This Sheet Pan Chili is spicy, rich, and full of flavor! It’s got all the good stuff you want in a hearty chili – tender ground beef, beans, tomatoes, peppers, a spice blend that’s to die for, and a couple secret ingredients that’ll have you sayin’ “where have you been all my life?!”. The best part? Everything’s made in a single sheet pan. Yeah, seriously! This chili is super convenient for those hectic weeknights or for meal prep. I’m bettin’ my favorite spatula it’s gonna be your new favorite, boo!
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This recipe is the brainchild of my girl, Olga Massov – the genius behind The Washington Post’s food section and an author who knows her way around a cookbook. She’s just dropped her new book Hot Sheet: Sweet and Savory Sheet Pan Recipes for Every Day and Celebrations, and y’all, it’s a treasure trove for anyone wanting to dive into the world of sheet-pan cooking but not sure where to start. All the recipes are simple, convenient, and best of all, SUPER flavorful.
When I first got my hands on her book, I was like a kid in a candy store, wrestling with which recipe to try first because, honestly, I wanted to try ’em all. But this sheet pan chili recipe? It hollered my name, and boy, did it deliver! I had the pleasure of witnessing Olga’s amazing cooking skills first-hand while we were collaborating on Everyday Grand, so I knew I was in for a treat. Once you give it a whirl, you’ll get why this chili has earned a permanent spot in my kitchen!
The Heart & Soul Of Sheet Pan Chili
Cuisine Inspiration: American, baby!
Primary Cooking Method: Roasting
Dietary Info: High-Protein
Key Flavor: Spicy, rich, and savory with a unique depth from the amber ale and coffee
Skill Level: Beginner to Intermediate
Sweet Spots
- Thick and Hearty: If your idea of the perfect chili is thick enough to stand a spoon in, then this recipe is your dream come true! The secret to its thickness? A final roast without the cover. It lets it reduce to perfection.
- Sheet Pan Wonder: The beauty of sheet pan recipes lies in their simplicity and efficiency. Everything cooks evenly, soaking up those spices and flavors beautifully, and you’re left with just one pan to clean.
- Surprising Depth of Flavor: The amber ale and brewed coffee are the unsung heroes of this chili. They add a depth and complexity to the flavor profile that you just don’t get in your everyday chili.
- Flexible for All: Whether you’re feeding a crowd or looking for leftovers, this baked chili recipe scales up easily. Plus, it’s a canvas for your culinary creativity! You can tweak the heat level or swap in different beans or veggies based on what you have on hand.
Ingredients to make Sheet Pan Chili
- Ground beef: 93% lean/7% fat is the perfect ratio for that rich, meaty base.
- Olive oil: For roasting. If you don’t have it on hand, any vegetable oil will do the trick.
- Yellow onion & green bell peppers: These veggies are the heart of any good chili! Feel free to throw in a red bell pepper for a splash of color and sweetness.
- Garlic cloves: For that pungent flava.
- Chili powder, ground cumin, and dried oregano: This seasoning trio is non-negotiable for that classic chili taste! They add spice, warmth, and herbiness – three things you can’t go without.
- Chopped tomatoes: Fire-roasted are my go-to. They add a smoky depth that’s just unbeatable. But hey, any canned tomatoes will do the trick in a pinch.
- Black beans: Because what’s chili without beans? If black beans aren’t your thing, kidney beans or pinto beans are great substitutes.
- Amber ale & brewed coffee: These two might sound like oddballs in chili, but trust me, they add layers of flavor that’ll have you coming back for more. BTW if you don’t have amber ale, any lager will step in just fine.
- Brown sugar & unsweetened cocoa powder: The secret ingredients! They add a touch of sweetness and richness that balances everything out beautifully.
- Fresh cilantro, avocado, scallions, shredded cheese, and/or sour cream: They aren’t just garnishes – they’re key to the chili’s character. They introduce freshness, creaminess, and an extra layer of flavor.
How to make Sheet Pan Chili
Step 1: Season The Beef And Roast It
- Spread part 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.
Step 2: Mix In The Rest Of Ingredients And Roast Again
- Add the onion, season with a pinch each of salt and pepper, and roast until the onion starts to brown.
- Add the bell peppers, garlic, chili powder, cumin, and oregano, and stir to combine.
- Drizzle with the remaining tablespoons of oil and return to the oven. Then, roast until the peppers soften.
- Add the tomatoes, beans, beer, coffee, brown sugar, cocoa powder, and salt to taste.
- Stir to combine.
- 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.
- 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
- Divide the chili among six bowls.
- Top with the cilantro, avocado, scallions, cheese, and/or sour cream, and serve hot.
Tips for making the best oven baked chili
- Spread the Ground Beef Evenly: When you’re spreading that ground beef on the sheet pan, don’t just clump it all together. Break it up some, but leave it a bit chunky. This way, you get those irresistible crispy edges on the beef while ensuring it cooks evenly.
- Layer It Good: We want eeevery bit of beef to soak up the flavors and cook at the same pace, so when you’re adding your veggies and beef back into the oven with the tomatoes, beer, and coffee, make sure everything’s spread out nice and even.
- 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. Your tastebuds are the best guide to achieving sheet pan chili perfection.
- Have Patience: After you’ve covered the chili with foil and let it do its thing in the oven, resist the temptation to peek. That steam trapped inside is what’s gonna make everything tender and meld those flavors together.
Popular substitutions & additions
- Switch Up the Protein: If beef isn’t your thing or you’re looking for something a tad lighter, ground chicken or turkey can step up to the plate.
- Make It Vegan: Swap out that ground meat for plant-based alternatives like lentils, tempeh, or diced tofu. These goodies go in alongside the beans, or you could even double the beans or toss in some chickpeas. You’ll still get all tha flavor!
- Turn Up the Heat: Don’t be shy with the spicy stuff, boo! Add some diced jalapeños or a dash of cayenne pepper with your other spices.
- Add More Veggies: There’s always room for more veggies! Throw in some diced zucchini, corn, or even some sweet potatoes with the bell peppers. They’ll roast up nice and sweet, adding another layer of flavor and a bunch of vibrant colors to your sheet pan chili.
What to serve with this sheet pan chili recipe
- More Toppings: Sure, you can jazz up each bowl with goodies like shredded cheese, sour cream, or chopped scallions. But you can also throw in some crushed tortilla chips, spoon a dollop of guacamole, or drizzle a bit of salsa verde on top.
- Bread Buddies: What’s chili without a side to scoop up all that meaty deliciousness? Cornbread, garlic bread, or biscuits are your go-tos here.
- Rice: White rice keeps it simple, but a scoop of Mexican rice or jollof rice adds an extra kick of flavor that pairs great with the chili’s richness.
- Other Dishes: Chili’s versatile, y’all! Pair it with a crisp green salad for a light contrast, or go all out with some mac n’ cheese for the ultimate comfort meal.
How to store & reheat Sheet Pan Chili
Storing your chili is as easy as ABC, babes! 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, covered loosely, stirring a couple of times until it’s hot and saucy again.
How long will Sheet Pan Chili last in the fridge?
This hearty chili will keep in the fridge, staying yummy and ready to warm you up, for about 4-5 days. Actually, it gets better with time!
Can I freeze this baked chili recipe?
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. When you’re craving some spicy goodness, thaw it in the fridge overnight, then reheat and enjoy!
Frequently asked questions
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). That’ll help tighten things up.
Can I use fresh tomatoes instead of canned?
Absolutely! I love the flavor fire-roasted tomatoes bring to the chili, but If you’ve got a bunch of fresh tomatoes, feel free to use them. You’ll need about 3 to 4 cups.
Is it possible to make this recipe without beer or coffee?
Indeed! If you prefer not to use beer, you can substitute it with beef broth. As for the coffee, it adds a unique depth, but it’s not essential. You can leave it out or replace it with an equal amount of water or broth. The chili will still be delicious.
This Sheet Pan Chili not only brings a burst of flavors to your table but also shines a spotlight on an often underestimated kitchen hero – the sheet pan. It’s the MVP of easy dinners, proving that something so simple can turn out dishes so rich and complex in flavor. Can’t wait for you to try it!!
More sheet pan recipes
- Sheet-Pan Salmon
- Sheet-Pan Chicken Fajitas
- Sheet-Pan Steak Fajitas
- Sheet Pan Pie (3 Flavors In One!)
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Sheet Pan Chili
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Equipment
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
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
- Spread the Ground Beef Evenly: When you’re spreading that ground beef on the sheet pan, don’t just clump it all together. Break it up some, but leave it a bit chunky. This way, you get those irresistible crispy edges on the beef while ensuring it cooks evenly.
- Layer It Good: We want eeevery bit of beef to soak up the flavors and cook at the same pace, so when you’re adding your veggies and beef back into the oven with the tomatoes, beer, and coffee, make sure everything’s spread out nice and even.
- 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. Your tastebuds are the best guide to achieving sheet pan chili perfection.
- Have Patience: After you’ve covered the chili with foil and let it do its thing in the oven, resist the temptation to peek. That steam trapped inside is what’s gonna make everything tender and meld those flavors together.
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That is one amazingly flavored & seasoned chili. We love sheet pan recipes and this would go perfectly for the weekend brunch. Will be making it soon 🙂
I didn’t know sheet pan chili was a thing! What a great idea. I’m definitely going to try this soon!
I’ve never put coffee or cocoa in my chili before and it was a revelation. But what I liked the most is the use of just one pan. Less dishes to wash. And it was of course delicious.
Such a unique and delicious way to make chili. My whole family loved it and it was so easy to make on a busy evening.
My first time making sheet pan chili and definitely not my last! I loved all the spices and how convenient it was to make it. Thank you!