Hearty Beef Bean Chili (Printable)
Hearty beef and bean chili simmered with tomatoes and aromatic spices for a comforting meal.
# What You'll Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 1 jalapeño, seeded and minced (optional, for heat)
→ Beans
07 - 1 can (14 oz) kidney beans, drained and rinsed
08 - 1 can (14 oz) black beans, drained and rinsed
→ Tomatoes & Liquids
09 - 1 can (28 oz) diced tomatoes
10 - 2 tbsp tomato paste
11 - 1 cup beef broth
→ Spices
12 - 2 tbsp chili powder
13 - 1 tsp ground cumin
14 - 1 tsp smoked paprika
15 - 1/2 tsp dried oregano
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper
18 - 1/4 tsp cayenne pepper (optional, for extra heat)
→ Garnishes
19 - Chopped fresh cilantro
20 - Sour cream
21 - Grated cheddar cheese
22 - Diced avocado
# How-To Steps:
01 - In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
02 - Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until thoroughly browned, approximately 6 to 8 minutes. Drain off any excess fat if desired.
03 - Stir in the diced red and green bell peppers along with the minced jalapeño. Cook for 3 minutes, allowing the vegetables to soften slightly.
04 - Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper. Stir well to evenly coat the meat and vegetables, toasting the spices for about 30 seconds.
05 - Mix in the tomato paste and cook for 1 minute. Pour in the diced tomatoes and beef broth, then add the drained kidney beans and black beans. Stir everything together and bring to a boil.
06 - Reduce the heat to low, cover the pot, and let the chili simmer for 1 hour, stirring occasionally. Remove the lid for the final 15 minutes if a thicker consistency is desired.
07 - Taste the chili and adjust the seasoning with additional salt, pepper, or spices as needed. Ladle into bowls and serve hot, garnished with fresh cilantro, sour cream, cheddar cheese, and diced avocado.
# Expert Advice:
01 -
- The spice blend hits every note without setting your mouth on fire, unless you want it to.
- It reheats even better the next day, making it the smartest leftover in your fridge.
- You probably have most of these ingredients in your pantry right now.
02 -
- Under-seasoning at the start is fine, because you can always add more salt at the end but you can never take it away.
- The chili thickens considerably as it cools, so do not panic if it seems a little soupy right off the stove.
- Skipping the spice blooming step results in a noticeably flat flavor that no amount of garnish can fix.
03 -
- Make the chili a day ahead of when you plan to serve it, because the flavors marry and deepen in the refrigerator overnight.
- A square of dark chocolate stirred in during the last ten minutes of simmering adds a richness nobody can identify but everyone notices.