Spicy Beef Bean Chili (Printable)
Robust and spicy beef with beans, perfect for cozy dinners and bold flavors.
# What You Need:
→ Meats
01 - 1.5 pounds ground beef (80/20)
→ Vegetables
02 - 1 large yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 1 jalapeño, seeded and finely chopped (optional)
→ Beans
07 - 1 can (15 ounces) kidney beans, drained and rinsed
08 - 1 can (15 ounces) black beans, drained and rinsed
→ Tomatoes & Liquids
09 - 1 can (28 ounces) crushed tomatoes
10 - 1 cup beef broth
11 - 2 tablespoons tomato paste
→ Spices & Seasonings
12 - 2 tablespoons chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon cayenne pepper (adjust to taste)
16 - 1 teaspoon dried oregano
17 - 1 teaspoon salt, or to taste
18 - ½ teaspoon black pepper
→ Optional Toppings
19 - Chopped cilantro
20 - Sour cream
21 - Shredded cheddar cheese
22 - Sliced green onions
# How To Cook:
01 - Heat a splash of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until fully browned. Drain excess fat if necessary.
02 - Add the diced onion, red and green bell peppers, and jalapeño to the pot. Cook for 5 minutes, stirring occasionally, until vegetables soften.
03 - Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Incorporate chili powder, ground cumin, smoked paprika, cayenne pepper, dried oregano, salt, and black pepper. Cook for 1 to 2 minutes to release the spices' aroma.
05 - Add the tomato paste and mix thoroughly with the spices and vegetables.
06 - Pour in the crushed tomatoes and beef broth. Bring the mixture to a gentle simmer.
07 - Stir in the drained kidney and black beans. Reduce heat to low, cover, and simmer gently for 45 minutes, stirring occasionally.
08 - Taste and adjust salt and spice levels as needed. For a thicker consistency, continue simmering uncovered for 10 to 15 minutes.
09 - Ladle chili into bowls and garnish with preferred toppings. Serve hot.
# Expert Tips:
01 -
- It's a one-pot wonder that practically makes itself—once everything goes in, you can step back and let the stove do the heavy lifting
- The combination of kidney and black beans creates a texture that feels substantial without being heavy, and two kinds of beans mean better flavor complexity
- It tastes even better the next day, so this is your secret weapon for meal prep or bringing leftovers for lunch
- It's naturally gluten-free and can easily adapt for any dietary preference, from adding ground turkey to making it vegetarian
02 -
- Don't skip the step of toasting the spices for 1-2 minutes—this is the difference between a good chili and one that tastes like a spice jar exploded into it. Blooming the spices makes them sing instead of just sit there.
- Rinsing your canned beans is not optional if you want clear, beautiful chili. The starchy liquid from the can will make your chili cloudy and starchy-tasting.
- Taste before you serve, not after. Every oven and stove is different, and you might find you need a touch more salt, heat, or even a pinch more cumin to make it perfect for your palate.
- If your chili ends up too thin, don't panic—simmer it uncovered for 10-15 minutes. If it's too thick, add a splash of broth or water and stir gently.
03 -
- Invest in a good Dutch oven or heavy-bottomed pot for even heat distribution. The difference in how evenly your chili cooks is noticeable and worth the investment.
- Brown your beef slowly and don't rush it—this is where you build flavor. A higher heat means faster browning but less flavor development. Medium-high is the sweet spot.
- Taste your chili at the 30-minute mark and again at 45 minutes. You'll learn how the flavors evolve as it cooks, and you'll catch anything that needs adjustment before serving.
- Keep the heat at a gentle simmer, not a rolling boil. A gentle simmer allows flavors to marry without the beans breaking down into mush and the liquid cooking off too quickly.