Sheet Pan Chili

This sheet pan chili is spicy, rich, and full of flavor! It’s got all the good stuff you want in a chili too. Tender ground beef, beans, tomatoes, peppers, and bomb spices too. But the crazy part is you can make it on a sheet pan. It’s so convenient on a busy weeknight boos. Thanks so my boo Olga Massov for sharing the recipe from her cookbook Hot Sheet.

How to make Sheet Pan Chili

Step 1: Season The Beef And Roast It

1. Spread part of the oil on a half-sheet pan. Add the beef and lightly season with salt and black pepper.
2. Roast for 5 minutes, or until the beef has very little pink remaining.

Step 2: Mix In The Rest Of Ingredients And Roast Again

1. Add the onion, season with a pinch each of salt and pepper, and roast until the onion starts to brown.
2. Add the bell peppers, garlic, chili powder, cumin, and oregano, and stir to combine.
3. Drizzle with the remaining tablespoons of oil and return to the oven. Then, roast until the peppers soften.
4. Add the tomatoes, beans, beer, coffee, brown sugar, cocoa powder, and salt to taste.
5. Stir to combine.
6. Cover the sheet pan with foil and secure the edges by crimping around (you can also cover it with a turned-over sheet pan, if you like). Return to the oven and roast until the chili looks stewy and saucy and the vegetables are soft.

7. Remove the foil or top sheet pan and roast until the chili thickens. Remove from the oven, taste, and season with more salt and/or pepper, if desired.

Step 3: Divide The Chili In Bowls And Add Toppings

1. Divide the chili among six bowls.
2. Top with the cilantro, avocado, scallions, cheese, and/or sour cream, and serve hot.

Sheet Pan Chili Recipe

This Sheet Pan Chili is easy to make, fun and tasty! If you've never tried making chili in a sheet pan get ready to be awed and amazed!

4.74 from 15 votes

Print Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

0 minutes mins

Total Time 1 hour hr 15 minutes mins

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Author: Jocelyn Delk Adams

Course: Main Course

Servings: 6

Equipment

• Sheet Pans

Ingredients

• ▢ 4 tablespoons olive oil divided
• ▢ 1 pound (93% lean/7% fat) ground beef
• ▢ Kosher salt and freshly ground black pepper
• ▢ 1 medium yellow onion chopped
• ▢ 2 green bell peppers chopped
• ▢ 2 garlic cloves minced
• ▢ 1 tablespoon chili powder
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon dried oregano
• ▢ 1 28 oz can chopped tomatoes, preferably fire-roasted, with their juices
• ▢ 1 15 oz can black beans, drained and rinsed
• ▢ 1 cup amber ale
• ▢ 1/2 cup brewed coffee
• ▢ 1/4 cup packed brown sugar any kind
• ▢ 1 tablespoon unsweetened cocoa powder
• ▢ 1/4 cup chopped fresh cilantro
• ▢ Chopped avocado, chopped scallions, shredded cheese, and/or sour cream for serving

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Instructions

• Position a rack in the middle of the oven and preheat to 375°F (190°C).
• Spread 2 tablespoons of the oil on a half-sheet pan. Add the beef and lightly season with salt and black pepper. Roast for 5 minutes, or until the beef has very little pink remaining.
• Add the onion, season with a pinch each of salt and pepper, and roast for about 10 minutes, or until the onion starts to brown. Add the bell peppers, garlic, chili powder, cumin, and oregano and stir to combine. Drizzle with the remaining 2 tablespoons oil and return to the oven. Roast for another 10 minutes, or until the peppers soften.
• Add the tomatoes, beans, beer, coffee, brown sugar, cocoa powder, and salt to taste and stir to combine.
• Carefully, using oven mitts, cover the sheet pan with foil and secure the edges by crimping around (you can also cover it with a turned-over sheet pan, if you like). Return to the oven and roast for about 40 minutes, or until the chili looks stewy and saucy and the vegetables are soft.
• Remove the foil or top sheet pan and roast for another 10 to 15 minutes, or until the chili thickens. Remove from the oven, taste, and season with more salt and/or pepper, if desired.
• Divide the chili among six bowls, top with the cilantro, avocado, scallions, cheese, and/or sour cream, and serve hot.

Notes

How to store & reheat 

Just let it cool down to room temp, scoop it into airtight containers, and pop them in the fridge.

To reheat, pour that chili into a pot and warm it up on the stove over medium heat, stirring occasionally till it’s just right. You can also zap it in a microwave-safe dish, stirring a couple of times until it’s hot.

How long will it last in the fridge?

For about 4-5 days. Actually, it gets better with time!

Can I freeze leftovers?

Yes m’am! Simply spoon it into freezer bags or airtight containers, leaving a little space for expansion, and place them in the freezer. This chili will stay fresh and tasty for up to 3 months. Just thaw overnight when you want to reheat.

Nutrition

Calories: 358kcal | Carbohydrates: 34g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 556mg | Potassium: 665mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1129IU | Vitamin C: 38mg | Calcium: 105mg | Iron: 5mg

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Recipe Tips

1. Spread the Ground Beef Evenly: Don’t just clump it all together. Break it up some, but leave it a bit chunky. Now it will cook evenly.
2. Layer It Good: When you’re adding your veggies and beef back into the oven with the tomatoes, beer, and coffee, make sure everything’s spread out evenly.
3. Taste As You Go: Every time you pull that chili out of the oven, whether it’s to stir in ingredients or just before serving, give it a taste. Need a bit more salt? Go for it. Want a little more kick? Dash in some extra chili powder.
4. Have Patience: Once you cover with foil, resist the temptation to peek. That steam trapped inside is what’s gonna make everything tender and meld those flavors together.

Serving Suggestions

• More Toppings: Top a bowl with cheese, sour cream, or even a dollop of guacamole or drizzle of salsa verde on top.
• Bread: Serve with cornbread, garlic bread, or biscuits.
• Rice: White rice keeps it simple, but a scoop of Mexican rice or jollof rice adds an extra kick of flavor.

Recipe Help

My chili came out a bit watery. How can I fix it?
Let it roast in the oven uncovered for a few more minutes, giving it time to reduce and thicken up. You can also stir in a cornstarch slurry (mix a tablespoon of cornstarch with cold water).

Can I use fresh tomatoes instead of canned?
Yep! You’ll need about 3 to 4 cups.

Is it possible to make this recipe without beer or coffee?
Yep! You can substitute the beer with beef broth. As for the coffee, you can leave it out or replace it with an equal amount of water or broth.

More sheet pan recipes

• Sheet-Pan Salmon
• Sheet-Pan Chicken Fajitas
• Sheet-Pan Steak Fajitas
• Sheet Pan Pie (3 Flavors In One!)

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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