Beef and Bean Chili
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.
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 Dish
Great for gatherings. This chili makes a generous batch and holds up well in a slow cooker, making it ideal for potlucks and parties.
Easy to customize. You can use different beans, bump up the spice, or keep it mild depending on your preferences.
Make-ahead friendly. The flavors only improve with time, and it freezes beautifully for future meals.
Ingredient Notes
- Ground beef – 85% lean is ideal for flavor without too much grease.
- Onion and bell pepper – Aromatic and colorful, they build the flavor base.
- Garlic – Adds essential depth to the chili.
- Tomatoes and tomato sauce – Canned tomatoes and sauce make it saucy and robust.
- Green chiles and jalapeño – Mild green chiles add flavor, while jalapeño adds heat (optional).
- Chili powder and cayenne – These provide the signature warmth and spice.
- Bay leaf – Adds subtle earthy aroma as the chili simmers.
- Canned beans – Use any combination of black, red, or pinto beans you like.
Steps to Make Beef and Bean Chili
- Heat oil in a Dutch oven and cook the ground beef and onions until the beef begins to brown.
- Stir in the bell pepper and garlic and cook until the beef is no longer pink.
- Add tomatoes, green chiles, jalapeño (if using), tomato sauce, and spices. Simmer covered for 1 to 1½ hours.
- Stir in the beans and simmer uncovered for another 20 minutes.
- Serve hot with garnishes like cheese or green onions and your favorite sides.
Tips
- Use fire-roasted tomatoes for a smoky flavor boost.
- Add a splash of broth if the chili gets too thick during cooking.
- For a thicker chili, mash some of the beans before stirring them in.
- Taste and adjust the salt and spice level before serving.
Recipe Variations
- Use different beans. Try red kidney beans, cannellini, or chickpeas in place of black or pinto beans.
- Make it spicier. Increase the jalapeño or add a pinch of crushed red pepper flakes.
- Add corn. A cup of frozen or canned corn adds sweetness and color.
- Make it smoky. Add a chopped chipotle pepper in adobo sauce for rich, smoky depth.
- Go meatless. Swap out the beef for plant-based crumbles or extra beans and vegetables.
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: Cool the chili and transfer to an airtight container within 2 hours. Store for up to 4 days.
Freeze: Freeze cooled chili in labeled freezer-safe containers or bags for up to 4 months. Leave some space at the top for expansion.
To Reheat: Reheat gently on the stovetop over medium heat or in the microwave until piping hot, stirring occasionally.
Beef and Bean Chili
Ingredients
- 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
- 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
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.
