Hearty Beef Bean Chili (Printable Version)
A rich, spiced beef and bean chili simmered with tomatoes and aromatic seasonings for a comforting one-pot meal.
# What You'll Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 jalapeño, seeded and minced (optional, for heat)
→ Beans
07 - 1 (14 oz) can kidney beans, drained and rinsed
08 - 1 (14 oz) can black beans, drained and rinsed
→ Tomatoes & Liquids
09 - 1 (28 oz) can diced tomatoes
10 - 2 tbsp tomato paste
11 - 1 cup beef broth
→ Spices
12 - 2 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1 tsp smoked paprika
15 - 1/2 tsp dried oregano
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper
18 - 1/4 tsp cayenne pepper (optional, for extra heat)
→ Garnishes (optional)
19 - Chopped fresh cilantro
20 - Sour cream
21 - Grated cheddar cheese
22 - Diced avocado
# Directions:
01 - Heat a splash of oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
02 - Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until thoroughly browned, approximately 6 to 8 minutes. Drain any excess fat if necessary.
03 - Stir in the diced red and green bell peppers along with the minced jalapeño. Cook for 3 minutes, allowing the peppers to soften slightly.
04 - Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper. Stir well to evenly coat the meat and vegetables, toasting the spices for about 1 minute.
05 - Mix in the tomato paste and cook for 1 minute. Pour in the diced tomatoes and beef broth, then add the drained kidney beans and black beans. Stir to combine and bring the mixture to a boil.
06 - Reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally. Remove the lid for the final 15 minutes if a thicker consistency is desired.
07 - Taste the chili and adjust the seasoning as needed. Ladle into bowls and serve hot with optional garnishes such as chopped cilantro, sour cream, grated cheddar cheese, or diced avocado.
# Expert Hints:
01 -
- The spice blend hits that sweet spot between warmth and genuine heat without overwhelming anyone at the table.
- It reheats beautifully the next day, which means lunch is already done before you even wake up.
- Everything cooks in one pot, so cleanup is almost nonexistent.
02 -
- Do not rush the simmer, the hour on low heat is when the flavors actually marry and the beef becomes tender.
- Blooming the spices in the hot fat before adding liquids is the single step that takes this from good to memorable.
03 -
- A square of dark chocolate stirred in during the last 10 minutes of simmer adds a richness that nobody can identify but everyone notices.
- Let the chili rest off the heat for 15 minutes before serving, because it thickens and tastes more cohesive as it cools slightly.