenne. Close; adjust the cayenne for heat.
  • Ancho chile powder: The same amount, plus a pinch of cumin. Smokier and fruitier, mild heat.

  More for chili powder

• 1 tbsp ground cumin
  Swaps for ground cumin

  Instead of cumin

  • Ground coriander: The same amount. Brighter and citrusy, less earthy.
  • Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
  • Caraway seeds, ground: Half as much. A related flavor, a bit sharper.

  More for cumin

• 2 tsp smoked paprika
  Swaps for smoked paprika

  Instead of paprika

  • Sweet paprika + a pinch of chipotle or cumin: The same amount of paprika, plus a pinch. Some smokiness without the full smoked flavor; chipotle adds heat.
  • Chipotle powder: About ¼ the amount. Smoky and much hotter.

  More for paprika

• 1 tsp dried oregano
  Swaps for dried oregano

  Instead of oregano

  • Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
  • Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.

  More for oregano

• ¼ tsp cayenne pepper (optional)
  Swaps for cayenne pepper

  Instead of cayenne pepper

  • Red pepper flakes: The same amount, crushed fine. Slightly milder, with visible flakes.
  • Hot sauce: A few dashes for each pinch. Adds vinegar and a little liquid.
  • Chipotle powder or hot paprika: The same amount. Chipotle is smoky; hot paprika is milder and fruitier.

  More for cayenne pepper

• 2 tbsp tomato paste
  Swaps for tomato paste

  Instead of tomato paste

  • Tomato sauce or passata: 3 tbsp for each 1 tbsp paste. Lighter, fresher tomato flavor.
  • Ketchup: The same amount. Sweeter and vinegary; fine for a tablespoon or two.

  More for tomato paste

• 1 can crushed tomatoes, 28 oz
  Swaps for crushed tomatoes

  Instead of canned tomatoes

  • Whole peeled tomatoes, crushed: The same amount. The same flavor; a slightly chunkier sauce.
  • Tomato paste + water: ¼ cup tomato paste whisked with ¾ cup water for each cup. Smooth and a little more concentrated.

  More for canned tomatoes

• 1 can kidney beans, 15 oz, drained and rinsed
• 1 can pinto beans, 15 oz, drained and rinsed
• 1 cup beef broth
  Swaps for beef broth

  Instead of broth

  • Vegetable broth: The same amount. Lighter and slightly sweeter.
  • Chicken broth: The same amount. Richer and more savory; not vegetarian.
  • Bouillon cube, powder or paste + water: Follow the label for the amount of liquid. Close in flavor; a little saltier.

  All 4 swaps for broth

• Toppings
• shredded cheddar, sour cream, sliced green onions, tortilla chips (optional)

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 160°F inside (check with a thermometer).