I’ve perfected a chili recipe that captures the essence of Ted’s Montana Grill’s signature dish, delivering a hearty bowl of comfort food that’s both satisfying and flavorful. This recipe combines tender ground beef, rich tomatoes, and a blend of spices.
Cooked low and slow to perfection, this chili develops a deep, satisfying flavor that’s sure to become a family favorite. Serve hot, garnished with your choice of toppings, for a meal that’s both comforting and delicious.
Ingredients for Ted’s Montana Grill Chili
Hearty ingredients come together in this comforting chili recipe, perfect for family meals.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 lean to fat ratio |
| Yellow Onion 🧅 | 1 whole | Diced, about 2 cups |
| Garlic Cloves 🧄 | 4 cloves | Minced, about 2 tbsp |
| Chili Powder 🌶️ | 2 tbsp | High-quality, not pre-ground |
| Ground Cumin 🌿 | 1 tbsp | Freshly ground preferred |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Cayenne Pepper 🔥 | ½ tsp | Adjust to heat preference |
| Salt 🧂 | 1 tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Crushed Tomatoes 🍅 | 2 cups | San Marzano preferred |
| Tomato Paste 🍅 | 2 tbsp | Concentrated, not diluted |
| Beef Broth 🥘 | 2 cups | Low-sodium, homemade or store-bought |
| Red Wine 🍷 | ½ cup | Dry red, optional but enhances flavor |
| Brown Sugar 🍮 | 1 tbsp | Dark or light, to balance acidity |
The ground beef matters here. 80/20 lean to fat ratio gives the best flavor and texture. Most grocery stores carry it, but if you’re at Whole Foods, look for their grass-fed options. The chili powder is another key player—Penzeys has excellent quality, but any good chili powder will do. Freshly grinding your cumin makes a difference too.
No red wine? No problem. Beef broth with a splash of balsamic gets you close. Want more heat? Add more cayenne or some diced jalapeños. The tomatoes can be crushed or diced—whatever you’ve got on hand. If using San Marzano tomatoes, you’re already ahead of the game. For a thicker chili, reduce the beef broth or simmer longer.
This chili reheats beautifully and actually tastes better the next day. Store it in airtight containers in the fridge for up to 4-5 days or freeze portions for 3 months. When reheating, add a splash of broth if it’s too thick. I like to portion mine into individual containers so lunches are sorted for the week.
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Why You’ll Love This Recipe
- I’ll be real: the leftovers are just as good as the first serving, and it’s amazing to have a ready-to-go lunch or dinner for the next day, all thanks to the hearty ground beef and yellow onion.
- Quick Prep: I can throw this chili together in under 30 minutes, and it’s a total lifesaver on busy weeknights.
- Rich Flavor: The combination of chili powder and ground cumin gives it a depth of flavor that’s ridiculously good, and I love how the garlic cloves add a punch.
- Feeds a Crowd: This recipe makes a big batch, so it’s perfect for feeding a hungry family or a group of friends, and it’s easy to scale up or down.
Step-by-Step Instructions for Ted’s Montana Grill Chili
Here’s the method to create this hearty, comforting chili that’s perfect for any occasion.
Step 1: Brown the Ground Beef
Start by heating a large Dutch oven or heavy pot over medium-high heat. Add the 1.5 lb Ground Beef and cook, breaking it up with a spoon, until it’s fully browned and there’s no pink remaining, about 8-10 minutes. I like to stir occasionally to ensure even browning. Once browned, drain off any excess fat, leaving about 2 tablespoons in the pot to keep the chili rich.
The browning process is crucial as it develops that deep, meaty flavor that makes this chili so satisfying. Make sure to get a good sear on the beef—don’t stir too frequently. You’ll know it’s ready when the meat is nicely browned and has a bit of crust on it.
Step 2: Soften the Aromatics
Reduce the heat to medium and add the 1 whole Yellow Onion, diced, to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. I find that patience is key here—letting the onion cook slowly brings out its natural sweetness, which balances the savory flavors.
Once the onion is softened, add the 4 cloves Garlic Cloves, minced, and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can quickly turn bitter. Stir constantly for that minute to ensure it cooks evenly.
Step 3: Build the Chili Base
Stir in the 2 tbsp Chili Powder, 1 tbsp Ground Cumin, 1 tsp Dried Oregano, 0.5 tsp Cayenne Pepper, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for 1-2 minutes, allowing the spices to bloom and become fragrant. This step is where the magic happens—the spices will start to release their oils and intensify the flavor of the chili.
Next, add the 2 tbsp Tomato Paste and cook, stirring constantly, for another 1-2 minutes. The tomato paste adds a concentrated tomato flavor and helps thicken the chili. You’ll notice it start to darken in color and stick slightly to the pan—that’s perfect.
Step 4: Simmer the Chili
Pour in the 2 cups Crushed Tomatoes, 2 cups Beef Broth, 0.5 cup Red Wine, and 1 tbsp Brown Sugar. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then reduce the heat to low and let it cook, uncovered, for at least 1 hour, stirring occasionally. I prefer to let it simmer for 2 hours if I have the time—the longer it cooks, the richer the flavors become.
As the chili simmers, you’ll notice it thickening and the flavors melding together. If it gets too thick, you can add a bit more Beef Broth to reach your desired consistency. The chili is done when the flavors are deep and rich, and it’s thick enough to coat the back of a spoon.
Step 5: Serve and Enjoy
Once the chili is ready, taste and adjust the seasoning as needed. Serve it hot, garnished with your favorite toppings such as chopped onions, shredded cheese, or sour cream. This chili serves 4 people generously, making it perfect for a small gathering or a cozy night in.
The result is a hearty, comforting bowl of chili that’s sure to become a favorite. The combination of tender beef, rich tomatoes, and a blend of spices creates a depth of flavor that’s both satisfying and delicious. Enjoy!
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Pro Tips For Making Ted’S Montana Grill Chili
- Brown Beef Properly: Take your time browning the Ground Beef – it should be nice and dark, almost like it’s been seared. This step makes a real difference in the depth of flavor.
- Soften Onions Slowly: Cook the Yellow Onion over low heat until it’s translucent and starting to caramelize – this can take up to 20 minutes, but it’s worth it for that sweet, rich flavor.
- Don’t Overdo Spices: Be careful not to add too much Chili Powder and Ground Cumin at once – start with the recommended amount and adjust to taste as you go. You can always add more, but it’s harder to fix an over-spiced chili.
- Simmer Slowly: Let the chili simmer for at least an hour to allow all the flavors to meld together – the longer it cooks, the better it’ll taste. Resist the urge to rush it, and you’ll be rewarded with a rich, hearty chili.
Serving Suggestions for This teds montana grill chili
Classic Toppings Bar
Set up a toppings bar with shredded cheddar cheese, diced onions, sour cream, and crushed tortilla chips. This lets everyone customize their bowl. I also like to add fresh cilantro for freshness and pickled jalapeños for extra heat.
Crusty Bread Pairing
Serve with a side of crusty sourdough bread or warm cornbread. The bread helps soak up the rich chili flavors. For cornbread, try adding jalapeño slices or cheddar chunks for extra flavor.
Salad Side Dish
A simple green salad with mixed greens, cherry tomatoes, and a light vinaigrette provides a refreshing contrast. You can also make a coleslaw with shredded cabbage, mayonnaise, and a splash of vinegar for a tangy side.
Additional Toppings
Consider adding diced avocado or guacamole for creaminess. Sliced jalapeños or hot sauce can add more heat for spice lovers. For a Tex-Mex twist, add crumbled queso fresco or Fritos on top.
Garnish Ideas
Garnish with fresh cilantro leaves or scallions for a pop of color. A dollop of sour cream or a sprinkle of shredded cheese adds richness. For a finishing touch, add a squeeze of fresh lime juice to brighten the flavors. 🌶️
Serving Tips
Serve the chili hot in bowls or over rice for a heartier meal. You can also use it as a topping for baked potatoes or nachos. For a fun presentation, serve in hollowed-out bread bowls for a rustic touch.
Nutrition Facts
420kcal
Frequently Asked Questions
Can I make this chili recipe in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. After browning the beef and softening the aromatics, transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The chili will be ready when the flavors have melded together and the meat is tender.
How can I adjust the heat level in this chili?
To adjust the heat, modify the amount of cayenne pepper or add diced jalapeños to taste. For a milder version, reduce or omit the cayenne pepper. For extra heat, add more cayenne or include other spicy elements like hot sauce or red pepper flakes. The chili powder also contributes to the overall heat, so choose a mild or hot variety according to your preference.
Can I freeze this chili for later?
Absolutely! This chili freezes well. Cool it completely, then transfer it to airtight containers or freezer bags. It will keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave. You may need to add a bit of beef broth to adjust the consistency.
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