Introduction
There’s nothing quite like a hearty bowl of Beef and Bean Chili to warm you up and satisfy your hunger. This recipe combines tender ground beef, rich tomatoes, and perfectly seasoned beans to create a delicious one-pot meal that’s both filling and flavorful. I’ve refined this recipe over time to strike the perfect balance between ease of preparation and maximum flavor, making it ideal for both weeknight dinners and weekend gatherings. Whether you’re a chili enthusiast or trying your hand at making it for the first time, this recipe is designed to deliver consistent, delicious results.
Ingredients
- 2 pounds ground beef (80/20 lean-to-fat ratio)
- 2 medium onions, diced
- 4 cloves garlic, minced
- 2 (15 oz) cans kidney beans, drained and rinsed
- 2 (14.5 oz) cans diced tomatoes
- 1 (6 oz) can tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 cups beef broth
- Salt and pepper to taste
Ingredient Note: For a leaner option, you can use ground turkey or 90/10 ground beef. If you prefer different beans, black beans or pinto beans work great as substitutes for kidney beans.
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon (about 8-10 minutes).
- Add the diced onions to the beef and cook until they become translucent (about 5 minutes). Add the minced garlic and cook for another minute.
- Stir in the chili powder, cumin, paprika, and oregano. Let the spices toast for about 30 seconds to release their flavors.
- Pour in the diced tomatoes, tomato paste, and beef broth. Stir well to combine all ingredients.
- Add the drained and rinsed beans, stirring gently to incorporate them without breaking them.
- Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 45-60 minutes, stirring occasionally.
- Season with salt and pepper to taste before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8-10 portions
Recipe Notes
- The chili will thicken as it simmers. If it becomes too thick, add more beef broth ¼ cup at a time.
- For best results, let the chili simmer for the full hour. This allows the flavors to develop and the meat to become tender.
- This chili actually tastes better the next day, so don’t hesitate to make it in advance.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Try topping your chili with shredded cheese, sour cream, diced onions, or fresh cilantro for extra flavor.
- To adjust the spice level, you can add a diced jalapeño with the onions or include a pinch of cayenne pepper with the other spices.
Beef and Bean Chili
Ingredients
- 2 pounds ground beef 80/20 lean-to-fat ratio
- 2 medium onions diced
- 4 cloves garlic minced
- 2 15 oz cans kidney beans, drained and rinsed
- 2 14.5 oz cans diced tomatoes
- 1 6 oz can tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 cups beef broth
- Salt and pepper to taste
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon (about 8-10 minutes).
- Add the diced onions to the beef and cook until they become translucent (about 5 minutes). Add the minced garlic and cook for another minute.
- Stir in the chili powder, cumin, paprika, and oregano. Let the spices toast for about 30 seconds to release their flavors.
- Pour in the diced tomatoes, tomato paste, and beef broth. Stir well to combine all ingredients.
- Add the drained and rinsed beans, stirring gently to incorporate them without breaking them.
- Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 45-60 minutes, stirring occasionally.
- Season with salt and pepper to taste before serving.
