There is nothing quite as satisfying and soul-warming as a good bowl of chili, and this Beef Chili With Beans Recipe truly hits all the right notes. Picture tender ground beef simmered in a rich tomato base with a perfect blend of spices, mingling effortlessly with hearty kidney and pinto beans. It’s a dish that promises comfort and bold flavor in every spoonful, ideal for game days, chilly evenings, or any time you crave a crowd-pleasing, one-pot wonder. Trust me, once you try this recipe, it’ll quickly become a staple in your meal rotation.

Ingredients You’ll Need

A flat wooden board holds a large block of raw ground meat with a pinkish color and soft, stringy texture on the left side of the image. Surrounding it are several small white bowls arranged on a white marbled surface; the top right bowl contains chunky red diced tomatoes in a thick liquid, below it a bowl filled with dark red kidney beans, and to the bottom right, a bowl with finely shredded bright orange cheese. On the bottom left, a small clear glass bowl holds white chopped onions with a slightly shiny texture. In the center, a small white plate with fresh green cilantro leaves has a small glass bowl on top filled with sliced green onions. A small speckled bowl near the bottom left contains red chili powder. Two tiny white bowls above hold black pepper and salt. Near the bottom center-left, a dark bowl holds thick smooth red sauce, and next to it on the right, a small white bowl contains creamy white sour cream. All items are set neatly with even spacing over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Keeping things straightforward with fresh, essential ingredients is the secret to making an unforgettable chili. Each item in this list plays a crucial role—whether it’s layering in flavor, adding a satisfying texture, or bringing a splash of vibrant color to your bowl.

1½ lbs ground beef: The hearty protein base that makes this chili so filling and flavorful.
1 tablespoon olive oil: Helps brown the beef and sauté the aromatics without sticking.
1 medium onion, diced: Provides sweetness and depth when softened.
3 cloves garlic, minced: Adds that irresistible savory punch.
2 tablespoons chili powder: The backbone spice kick that defines chili.
1 teaspoon ground cumin: Delivers a warm, earthy undertone.
1 teaspoon paprika: Brings smokiness and a mild heat.
½ teaspoon dried oregano: Gives a subtle herbal brightness.
½ teaspoon salt: Enhances all the other flavors perfectly.
½ teaspoon black pepper: Adds a gentle spicy hint.
¼ teaspoon cayenne pepper (optional): For those who like their chili with an extra spicy kick.
1 tablespoon tomato paste: Intensifies the tomato flavor with richness and body.
1 (28 oz) can crushed tomatoes: The juicy, tangy base that ties everything together.
1 (15 oz) can kidney beans, drained and rinsed: Adds creamy texture and wonderful earthiness.
1 (15 oz) can pinto beans, drained and rinsed: For a softer bite and just the right balance of beans.
1½ cups beef broth: Provides moisture and deep savory notes as the chili simmers.
1 tablespoon Worcestershire sauce: Adds complexity with its slightly sweet, tangy umami flavor.
1 teaspoon brown sugar (optional): Balances acidity and rounds out the flavor.

How to Make Beef Chili With Beans Recipe

Step 1: Browning the Beef

Begin by heating your olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook it thoroughly, breaking it apart as it browns into delicious morsels. This step builds the foundation of flavor through that wonderful Maillard reaction, so don’t rush it! Once browned, drain any excess grease to keep your chili from becoming too oily.

Step 2: Sautéing the Aromatics

Next, toss in the diced onion and sauté until softened and translucent, about 3 to 4 minutes. Then, add the minced garlic and cook for just 30 seconds until it releases its fragrant aroma. These aromatics will infuse the chili with savory depth and a slight sweetness that makes every bite irresistible.

Step 3: Blooming the Spices

Sprinkle in chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir constantly for about 1 minute to toast the spices gently. This “blooming” step intensifies their flavors, transforming the chili into something rich and complex.

Step 4: Building the Tomato Base

Mix in the tomato paste and let it cook for another minute to caramelize slightly and deepen the tomato flavor. Then pour in the crushed tomatoes, kidney beans, pinto beans, beef broth, Worcestershire sauce, and brown sugar. Stir everything together until beautifully combined.

Step 5: Simmering to Perfection

Bring your pot to a boil, then reduce the heat to low and let it simmer uncovered for 30 to 40 minutes. This slow bubbling melds the flavors and thickens the chili. Stir occasionally to prevent sticking and check seasoning toward the end, adjusting salt, pepper, or spice as needed to suit your palate.

How to Serve Beef Chili With Beans Recipe

This image shows a white bowl filled with a rich, thick chili made of dark brown ground meat and dark red kidney beans mixed throughout. On top of the chili, there is a small pile of shredded yellow cheddar cheese at the center, adding a bright contrast. To one side of the cheese are three green jalapeño slices, slightly shiny and layered on top of the chili. The bowl is placed on a white marbled surface, and a white and black striped cloth napkin is visible close by. A woman's hand is seen holding the bowl from the side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Nothing complements a bowl of beef chili like some tasty toppings! I love a generous sprinkle of shredded cheddar cheese melting into the warm chili, a dollop of sour cream to tame the heat, and a scattering of chopped green onions for freshness. If you’re feeling adventurous, add some jalapeños for a fiery crunch.

Side Dishes

Chili is incredibly versatile when it comes to sides. Classic cornbread pairs beautifully with its spicy richness, while a crisp green salad or simple steamed rice can balance out the meal perfectly. Tortilla chips or warm flour tortillas are great for scooping and add a fun textural contrast.

Creative Ways to Present

Consider serving this Beef Chili With Beans Recipe in individual bread bowls for a cozy, hands-on experience that impresses at gatherings. Or layer it over baked potatoes or nachos to elevate your presentation game. Leftover chili also makes an unbeatable topping for loaded fries or a filling inside stuffed peppers.

Make Ahead and Storage

Storing Leftovers

This chili tastes even better the next day as the flavors develop further, making it perfect to prepare in advance. Store any leftover chili in an airtight container in the refrigerator for up to 4 days to enjoy quick, comforting meals later.

Freezing

If you want to stash some away for future meals, this recipe freezes wonderfully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Just thaw thoroughly before reheating for a stress-free dinner anytime.

Reheating

Reheat your chili gently on the stovetop over medium-low heat, stirring occasionally until heated through. Add a splash of beef broth or water if it’s thickened too much. Alternatively, microwave in short bursts, stirring between intervals to ensure even warming.

FAQs

Can I substitute ground beef with other meats?

Absolutely! Ground turkey or chicken can be used for a lighter version, though the flavor will be milder. For extra richness, try a mix of ground beef and pork. Adjust your seasoning to taste since different meats have varying flavors.

Do I really need to drain the beans?

Yes, draining and rinsing canned beans helps remove excess salt and preserves the consistency of your chili. It prevents the dish from becoming too soupy and ensures the beans add creaminess rather than extra liquid.

Can I prepare this chili in a slow cooker?

Definitely! Brown the beef and sauté the aromatics first, then transfer everything into a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method deepens the flavors even more and is perfect for set-it-and-forget-it meal prep.

What can I do if my chili is too spicy?

If the heat gets out of hand, add a bit more tomato paste, a splash of beef broth, or a dollop of sour cream to mellow the spice. Brown sugar also helps balance out heat with sweetness.

How can I make my chili thicker?

To thicken the chili, simply let it simmer longer uncovered, stirring occasionally. You can also mash a few beans against the side of the pot to create a natural thickener, or add a small amount of cornmeal or masa harina towards the end of cooking.

Final Thoughts

This Beef Chili With Beans Recipe is one of those magical dishes that feels like a warm hug in a bowl. It’s straightforward to make, endlessly satisfying, and so adaptable for whatever ingredients or toppings you love. I hope you give this recipe a try soon and find yourself coming back to it time and again—because it’s just that good!