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–+ servings
A bowl of chili with sour cream, cheese, red onion, green onion, Fritos, and a lime wedge on top.
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5 from 1 vote

Ground Beef and Bean Chili Recipe

This Ground Beef and Bean Chili Recipe is a hearty dish with rich, complex flavors and adaptability making it a favorite dinner year-round.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Servings: 4 people
Author: Jen Talley
Cost: $18

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

    • Storage: Store leftover chili in an airtight container in the refrigerator. It can last for 3-4 days.
    • 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.