beef chili recipe with beans
The Best beef chili recipe with beans
Classic Beef and Bean Chili
A hearty, flavorful chili packed with tender beef, kidney beans, and a rich tomato base. Perfect for a cozy meal with friends or family.
🥘Ingredients
- 1 lb (450g) ground beef
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can black beans, drained
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (15 oz) can diced tomatoes
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- Salt and black pepper to taste
👨🍳Directions
-
1
In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat if needed. -
2
Add diced onion, bell pepper, and garlic to the pot. Cook for 5 minutes until softened. -
3
Pour in the crushed tomatoes, tomato paste, beef broth, kidney beans, black beans, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir well. -
4
Bring the mixture to a boil, then reduce heat to low. Let it simmer uncovered for 30–35 minutes, stirring occasionally, until the flavors meld and the beef is tender.
🔧Equipment
- Large pot
- Skillet
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Beef and Bean Chili Works
❓ Frequently Asked Questions About Beef and Bean Chili
1. How long should I let the chili simmer?
Simmer the chili uncovered over medium heat for about 45 minutes to 1 hour. This allows the flavors to meld and the beans to soften fully. If you’re short on time, you can reduce it to 30 minutes, but the dish will be slightly less rich.
2. Can I use any type of beans in this recipe?
Yes, you can swap in kidney beans, black beans, pinto beans, or even a mix of them. Just adjust the seasoning slightly to taste—kidney beans tend to be heartier, so they may need less salt. If using dried beans, soak them overnight for best results.
3. What’s the best way to reheat leftovers without drying them out?
To reheat, spread the chili in a single layer on a baking sheet and cover with foil. Warm it in the oven at 300°F (150°C) for 20–25 minutes, stirring halfway. For a quicker method, use a pot over low heat, stirring occasionally to prevent sticking.
4. Should I add the cheese after or before serving?
For the best texture, sprinkle the cheese on top just before serving. If you’re using shredded cheese, you can melt it directly over the chili in a separate pan, but adding it fresh keeps it creamy. If using diced cheese, fold it in just before serving to avoid a watery sauce.
