Beef and Bean Chili with Sweet Corn

There’s something about a bubbling pot of chili on the stove that feels like a hug in a bowl — the kind your kitchen gives you when the world feels a little loud. I make this **Beef and Bean Chili with Sweet Corn** on chilly nights when I want dinner to taste like home: smoky, a little sweet, and stubbornly comforting. The first spoon brings warm tomato tang, the next one teases you with charred corn kernels, and a final bite gives you that cozy, meaty depth that only slow-simmered chili delivers. Stick around — I’ll show you how to build layers of flavor without fuss, and how to rescue it if it gets too spicy (yes, that happens to me, too).

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes

Why This Recipe is Awesome

This chili tastes like a weekend simmer even though it cooks up fast on a weeknight. You get chunky **ground beef**, creamy **beans**, and sweet bursts of **corn** all in one pot — a texture party of tender meat, soft beans, and crunchy corn. It smells smoky and savory as soon as the onions hit the hot pan, and the color deepens to a rich, appetizing red. It’s hearty enough for a hungry family but approachable enough to make on a Tuesday. Who doesn’t love crispy cornbread on the side?

Ingredients

For the Main Dish:

• 1 tbsp olive oil
• 1 lb lean ground beef (85/15 works great)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander (optional)
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 cup beef broth (low-sodium)
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen or fresh sweet corn (if frozen, no need to thaw)
• 1 tbsp brown sugar (balances acidity)
• Salt and black pepper to taste

For the Sauce / Garnish (if applicable):

• Optional toppings: sour cream, shredded cheddar, sliced green onions, chopped cilantro, lime wedges
• Optional heat: sliced jalapeño or a dash of hot sauce

How I Make It

Step 1:

Heat a large Dutch oven over medium-high heat and add 1 tbsp olive oil. When the oil shimmers, add the diced onion and bell pepper. Sauté until the edges get translucent and a little golden — about 4–5 minutes. The kitchen will smell sweet and sharp; that’s the good stuff building the base of flavor.

Step 2:

Add the ground beef, breaking it up with a wooden spoon. Cook until no pink remains and you hear satisfying little crackles as the meat browns — about 6–8 minutes. Scoop out any excessive fat if needed, but leave a tablespoon to carry flavor. Toss in the garlic, chili powder, cumin, and smoked paprika. Stir for 30 seconds until fragrant; your kitchen should smell smoky-warm and a little spicy.

Step 3:

Pour in the diced tomatoes, tomato sauce, and beef broth. Stir in the brown sugar, then add the rinsed beans and corn. Bring the pot to a gentle boil, then lower the heat so it simmers steadily. You’ll see a few bubbles break the surface and steam will curl up — that’s when flavors start to marry.

Step 4:

Simmer, uncovered, for 25–30 minutes, stirring occasionally. The chili will thicken as water reduces and the sauce deepens into a glossy, rich coat. Taste around the 20-minute mark and adjust salt, pepper, or chili powder. If it tastes flat, a pinch more salt and a squeeze of lime or splash of vinegar brightens everything.

Step 5:

Turn off the heat and let the chili rest for 5–10 minutes to settle. Ladle into bowls and top with your favorites: a dollop of sour cream, a handful of shredded cheddar, or bright cilantro. The contrast between hot chili and cool toppings makes each bite sing.

Pro Tips

• Brown the beef well — those browned bits add deep flavor. Don’t rush this step.
• If the chili gets too thick, add up to 1/2 cup more beef broth and simmer briefly.
• Use smoked paprika for warmth and a hint of smoke; use regular paprika if you don’t have it, but add a dash of liquid smoke only if you like it bold.
• Freeze leftovers in single portions; they reheat beautifully and taste even better the next day.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap ground beef for ground turkey or plant-based crumbles for a lighter or vegetarian option — expect a milder flavor and add extra seasoning.
• Use canned pinto beans or navy beans instead of kidney/black beans; texture stays similar.
• For dairy-free, skip sour cream and use avocado slices or a dollop of dairy-free yogurt.
• Make it gluten-free by using a certified gluten-free broth and checking canned ingredients for any additives.

Variations & Tips

• Spicy: Add 1 diced jalapeño at Step 1 and a pinch of cayenne at Step 2.
• Smoky & sweet: Stir in 2 strips chopped cooked bacon and 1 tbsp molasses at Step 3.
• Chunky veggie: Add a cup of chopped carrots and celery with the onions for extra texture.
• Slow-cooker: Brown beef and veggies, then transfer to a slow cooker with liquids and cook on low 4–6 hours.
• Kid-friendly: Reduce chili powder to 1 tbsp and omit jalapeños; add a little extra brown sugar for sweetness.
• Creative twist: Stir in a can of drained roasted chilies and a handful of dark chocolate chips for a mole-like depth.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the chili a day in advance and refrigerate. The flavors deepen overnight. Reheat on the stove over medium-low, stirring occasionally, or microwave individual servings.

Can I double the recipe?

Sure thing. Use a larger pot or two pots to avoid overcrowding and increase simmer time by 10–15 minutes if needed to reach the same thickness.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if substituting.

How do I know it’s done?

Look for the sauce to thicken and coat the spoon, beans to be tender, and flavors to taste rounded. The chili should smell rich and slightly sweet from the corn and brown sugar.

What if I don’t have ingredient X?

Swap similar pantry items: no cumin? Use a pinch of taco seasoning. No tomato sauce? Use an extra 1/2 cup diced tomatoes and a splash more broth.

How I Like to Serve It

I love this chili with warm cornbread (straight from the skillet), a crisp green salad, and a cold beer or sparkling water with lime. For game day, pile it over baked potatoes or nacho chips and let everyone add toppings. In winter, I serve it with thick toast to sop up every last spoonful; in summer, I cool it slightly so the corn and cilantro sparkle.

Notes

• Store leftovers in an airtight container for up to 4 days or freeze up to 3 months.
• Cook ground beef to a safe internal temperature of 160°F.

Final Thoughts

Closing: This chili makes the kitchen smell like comfort itself — hearty, simple, and forgiving. Now go impress someone — or just yourself — with your homemade masterpiece!