Classic Beef & Bean Chili Recipe

There’s nothing quite like a warm bowl of Classic Beef & Bean Chili to bring comfort and satisfaction to the table. Perfect for cozy fall evenings, family game nights, or any time you crave a hearty, flavor-packed meal, this chili is the kind of dish that makes everyone feel at home. Rich ground beef, tender beans, tomatoes, and a blend of bold spices simmer together to create a robust and savory meal that’s both filling and delicious.

The inspiration for this chili recipe comes from the timeless tradition of American home cooking. Chili has long been a staple at potlucks, tailgates, and family gatherings, cherished for its versatility and ability to feed a crowd with ease. This recipe stays true to the classic style—meaty, comforting, and full of depth—while being simple enough for weeknight dinners and special enough to serve to guests. Whether you top it with shredded cheese, fresh onions, or a dollop of sour cream, every spoonful delivers warmth, comfort, and tradition.

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Why You’ll Love This Classic Beef & Bean Chili

If you’ve ever searched for a chili recipe that delivers on flavor, heartiness, and simplicity, you’ve found the right one. Here’s why this chili deserves a place in your recipe rotation:

• Hearty & Filling: Packed with ground beef and beans, this chili is a full meal in a bowl.

• Balanced Flavors: The blend of chili powder, cumin, garlic, and paprika creates a savory, smoky depth without overpowering heat.

• Perfect for Leftovers: Chili tastes even better the next day, making it ideal for meal prep or cooking ahead.

• Customizable: You can easily adjust the spice level, swap in different beans, or add extra vegetables for your own twist.

• Crowd-Pleaser: From family dinners to potlucks, this chili is guaranteed to be a hit with everyone.

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Ingredients

To create the best Classic Beef & Bean Chili, gather these simple, pantry-friendly ingredients:

• 2 pounds ground beef (lean works best)

• 1 large onion, diced

• 1 green bell pepper, diced

• 3 cloves garlic, minced

• 2 cans (15 ounces each) kidney beans, drained and rinsed

• 2 cans (15 ounces each) pinto beans, drained and rinsed

• 2 cans (14.5 ounces each) diced tomatoes

• 1 can (15 ounces) tomato sauce

• 2 tablespoons tomato paste

• 3 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• ½ teaspoon cayenne pepper (optional for heat)

• 1 ½ teaspoons salt (adjust to taste)

• ½ teaspoon black pepper

• 2 cups beef broth

• Olive oil for sautéing

Optional Toppings

• Shredded cheddar cheese

• Sour cream

• Sliced green onions

• Fresh cilantro

• Diced avocado

• Cornbread or tortilla chips on the side

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Directions

1. Sauté the Aromatics

Start by placing a large, heavy-bottomed pot or Dutch oven on the stove over medium heat. This type of pot distributes heat evenly, making it ideal for dishes that require long simmering like chili. Once the pot is warm, drizzle in a small amount of olive oil—just enough to coat the bottom lightly. Add the diced onion and green bell pepper to the pot. Allow them to cook slowly, stirring every so often, until they begin to soften and turn translucent, which usually takes about 5 minutes. This step forms the flavorful base of your chili, as the onions provide sweetness and the peppers add a subtle earthy note. After the vegetables soften, add the minced garlic. Garlic cooks quickly, so let it sauté for only about one minute, stirring constantly to prevent it from burning. You should notice a fragrant aroma filling the kitchen—this is the sign that your aromatics are perfectly prepared.

2. Brown the Beef

Next, add the ground beef directly into the pot with the sautéed vegetables. Use a wooden spoon or spatula to break up the meat into small crumbles as it cooks. Continue stirring until the beef is fully browned and no longer pink. Browning the meat is more than just cooking it through—it develops deep flavor thanks to caramelization, which is essential for a rich chili. Depending on the fat content of your beef, you may notice excess grease pooling at the bottom of the pot. If this happens, carefully spoon off the extra fat or drain it, leaving behind just enough to coat the meat and vegetables. Removing the excess prevents the chili from becoming overly greasy while still keeping its hearty taste.

3. Build the Flavor Base

Once the beef is browned, it’s time to season it. Sprinkle in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper if you like a bit of heat, salt, and black pepper. Stir the spices into the meat mixture, making sure they coat every piece of beef evenly. Let them toast in the pot for a minute or two before adding any liquid. Toasting the spices allows their natural oils to release, which intensifies their flavor and aroma. This step transforms the dish from plain beef and vegetables into the beginnings of a complex, deeply seasoned chili.

4. Add the Tomatoes and Beans

Now it’s time to bring body and texture into the chili. Stir in the tomato paste first—it acts as a thickener and enhances the tomato base with its concentrated flavor. Then add the canned diced tomatoes, tomato sauce, kidney beans, and pinto beans. Stir everything thoroughly to combine the beans and vegetables with the seasoned beef. You’ll notice the chili taking on a vibrant, hearty look at this stage, with its rich red base speckled with beans and vegetables.

5. Simmer to Perfection

Pour in the beef broth to loosen everything up and create the perfect consistency for simmering. Stir well, then raise the heat until the mixture just reaches a gentle boil. As soon as it begins bubbling, reduce the heat to low so the chili can simmer slowly. Let it cook uncovered for 45 minutes to 1 hour, stirring occasionally to prevent sticking. During this time, the flavors will deepen, the beans will absorb the seasoning, and the chili will naturally thicken. If you have time, you can let it simmer even longer—the more it cooks, the richer the flavor becomes.

6. Adjust and Serve

When the chili has reached your desired thickness and aroma, taste it and adjust the seasoning as needed. You might want to add a pinch more salt, a dash of cayenne for extra heat, or even a touch more cumin for warmth. Once you’re satisfied, ladle the chili into bowls and serve it hot. Offer a selection of toppings such as shredded cheese, sour cream, or fresh green onions so everyone can customize their bowl. Pair with cornbread, tortilla chips, or even rice for a complete, hearty meal.

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Tips for the Best Chili

• Choose the Right Beef: Lean ground beef (around 85% lean) is ideal because it adds flavor without excessive grease.

• Don’t Skip the Simmer: Chili develops deeper, more complex flavors the longer it simmers. If you have extra time, let it cook for up to 90 minutes.

• Make It Ahead: Chili often tastes even better the next day, after the flavors have had more time to blend. Store it in the refrigerator overnight for maximum flavor.

• Customize Your Beans: While this recipe uses kidney and pinto beans, you can swap in black beans or even chickpeas for variety.

• Spice It Up or Down: Control the heat by adjusting the cayenne pepper or adding fresh jalapeños for an extra kick.

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Serving Suggestions

Chili is one of the most versatile dishes, and how you serve it can elevate the experience. Here are some ideas to make your Classic Beef & Bean Chili shine:

• With Cornbread: A slice of buttery cornbread is the perfect companion to soak up the rich chili sauce.

• Over Rice: Serving chili over a bed of fluffy white or brown rice makes it even more filling.

• Loaded Chili Bowls: Create a chili bar with toppings like cheese, sour cream, green onions, and avocado so everyone can customize their bowl.

• Chili Nachos: Pour chili over tortilla chips, add cheese, and bake until melted for a crowd-pleasing appetizer.

• Stuffed Baked Potatoes: Top a baked potato with chili, cheese, and sour cream for a hearty meal.

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Storage and Reheating

One of the best things about chili is how well it stores and reheats.

• Refrigerator: Store cooled chili in an airtight container in the fridge for up to 5 days.

• Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheating: Warm gently on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it thickens too much.

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Nutritional Benefits

While chili is known for being hearty and indulgent, it also provides plenty of nutritional value:

• Protein-Rich: Ground beef and beans supply high-quality protein that keeps you full and satisfied.

• Fiber-Packed: Beans are an excellent source of fiber, aiding digestion and supporting heart health.

• Vitamin-Rich: Tomatoes, peppers, and beans contribute vitamins A, C, and K, along with important minerals like potassium and iron.

• Customizable Nutrition: By adjusting the meat, beans, and toppings, you can make this chili leaner, higher in fiber, or lower in fat based on your needs.

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Variations to Try

The beauty of chili is its adaptability. Here are a few ways you can change up this Classic Beef & Bean Chili to fit your taste or pantry staples:

• Vegetarian Chili: Skip the beef and add extra beans, lentils, or meat alternatives for a hearty vegetarian option.

• White Chili: Swap beef for chicken, use white beans, and replace tomatoes with green chiles and broth for a lighter version.

• Three-Bean Chili: Use a mix of kidney, black, and pinto beans for more variety.

• Smoky Chili: Add chipotle peppers in adobo sauce for a deep, smoky heat.

• Sweet & Savory Chili: Stir in a bit of corn or sweet potatoes for natural sweetness to balance the spices.

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Prep Time, Cook Time, Total Time, Yield

• Prep Time: 15 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 15 minutes

• Yield: 6-8 servings

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Notes

• Chili always improves with time. Make it a day ahead if possible for the best flavor.

• Double the recipe if cooking for a large crowd; it scales easily.

• Leftovers make excellent fillings for tacos, burritos, quesadillas, or even chili mac.

• Keep toppings on hand to let everyone personalize their bowl—it makes the meal more interactive and fun.

Frequently Asked Questions

Can I use ground turkey instead of beef?

Yes, ground turkey or chicken can be used for a lighter version. Just be sure to adjust the seasoning, since poultry has a milder flavor than beef.

What if I don’t like beans in my chili?

You can leave the beans out entirely or replace them with extra vegetables like zucchini, corn, or carrots for a bean-free chili.

How do I thicken my chili?

If your chili is too thin, continue simmering uncovered until it reduces. You can also mash some of the beans directly in the pot to thicken the texture.

Can I make this chili in a slow cooker?

Absolutely. Brown the beef and sauté the aromatics on the stove first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

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