The Best (and Easiest) Ground Beef Chili and Red Lentil Soup Recipes

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Host Julia Collin Davison shows host Bridget Lancaster how to make the Best Ground Beef Chili. Next, equipment expert Adam Ried reviews food processors in the Equipment Corner. Finally, test cook Erin McMurrer uncovers the secrets to the ultimate Red Lentil Soup with North African Spices.

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45 Comments

  16. Love the ancho chile process. I would add a lot more garlic, and probably double the onion and the tomato. And a little more water, I prefer my chili a little saucier. And unless that chicken stock was salted, that lentil soup is going to be quite bland.

  22. This may not be the the worst thing I have ever eaten, but it is certainly in the Top 5.
    Against my best judgement I followed the recipe step by step (6 Ancho chiles!?) and the result was terrible. The taste of the Ancho chile was overpowering and the only thing that gave it any flavor and made it remotely edible was the chopped onion, cilantro, a healthy dollop of Mexican Crema, some cheese. Tried it on several friends and they all agreed: it was inedible.
    Cutting the Anchos by half (or going by weight, not number of chiles) might help. (How much is 6 ground chiles? I ended up with over a cup.)
    I had watched this show from its inception 20 years ago. But, how many ways are there to make meat loaf anyway? If I bought even half of ATK's cook books, I wouldn't have money left to buy the basic ingredients. At some point, it just becomes boring and repetitive.
    Oh, yes, please. Show me how to chop an onion again. Another pasta e fagioli recipe? Can't have too many.
    I defected to Milk Street a long time ago.

  29. I've made both of these recipes several times now. For the chili, I don't always make my own chili powder and just use a local brand instead, but I follow the rest of the instructions. And the lentil soup is a good one when I need to figure out a meal using mostly pantry items.

  41. Thank you both for this amazing recipe! I've learned so much over the years from you, watching your show on Public Broadcasting TV! I'm so grateful for a rich, hearty stew like this and never met a lentil I didnt like! Keep up the great work, I'm a new subscriber. ❤❤

  42. 1:09 – Not true! whether a dried chili is flexible or not has nothing to do with it's freshness. It just tells us the humidity level of the air where it was stored. This kind of mis-information is exactly why I would never pay for a subscription to ATK.

  43. Sorry, that's not chill. She really does not have onions, tomatoes, beans or corn tortillas in it. The meat is way to lean the meat needs to be at least 30 70 and it's too fresh. Older the meet is the better your chili will be. It takes three days of cooking.

  44. The long cooking time just begs for a bay leaf or two. Also, we have a tomato allergy in our house, so we use finely chopped sweet green/red peppers and frozen sweet corn. I LOVE the baking soda trick… never heard of it before watching ATK. Works a treat!

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