Hearty Beef Bean Chili (Printable)
Slow-simmered beef and bean chili with bold spices, tomatoes, and bell peppers. A warming comfort food classic.
# What You'll Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 jalapeño, seeded and minced (optional, for heat)
→ Beans
07 - 1 can (14 oz) kidney beans, drained and rinsed
08 - 1 can (14 oz) black beans, drained and rinsed
→ Tomatoes & Liquids
09 - 1 can (28 oz) diced tomatoes
10 - 2 tbsp tomato paste
11 - 1 cup beef broth
→ Spices
12 - 2 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1 tsp smoked paprika
15 - 1/2 tsp dried oregano
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper
18 - 1/4 tsp cayenne pepper (optional, for extra heat)
→ Garnishes (optional)
19 - Chopped fresh cilantro
20 - Sour cream
21 - Grated cheddar cheese
22 - Diced avocado
# Steps:
01 - In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
02 - Add the ground beef, breaking it apart with a wooden spoon. Cook until thoroughly browned, approximately 6 to 8 minutes. Drain excess fat if necessary.
03 - Stir in the diced red and green bell peppers along with the minced jalapeño. Cook for 3 minutes until the peppers begin to soften.
04 - Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper. Stir well to evenly coat the meat and vegetables, allowing the spices to toast for about 30 seconds.
05 - Mix in the tomato paste and cook for 1 minute to deepen the flavor. Pour in the diced tomatoes and beef broth, then add the drained kidney beans and black beans. Stir to combine and bring the mixture to a boil.
06 - Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid for the last 15 minutes if a thicker consistency is desired.
07 - Taste and adjust seasoning with additional salt or spices as needed. Ladle into bowls and serve hot, garnished with chopped cilantro, sour cream, grated cheddar cheese, or diced avocado if desired.
# Expert Tips:
01 -
- The spice blend hits every note without overwhelming anyone at the table.
- It reheats even better the next day, making it the rare dish that rewards procrastination.
- Six servings vanish faster than you expect, so maybe double it if company is coming.
02 -
- Underseasoning at the start is the most common mistake, because long simmering mutes spices more than you think.
- Chili thickens considerably as it cools, so if it seems a little loose in the pot it will be perfect in the bowl.
03 -
- Make the chili a day ahead and refrigerate it overnight, because the flavors meld and deepen in a way that same day cooking never achieves.
- A square of dark chocolate stirred in during the last ten minutes adds richness that nobody can identify but everyone notices.