When you need a dinner that is warm, hearty, comforting, and packed with flavor, this homemade beef and bean chili is exactly what you want. 🌶️
Tender ground beef, creamy beans, tomatoes, peppers, and warm spices simmer together until thick and flavorful. Finish it with shredded cheddar, sour cream, creamy avocado, and green onions for the ultimate bowl of comfort food.
It’s easy enough for a weeknight but delicious enough for game day, family gatherings, or a cozy weekend dinner.
Ingredients
For the Chili
- 1 lb (450 g) ground beef
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (14–15 oz / 400 g) diced tomatoes
- 1 can (15 oz / 425 g) tomato sauce
- 1 tablespoon tomato paste
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
- 1 teaspoon brown sugar, optional
For Topping
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Sliced green onions
- Fresh cilantro
- Jalapeños, optional
- Lime wedges
For Serving
- Tortilla chips
- Warm cornbread
- Rice, optional
How to Make Beef & Bean Chili
1. Brown the beef
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the olive oil, followed by the ground beef. Cook for about 5–7 minutes, breaking the meat apart with a wooden spoon as it browns.
Once the beef is fully cooked, drain excess fat if necessary.
2. Cook the vegetables
Add the diced onion and green bell pepper.
Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds until fragrant.
3. Add the spices
Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using.
Cook the spices with the beef and vegetables for about 30 seconds.
This small step helps release the aroma and gives the chili a deeper flavor.
4. Add the tomatoes and beans
Pour in the diced tomatoes, tomato sauce, and beef broth.
Add the tomato paste and stir well.
Then add the kidney beans and black beans.
Mix everything together until evenly combined.
5. Simmer
Bring the chili to a gentle boil, then reduce the heat to low.
Cover partially and let it simmer for 30–45 minutes, stirring occasionally.
For an even richer flavor, let it simmer for closer to an hour.
The longer it cooks, the more the flavors come together and the thicker the chili becomes.
If it gets too thick, add a little more beef broth.
6. Taste and adjust
Taste the chili before serving.
Add more salt, chili powder, cumin, or cayenne depending on your preference.
If you enjoy a slightly sweeter, more balanced chili, stir in a teaspoon of brown sugar.
For extra freshness, a squeeze of lime juice at the end works beautifully.
How to Serve
Ladle the hot chili into bowls and pile on your favorite toppings.
For the ultimate combination, add:
Shredded cheddar + sour cream + creamy avocado + green onions + fresh cilantro.
Serve with crunchy tortilla chips on the side for dipping and scooping.
Tips for the Best Chili
Don’t rush the simmer. A longer simmer allows the beef, beans, tomatoes, and spices to develop a much deeper flavor.
Brown the beef properly. Let it develop some color instead of simply steaming it. Those browned bits add extra flavor.
Adjust the heat. Use cayenne or jalapeños for a spicy chili, or leave them out for a milder family-friendly version.
Make it thicker. Simmer uncovered for the final 10–15 minutes to allow excess liquid to evaporate.
Make it ahead. Chili often tastes even better the next day after the flavors have had time to develop.
Easy Variations
Spicy Beef Chili
Add diced jalapeños, cayenne pepper, chipotle peppers, or your favorite hot sauce.
Three-Bean Chili
Add pinto beans alongside the kidney and black beans.
Cheesy Chili
Top each bowl with plenty of cheddar and let it melt over the hot chili.
Turkey Chili
Replace the ground beef with ground turkey for a lighter alternative.
Vegetarian Chili
Skip the meat and add extra beans, corn, mushrooms, and diced peppers.
Storage
Allow leftover chili to cool before transferring it to an airtight container.
It will keep in the refrigerator for 3–4 days.
For longer storage, freeze individual portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Final Thoughts
This is the kind of recipe that makes a cold evening feel instantly better. ❤️
It’s rich, hearty, comforting, and incredibly easy to customize. Put a big pot on the table with all the toppings and let everyone build their perfect bowl.
And don’t forget the tortilla chips — they’re perfect for scooping up every last bite!
