Hearty Beef and Bean Chili

This hearty beef and bean chili has been my go-to recipe for years whenever I need to feed a crowd or want leftovers for busy weeknights. The rich combination of ground beef, beans, and warming spices creates a deeply satisfying meal that gets even better the next day.

I first developed this recipe during a particularly cold winter when my family needed something warming and substantial. What started as a simple comfort food has become our most requested dinner for game days and casual gatherings with friends.

Ingredients

• Olive oil creates the foundation for building flavor without burning the aromatics
• Medium onion adds essential sweetness that balances the spices
• Fresh garlic cloves provide aromatic depth always use fresh for best flavor
• Ground beef look for 80/20 lean-to-fat ratio for best flavor and texture
• Tomato paste offers concentrated umami and richness always buy in tubes for best quality
• Chili powder the backbone of authentic chili flavor use a quality blend
• Ground cumin adds earthy notes that define good chili
• Smoked paprika brings subtle smokiness without needing a grill
• Dried oregano provides herbal notes that complement tomatoes
• Salt essential for bringing out all other flavors
• Black pepper adds mild heat and complexity
• Cayenne pepper optional but recommended for proper heat balance
• Kidney beans add traditional color and texture choose low-sodium varieties
• Black beans provide contrast and additional protein
• Crushed tomatoes create the necessary acidic base and thickness
• Beef broth enhances meaty flavor throughout use homemade if available

Step-by-Step Instructions

Build the Flavor Base

Heat your olive oil in a large Dutch oven over medium heat until it shimmers but doesn't smoke. Add your chopped onion and cook for a full 4 to 5 minutes until they become translucent and start to get golden edges. This slow cooking process releases natural sugars that will balance the acidity of the tomatoes later.

Add Aromatics and Meat

Add the minced garlic to the softened onions and cook for exactly one minute until fragrant but not browned as burnt garlic becomes bitter. Immediately add your ground beef breaking it apart with a wooden spoon into small crumbles. Cook thoroughly until no pink remains about 5 to 7 minutes. If there's excessive fat a tablespoon or two is beneficial for flavor but drain any more than that.

Bloom the Spices

This is the most crucial flavor-building step. Add the tomato paste and all dry spices directly to the meat mixture. Cook for a full 2 minutes stirring constantly. The spices will become intensely aromatic and the tomato paste will darken slightly. This process wakes up fat-soluble flavors that would otherwise remain dormant.

Create the Base

Add the drained beans crushed tomatoes and beef broth all at once stirring to integrate everything. Bring the mixture to a gentle bubble not a rolling boil which could cause the tomatoes to become bitter and the meat to toughen.

Simmer to Perfection

Lower the heat to maintain just a few bubbles breaking the surface. Cover partially to allow some evaporation while preventing splatters. Let simmer for the full 30 to 40 minutes stirring occasionally to prevent sticking. This extended cooking time allows flavors to meld and the sauce to thicken properly.

Season and Finish

Before serving taste the chili and adjust seasonings. Often it needs a pinch more salt to bring all flavors into focus. If it seems too thick add a splash of broth if too thin simmer uncovered for 5 to 10 more minutes.

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The first time I made this chili was for a neighborhood block party and I accidentally doubled the chili powder. Instead of disaster it became the talk of the event with everyone asking for the recipe. Sometimes kitchen accidents lead to the best discoveries! My family now insists on the higher spice version which has become our signature dish.

Storage and Reheating

Store leftover chili in airtight containers in the refrigerator for up to 4 days. The flavor actually improves after a day as the spices continue to develop and meld. For reheating warm gently on the stovetop over medium-low heat adding a splash of water or broth if needed to restore the original consistency. Microwaving works in a pinch but may cause the beans to become too soft.

Make It Your Own

This recipe serves as an excellent base for customization. For a meatier version add a pound of browned Italian sausage alongside the beef. Vegetarians can substitute plant-based ground meat alternatives or simply double the beans and add diced mushrooms for umami. Add a diced bell pepper or two with the onions for extra vegetables or stir in a cup of corn kernels during the last 10 minutes of cooking for sweetness and texture.

Serving Suggestions

Transform this chili into a complete experience with thoughtful serving options. Create a toppings bar with shredded cheddar sour cream diced avocado sliced jalapeños chopped cilantro and lime wedges. Serve with warm cornbread honey butter or over a baked potato for a hearty meal. For casual gatherings place the chili in a slow cooker on warm setting so guests can help themselves throughout the event.

The Secret to Great Chili

The true key to exceptional chili lies in the blooming of spices and proper simmer time. Many cooks rush these steps but the patience to properly toast the spices in oil and allow the chili to simmer slowly transforms good chili into great chili. Additionally building layers of flavor with both fresh garlic and dried spices creates the complexity that distinguishes homemade chili from canned versions.

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Recipe FAQs

→ How can I adjust the spice level of this chili?

The spice level is easily adjustable. For milder chili, reduce or omit the cayenne pepper and use less chili powder. For extra heat, increase the cayenne pepper or add diced jalapeños, a dash of hot sauce, or red pepper flakes. Taste and adjust during the final minutes of cooking.

→ Can I make this chili ahead of time?

Absolutely! This chili actually improves with time as the flavors meld together. Make it up to 3 days ahead and store in the refrigerator. Reheat gently on the stovetop. It also freezes wonderfully for up to 3 months in airtight containers.

→ What are some good toppings for serving?

Popular toppings include shredded cheddar or Monterey Jack cheese, sour cream, sliced green onions, diced avocado, fresh cilantro, lime wedges, pickled jalapeños, crushed tortilla chips, or a dollop of guacamole. These add extra texture and flavor dimensions.

→ Can I substitute the ground beef with something else?

Yes, this chili is versatile. Try ground turkey or chicken for a lighter option, or plant-based meat alternatives for a vegetarian version. For richer flavor, use a combination of ground beef and spicy sausage, or try chuck roast cut into small cubes for a chunkier texture.

→ How can I thicken or thin the chili if needed?

To thicken chili, simmer uncovered for longer, mash some beans against the side of the pot, or add a tablespoon of cornmeal or masa harina. To thin it out, simply add more beef broth, water, or tomato sauce until you reach your desired consistency.

→ What sides pair well with this chili?

Classic pairings include cornbread, garlic bread, or tortilla chips. A simple green salad with citrus dressing provides a fresh contrast. For a heartier meal, serve over rice, baked potatoes, or with quesadillas on the side. Coleslaw also works surprisingly well with chili.