Make this easy Classic Beef and Bean Chili with ground beef, kidney beans, tomatoes, and warm spices. A hearty one-pot dinner that’s perfect for busy weeknights and cozy weekends.
Introduction
Honestly, there are few meals I love more than a big, steaming bowl of homemade chili. I usually make this Classic Beef and Bean Chili when the weather starts getting cooler or when I need something hearty that everyone at the table will enjoy.
What I really like about this recipe is how simple it is. Ground beef, kidney beans, tomatoes, onions, and a handful of pantry spices slowly come together into a rich, thick, flavorful chili. Top it with shredded cheddar cheese, sour cream, and fresh cilantro, and you’ve got the ultimate comfort-food dinner.
Even better, it tastes fantastic the next day, so I often make a big batch and save the leftovers for lunch.
Ingredients
Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
For the Chili
- 1½ pounds ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) diced tomatoes
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 1½ cups beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- ¼ teaspoon cayenne pepper, optional
- 1 tablespoon olive oil, if needed
For Topping
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro
- Sliced green onions
- Sliced jalapeños, optional
How to Make Classic Beef and Bean Chili
Step 1: Brown the Ground Beef
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the ground beef and cook for about 6–8 minutes, breaking it apart with a wooden spoon as it cooks.
Once browned, drain excess grease if necessary.
Step 2: Add the Vegetables
Add the diced onion and bell pepper to the pot.
Cook for about 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
Step 3: Add the Tomato Paste and Spices
Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, onion powder, black pepper, salt, and cayenne pepper.
Cook everything together for about 1 minute.
This little step helps toast the spices and brings out much more flavor.
Step 4: Add the Tomatoes and Broth
Pour in the crushed tomatoes, diced tomatoes, and beef broth.
Stir well, scraping the bottom of the pot to loosen any flavorful browned bits.
Step 5: Add the Beans
Add the drained kidney beans and stir everything together.
Bring the chili to a gentle boil.
Step 6: Simmer
Reduce the heat to low and partially cover the pot.
Let the chili simmer for 30–40 minutes, stirring occasionally.
If you have extra time, you can simmer it a little longer. I usually find that the longer it gently cooks, the richer the flavor becomes.
If the chili gets too thick, add a small splash of beef broth.
Step 7: Taste and Adjust
Taste the chili before serving and adjust the salt, pepper, or chili powder as needed.
If you like more heat, add extra cayenne or chopped jalapeños.
Step 8: Serve
Ladle the hot chili into bowls and top with shredded cheddar cheese, a spoonful of sour cream, and fresh cilantro.
Add green onions or jalapeños for even more flavor.
Cooking Tips
- Brown the beef well: Don’t rush this step. Browning creates a deeper, richer flavor.
- Toast the spices: Cooking the spices briefly with the tomato paste makes the chili taste much more developed.
- Don’t skip the simmer: Give the ingredients time to blend together.
- Use good-quality tomatoes: Since tomatoes make up a large part of the sauce, their flavor matters.
- Adjust the heat: Add cayenne or jalapeños for spicy chili, or leave them out for a milder version.
- Make it ahead: Chili often tastes even better after sitting overnight because the flavors have more time to develop.
- Want thicker chili? Simmer uncovered for the final 10–15 minutes.
Serving Suggestions
A warm bowl of chili is delicious on its own, but the toppings make it even better.
I usually serve mine with:
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro
- Green onions
- Jalapeños
- Avocado
- Cornbread
- Garlic bread
- Tortilla chips
- Baked potatoes
For a fun dinner, set out several toppings and let everyone build their own chili bowl.
How to Store Leftover Chili
Allow the chili to cool before transferring it to an airtight container.
- Refrigerator: Store for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Reheating: Warm gently on the stovetop or in the microwave. Add a splash of broth if it has become too thick.
Approximate Nutrition Per Serving
Nutrition is an estimate and will vary depending on the specific ingredients and portion sizes used.
- Calories: 480
- Protein: 31g
- Carbohydrates: 42g
- Fat: 22g
- Fiber: 10g
- Sugar: 9g
- Sodium: 850mg
Conclusion
This Classic Beef and Bean Chili is one of those recipes I keep coming back to because it’s easy, filling, and packed with flavor. The combination of savory ground beef, tender kidney beans, tomatoes, and smoky spices makes every spoonful comforting.
Honestly, I think the best part is how versatile it is. You can make it mild or spicy, pile on your favorite toppings, serve it with cornbread, or save the leftovers for another meal.
It’s simple enough for a weeknight but cozy enough for a weekend family dinner.
Frequently Asked Questions
1. Can I use ground turkey instead of ground beef?
Yes! Ground turkey works very well in this recipe. Since turkey is leaner, you may want to add a little olive oil while browning it.
2. Can I use different beans?
Absolutely. Black beans, pinto beans, or cannellini beans can be used instead of kidney beans or combined with them.
3. How can I make this chili spicier?
Add extra cayenne pepper, diced jalapeños, crushed red pepper flakes, or a little hot sauce. Add the heat gradually so you don’t make it too spicy.
4. Can I make this chili in a slow cooker?
Yes. Brown the beef and sauté the onion, pepper, and garlic first. Then transfer everything to a slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
5. Why does chili taste better the next day?
As the chili rests, the spices and other ingredients have more time to blend together. That’s why leftover chili often has an even deeper and richer flavor the following day.
