Introduction
Beef Chili with Beans is one of those classic comfort dishes that warms you from the inside out. This hearty and flavorful stew brings together ground beef, kidney beans, tomatoes, and spices to create a meal that’s rich, filling, and deeply satisfying. It’s perfect for game day, family dinners, or simply when you’re craving something wholesome and comforting.
Originating from Tex-Mex cuisine, chili has countless variations across the United States, but this version with beans is a crowd-pleasing favorite that balances protein-packed beef with the creamy texture of beans and bold spices.
Why I Love This Recipe
I love this recipe because it’s:
- Hearty and satisfying — a full meal in a bowl.
- Versatile — you can keep it mild or turn up the heat.
- Perfect for gatherings — easy to make in large batches.
- Meal-prep friendly — it tastes even better the next day.
Plus, nothing beats the aroma of chili simmering on the stove—it’s comfort food at its finest.
Why It’s a Must-Try Dish
- A classic American favorite that’s stood the test of time.
- Combines protein, fiber, and flavor in one balanced dish.
- Ideal for freezing and reheating, making it great for busy weeks.
- Customizable with endless toppings like sour cream, cheese, jalapeños, or cornbread.
- Pairs beautifully with family gatherings, football nights, or cold winter evenings.
Recipe Details
- Preparation Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 6
- Calories: ~380 kcal per serving
- Course: Main Course
- Cuisine: American, Tex-Mex
Ingredients
For the Chili:
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 lbs (900 g) ground beef (80/20 blend recommended)
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed (optional)
- 2 (15 oz) cans diced tomatoes
- 1 (6 oz) can tomato paste
- 2 cups beef broth
Spices:
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
Cooking Directions
Step-by-Step Preparation
- Sauté the Aromatics
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and bell peppers; cook for 5–6 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Brown the Beef
- Add ground beef to the pot. Cook until browned, breaking it up with a wooden spoon (about 7–8 minutes).
- Drain excess fat if needed.
- Add Spices
- Stir in chili powder, cumin, paprika, oregano, cayenne, salt, and pepper.
- Cook for 1–2 minutes to bloom the spices.
- Add Tomatoes and Broth
- Stir in diced tomatoes, tomato paste, and beef broth.
- Mix well and bring to a simmer.
- Add Beans and Simmer
- Add kidney beans (and black beans if using).
- Reduce heat to low, cover partially, and simmer for 40–45 minutes, stirring occasionally.
- Taste and adjust seasoning before serving.
How to Serve
- Serve hot in bowls topped with shredded cheddar, sour cream, diced onions, jalapeños, or fresh cilantro.
- Pair with cornbread, tortilla chips, or crusty bread.
- Add a squeeze of lime for a refreshing touch.
Recipe Tips
- For richer flavor, simmer for at least an hour—the longer, the better.
- Use fire-roasted tomatoes for extra smokiness.
- If chili is too thick, add more beef broth. If too thin, simmer uncovered until thickened.
- Adjust spice levels with cayenne or fresh chili peppers.
- Make ahead—the flavor deepens overnight.
Variations
- No-Bean Chili (Texas-style): Skip the beans and add more beef or sausage.
- Turkey or Chicken Chili: Use ground turkey or chicken for a leaner option.
- Vegetarian Chili: Use lentils, quinoa, or extra beans instead of beef.
- White Chili: Swap red beans and tomatoes for white beans, chicken, and green chilies.
- Slow Cooker Chili: Cook beef and aromatics first, then transfer to a slow cooker with other ingredients and cook on low for 6–8 hours.
Freezing and Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheating: Reheat on the stovetop or in the microwave, adding a splash of broth or water if too thick.
Special Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Ladle
Conclusion
Beef Chili with Beans is a timeless comfort dish that brings bold flavors, warmth, and heartiness to the table. Whether you’re feeding a crowd, meal-prepping for the week, or simply craving something cozy, this chili delivers every time. Its versatility, rich flavors, and ability to be customized make it a must-have recipe in every home cook’s collection.
Enjoy it with cornbread, a sprinkle of cheese, or just a big spoon—it’s comfort food done right.
Beef Chili with Beans
Description
Beef Chili with Beans is one of those classic comfort dishes that warms you from the inside out. This hearty and flavorful stew brings together ground beef, kidney beans, tomatoes, and spices to create a meal that’s rich, filling, and deeply satisfying.
Ingredients
For the Chili:
Spices:
Instructions
-
Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell peppers; cook for 5–6 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
-
Brown the Beef: Add ground beef to the pot. Cook until browned, breaking it up with a wooden spoon (about 7–8 minutes). Drain excess fat if needed.
-
Add Spices: Stir in chili powder, cumin, paprika, oregano, cayenne, salt, and pepper. Cook for 1–2 minutes to bloom the spices.
-
Add Tomatoes and Broth : Stir in diced tomatoes, tomato paste, and beef broth. Mix well and bring to a simmer.
-
Add Beans and Simmer: Add kidney beans (and black beans if using). Reduce heat to low, cover partially, and simmer for 40–45 minutes, stirring occasionally. Taste and adjust seasoning before serving.
