There’s a reason beef chili with beans is a weeknight staple and a game-day hero. It’s bold, comforting, and easy to pull together with pantry ingredients. This version checks all the boxes: deep flavor, tender beef, a rich tomato base, and just the right amount of heat.

It simmers into something you’ll want to ladle into big bowls and top with cheese, sour cream, and a handful of green onions. Make it once, and it might become your go-to chili recipe.

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Why This Recipe Works

Close-up detail: A ladle lifting thick, simmering beef chili with beans from a matte black Dutch ove

This chili builds flavor in layers. Browning the beef adds a savory base, while sautéed onions, garlic, and spices bloom in oil for a warmer, rounder taste.

Crushed tomatoes and beef broth create a saucy, spoonable texture that clings to every bite. Beans add body and make the chili more filling without extra fuss. A touch of acidity and sweetness balances the heat so the flavor feels complete, not flat.

What You’ll Need

Olive oil or neutral oil: For sautéing and blooming spices.
Ground beef (85–90% lean): Rich flavor without too much grease.
Yellow onion, diced: Sweetens and rounds out the chili.
Garlic, minced: Essential aromatic depth.
Bell pepper, diced (optional): Adds color and mild sweetness.
Tomato paste: Concentrated umami and color.
Crushed tomatoes (28 oz can): Saucy base with texture.
Beef broth (2–3 cups): Adjusts consistency and boosts flavor.
Kidney beans (1 can), drained and rinsed: Classic chili bean.
Pinto or black beans (1 can), drained and rinsed: Second bean for variety.
Chili powder (2–3 tablespoons): Main spice blend.
Ground cumin (2 teaspoons): Earthy backbone.
Smoked paprika (1 teaspoon): Adds gentle smokiness.
Dried oregano (1 teaspoon): Herbal note.
Ground coriander (1/2 teaspoon): Fresh citrusy lift.
Salt and black pepper: To taste.
Brown sugar or maple syrup (1–2 teaspoons): Balances acidity.
Apple cider vinegar or lime juice (1–2 teaspoons): Bright finish.
Optional heat: Cayenne pepper, chipotle in adobo, or hot sauce.
Toppings: Shredded cheddar, sour cream, sliced green onions, cilantro, jalapeños, crushed tortilla chips.

Instructions

Tasty top view: Overhead shot of a hearty bowl of finished beef chili with beans, richly red and sli

Warm the pot: Set a large Dutch oven or heavy pot over medium-high heat.
Add 1–2 tablespoons oil.
Brown the beef: Add the ground beef in an even layer. Let it sear undisturbed for 2–3 minutes, then break it up. Cook until browned, 6–8 minutes.
Season lightly with salt and pepper. Spoon off excess fat if needed, leaving about 1 tablespoon for flavor.
Sauté aromatics: Add the onion and bell pepper. Cook, stirring, until softened, 4–5 minutes.
Add the garlic and cook 30 seconds, just until fragrant.
Bloom spices: Stir in chili powder, cumin, smoked paprika, oregano, and coriander. Cook 30–60 seconds to wake up the spices.
Tomato paste time: Add the tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. This deepens the base.
Build the sauce: Pour in crushed tomatoes and 2 cups beef broth.
Stir well, scraping up any browned bits from the bottom.
Add beans and adjust heat: Stir in the kidney and pinto (or black) beans. If you like it looser, add more broth a little at a time.
Simmer low and slow: Bring to a gentle simmer. Reduce heat to low, partially cover, and cook 30–45 minutes, stirring now and then.
The chili should thicken and the flavors meld.
Balance and finish: Stir in brown sugar (or maple) and a splash of cider vinegar or lime juice. Taste and adjust salt, pepper, and heat with cayenne or hot sauce.
Serve with toppings: Ladle into bowls and finish with cheese, sour cream, green onions, cilantro, and jalapeños as you like.

Storage Instructions

Refrigerator: Cool completely, then store in airtight containers for up to 4 days. Chili tastes even better the next day.
Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months.
Leave some headspace for expansion.
Reheating: Warm gently on the stove over medium-low heat with a splash of water or broth, or microwave in short bursts, stirring between intervals.
Meal prep tip: Freeze in single portions for easy lunches. Label with the date and spice level.

Benefits of This Recipe

Balanced flavor: Sweet, salty, tangy, and spicy play nicely together.
Flexible heat: You control the spice level with simple tweaks.
Budget-friendly: Uses pantry staples and stretches easily for a crowd.
Protein-packed: Ground beef and beans make it satisfying and filling.
Great for leftovers: Gets better with time, freezes beautifully.
Customizable: Works with different beans, toppings, and broths.

What Not to Do

Don’t skip browning the beef: Color equals flavor. Grey meat leads to a dull chili.
Don’t rush the simmer: The flavors need time to meld.
Quick boils can make it sharp and thin.
Don’t add all the salt at once: Season in stages and taste at the end. Beans and broth already carry salt.
Don’t forget acidity: A splash of vinegar or lime brightens everything. Without it, the chili can taste muddy.
Don’t overload with liquid: Start with less broth and add as needed to hit your ideal texture.

Alternatives

Lean swap: Use 93% lean beef or ground turkey.
Add a tablespoon of olive oil and don’t skip the browning.
Smoky twist: Stir in 1–2 teaspoons of chopped chipotle in adobo for smoky heat.
Bean-free option: Skip the beans and reduce the broth slightly for a Texas-style vibe.
Veggie boost: Add diced carrots, corn, or zucchini during the simmer for more texture and color.
Different beans: Try cannellini or navy beans for a creamy bite, or mix three types for variety.
Cocoa secret: A small pinch (1/2 teaspoon) of unsweetened cocoa powder adds subtle richness without tasting like chocolate.

FAQ

Can I make this in a slow cooker?

Yes. Brown the beef and sauté the aromatics with the spices on the stove first, then transfer everything to a slow cooker. Cook on Low for 6–8 hours or High for 3–4 hours.

Add the vinegar or lime at the end and adjust seasoning.

How can I thicken chili if it’s too thin?

Let it simmer uncovered to reduce. You can also mash some of the beans in the pot to release starches. If you’re in a hurry, stir in a tablespoon of masa harina or fine cornmeal and cook for 5 minutes.

Is there a good substitute for beef broth?

Use chicken broth, vegetable broth, or even water with a teaspoon of soy sauce or Worcestershire for depth.

Adjust salt accordingly.

What’s the best way to reheat without drying it out?

Reheat gently on the stove with a splash of water or broth, stirring often. In the microwave, use medium power and stir every minute until hot.

How spicy is this recipe?

It’s moderately spiced as written. For mild chili, skip cayenne and use a mild chili powder.

For extra heat, add chipotle, jalapeños, or your favorite hot sauce to taste.

Can I make it ahead?

Absolutely. Chili tastes even better the next day. Make it, cool it, and refrigerate overnight.

Warm it up before serving and adjust the seasoning if needed.

What toppings go best?

Shredded cheddar, Monterey Jack, sour cream, Greek yogurt, sliced green onions, chopped cilantro, diced red onions, pickled jalapeños, avocado, and crushed tortilla chips are all great choices.

Can I use fresh tomatoes instead of canned?

Yes. Use about 8 cups of chopped ripe tomatoes. Simmer longer to reduce excess liquid, and consider adding an extra spoon of tomato paste for richer body.

Wrapping Up

This beef chili with beans is the kind of recipe you return to again and again.

It’s reliable, flexible, and loaded with comforting flavor. Keep the ingredients on hand, and you’ll always have a satisfying meal within reach. Grab a bowl, add your favorite toppings, and settle in—it’s classic comfort done right.