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Hearty Beef & Bean Chili - Comforting, Filling, and Full of Flavor

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add tomato paste: Stir in tomato paste and cook 1–2 minutes. This step deepens the savory, slightly sweet tomato flavor.
  5. 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.
  6. 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.
  7. 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.
  8. Balance and finish: Taste and adjust salt. Add the sugar or honey to round the acidity. Squeeze in lime juice if using for brightness.
  9. 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.