Homemade Beef and Bean Chili

This Homemade Beef and Bean Chili is packed with tender ground beef, hearty beans, tomatoes, and warm spices. It’s thick, flavorful, and satisfying, making it a perfect meal for chilly evenings, game days, or an easy weeknight dinner.

Ingredients

• 1½ lbs ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) diced tomatoes
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1½ cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 1 teaspoon salt, or to taste
• ½ teaspoon cayenne pepper, optional
• 1 tablespoon olive oil

Instructions

1. Brown the Beef

Heat a large pot or Dutch oven over medium-high heat. Add the olive oil and ground beef.

Cook for 6–8 minutes, breaking the beef apart with a wooden spoon, until browned. Drain excess grease if needed.

2. Sauté the Vegetables

Add the diced onion and bell pepper. Cook for 4–5 minutes until softened.

Add the minced garlic and cook for another 30 seconds.

3. Add the Seasonings

Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, garlic powder, black pepper, salt, and cayenne pepper.

Cook for about 1 minute, stirring constantly, to bring out the flavor of the spices.

4. Add the Tomatoes and Beans

Pour in the crushed tomatoes, diced tomatoes, and beef broth.

Add the kidney beans and black beans. Stir everything together until well combined.

5. Simmer

Bring the chili to a gentle boil, then reduce the heat to low.

Cover partially and simmer for 45–60 minutes, stirring occasionally. For an even deeper flavor, simmer for up to 90 minutes.

If the chili becomes too thick, add a little more beef broth.

6. Taste and Adjust

Taste the chili and adjust the salt, pepper, or chili powder according to your preference.

Let it rest for about 5–10 minutes before serving.

Topping Ideas

Serve each bowl with your favorite toppings:

• Shredded cheddar cheese
• Sour cream
• Chopped green onions
• Fresh cilantro
• Diced avocado
• Sliced jalapeños
• Crushed tortilla chips

Tips for the Best Chili

• Brown the beef well before adding the other ingredients for deeper flavor.
• Let the chili simmer slowly rather than rushing the cooking process.
• For thicker chili, simmer uncovered for the final 15–20 minutes.
• For extra smoky flavor, add a little more smoked paprika.
• If you prefer a sweeter chili, add 1 teaspoon of brown sugar.
• Chili often tastes even better the next day after the flavors have had time to develop.

Storage

Allow leftover chili to cool before transferring it to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.

Reheat gently on the stovetop or in the microwave until piping hot.