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Best Hearty Classic Beef and Bean Chili

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A comforting, slow-simmered chili featuring browned ground beef, kidney and black beans, and a rich blend of spices. This recipe balances heartiness with texture, offering a deep, savory flavor that improves over time.

Ingredients

Scale
  • 2 lbs ground beef (80/20 ground chuck)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 can (15 oz) tomato sauce
  • 2 cans (14.5 oz each) diced tomatoes (fire-roasted preferred)
  • 2 cans (15 oz each) kidney beans, rinsed and drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 cup low-sodium beef broth
  • 1 tbsp apple cider vinegar
  • Salt and black pepper to taste
  • Oil (optional, if beef is lean)

Instructions

  1. Prep aromatics: Dice the onion, red bell pepper, and mince the garlic. Set aside.
  2. Brown the beef: Heat a large pot or Dutch oven over medium-high heat. Add ground beef in batches to avoid overcrowding. Cook until a dark crust forms (4-5 minutes per batch). Drain excess fat if necessary, leaving some for flavor.
  3. Sauté vegetables: Reduce heat to medium. Add onions and red bell peppers to the pot with the beef. Cook until translucent and soft (4-5 minutes). Add garlic in the last minute.
  4. Bloom spices: Sprinkle chili powder, cumin, and smoked paprika over the meat and vegetables. Stir and cook for 1 minute to release essential oils.
  5. Add liquids and beans: Pour in tomato sauce, diced tomatoes with juices, and beef broth. Stir to scrape up browned bits from the bottom. Add rinsed kidney and black beans.
  6. Simmer: Bring to a boil, then reduce heat to low. Cover partially with a lid. Simmer gently for 30-45 minutes, stirring occasionally, until thickened and flavors meld.
  7. Season and finish: Taste and add salt and black pepper as needed. Stir in apple cider vinegar. Let sit off heat for 5 minutes before serving.

Notes

For best results, brown the beef in batches to ensure a good crust. Blooming the spices in fat enhances flavor. The chili tastes better the next day as flavors meld. It can be frozen for up to 3 months. If using a slow cooker, brown beef and veggies first, then cook on low for 6-8 hours.

Nutrition

Keywords: beef chili, bean chili, slow cooker chili, comfort food, meal prep, gluten-free dinner, hearty stew

Find it online: https://shimmersnack.com/best-hearty-classic-beef-and-bean-chili-10-easy-dinner-ideas/