Here’s a hearty Beef and Bean Chili recipe that’s flavorful, filling, and perfect for any day you want something warming:
Ingredients (Serves 4–6)
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup beef broth (or water)
- 2 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika (optional)
- ½ tsp oregano
- Salt and pepper to taste
- 1 tbsp olive oil
Optional toppings: shredded cheese, sour cream, chopped green onions, or cilantro
Instructions
- Cook the beef:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Add vegetables:
- Stir in diced onion, garlic, and bell pepper.
- Cook 3–4 minutes until softened.
- Add beans, tomatoes, and seasonings:
- Add kidney beans, black beans, diced tomatoes, tomato paste, and beef broth.
- Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Simmer:
- Bring to a boil, then reduce heat and let simmer uncovered for 25–30 minutes, stirring occasionally.
- If the chili is too thick, add a little more broth or water.
- Taste and adjust:
- Taste for seasoning and adjust salt, pepper, or spices as needed.
- Serve:
- Ladle into bowls and top with cheese, sour cream, or fresh herbs if desired.
💡 Tips:
- For extra depth, add a splash of Worcestershire sauce or a small square of dark chocolate.
- Chili often tastes better the next day after the flavors meld.
- You can make it spicier by adding chopped jalapeños or a pinch of cayenne.
I can also give a slow-cooker version that’s “set it and forget it” if you want. Do you want that?
