Hearty Beef Bean Chili (Printable Version)
Smoky, slow-simmered beef and bean chili with bold spices and tender vegetables—pure comfort in a bowl.
# Ingredient List:
→ 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 (14 oz) can kidney beans, drained and rinsed
08 - 1 (14 oz) can black beans, drained and rinsed
→ Tomatoes & Liquids
09 - 1 (28 oz) can 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
# How to Make:
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 to the pot, breaking it apart with a wooden spoon. Cook until evenly browned throughout, approximately 6 to 8 minutes. Drain off any excess fat if necessary.
03 - Stir in the diced red and green bell peppers along with the minced jalapeño. Sauté 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 thoroughly to coat the meat and vegetables evenly with the spice mixture.
05 - Mix in the tomato paste and cook for 1 minute. Pour in the diced tomatoes and beef broth, then add the drained kidney beans and black beans. Stir everything together and bring to a boil.
06 - Reduce heat to low, cover the pot, and let the chili simmer for 1 hour, stirring occasionally. Remove the lid for the final 15 minutes if a thicker consistency is desired.
07 - Taste the chili and adjust seasoning with additional salt, pepper, or spices as needed. Ladle into bowls and serve hot, garnished with fresh cilantro, sour cream, cheddar cheese, or diced avocado if desired.
# Expert Tips:
01 -
- The spice blend strikes a perfect balance between smoky, earthy, and gently warming without overwhelming anyone at the table.
- It reheats beautifully and actually tastes better the next day, making it ideal for leftovers or potlucks.
- Everything comes together in one pot, which means cleanup is almost nonexistent.
02 -
- Do not rush the simmering step because that hour on low heat is when the flavors actually marry and deepen into something complex.
- Toast the spices for that brief moment before adding liquid, because raw spice flavor is flat and one dimensional compared to properly bloomed spices.
03 -
- Make the chili a day ahead and refrigerate it overnight because the flavor transformation is dramatic and completely worth the wait.
- A tablespoon of apple cider vinegar stirred in at the very end brightens the entire pot and makes all the flavors pop.