Hearty Beef and Bean Chili

Let me tell you, this chili recipe is pure comfort in a bowl — the kind that wraps you up like a warm blanket on a chilly evening. There’s something so satisfying about the smell of browned beef mingling with smoky spices and the rich tomato base simmering away on the stove. The beans add a hearty texture, making every bite just right. Plus, it’s super forgiving if you want to tweak the heat or throw in some extra veggies. Whenever I make this chili, the whole kitchen smells amazing, and I can’t wait to dive in with a big scoop of sour cream and some crunchy tortilla chips. Trust me, this recipe will become your go-to when you want cozy, stick-to-your-ribs flavor without any fuss.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Ingredients

For the Main Dish:

• 1 lb ground beef (80/20 for best flavor)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup beef broth
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp dried oregano
• Salt and black pepper, to taste

How I Make It

Step 1:

Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s browned and no longer pink—about 6 to 8 minutes. Be sure to drain off excess fat if there’s too much, to keep things from getting greasy.

Step 2:

Toss in the chopped onion and sauté until softened and translucent, about 4 minutes. Stir in the minced garlic and cook for another minute until fragrant. This little step really builds that base flavor.

Step 3:

Sprinkle in the chili powder, cumin, smoked paprika, cayenne, oregano, salt, and pepper. Stir everything together so the meat and onions get nicely coated with spices. Let it cook for 2 minutes to toast the spices and unlock those smokey, earthy aromas.

Step 4:

Add the diced tomatoes, tomato sauce, and beef broth. Give it a good stir, scraping up any browned bits at the bottom – that’s pure flavor gold. Bring the mixture to a gentle simmer.

Step 5:

Lower the heat and let the chili simmer, uncovered, for about 30 minutes. This allows the flavors to meld and the sauce to thicken. Stir occasionally to prevent sticking.

Step 6:

Stir in the kidney beans and black beans during the last 5 minutes of cooking to heat through without overcooking them. Taste and adjust salt, pepper, or heat as needed before serving.

Variations & Tips

• Swap ground beef for ground turkey or chicken for a lighter twist.
• Add a diced bell pepper or corn for extra color and sweetness.
• If you like it spicy, add a chopped jalapeño or more cayenne pepper.
• For deeper flavor, simmer chili a bit longer, even 1-2 hours on low heat.
• Use fire-roasted tomatoes for an extra smoky kick.
• If chili is too thick, stir in a splash of beef broth or water to loosen it.

How I Like to Serve It

This chili is perfect with a dollop of sour cream, shredded cheddar, and a handful of crunchy tortilla chips on top. For a cozy weeknight dinner, serve with warm cornbread or over a bed of fluffy rice. It also makes a fantastic game-day snack or a crowd-pleaser at casual gatherings.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days; flavors deepen after sitting.
• Reheat gently on the stove or microwave, adding a splash of broth if it thickens too much.

Closing: This chili always hits the spot because it’s rich, hearty, and full of those cozy, satisfying flavors that make you want to savor every spoonful.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.