Kevin’s Famous Chili Recipe from The Office
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What’s Up, Hungry People
Why waste time say lot word when few word do trick?
The Office is hands down one of the funniest shows of all time. I’ve lost count of the number of times I’ve watched it – and it’s been my go-to bedtime show since college. I can literally tell you what episode is on with my eyes closed. Heck, I’m watching it as I write this at this very moment.
With an assortment of relatable characters working at the fictional paper company Dunder Mifflin, this show is definitely a classic. If you’ve ever worked in an office environment yourself, you will definitely be able to match each person to someone you know in real life.
If you haven’t seen The Office, it’s on Netflix (or at least was, in 2020. RIP to future readers – now it lives on Peacock as of 2024). Settle in and prepare to laugh, cringe, and feel the love all the way from Scranton, PA.
Kevin Malone works as an accountant at Dunder Mifflin – though his accounting skills are questionable at best, thanks to his use of fake numbers such as “keleven.”
King of adding awkwardness to many moments throughout the show, the one scene Kevin is probably most known for is his disastrous adventure in chili making. So today we’re making Kevin’s Famous Chili – with a recipe straight from Kevin himself.
I adapted this recipe from a few sources, most notably Binging with Babish and Screenrant’s versions of the chili. Though the ingredients mostly come from Kevin’s monologue at the beginning of the episode where he describes how chili is “what he does best.”
“At least once a year I like to bring in some of my Kevin’s Famous Chili. The trick is to undercook the onions. Everybody is going to get to know eachother in the pot. I’m serious about this stuff. I’m up the night before, pressing garlic, and dicing whole tomatoes. I toast my own ancho chiles. It’s a recipe passed down from Malones for generations – it’s probably the thing I do best.
Kevin says…as he drops the entire pot of chili on the carpet.
But let’s be honest, who hasn’t suffered a loss such as this? It’s devastating. I once dumped an entire pot of chicken stock down the drain after simmering it for hours, so I feel this moment in my very soul.
For my chili recipe, I’m using 96% lean ground beef sirloin – you don’t want to use anything less than 90% lean because otherwise your chili will become greasy and separate. You can precook and rinse the beef of the fat if you can’t find any super lean beef – but adding it raw is definitely recommended for a nice, smooth chili.
I will note that even though Kevin mentions he toasts his own ancho chiles, we weren’t able to find any fresh ancho chiles at our grocery. So instead, I opted to use a dried variety that I found. Feel free to toast the peppers yourself or go the pre-dried route. The end result will practically taste the same either way!
As someone who has spent years in an office environment, eating at your desk is commonplace, and I can attest the way to win your coworkers’ hearts is to cook them delicious food on a consistent basis. Heck, our office neighbors throw their own chili cook-off every year, and it’s fab!
Just don’t forget to add your favorite toppings like cheese, plain Greek yogurt, and green onions.
Here’s What You Need
- Ground beef: Hearty base providing savory flavor and texture.
- Paprika: Adds a mild, smoky flavor to the chili.
- Cumin: Earthy and slightly spicy undertones to enhance the chili.
- Cocoa powder: Secret Ingredient #1 for the best chili ever
- Thyme: Subtle herbaceous note enhancing the overall flavor.
- Brown sugar: Balances flavors with a touch of sweetness.
- Cornmeal: Secret Ingredient #2 for a perfect, thick chili texture
- Dried ancho chiles: Adds smoky heat and depth to the chili.
- Olive oil: Sautéing the vegetables and cooking the beef.
- Onion: Adds a savory, slightly sweet flavor.
- Anaheim or poblano pepper: Adds mild heat and a fresh, vegetal flavor.
- Jalapenos: Adds a bit of a kick and spice.
- Kidney beans: Adds protein and a creamy texture.
- Creamed corn: Secret Ingredient #3 for sweet undertones of flavor
- Garlic: Adds a robust, aromatic flavor.
- Sea salt: Enhances the overall flavor of the chili.
- Black pepper: Adds a sharp, spicy note to balance flavors.
- Tomatoes: Adds acidity and freshness to the chili.
- Lager or light beer: Adds depth and a slight bitterness.
- Cheese: Optional topping for extra richness and flavor.
- Plain Greek yogurt or sour cream: Optional topping for creaminess and tang.
- Green onion: Optional topping for a fresh, sharp bite.
Let’s Cook
Grab your food processor and throw in the paprika, cumin, cocoa powder, thyme, brown sugar, cornmeal, and dried ancho chiles. Pulse until everything’s combined into a nice powder.
Sauté the Veggies
In a large pot over medium-high heat, heat the olive oil until it’s shimmering. Toss in the chopped onions and sauté them until they’re sweating but not browning – about 2-3 minutes. Then, add the chopped Anaheim (or poblano) and jalapeno peppers. Stir for another 2-3 minutes until the peppers start to soften.
Build the Base
Stir in the kidney beans, creamed corn, minced garlic, and chopped tomatoes. Season with salt and pepper to taste. This mix will give your chili a rich, varied texture and flavor.
Beer Me That Beef
Pour in the lager and bring the mixture to a light simmer. Then, add the raw ground beef. Break up the beef with a spoon and stir it into the liquid. Bring it all to a rolling simmer and then cover the pot.
Simmer to Perfection
Reduce the heat to medium-low and let the chili simmer for at least an hour, but if you have the time, go for up to six hours. The longer it simmers, the better it tastes. Stir occasionally to make sure nothing sticks to the bottom.
Slow Cooker Alternative: The Pam and Jim Method
If you prefer, you can transfer the chili to a slow cooker at this point. Set it to cook on low for 6-8 hours. This way, you can go about your day and come back to a pot of delicious chili.
Kevin’s Famous Finale
Once your chili has simmered to perfection, serve it hot. Don’t forget to add your favorite toppings like cheese, plain Greek yogurt, and green onion – and try not to drop the entire thing on the floor!
Tips for Perfect Chili
- Undercook the onions: Kevin says the trick is to undercook the onions. This adds texture and flavor as they finish cooking in the pot.
- Use lean beef: Using 96% lean ground beef prevents the chili from becoming greasy. If you can’t find lean beef, you can precook and drain the fat.
- Adjust the heat: Feel free to adjust the amount of jalapenos to suit your heat preference. Remove the seeds for a milder chili.
- Simmer time: The longer you simmer, the better the flavor. Aim for at least an hour, but up to six hours for the best results.
- Slow cooker convenience: If you’re short on time, use a slow cooker. This method allows you to set it and forget it, resulting in a delicious chili at the end of the day.
Watch It on TikTok
@fictionalfeastfelicia Replying to @just.summer.03 temperatures are dropping which means it's time for a bowlful of Kevin's famous chili. while I didn't wake up early to chop tomatoes or press the garlic, I let the chili simmer for a full day at the 9-5 before I scraped it off the floor to serve to the coworkers for dinner. why say lot word when few words do trick? Kevin chili good. you see. you see. 🖨️ #fictionalfeasts #reciperequests #fictionalfeastfelicia #kevinschilifromtheoffice #kevinsfamouschili #foodfromtelevision #theofficefood #dundiesaward #reciperequest #fictionalfeast ♬ The Office – The Hyphenate
Just like Kevin Malone, you can become famous for your chili – hopefully without any carpet disasters! This recipe is perfect for office potlucks, family dinners, or just a cozy night in. So grab your apron, channel your inner Dunder Mifflin employee, and get ready to impress everyone with your cooking skillz.
Originally Posted June 2020 – two years before Peacock released the official recipe in their terms of service. Good to know I was on the right track with my recipe!
Kevin’s Famous Chili from The Office
Ingredients
- 32 oz 96% lean ground beef
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 tablespoon cocoa powder
- 1 tablespoon thyme
- 2 tablespoon brown sugar
- ¼ cup corn meal
- 2 dried ancho chiles
- 2 tablespoons olive oil
- 1 cup onion chopped
- 1 Anaheim or poblano pepper chopped
- 2 jalapenos chopped
- 16 oz kidney beans drained & rinsed
- 14 oz creamed corn
- 1 tablespoon garlic minced
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 cup tomato chopped
- 24 oz lager or light beer
- cheese for topping
- plain Greek yogurt or sour cream for topping
- green onion chopped for topping
Instructions
- In a food processor, pulse together the paprika, cumin, cocoa powder, thyme, brown sugar, cornmeal, and dried ancho chiles. Combine until powdered.
- In a large pot over medium-high heat, add the olive oil and heat until shimmery. Add the onions and lightly sauté until the onions are 'sweating' but not browning—about 2-3 minutes. Then add the Anaheim or poblano and jalapeno peppers. Continue to stir for another 2-3 minutes until the peppers are starting to soften.
- Stir in the kidney beans, creamed corn, minced garlic, and tomato. Season with salt and pepper to taste.
- Pour in the lager and bring to a light simmer. Then add the raw ground beef. Use a spoon to break up the beef and stir it into the liquid. Bring to a rolling simmer then cover.
- Reduce the heat to medium-low and continue to simmer for at least one hour or up to six hours, stirring occasionally. The longer, the better the flavor!
- Alternatively: Carefully transfer the chili to a crockpot and slow cook for 6-8 hours.
- Serve the chili hot with your favorite toppings like plain Greek yogurt, cheese, and green onions. Enjoy!
