Hearty Beef and Bean Chili

This hearty beef and bean chili is a comforting, flavour-rich dish made with ground beef, mixed beans, tomatoes, and aromatic spices. It is warm, satisfying, and perfect for weeknight dinners, gatherings, or meal prep.

Why You’ll Love This Recipe

This chili offers a deep, robust flavour achieved through slow simmering and the perfect blend of spices. It is protein-packed, nourishing, and highly customisable. The dish is easy to prepare, stores well, and becomes even better the next day as the flavours meld.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground beef

• Kidney beans or mixed beans, drained and rinsed

• Bell peppers, diced

• Onion, chopped

• Garlic, minced

• Canned diced tomatoes

• Tomato paste

• Beef broth

• Olive oil

• Chili powder

• Ground cumin

• Paprika

• Salt and black pepper

• Optional toppings: sour cream, shredded cheese, chopped coriander or parsley

Directions

1. Heat olive oil in a large pot over medium heat.

2. Add the chopped onion and sauté until translucent.

3. Stir in the garlic and cook briefly until fragrant.

4. Add the ground beef and cook until browned, breaking it apart as it cooks.

5. Add the bell peppers and sauté for a few minutes.

6. Stir in the diced tomatoes, tomato paste, and beans.

7. Pour in the beef broth and bring the mixture to a simmer.

8. Season with chili powder, cumin, paprika, salt, and black pepper.

9. Reduce heat and let the chili simmer uncovered for 30–40 minutes, stirring occasionally.

10. Serve hot with sour cream, herbs, or cheese if desired.

Servings and Timing

• Servings: 6

• Preparation Time: 15 minutes

• Cooking Time: 40 minutes

• Total Time: 55 minutes

Variations

• Replace beef with turkey or chicken for a lighter version.

• Add corn kernels or zucchini for extra vegetables.

• Increase heat with jalapeños, cayenne, or hot sauce.

• Make it smoky with smoked paprika or chipotle peppers.

• Prepare a vegetarian version by substituting the beef with lentils or additional beans.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 5 days.

• Reheat on the stovetop over medium heat or in the microwave.

• Freeze for up to 3 months; thaw in the refrigerator overnight before reheating.

• The flavour improves after a day, making it ideal for meal prep.

FAQs

Can I make chili in a slow cooker?

Yes. Brown the beef first, then transfer all ingredients to a slow cooker and cook on low for 6–8 hours.

What beans work best?

Kidney beans, black beans, and pinto beans are excellent choices.

Can I thicken the chili?

Simmer longer uncovered or add a small amount of tomato paste.

How do I reduce the heat if it becomes too spicy?

Add a bit of sugar, extra broth, or dairy toppings like sour cream.

Can I use fresh tomatoes instead of canned?

Yes, but canned tomatoes provide deeper flavour and thicker texture.

Can I make this ahead of time?

Absolutely; chili tastes even better the day after it is made.

What can I serve with chili?

Rice, cornbread, tortilla chips, or baked potatoes make excellent pairings.

Can I add beer to the chili?

Yes, replacing part of the broth with beer adds depth and richness.

Why is my chili watery?

Cook it uncovered to allow excess liquid to reduce.

Can I freeze individual portions?

Yes, portion into airtight containers or freezer bags for easy reheating.

Conclusion

This hearty beef and bean chili is a deeply satisfying dish that combines rich flavours, tender beef, and wholesome beans. With simple ingredients and flexible variations, it is a perfect recipe for families, gatherings, or weekly meal planning. Serve it hot with your favourite toppings and enjoy its comforting warmth.

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