Beef and Bean Chili

Lean ground beef and beans make this a delicious everyday chili recipe. I love pinto beans and black beans in this version, but feel free to use red beans, kidney beans, or whatever you have on hand. This chili is always a hit. It’s satisfying and flavorful, and it’s easy to customize it to suit your taste. Fire-roasted or chili-style tomatoes can emphasize the Southwest flavors. Or you might add extra cumin or chili powder for a bolder flavor.

It’s the perfect dish for a busy weekend or potluck, and it travels well. Transfer it to the slow cooker and take it to a party or tailgating event, but make sure you can keep it warm for serving.

What You’ll Like About This Recipe

• Simple ingredients, big payoff. Everything in this chili is easy to find—ground beef, canned tomatoes, beans, and basic spices—but long, gentle simmering gives it deep flavor.
• Flexible spice level. With mild green chiles plus optional jalapeño and cayenne, you can keep it family-friendly or turn up the heat for chili lovers.
• Great texture from beef and beans. The mix of ground beef and hearty beans gives each spoonful substance and protein, so a bowl of chili feels like a full meal.
• Perfect for feeding a crowd. One pot serves a group, and the recipe doubles easily for parties, potlucks, or tailgating.
• Even better the next day. Like most chilis, the flavor improves after a night in the fridge, making this a great make-ahead option for busy days.

Ingredient Notes

• Ground beef – Use a lean ground beef so the chili is flavorful without too much grease. If you use a higher-fat blend, you can spoon off excess fat after browning.
• Onion and green bell pepper – Sliced onion and chopped green pepper form a savory base and add sweetness as they cook. They also give the chili more body and texture.
• Garlic – A small amount of minced garlic adds depth and warmth without overpowering the other flavors.
• Tomatoes and tomato sauce – Canned tomatoes provide acidity and chunks of tomato throughout, while tomato sauce thickens the base and helps everything simmer into a cohesive pot.
• Mild green chile peppers – Canned green chiles add gentle chile flavor without too much heat, making the chili more interesting without making it fiery.
• Jalapeño and cayenne – These are your main heat builders. Use as much or as little as you like, or leave them out for a mild chili. Add gradually and taste as you go.
• Chili powder – This is usually a blend of ground chile peppers and spices. It’s the backbone of the chili’s flavor, so use a brand you enjoy.
• Pinto or other beans – Canned pinto beans work wonderfully, but black beans or red beans are great alternatives. Rinse and drain the beans so they don’t bring extra salt or starch into the chili.
• Bay leaf – A bay leaf adds a subtle savory note while the chili simmers and should be removed before serving.

Steps to Make Beef and Bean Chili

1. Start by heating oil in a Dutch oven and browning the ground beef with the onions until the meat is mostly cooked through and the onions are starting to soften.
2. Add the bell pepper and garlic and continue cooking, stirring frequently, until the vegetables are tender and the beef has lost any trace of pink.
3. Stir in the tomatoes, green chiles, jalapeño if you’re using it, tomato sauce, chili powder, salt, cayenne, and bay leaf, scraping up any browned bits from the bottom of the pan.
4. Bring the mixture just to a simmer, then reduce the heat to low, cover the pot, and let the chili cook slowly so the flavors develop and the vegetables soften further.
5. Check the chili occasionally as it simmers, stirring from the bottom and adding a splash of water or broth if it’s getting too thick before the flavors have fully developed.
6. Stir in the beans toward the end of cooking so they have time to heat through and absorb some of the seasoning without breaking down too much.
7. Taste the chili, adjust the salt and heat to your liking, remove the bay leaf, and let it stand for a few minutes before serving so it can thicken slightly.

Tips for Beef and Bean Chili

• Brown the beef well with the onions to build flavor; a little color on the meat and vegetables makes the chili taste richer.
• Layer the seasoning by adding chili powder and cayenne early, then tasting and adjusting toward the end of cooking rather than relying on a single big addition.
• Simmer gently rather than boiling; a slow simmer helps the flavors meld and keeps the beans and vegetables from falling apart.
• Stir from the bottom of the pot occasionally during the long simmer to prevent sticking, especially if your stove runs hot.
• Rest the chili for a few minutes off the heat before serving so it can thicken naturally and cool just enough for the flavors to shine.

Recipe Variations

• Mild family-style chili. Skip the jalapeño and cayenne, or use only a tiny pinch, and lean on the mild green chiles and chili powder for flavor. This version is ideal for kids or spice-sensitive guests.
• Extra-spicy beef and bean chili. Add more jalapeño, a pinch of crushed red pepper, or a splash of hot sauce along with the chili powder. Taste as you go so the heat is bold but not overwhelming.
• Smoky chipotle chili. Stir in a spoonful of chopped chipotle peppers in adobo sauce or a pinch of smoked paprika. The smoky flavor pairs nicely with the beans and beef and makes the chili feel more complex.
• Bean-lover’s chili. Use a mix of beans—such as pinto, black, and red—for a more varied texture and color. You can slightly increase the total amount of beans if you like a thicker, more bean-focused chili.

Serving Suggestions

• Serve with warm cornbread or cornbread muffins.
• Add shredded cheese, chopped green onions, or sour cream on top.
• Pair with tortilla chips for scooping or crumbling into the bowl.
• Offer a side of coleslaw or a crisp green salad for contrast.

How to Store

• Refrigerate: Let the chili cool to room temperature, then transfer it to airtight containers and refrigerate for up to 4 days. The flavors will deepen as it sits, so it often tastes even better the next day.
• Reheat: Warm the chili gently in a saucepan over low to medium heat, adding a splash of water or broth if it has thickened too much. You can also reheat individual portions in the microwave, stirring once or twice for even heating.
• Freeze: Portion the cooled chili into freezer-safe containers or bags, leaving a little headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, and adjust thickness with a bit of liquid if needed.

Beef and Bean Chili

Diana Rattray

Make our mouthwatering beef and bean chili recipe your go-to meal. It’s easy to customize and always a hit at potlucks and parties.

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Servings 6 servings

Calories 231

Print Recipe Pin Recipe

Course Chili

Cuisine Tex-Mex

Prep Time 15 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Ingredients

  

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• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 large onion, quartered and sliced
• 1 green bell pepper, chopped
• 1 teaspoon garlic, minced
• 1 14.5-ounce can tomatoes
• 1 4-ounce can mild green chile peppers
• 1 to 2 teaspoons chopped jalapeno, optional
• 1 8-ounce can can tomato sauce
• 1 tablespoon chili powder
• 1 1/2 teaspoons salt, or to taste
• Dash cayenne pepper, or to taste
• 1 small bay leaf
• 2 15-ounce cans cans pinto beans, or black beans, red beans

Instructions

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• Heat the oil in a Dutch oven over medium heat. Add the ground beef and onions and cook, breaking up the beef and stirring, for 5 minutes.
• Add the bell pepper and garlic and continue cooking and stirring for 2 to 3 minutes or until the beef is no longer pink.
• Add the tomatoes, green chile peppers, jalapeño (if using), tomato sauce, chili powder, cayenne, and bay leaf. Bring to a simmer, reduce the heat to low, cover the pan, and simmer for 1 to 1 1/2 hours. Check periodically and add a small amount of water or broth if necessary.
• Add the beans and continue cooking for 20 minutes.
• Serve the beans hot, garnished with cheese or green onion tops and freshly baked cornbread on the side.

Nutrition

Calories: 231kcalCarbohydrates: 4gProtein: 14gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 54mgSodium: 656mgPotassium: 304mgFiber: 1gSugar: 2gVitamin A: 470IUVitamin C: 18mgCalcium: 27mgIron: 2mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword beef and beans chili

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