Spicy Beef Bean Chili

I still remember the first time I made a really good chili from scratch. It was a cold November evening, and I'd invited friends over without a plan. I grabbed what I had in my pantry—ground beef, some canned beans, tomatoes—and decided to build something warm and satisfying. That first batch taught me that chili isn't about fancy techniques or rare ingredients. It's about time, good spices, and the patience to let flavors meld together. Now, whenever the temperature drops, this is the dish I return to. It's become my go-to for filling the house with that incredible, unmistakable chili aroma that makes everyone ask what's for dinner.

I remember making this for my partner's family gathering one winter. Everyone brought something, and I wasn't sure if chili would stand out. But by the end of the night, that pot was empty, and three people asked for the recipe. That's when I realized this chili had something special—it wasn't just food, it was an invitation to slow down and gather around the table.

Ingredients

• Ground beef (1.5 lbs, 80/20 blend): The 80/20 ratio is your sweet spot—enough fat to carry flavor without making the chili greasy. If you use leaner beef, you might need to add a splash of oil to prevent sticking.
• Yellow onion (1 large, diced): This is your flavor foundation. Don't skip it or rush chopping it. The sweetness balances the heat of the spices beautifully.
• Red and green bell peppers (1 each, diced): They add sweetness, color, and a subtle vegetal depth. The combination of both colors gives you the fullest flavor spectrum.
• Garlic (3 cloves, minced): Fresh garlic is non-negotiable here. Jarred garlic simply won't give you that sharp, bright bite that comes through in the final dish.
• Jalapeño (1, optional): This is where you control the heat level. Leave the seeds in for serious spice, remove them for gentle warmth. I always keep it on hand because even a little brings the other flavors into focus.
• Kidney beans and black beans (1 can each, drained and rinsed): Rinsing removes the starchy liquid that can make chili cloudy. Two beans give you different textures—kidney beans hold their shape while black beans soften into creaminess.
• Crushed tomatoes (1 large can, 28 oz): Crushed is better than whole or sauce here because it breaks down into the chili without becoming too watery. It's the backbone of everything.
• Beef broth (1 cup): This adds savory depth. Chicken broth works in a pinch, but beef is worth seeking out for this dish.
• Tomato paste (2 tbsp): This concentrated umami bomb is essential. It deepens the tomato flavor without adding liquid.
• Chili powder (2 tbsp): This is your main spice character. The quality matters—a good chili powder should smell warm and complex, not dusty.
• Ground cumin (1 tsp): Cumin adds earthiness and warmth. It's the secret that makes people ask if you added something special.
• Smoked paprika (1 tsp): This gives the chili a subtle smokiness that makes it taste like it's been slow-cooked over fire.
• Cayenne pepper (½ tsp): This is heat, pure and simple. Start with half a teaspoon and add more if you want to turn up the spice.
• Dried oregano (1 tsp): A Mediterranean touch that rounds out the spice profile.
• Salt and black pepper (to taste): Season at the end. Taste as you go—this is where you make it yours.

Instructions

Brown the beef with focus:

Heat your Dutch oven or heavy pot over medium-high heat with a splash of oil. Add the ground beef and cook, breaking it apart with a wooden spoon as it browns. This step should take about 5-7 minutes. You're looking for that deep golden-brown color, not gray—that's where the flavor lives. Drain excess fat if there's more than a thin layer sitting on top.

Build your flavor base with the vegetables:

Lower the heat to medium and add the diced onion, both bell peppers, and your jalapeño if using. Sauté for 5 minutes, stirring occasionally. You'll notice the vegetables begin to soften and release their juices, creating a fragrant base. The kitchen should smell incredible by now.

Awaken the garlic:

Add the minced garlic and stir constantly for just 1 minute. Garlic cooks fast and can burn, so watch it carefully. When it's fragrant—not browned—you're ready to move on.

Toast your spices to release their magic:

Add the chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper to the pot. Stir everything together and let it cook undisturbed for 1-2 minutes. This is called blooming the spices, and it transforms them from dusty powder into something vibrant and alive. You'll smell the difference immediately.

Anchor the flavors with tomato paste:

Stir in the tomato paste, making sure it coats everything evenly. Cook for another minute. This concentrates and caramelizes the paste slightly, deepening the overall flavor.

Add the liquid base:

Pour in the crushed tomatoes and beef broth. Stir well, scraping up any browned bits stuck to the bottom of the pot—those bits are pure flavor. Bring everything to a simmer, which should take about 5 minutes.

Welcome the beans and settle in for the long simmer:

Add your drained kidney beans and black beans. Stir well. Reduce the heat to low, place the lid on your pot, and let it simmer gently for 45 minutes. Stir occasionally, just every 10 minutes or so. The chili will darken slightly and the flavors will meld together into something cohesive and warming.

Taste, adjust, and decide on thickness:

After 45 minutes, taste your chili. Adjust the salt, pepper, or spice level to your preference. If you like a thicker chili, remove the lid and simmer for an additional 10-15 minutes, uncovered. This lets excess moisture evaporate and concentrates the flavors further.

Serve with joy:

Ladle your hot chili into bowls and top with whatever brings you happiness—sour cream, sharp cheddar cheese, fresh cilantro, sliced green onions, or all of the above. Each topping adds its own element of flavor and texture.

Save

I served this chili at a neighborhood potluck last year, and a new friend—someone I'd only waved at in passing—ended up staying in my kitchen for two hours talking while it simmered. We talked about food, family, life. That's when I understood that chili isn't just a dish. It's an anchor that brings people together and gives them permission to linger.

Make It Your Own

This recipe is solid as written, but chili is one of those dishes that actually improves when you make it yours. I've learned that the best version of any recipe is the one that reflects what you love and what you have on hand. Some people swear by adding a teaspoon of coffee to deepen the spice complexity. Others drop in a square of dark chocolate for subtle richness. I know someone who adds a can of diced pumpkin for creaminess and depth—it sounds strange until you taste it. If you like things spicier, keep the jalapeño seeds in and increase the cayenne to ¾ teaspoon. If heat isn't your thing, omit the jalapeño entirely and reduce cayenne to ¼ teaspoon. Ground turkey or chicken works beautifully if you want a lighter version, though you might need to add an extra tablespoon of oil since those meats are leaner. The beauty of chili is that it's forgiving enough to adapt to your preferences while still tasting like itself.

Storage and Serving Ideas

One of my favorite things about making a big pot of chili is that it improves over time. The flavors continue to deepen and meld as it sits in your refrigerator, which is why leftover chili tastes better than the first night. Store it in an airtight container in the refrigerator for up to five days, or freeze it in portions for up to three months. When you're ready to eat it again, thaw it in the refrigerator overnight and reheat gently on the stove, adding a splash of broth if it's thickened too much. I've also learned that chili is incredibly versatile. Serve it in a bowl with toppings for the classic approach. Spoon it over rice for something heartier. Ladle it over a baked potato for comfort food at its finest. Use it as a topping for hot dogs or nachos at a casual gathering. I even make chili dogs for weeknight dinners—it's somehow more special than ordinary dinner, but no more work.

Perfect Pairings and Side Dishes

Chili doesn't need much to shine, but certain sides make it feel like a complete meal. Cornbread is the classic pairing—something about the sweetness against the spice just works. A simple green salad with a sharp vinaigrette cuts through the richness beautifully. Crusty bread for soaking up the last precious spoonfuls is never wrong. I've served it with cilantro-lime rice, which adds brightness, or simple white rice for something neutral that lets the chili be the star. If you're feeling fancy, roasted vegetables on the side—maybe some roasted zucchini or Brussels sprouts—add color and nutrition without competing with the main event. For toppings, think about contrasts: the coolness of sour cream against the heat, the sharp bite of cheese against the deep spices, the fresh brightness of cilantro against the long-cooked earthiness. Each topping tells a different story about how you want to experience this chili in that moment.

• Cornbread with a touch of honey is unbeatable on the side
• A cold beer or a rich red wine pairs naturally with the spice and depth
• Green salad with lime dressing brightens the whole experience

Save

This chili has been my answer to unexpected guests, chilly evenings, and the moments when life feels like it needs something warm and grounding. I hope it becomes yours too.

Your Questions Answered

→ What beans are used in this dish?

Kidney beans and black beans provide a hearty texture and enhance the chili's richness.

→ Can I adjust the spice level?

Yes, increase cayenne or keep jalapeño seeds for extra heat, or omit for a milder flavor.

→ What is the best cooking method?

Simmering slowly in a heavy pot allows flavors to meld and beef to become tender.

→ Are there suitable alternatives to ground beef?

Ground turkey or chicken can be used for a lighter, leaner option without sacrificing flavor.

→ What toppings complement this dish?

Chopped cilantro, sour cream, shredded cheddar, and sliced green onions add freshness and creaminess.