Beef and Bean Chili

Beef and Bean Chili is a hearty, robust, and soul-warming dish beloved across American kitchens. Known for its bold flavors, rich tomato base, and deeply satisfying combination of meat and beans, this chili is the perfect comfort food for any time of year. Whether you’re preparing it for a cozy family dinner, game day, potluck, or a make-ahead weekly meal, this recipe delivers dependable, mouthwatering results every time.

This chili brings together ground beef, beans, vegetables, spices, and tomatoes in a simmering pot that fills your home with an irresistible aroma. As it cooks slowly, the flavors meld into a deeply savory, slightly spicy, and wonderfully thick stew that pairs beautifully with cornbread, rice, or tortilla chips.

Why I Love This Recipe

I love this recipe because it is incredibly flavorful yet simple to make. The combination of spices—chili powder, cumin, paprika, and garlic—creates a beautiful depth without being overpowering.

The ground beef adds richness, while the beans contribute heartiness and texture. Another reason I love this chili is its versatility. You can adjust the heat, add more vegetables, use different types of beans, or experiment with toppings.

Why This Is a Must-Try Dish

This beef and bean chili is a must-try because it is both comforting and practical. It delivers big flavor with minimal effort, using pantry staples that most home cooks already have.

The dish is nutritious, filling, and balanced, providing protein, fiber, and lots of flavor in every spoonful. It’s also incredibly customizable, making it suitable for all kinds of taste preferences.

Preparation Time

15 minutes

Cooking Time

1 hour (or longer for enhanced flavor)

Servings

6 to 8 servings

Calories

Approximately 350 to 450 calories per serving

Course

Main Course

Cuisine

American

Ingredients

1 pound ground beef
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 green bell pepper, chopped
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans or pinto beans, drained and rinsed
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
2 tablespoons tomato paste
2 cups beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/2 to 1 teaspoon cayenne pepper (optional, for heat)
1 teaspoon sugar (optional, balances acidity)
Optional toppings: shredded cheese, sour cream, green onions, jalapeños, tortilla chips

Cooking Directions

1. Heat olive oil in a large pot over medium heat.
2. Add ground beef and cook until browned, breaking it apart as it cooks.
3. Add onion, garlic, and bell pepper; sauté until softened.
4. Stir in chili powder, cumin, paprika, oregano, salt, pepper, and cayenne.
5. Add tomato paste and cook for 1 minute.
6. Stir in crushed tomatoes, diced tomatoes, beans, and beef broth.
7. Bring to a simmer, then reduce heat and cook uncovered for 45 to 60 minutes, stirring occasionally.
8. Adjust seasoning, add sugar if needed, and serve warm with toppings.

Step-by-Step Preparation Method

1. Prepare all ingredients: dice the onion and pepper, mince the garlic, rinse the beans, and gather the spices.
2. Heat oil in a deep pot or Dutch oven.
3. Add ground beef and brown it thoroughly, breaking it apart into small pieces.
4. Drain excess grease if necessary.
5. Add onion and bell pepper; sauté until tender.
6. Stir in garlic and cook briefly until fragrant.
7. Add chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne; mix well.
8. Add tomato paste for richer tomato flavor and cook for a minute.
9. Stir in crushed tomatoes, diced tomatoes, and beans.
10. Pour in beef broth and bring mixture to a gentle boil.
11. Reduce heat and let chili simmer uncovered to thicken and develop depth.
12. Stir occasionally to prevent sticking and adjust seasoning before serving.

How to Serve This Recipe

Beef and Bean Chili is best served hot in bowls with your favorite toppings. Popular additions include:

Shredded cheddar cheese
Sour cream
Sliced green onions
Fresh cilantro
Jalapeño slices
Tortilla chips or cornbread
Avocado slices

It also pairs wonderfully with rice, baked potatoes, or pasta for a heartier meal.

Recipe Tips

For extra flavor, simmer longer; the chili gets better with time.
Use fire-roasted tomatoes for a smoky twist.
Swap kidney beans for pinto or black beans based on preference.
Add 1 tablespoon cocoa powder for deeper richness.
Thicken chili by simmering uncovered or adding a cornstarch slurry.
If too thick, add a splash of broth or water.

Variations

Spicy Chili: Add jalapeños, hot sauce, or extra cayenne.
Three-Bean Chili: Add chickpeas along with kidney and black beans.
Turkey Chili: Use ground turkey instead of beef for a lighter option.
Smoky Chili: Add chipotle peppers in adobo sauce.
Vegetable-Packed Chili: Add zucchini, corn, mushrooms, or carrots.
White Bean Chili: Substitute beef with chicken and use white beans and green chilies.

Freezing and Storage Time

Refrigerator: Store in airtight containers for 4 to 5 days.
Freezer: Freeze for up to 3 months in freezer-safe bags or containers.
Reheating: Reheat on stovetop or microwave, adding broth if needed.

Special Equipment Needed

Large pot or Dutch oven
Wooden spoon or spatula
Cutting board and knife
Airtight containers for leftovers

Conclusion

Beef and Bean Chili is a hearty, flavorful, and comforting recipe that delivers satisfaction in every spoonful. With its rich blend of spices, tender beef, and wholesome beans, it’s a dish that appeals to all ages and works for nearly any occasion. Its simplicity, flexibility, and freezer-friendly nature make it a recipe every home cook should keep in their rotation. Whether you enjoy it mild or spicy, chunky or smooth, this chili is sure to become a family favorite.

If you’d like, I can provide side dish ideas, slow cooker versions, or meal prep options as well.