Hearty Beef & Bean Chili – Comforting, Filling, and Full of Flavor
This bowl of chili brings that cozy, stick-to-your-ribs comfort without being fussy. It’s rich with tender beef, hearty beans, and a balanced blend of smoky spices. The kind of meal you can set on the table with a few toppings and watch everyone dig in.
It’s weeknight-friendly, game-day ready, and great for meal prep. If you’re craving a warm, satisfying dinner that tastes even better the next day, this chili has you covered.
Hearty Beef & Bean Chili - Comforting, Filling, and Full of Flavor
Ingredients
Method
- Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high.Add the ground beef, breaking it up with a spoon. Cook until browned with crispy edges, about 6–8 minutes. Spoon off excess fat if needed, leaving about a tablespoon for flavor.
- Sauté the aromatics: Add onion, bell pepper, and jalapeño.Cook until softened, 5–6 minutes. Stir in garlic and cook 30 seconds, just until fragrant.
- Toast the spices: Sprinkle in cumin, chili powder, smoked paprika, oregano, coriander, salt, and pepper. Stir for 30–60 seconds to bloom the spices.Don’t let them burn.
- Add tomato paste: Stir in tomato paste and cook 1–2 minutes. This step deepens the savory, slightly sweet tomato flavor.
- Build the base: Pour in crushed tomatoes, diced tomatoes with their juices, and beef broth. Stir well, scraping the bottom of the pot to release any browned bits.
- Simmer gently: Bring to a low boil, then reduce heat to a gentle simmer.Partially cover and cook 25–30 minutes, stirring occasionally. The chili will thicken and flavors will meld.
- Add beans: Stir in kidney and black beans. Simmer another 10–15 minutes.If it gets too thick, add a splash of broth or water.
- Balance and finish: Taste and adjust salt. Add the sugar or honey to round the acidity. Squeeze in lime juice if using for brightness.
- Serve with toppings: Ladle into bowls.Finish with cheddar, sour cream, green onions, cilantro, avocado, or a few dashes of hot sauce. Crushed tortilla chips add a great crunch.
What Makes This Recipe So Good
- Deep, layered flavor: Toasted spices, a touch of tomato paste, and a slow simmer build a rich, savory base without fancy techniques.
- Hearty texture: Ground beef and a mix of beans give each spoonful substance, while chopped veggies round it out.
- Flexible and forgiving: Chili is very customizable—swap beans, adjust heat, or add veggies without losing the spirit of the dish.
- Great for leftovers: The flavors meld overnight, making day-two chili even better. It also freezes well for busy nights.
- Budget-friendly: Pantry staples, affordable beef, and beans stretch into a big pot that feeds a crowd.
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds ground beef (80%–90% lean)
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 jalapeño, seeded and minced (optional for heat)
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups beef broth (low sodium preferred)
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander (optional)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon sugar or a drizzle of honey (to balance acidity)
- Juice of 1/2 lime (optional, for brightness)
- Optional toppings: shredded cheddar, sour cream or Greek yogurt, sliced green onions, chopped cilantro, diced avocado, hot sauce, tortilla chips
Step-by-Step Instructions
- Brown the beef: Heat olive oil in a large pot or Dutch oven over medium-high.Add the ground beef, breaking it up with a spoon. Cook until browned with crispy edges, about 6–8 minutes. Spoon off excess fat if needed, leaving about a tablespoon for flavor.
- Sauté the aromatics: Add onion, bell pepper, and jalapeño.Cook until softened, 5–6 minutes. Stir in garlic and cook 30 seconds, just until fragrant.
- Toast the spices: Sprinkle in cumin, chili powder, smoked paprika, oregano, coriander, salt, and pepper. Stir for 30–60 seconds to bloom the spices.Don’t let them burn.
- Add tomato paste: Stir in tomato paste and cook 1–2 minutes. This step deepens the savory, slightly sweet tomato flavor.
- Build the base: Pour in crushed tomatoes, diced tomatoes with their juices, and beef broth. Stir well, scraping the bottom of the pot to release any browned bits.
- Simmer gently: Bring to a low boil, then reduce heat to a gentle simmer.Partially cover and cook 25–30 minutes, stirring occasionally. The chili will thicken and flavors will meld.
- Add beans: Stir in kidney and black beans. Simmer another 10–15 minutes.If it gets too thick, add a splash of broth or water.
- Balance and finish: Taste and adjust salt. Add the sugar or honey to round the acidity. Squeeze in lime juice if using for brightness.
- Serve with toppings: Ladle into bowls.Finish with cheddar, sour cream, green onions, cilantro, avocado, or a few dashes of hot sauce. Crushed tortilla chips add a great crunch.
How to Store
- Refrigerator: Cool completely, then store in airtight containers for 4–5 days. It tastes even better on day two.
- Freezer: Portion into freezer-safe containers or zip-top bags.Freeze up to 3 months. Lay bags flat for easy stacking.
- Reheating: Thaw overnight in the fridge if frozen. Warm on the stove over medium-low, adding a splash of broth or water if it’s too thick.Microwave in short bursts, stirring between intervals.
Why This is Good for You
- Protein-rich: Beef and beans deliver a solid protein boost that keeps you full and satisfied.
- Fiber-packed: Beans add fiber for digestion and steady energy.
- Nutrient-dense: Tomatoes, peppers, onions, and spices bring vitamins, minerals, and antioxidants.
- Customizable nutrition: You can swap in leaner beef, extra veggies, or even go half beef, half turkey to lighten it up.
Pitfalls to Watch Out For
- Under-seasoning: Chili needs enough salt and spice. Taste throughout and adjust before serving.
- Skipping the spice bloom: Tossing in spices cold can taste flat. Toasting them briefly in oil unlocks depth.
- Too much heat too fast: Jalapeños, chili powder, and hot sauce add up.Add heat gradually and build to your liking.
- Over-thickening: Long simmering thickens chili. Keep broth or water handy to loosen it as needed.
- Greasy chili: If your beef is very fatty, drain excess grease after browning to keep the texture clean.
Alternatives
- Turkey or chicken chili: Swap ground beef for ground turkey or chicken and use chicken broth. Add a touch more olive oil if the meat is very lean.
- Bean-only vegetarian: Skip the beef and add extra beans or lentils.Stir in corn or diced sweet potato for body.
- Smoky chipotle twist: Add 1–2 minced chipotle peppers in adobo or 1 teaspoon adobo sauce for a deeper smoky heat.
- Beer chili: Replace 1 cup of broth with a malty beer like amber ale for complex flavor.
- Low-carb: Use only one can of beans or replace beans with diced zucchini and mushrooms. Thicken by simmering a bit longer.
FAQ
Can I make this in a slow cooker?
Yes. Brown the beef and sauté the aromatics on the stove first, then transfer everything to the slow cooker with the tomatoes, broth, and spices.
Cook on Low for 6–8 hours or High for 3–4 hours. Add beans in the last hour to keep them from breaking down.
How spicy is this chili?
It’s medium by default. For milder chili, skip the jalapeño and use a mild chili powder.
For more heat, add extra jalapeño, cayenne, or a splash of hot sauce at the end.
What’s the best meat-to-fat ratio?
An 85% lean ground beef hits the sweet spot—enough fat for flavor, not so much that it turns greasy. If using leaner beef, add a bit more oil and don’t skip the simmer for tenderness.
Can I make it ahead?
Absolutely. Chili is even better the next day.
Cook, cool, and refrigerate. Reheat gently and adjust the consistency with a splash of broth if needed.
How do I thicken chili without flour?
Simmer uncovered to reduce, mash some beans with a spoon, or stir in 1–2 tablespoons of tomato paste. These methods keep it gluten-free and flavorful.
What toppings work best?
Shredded cheddar, sour cream or Greek yogurt, green onions, cilantro, diced avocado, pickled jalapeños, and tortilla chips are all great.
Use what you like and keep it simple.
Wrapping Up
This Hearty Beef & Bean Chili is the kind of reliable recipe you’ll make again and again. It’s simple to pull together, deeply satisfying, and easy to customize. Keep the pantry staples on hand, tweak the spice to your taste, and you’ve got a comforting meal any night of the week.
Make a big batch, stash some in the freezer, and future you will be very glad you did.
