Ground Beef Chili with Beans

Introduction

Few dishes are as hearty, flavorful, and comforting as a steaming bowl of Ground Beef Chili with Beans. Packed with seasoned beef, tender beans, aromatic spices, and a rich tomato base, this chili is the ultimate one-pot meal. It’s the kind of dish that warms you up on a cold day, satisfies a hungry crowd, and tastes even better the next day as the flavors continue to develop.

This recipe balances smoky, spicy, and savory notes beautifully. The ground beef provides richness, while beans add texture, protein, and heartiness. Classic chili spices like chili powder, cumin, and paprika infuse it with bold flavor, making it a timeless favorite in American cuisine.

Why I Love This Recipe

I love this recipe because it’s simple yet deeply satisfying. It’s budget-friendly, requires just one pot, and makes a large batch that’s perfect for leftovers or freezing. It’s also extremely versatile—you can make it mild for kids, spicy for adults, or customize it with toppings like cheese, sour cream, or avocado.

Another reason I love it: chili brings people together. Whether it’s game day, a family dinner, or a potluck, a pot of chili always feels welcoming and comforting.

Why It’s a Must-Try Dish

This dish is a must-try because:

1. Classic comfort food with bold flavors.
2. One-pot meal—easy cleanup, maximum flavor.
3. Customizable—adjust spice, beans, and toppings.
4. Great for meal prep—leftovers taste even better.
5. Freezer-friendly—make ahead for busy days.

Recipe Details

• Course: Main Course
• Cuisine: American, Tex-Mex
• Servings: 6–8 servings
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Calories: ~350 per serving (without toppings)

Ingredients

For the Chili:

• 2 lbs (900g) ground beef (80/20 blend)
• 2 tbsp olive oil (if needed)
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cans (15 oz each) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups beef broth
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for heat)
• 1 tsp salt (to taste)
• ½ tsp black pepper
• 1 tsp sugar (to balance acidity, optional)

For Serving (Optional Toppings):

• Shredded cheddar cheese
• Sour cream
• Sliced jalapeños
• Fresh cilantro
• Avocado slices
• Tortilla chips or cornbread on the side

Step-by-Step Preparation

1. Brown the Beef

• Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Add ground beef and cook, breaking it apart with a spatula, until browned (about 6–8 minutes). Drain excess fat if necessary.

2. Sauté the Vegetables

• Add onion, bell pepper, and garlic. Cook until softened, about 4–5 minutes.

3. Add Spices

• Stir in chili powder, cumin, paprika, cayenne, salt, and pepper. Cook for 1–2 minutes to bloom the spices.

4. Build the Base

• Add diced tomatoes, tomato paste, beans, and beef broth. Stir well to combine.

5. Simmer

• Bring to a boil, then reduce heat to low.
• Cover and simmer for 45–60 minutes, stirring occasionally, until thickened and flavors have melded.

6. Adjust Seasoning

• Taste and adjust salt, pepper, or spice as needed.

7. Serve

• Ladle chili into bowls, top with cheese, sour cream, or desired toppings, and enjoy.

How to Serve

• Serve chili hot in bowls with toppings like cheese, sour cream, jalapeños, or avocado.
• Pair with tortilla chips, cornbread, or crusty bread.
• For a hearty meal, serve over rice, baked potatoes, or pasta (Cincinnati-style).

Recipe Tips

• Always brown the beef well for maximum flavor.
• Let chili simmer longer for deeper, richer taste.
• Add a splash of lime juice at the end to brighten flavors.
• For thicker chili, simmer uncovered during the last 15 minutes.

Variations

1. No-Bean Chili (Texas Style): Omit beans and add more beef.
2. Spicy Chili: Add extra cayenne, hot sauce, or chipotle peppers.
3. Turkey Chili: Substitute ground turkey for a leaner version.
4. Vegetarian Chili: Replace beef with lentils, quinoa, or extra beans.
5. White Chili: Use ground chicken, white beans, and green chilies for a lighter twist.
6. Slow Cooker Chili: Cook beef and veggies first, then transfer to slow cooker with other ingredients; cook on low 6–8 hours.

Freezing and Storage

• Refrigerator: Store in airtight containers for up to 4–5 days.
• Freezer: Freeze in freezer-safe containers for up to 3 months.
• Reheating: Thaw in fridge overnight and reheat on the stovetop over medium heat or in the microwave.

Special Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon or spatula
• Ladle for serving

Conclusion

This Ground Beef Chili with Beans is a classic comfort dish that’s hearty, flavorful, and incredibly versatile. Perfect for game day, family dinners, or meal prep, it’s a recipe you’ll want to make again and again. With bold spices, tender beans, and rich beefy flavor, it’s the ultimate chili to keep you cozy and satisfied.