Beef Chili With Beans - A Cozy, Hearty Classic

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 6 servings

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.

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.