Name: Classic Beef & Bean Chili Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 2 pounds ground beef (lean preferred); 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); 1 ½ teaspoons salt (adjust to taste); ½ teaspoon black pepper; 2 cups beef broth; Olive oil for sautéing; Shredded cheddar cheese; Sour cream; Sliced green onions; Fresh cilantro; Diced avocado; Tortilla chips or cornbread on the side

Description

There’s nothing more comforting than a hearty bowl of chili simmering on the stove. This classic beef and bean version is rich, flavorful, and perfect for cozy evenings, family gatherings, or meal prepping for the week ahead. Packed with ground beef, tender beans, and a blend of spices, it’s a timeless recipe that satisfies every craving.

Ingredients

Scale

2 pounds ground beef (lean preferred)
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)
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
Tortilla chips or cornbread on the side

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Instructions

Heat a large pot or Dutch oven over medium heat. Add olive oil and sauté the diced onions and bell peppers until softened, about 5 minutes. Stir in the garlic and cook for 1 more minute.
Add the ground beef, breaking it apart with a wooden spoon, and cook until fully browned. Drain any excess grease if necessary.
Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook the spices with the beef for 1–2 minutes to enhance their flavor.
Mix in the tomato paste, diced tomatoes, tomato sauce, kidney beans, and pinto beans. Stir thoroughly to combine.
Pour in the beef broth and bring the chili to a gentle boil. Reduce the heat to low and let it simmer uncovered for 45 minutes to 1 hour, stirring occasionally, until thickened and flavorful.
Taste and adjust the seasoning. Serve hot with your favorite toppings and sides.

Notes

For deeper flavor, allow the chili to simmer longer—up to 90 minutes.
Adjust the heat by increasing or decreasing the cayenne pepper.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
This recipe is perfect for meal prep and tastes even better the next day.

Prep Time: 15 minutes
Cook Time: 1 hour