Ted’s Montana Grill Chili Recipe: Smoky Beef and Bean Bowl of the West

Inspired by Ted’s Montana Grill, this chili delivers bold Western flavors in a hearty bowl. The smoky beef and beans create a rich, satisfying dish that’s perfect for any meal.

With simple ingredients and a slow simmer, this recipe captures the restaurant’s signature taste. It’s a foolproof way to bring home-style chili to your table.

Ingredients for Ted’s Montana Grill Chili

Pantry staples and fresh produce create this bold Western-inspired chili with smoky depth.

The beef is critical here. Ground chuck with 80/20 fat ratio delivers the rich, hearty flavor signature to Ted’s Montana Grill. Most supermarkets carry it pre-ground, but ask the butcher to grind chuck roast fresh if you want optimal texture. Whole Foods or Costco offer high-quality grass-fed options. Look for vibrant red color with good marbling—this ensures juicy results after slow cooking.

No kidney beans? Pinto beans work in a pinch. Fresh out of smoked paprika? Chipotle powder at half the amount adds similar smokiness. For a thicker chili, mash some beans before adding. The tomato paste can be swapped with ketchup in a 1:1 ratio, though the flavor profile will be slightly sweeter. If using dried beans instead of canned, soak overnight and adjust cooking time accordingly.

This chili tastes even better the next day. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat on the stovetop over medium heat, adding a splash of broth if it thickens too much. Portion into single servings for easy lunches throughout the week.

Step-by-Step Instructions for Smoky Beef and Bean Chili

This method delivers authentic Western flavor with perfectly balanced heat and depth.

Step 1: Brown the Ground Beef Chuck

Heat a large Dutch oven or heavy pot over medium-high heat. Add the 1.5 lb Ground Beef Chuck and break it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until the meat is fully browned and no pink remains.

I press the beef against the bottom of the pot to develop a good sear—this creates a flavorful fond that will enrich the chili. Drain off excess fat if desired, though I recommend leaving about 1 tablespoon for depth of flavor.

Step 2: Sauté the Aromatics

Add the finely diced Yellow Onion, finely diced Green Bell Pepper, and minced Garlic Cloves to the pot. Cook for 4-5 minutes over medium heat, stirring frequently, until the vegetables soften and the onion becomes translucent.

The moment the garlic becomes fragrant, you’ll know it’s time to move to the next step. This aromatic base is crucial for building the chili’s complex flavor profile. Don’t let the garlic brown—it should be golden, not dark.

Step 3: Toast the Spices and Build the Base

Stir in the 2 tbsp Chili Powder, 1 tbsp Ground Cumin, 1 tsp Dried Oregano, 1 tsp Smoked Paprika, 0.25 tsp Cayenne Pepper, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for 1-2 minutes, stirring constantly, until the spices become fragrant.

Add the 2 tbsp Tomato Paste and cook for another 1 minute, stirring to coat everything in the paste. This step deepens the tomato flavor and helps the spices bloom. The mixture should darken slightly and become very aromatic.

Step 4: Simmer and Develop the Flavors

Pour in the 2 cans Diced Tomatoes (with juices), 2 cups Beef Broth, 2 cans Kidney Beans, and 1 can Black Beans. Stir well to combine. Bring to a boil, then reduce heat to low and let it simmer uncovered for 45-60 minutes.

Stir occasionally and adjust the heat as needed to maintain a gentle simmer. The chili should thicken slightly, with the beans absorbing some of the liquid. The surface will develop a rich, reddish-brown color, and the aroma will fill your kitchen with that classic chili scent.

Step 5: Adjust Seasoning and Rest

Taste and adjust the seasoning if needed. The Chili Powder and Cumin should be prominent but balanced, with a subtle heat from the Cayenne Pepper. If it’s too thick, add a splash of water or broth.

Remove from heat and let it rest for 10-15 minutes before serving. This resting period allows the flavors to meld together. The chili should be hearty, with tender beans and a rich, smoky sauce that coats every spoonful.

Troubleshooting This Recipe

Chili Too Thin

If your chili seems watery after simmering, try removing the lid and cooking uncovered for an additional 10-15 minutes on medium-low heat. Stir frequently to prevent burning. I also mash some beans with a fork to naturally thicken the sauce.

Beans Still Crunchy

Canned beans should soften during simmering, but if they’re still firm, extend cooking time by 15-20 minutes. For dried beans, ensure they were soaked overnight first. If using older canned beans, they may need a bit more time to absorb flavors.

Overly Spicy

If the heat is too intense, stir in 1-2 tbsp honey or brown sugar to balance the spice. A splash of dairy like sour cream or milk can also help tone down the heat. I often add a diced potato to absorb some of the spice during cooking. 🌶️

Bland Flavor

Boost the taste with a pinch more salt or a squeeze of lime juice to brighten the dish. If the spices seem muted, add ½ tsp chili powder or ¼ tsp smoked paprika and let it simmer for another 10 minutes.

Greasy Surface

Excess fat can be skimmed off the top with a spoon. For prevention, drain more fat from the beef after browning. I personally leave about 1 tablespoon for flavor but remove the rest to keep it balanced.

Burnt Bottom

If you notice burning, immediately transfer the chili to a new pot, leaving the burnt bits behind. Lower the heat to medium-low and stir more frequently. A heavy-bottomed pot like Le Creuset helps prevent this issue. 🔥

Frequently Asked Questions