Sheet Pan Chili

4.74 from 15 votes

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!

Prep Time25

Cook Time50

Total Time1 15

Course: Main Course

Cuisine: American

Servings:

Calories: 358kcal

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

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.

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.

Grab Olga's Cookbook for more sheet pan meals!