This Ground Beef and Bean Chili Recipe is a hearty dish with rich, complex flavors and adaptability making it a favorite dinner year-round.
When it comes to classic comfort food, few dishes can rival a steaming bowl of ground beef and bean chili. Whether you're enjoying it on a cold winter's day, during a game day gathering, or just craving a satisfying meal, this recipe is sure to hit the spot.
Packed with a medley of spices, tender beef, and an array of beans, this classic beef chili is the ultimate comfort food that will warm your heart and soul.
Many readers have also loved this Texas Roadhouse Chili Recipe too. Try serving it on a fun Chili Charcuterie Board for an interactive and customizable dining experience, allowing guests to personalize their meal with a variety of toppings and sides.
Why You'll Love This Recipe
- This hearty beef and bean chili is incredibly filling and satisfying.
- You can serve it in various ways – as a topping for baked potatoes, over hot dogs, as chili mac, or simply in a bowl with your favorite toppings.
- There's nothing like a steaming bowl of chili to warm you up on a cold weather day.
- This beef chili recipe with beans is a popular choice for gatherings, making it ideal for game day or potluck dinners.
Recipe Ingredients
To make the best beef and bean chili, gather the following ingredients.
Olive Oil is used for sautéing and browning meat and vegetables, providing a base for flavor.
Onion adds depth and sweetness to the chili's flavor profile.
Red Bell Pepper offers a slightly sweet flavor contributing to the overall taste and texture.
Lean Ground Beef provides a hearty, meaty flavor and texture to this beef and beans chili recipe.
Chili Powder is the key spice that imparts the distinctive chili flavor and mild heat.
Brown Sugar balances and enhances the flavors by adding a touch of sweetness.
Garlic Powder enhances the savory, umami aspects of the chili.
Ground Cumin provides earthy and smoky notes, complementing the chili powder.
Onion Powder boosts the onion flavor without the texture.
Salt enhances all other flavors and helps to balance the dish.
Black Pepper adds a mild heat and complements the chili powder's spiciness.
Beef Broth or Stock adds richness and savory depth to the liquid base of the chili.
Diced Tomatoes contribute acidity, texture, and a fresh tomato flavor.
Tomato Sauce provides a smoother consistency and an overall tomato flavor.
Red Kidney Beans add a creamy texture and nutty flavor while complementing the meat.
Pinto Beans offer a creamy and slightly sweet texture, contributing to the overall heartiness.
Cayenne Pepper (optional) provides additional spiciness, enhancing the chili's overall heat level.
Substitutions
This really is the best chili recipe, but if you need to make some substitutions, consider these options.
- Ground turkey, ground chicken, and even ground pork instead of beef for a unique twist.
- Cubed stew meat such as chuck roast can be used to replace the ground beef. However, the meat should be cooked at a gentle simmer for 2-3 hours to become tender.
- Black Beans, cannellini beans, or navy beans can be used for a change of texture and flavor.
- Red, Yellow, and Orange Bell Peppers can be used interchangeably. Green bell peppers won't be as sweet, but you can use them as well!
- For a vegetarian option, skip the meat entirely and make a delicious vegetarian chili using extra beans and veggies.
- To make this basic chili extra spicy add the cayenne pepper and consider adding hot sauce as well.
- Chicken Broth can be substituted for beef broth.
- This canned bean chili recipe can also be made with dried beans. I use my Instant Pot to cook dried black beans and other beans as well.
How to Make Ground Beef and Bean Chili
I hope you find these visual instructions helpful. For the printable beef chili bean recipe, check out the recipe card below.
In a large pot or dutch oven, over medium-high heat, add the olive oil, diced onions, and diced red bell peppers and sauté them until they have become softened.
Add the ground beef and brown it, breaking it into crumbles as it cooks. (Optional: drain any excess fat.)
Add the brown sugar, chili powder, garlic powder, ground cumin, onion powder, salt, and black pepper. Stir well to coat the meat and vegetables with the spices.
Pour in the beef broth, canned diced tomatoes, tomato sauce, and beans (drained and rinsed). Stir it to combine.
Reduce the heat to medium-low and let the chili simmer for at least 25 minutes, stirring occasionally. The longer it simmers, the more the flavors meld together.
Recipe Tips & Tricks
- Make your homemade chili seasoning in advance to make the process even simpler.
- Make a big batch of this home style chili recipe and freeze the leftovers for a quick and easy meal on the next busy day.
- Serve your chili with homemade cornbread or tortilla chips for a satisfying meal.
Storage and Reheating
- Storage: If you find yourself with leftover chili, store it in an airtight container in the refrigerator. It can last for 3-4 days and often tastes even better the next day as the flavors continue to meld.
- Freezing: Chili freezes really well. You can also freeze it in portions for a quick meal on another cold day.
- Reheating: Reheat the chili on the stovetop. You may need to add a splash of water if it has thickened. You can also heat it in the microwave lightly covered.
Chili Toppings
Enhance your chili experience with your favorite toppings. For a huge list of toppings check out this post about making a Chili Dinner Board.
- Grated cheddar cheese or Mexican blend cheese
- Sour cream
- Chopped green onions
- Sliced jalapeños
- Avocado slices
- Fresh cilantro
- Squeeze of lime juice
Variations
Now that you've mastered the classic beef and bean chili recipe, don't be afraid to get creative.
- Texas Chili: Omit the beans for a Texas-style chili that's all about the beef.
- Chili Mac: Serve your chili over cooked macaroni and cheese for a hearty twist.
- Slow Cooker Chili: Let your slow cooker do the work by adapting this recipe for a set-it-and-forget-it approach. Cook the onions, bell pepper, and beef on the stove and add everything to the Crockpot on low for 6-8 hours.
- Homemade Chili Recipe with Ground Chicken: Swap out the beef for ground chicken or turkey for a leaner option.
- Chili Dogs: There is nothing like a classic chili recipe served on top of a hot dog. Add some minced red onion on top too!
This chili recipe with beans and beef is pure comfort food that never disappoints. Whether you stick to the classic recipe or explore one of the many variations, you're in for a treat.
So, gather your ingredients, follow this hamburger chili recipe, and savor the rich flavor of this beloved dish on your next chilly day.
Frequently Asked Questions
A good chili should be well-seasoned but not overpowering. Build flavors by browning the meat, sautéing the vegetables, and then simmering all the ingredients together. Chili benefits from slow, low-and-slow cooking. Let it simmer for a few hours to allow the flavors to meld and the meat to become tender. This can be done on the stovetop, in the oven, or in a slow cooker. Toppings like grated cheese, sour cream, green onions, and fresh herbs can take your chili to the next level, adding freshness and contrasting textures.
The best meat for chili ultimately depends on your taste preferences. Chili can be made with various types of meat or even be vegetarian. Here are some common meat options for chili. Lean ground beef is a classic choice for chili. It provides a hearty and savory flavor and a slightly crumbly texture. Ground pork adds a rich and slightly sweet flavor to chili. Ground turkey or chicken is a lean and healthy option. It has a milder flavor compared to beef. For a heartier and chunkier chili, you can use cubed beef, such as stew meat or chuck roast. It requires longer cooking times to become tender, but it provides a delicious, meaty texture. Some chili recipes incorporate bacon for a smoky, salty, and rich flavor. It can be used in addition to ground meat or cubed meat for added depth. Game meats like venison, elk, or bison are lean and have a distinct, earthy flavor. Many chili recipes use a combination of meats. Mixing meats can add depth and richness to your chili.
Draining the beans is not required for chili, but the liquid can affect the taste and thickness of the chili. Most recipes will call for the beans to be drained and rinsed so that it doesn't throw off the taste of the chili. However, some brands make "chili beans" which are cooked in spices so you should include all the bean and spice liquid in the chili.
📖 Recipe
Ground Beef and Bean Chili Recipe
Equipment
Ingredients
- 2 tablespoons olive oil
- ½ large yellow or white onion (diced)
- ½ large red bell pepper (diced)(or yellow/orange)
- 1½ pounds ground beef
- 2 tablespoons chili powder
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups beef broth (or stock)
- 1 28 ounce can of diced tomatoes
- 1 15 ounce can of tomato sauce
- 1 15 ounce can of red kidney beans (drained and rinsed)(or pinto beans)
- 1 15 ounce can of pinto beans (drained and rinsed)(or black beans)
- ½ teaspoon cayenne pepper (optional for spicy chili)
Optional Toppings
- cheddar cheese or Mexican blend cheese (shredded)
- tortilla chips/fritos
- red onion (finely chopped)
- green onions thinly sliced
- sour cream
- diced avocado
- jalapeños
Instructions
- Heat a large dutch oven or soup pot on medium heat. Add the olive oil, diced onion, and diced bell pepper to the pot. Sauté for 4-5 minutes until they begin to soften.
- Add the ground beef to the pot and use a wooden spoon to break it apart into large chunks. Allow the first side to begin to brown before continuing to break it apart. Cook it until all the ground beef has browned.
- Add the chili powder, brown sugar, garlic powder, cumin, onion powder, salt and pepper to the meat mixture. Stir it around for 30 seconds to season the meat.
- Add the beef broth, diced tomatoes, tomato sauce, red kidney beans, and pinto beans to the pot. Stir it together.
- Bring the chili to a low simmer and reduce the heat to low. Allow it to gently simmer, uncovered for at least 25 minutes, stirring occasionally. You can cook the chili longer, but make sure you stir and scrape the bottom of the pot, and add water if it begins to thicken too much.
- Serve the chili with your favorite toppings such as cheese, sour cream, tortilla chips, red onion, green onions, avocado, or jalapeños.
Notes
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- Storage: Store leftover chili in an airtight container in the refrigerator. It can last for 3-4 days.
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- Freezing: Chili freezes really well. You can also freeze it in portions for a quick meal on another cold day.
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- Reheating: Reheat the chili on the stovetop. You may need to add a splash of water if it has thickened. You can also heat it in the microwave lightly covered.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
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