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- 1 lb ground beef - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) black beans, rinsed and drained - 1 can (28 oz) crushed tomatoes - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (optional for heat) - Salt and pepper to taste When I make this beef and bean chili, I focus on fresh ingredients. The ground beef is the star, providing richness and flavor. I use a medium onion and a bell pepper for sweetness. The garlic adds a pop of flavor that makes the dish aromatic. Beans are a key part of this recipe. I like kidney beans and black beans for texture and protein. They make the chili hearty and filling. Crushed tomatoes bring moisture and a nice balance to the dish. Spices are what make this chili sing. Chili powder gives it a warm kick. Cumin adds depth, while smoked paprika gives a hint of smokiness. If you want heat, cayenne pepper is an option. Always taste and adjust salt and pepper to suit your palate. This combination creates a comforting meal perfect for sharing with friends or family. For the full recipe, click here. - Heat olive oil in a large pot or Dutch oven. - Sauté onion and bell pepper for 5 minutes. - Add minced garlic and cook for an additional minute. To start, you need to heat olive oil in your pot. I prefer using a Dutch oven for this recipe. It holds heat well. After the oil is hot, toss in the diced onion and bell pepper. Stir them together for about five minutes. You want them tender and the onion to look clear. This step builds a nice base for your chili. Then, add in the minced garlic. It gives a wonderful aroma. Cook it for one more minute. - Add ground beef and break apart while cooking. - Drain excess fat after browning. Next, increase the heat a bit and add the ground beef. Use a spatula to break it apart as it cooks. Stir until it is all brown and no pink remains. This should take about five to seven minutes. Once browned, drain any extra fat. This helps keep your chili lean and tasty. - Stir in chili powder, cumin, paprika, and cayenne. - Add crushed tomatoes, kidney beans, and black beans. - Bring to a boil, then let simmer for 30-40 minutes. Now, it's time to spice things up! Sprinkle in the chili powder, cumin, smoked paprika, and cayenne if you like some heat. Stir well to mix everything together. Then, pour in the crushed tomatoes along with the kidney and black beans. Stir again to ensure all flavors mingle. Bring the chili to a gentle boil, then reduce the heat. Cover your pot and let it simmer for 30 to 40 minutes. This is where the magic happens! The longer it simmers, the better the flavors blend. Don't forget to stir occasionally to prevent sticking. For the full recipe, check out the earlier section. - Use fresh herbs for garnish like cilantro. They add bright flavor. - Adjust spice levels according to your taste. Want more heat? Add cayenne. - To achieve the perfect consistency, let the chili simmer. Stir often. This prevents sticking. - Use a Dutch oven for even cooking. It spreads heat well. - Top your chili with sour cream and shredded cheese for creaminess. - Pair it with cornbread or rice for a filling meal. Tortilla chips also work great! {{image_4}} You can easily change the ground beef in this chili. Try ground turkey or chicken. Both give great flavor and are leaner options. If you want a plant-based choice, use lentils or mushrooms. They add a nice texture and taste. For beans, you have options too. Pinto beans or white beans work well. They can change the taste a bit but still taste great. Mix and match what you have on hand. If you like milder chili, skip the cayenne pepper. You can add more crushed tomatoes to balance the heat. For a spicier kick, add extra cayenne or some chopped jalapeños. Want more texture? Add veggies like corn or zucchini. These not only add flavor but also make the dish more colorful. Chili is great on its own, but you can get creative. Serve it over rice for a hearty meal. You can also spoon it into tortilla wraps for a fun twist. For toppings, think beyond sour cream and cheese. Try avocado slices, green onions, or even crushed tortilla chips. These add a gourmet touch to your chili. It’s all about making it your own! For the complete method, check the Full Recipe. To store leftover chili, let it cool first. Place it in an airtight container. This keeps the chili fresh and tasty. You can keep it in the fridge for up to four days. When reheating, use a pot on low heat. Stir often to avoid sticking. You can add a splash of water if it seems too thick. For long-term storage, freezing is best. Let the chili cool completely, then transfer it to freezer-safe bags. Squeeze out any air before sealing. This prevents freezer burn. You can freeze the chili for up to three months. To thaw, place it in the fridge overnight. Reheat it on the stove, stirring until hot. You can also use a microwave, but stir halfway through. In the fridge, chili lasts about four days. In the freezer, it can stay good for three months. Always check for spoilage. If you see mold, or it smells off, throw it away. If the chili looks dry or discolored, it’s best not to eat it. Always trust your senses when it comes to food safety. For the full recipe, you can refer back to the Hearty Beef & Bean Chili section. Yes, you can make this chili in a slow cooker. Start by browning the beef in a pan. This step adds flavor. Next, add the beef and all other ingredients to your slow cooker. Stir well to combine everything. Set your slow cooker to low for 6-8 hours or high for 3-4 hours. This method lets the flavors blend beautifully. You’ll end up with a rich, hearty chili. There are many great sides for chili. Here are some ideas: - Cornbread - Tortilla chips - Rice - Salad - Avocado slices These sides add fun textures and flavors. You can also serve it with sour cream and cheese on top. This makes each bowl even better. If your chili is too thin, here are some tips: - Let it simmer longer to reduce liquid. - Mash some beans and add them back in. This thickens the mix. - Stir in a tablespoon of cornmeal or flour. - You can also add grated cheese for extra richness. These tips help you get that perfect, hearty texture. Enjoy your chili! This chili recipe combines simple ingredients and easy steps. Start with ground beef, beans, and spices. Follow the straightforward instructions for a tasty meal. You can spice it up or swap ingredients for your taste. Don’t forget to store leftovers well, so you can enjoy them later. Whether you use a slow cooker or serve it differently, this chili works for everyone. Enjoy making this dish and share it with others!

84. Beef and Bean Chili

Warm up with this hearty beef & bean chili that's packed with flavor and perfect for any occasion! Made with ground beef, kidney beans, and black beans, this chili recipe is easy to follow and sure to impress your family and friends. Discover step-by-step instructions to create a comforting bowl of goodness topped with sour cream and cheese. Click through to explore the full recipe and make your next meal a hit!
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Ingredients
  

1 lb ground beef

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (28 oz) crushed tomatoes

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (optional for heat)

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped, for garnish (optional)

Sour cream and shredded cheese for serving (optional)

Instructions
 

Begin by heating the olive oil in a large pot or Dutch oven over medium heat until shimmering.

    Add the diced onion and bell pepper to the pot. Sauté together for about 5 minutes, or until the vegetables become tender and the onion is translucent.

      Incorporate the minced garlic into the mix, cooking for an additional minute, allowing it to release its aromatic fragrance.

        Increase the heat slightly and add the ground beef to the pot. Use a spatula to break it apart as it cooks, stirring until it is evenly browned and no longer pink, approximately 5-7 minutes. If there is excess fat, drain it off to achieve a leaner chili.

          Sprinkle over the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Stir diligently to envelop the beef and vegetables in the warm spices.

            Pour in the crushed tomatoes, alongside the drained kidney beans and black beans. Stir well to marry the flavors and ensure everything is evenly distributed.

              Gradually bring the chili to a gentle boil, then reduce the heat to low. Cover the pot with a lid and allow it to simmer for 30-40 minutes, stirring occasionally to prevent sticking and to promote even cooking.

                After the simmering time, taste the chili and adjust the seasoning with salt and pepper to enhance the overall flavors to your liking.

                  Once the chili is thick and well-blended, remove it from heat and let it sit for a few minutes, allowing the flavors to meld beautifully together.

                    Serve the chili piping hot in bowls, adorned with a generous dollop of sour cream, a sprinkling of shredded cheese, and a touch of freshly chopped cilantro for a burst of color and freshness.

                      Prep Time: 15 min | Total Time: 1 hour | Servings: 6

                        - Presentation Tips: For a rustic touch, serve the chili in handmade bowls and add some tortilla chips on the side for a satisfying crunch!