Warm up with this hearty beef and bean chili that's perfect for cozy nights! Packed with lean ground beef, kidney and black beans, and a rich blend of spices, this recipe is easy to follow and full of flavor. You'll love how quickly it comes together, making it a go-to dish for family dinners. Click through to discover the full recipe and tips for serving this delicious chili that everyone will enjoy!
1 pound ground beef, preferably lean
1 can (15 oz) kidney beans, thoroughly drained and rinsed
1 can (15 oz) black beans, thoroughly drained and rinsed
1 can (28 oz) diced tomatoes with juices
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1 bell pepper (your choice of color), chopped into bite-sized pieces
1 cup beef broth, low sodium preferred
2 tablespoons olive oil
Fresh cilantro, for garnish (optional but recommended)
Sour cream or Greek yogurt, for serving (optional)
Grated cheese (cheddar or Mexican blend), for serving (optional)
![To make a hearty beef and bean chili, gather these essential ingredients: - 1 pound ground beef, preferably lean - 1 can (15 oz) kidney beans, thoroughly drained and rinsed - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (28 oz) diced tomatoes with juices - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon salt, or to taste - 1/2 teaspoon freshly ground black pepper - 1 bell pepper (your choice of color), chopped into bite-sized pieces - 1 cup beef broth, low sodium preferred - 2 tablespoons olive oil You can enhance your chili with these tasty garnishes and sides: - Fresh cilantro, for garnish (optional but recommended) - Sour cream or Greek yogurt, for serving (optional) - Grated cheese (cheddar or Mexican blend), for serving (optional) - Crusty bread or tortilla chips, for dipping To prepare this chili, you will need: - A large, heavy-bottomed pot - A wooden spoon or spatula for stirring - A sharp knife and cutting board for chopping - Measuring spoons for precise ingredient amounts - A can opener for the beans and tomatoes These tools make cooking smooth and easy. When you have everything ready, you can follow the full recipe and enjoy a warm bowl of chili. Start by gathering your ingredients. This helps you stay organized. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add 1 medium chopped onion and 1 chopped bell pepper. Sauté these for about 5 minutes, or until the onion becomes soft and clear. This step builds flavor and aroma. Next, stir in 2 minced garlic cloves and cook for another minute. You want that garlic to smell amazing. Increase the heat to medium-high. Add 1 pound of ground beef to the pot. Break it up with a spatula as it cooks. You need to brown the beef for about 5 to 7 minutes. Ensure it's no longer pink. Once done, drain any extra fat from the pot. This keeps the chili from being greasy. Now, it's time to add spice! Stir in 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook this mixture for 2 minutes to release the spices’ full flavor. Then, pour in 1 can of diced tomatoes (28 oz) along with their juice. Add the drained kidney beans and black beans from 2 cans (15 oz each) and 1 cup of beef broth. Stir everything together well. Raise the heat and let the chili simmer gently. Once it bubbles, lower the heat to low. Cover the pot and let it cook for at least 30 minutes. Stir it occasionally to blend the flavors. If you have time, simmer for up to an hour for richer taste. Taste your chili and adjust seasoning as needed. When you're ready to serve, ladle it into bowls. Add fresh cilantro on top and a dollop of sour cream or Greek yogurt if you want. A sprinkle of grated cheese also adds a nice touch. Enjoy your hearty beef and bean chili! For the complete recipe, check the [Full Recipe]. To boost your chili’s flavor, use fresh spices. Fresh spices add depth. Toast them briefly in oil before adding other ingredients. This enhances their taste. Adding a pinch of sugar can balance acidity from the tomatoes. Taste as you go to adjust flavors. You can also add a splash of vinegar for brightness at the end. The longer you cook chili, the better it tastes. Simmering for 30 minutes is great. For richer flavor, cook for up to an hour. Stir occasionally to prevent sticking. If you have time, let it rest after cooking. This helps the flavors meld together even more. Chili is versatile. Serve it over rice for a filling meal. Add crusty bread or tortilla chips for crunch. Top with fresh cilantro, sour cream, or cheese for extra flavor. You can also serve it with a side salad for freshness. Don’t forget to check the Full Recipe for more details! {{image_4}} You can easily make this chili meatless. Use lentils instead of ground beef. They cook well and add great texture. You can also use mushrooms for a hearty feel. They give a rich flavor and meaty bite. For a vegan twist, skip any dairy toppings. Use avocado or cashew cream instead for creaminess. Want more heat? Add chopped jalapeños or cayenne pepper to the mix. If you prefer less heat, reduce the chili powder. You can also add a touch of honey or sugar to balance spicy flavors. Taste as you go, so you get your perfect spice level. Feel free to mix up the beans! Pinto beans, navy beans, or chickpeas work well. You can also try ground turkey or chicken for a leaner chili. Each option brings a new flavor profile. Be creative and use what you have on hand. The key is to keep it delicious and satisfying. For the full recipe, check the earlier section. To store your leftover chili, let it cool first. Place it in an airtight container. Make sure it’s sealed well to keep out air. You can store chili in the fridge for up to four days. If you want it to last longer, freezing is a great option. When you’re ready to enjoy your chili again, you can reheat it in a few ways. The microwave works well for quick meals. Just heat it in a bowl, stirring every minute until hot. You can also use a pot on the stove. Pour your chili into the pot and heat it over medium heat. Stir often to prevent sticking. It should take about 10 minutes to warm up. To freeze chili, pour it into freezer-safe bags or containers. Make sure to leave some space for expansion. Label the bags with the date to keep track. Your chili can stay good in the freezer for about three months. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. This makes for a quick and tasty meal later! You can use ground turkey, chicken, or plant-based meat. Each option has a unique taste. Ground turkey is lean and mild. Ground chicken is similar but slightly richer. Plant-based meat mimics beef well. They all work nicely in chili. Chili stays fresh in the fridge for up to five days. Make sure to store it in an airtight container. This keeps the flavors strong and prevents spoilage. You can reheat it on the stove or in the microwave. Yes, both methods work great! For a slow cooker, brown the meat first. Then add all ingredients and cook on low for 6-8 hours. For an Instant Pot, sauté the meat and veggies first. Then add all ingredients, seal, and cook on high pressure for about 20 minutes. Each method lets the flavors blend well. You can find the full recipe in the earlier sections. You now know how to make classic beef and bean chili. We explored essential ingredients, tools, and step-by-step instructions. I shared tips to perfect the flavor and different variations for everyone. You also learned how to store, reheat, and adapt your chili. Chili is a great dish for meals and gatherings. Enjoy making it your own with spices and sides. Happy cooking!](https://eataroundit.com/wp-content/uploads/2025/06/0ef3bf5d-895a-459c-8633-3e87142461cc-250x250.webp)