🥣 Introduction
There’s nothing quite like a steaming bowl of chili on a crisp evening—its rich aroma and warm spices instantly make you feel at home. Hi there, I’m Chef Kristina of Easy Recipes, and today I’m thrilled to share with you my Ultimate Hearty Beef and Bean Chili Recipe for Cozy Family Nights. Over the years, I’ve perfected this chili recipe to be both easy enough for weeknight dinners and impressive enough for casual gatherings. Whether you’re a seasoned cook or a novice in the kitchen, I promise this recipe will become your new go-to comfort food.
If you love one-pot meals, you might also enjoy my 5 Easy Weeknight Dinners or dive deeper into warming classics like in our Ultimate Comfort Food Recipes.
Table of Contents
🌟 Why You’ll Love This Chili Recipe
- Speedy prep, big flavor. With just 15 minutes of prep and pantry staples, this easy chili recipe delivers complex, smoky flavors in under an hour and a half.
- Family-friendly. Mild enough for kids (just hold the cayenne!) but easy to spice up for grown-ups.
- Meal-prep magic. Makes great leftovers—perfect for lunches or freezer-to-dinner meals.
- Flexible & forgiving. Swap beans, adjust spice, or go vegetarian—this chili adapts to you.
Ultimate Hearty Beef and Bean Chili Recipe
Course: TextCuisine: DinnerDifficulty: beginner-friendly6
servings15
minutes1
hour15
minutes450
kcalIngredients
1 lb (450 g) lean ground beef
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper (optional, for heat)
1 (28 oz) can crushed tomatoes
1 (15 oz) can kidney beans, drained & rinsed
1 (15 oz) can black beans, drained & rinsed
1 (15 oz) can pinto beans, drained & rinsed
1 cup beef broth (or water)
Salt & freshly ground black pepper, to taste
Garnishes: shredded cheddar, sliced green onions, sour cream (optional)
Directions
- Brown the beef. In a large Dutch oven over medium-high heat, heat the olive oil. Add ground beef and cook, breaking it up with a spoon, until no longer pink, about 5–7 minutes. Drain excess fat if desired.
- Sauté veggies. Add onion, garlic, red and green bell peppers. Cook until softened, about 4–5 minutes.
- Add spices. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne. Cook until fragrant, about 1 minute.
- Build the chili. Pour in crushed tomatoes, beef broth, and all three beans. Stir to combine.
- Simmer gently. Bring to a low boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.
- Adjust seasoning. Taste and season with salt and pepper. If you like it thicker, cook 5–10 minutes uncovered.
- Serve. Ladle into bowls and top with cheddar, green onions, and sour cream.
Notes
- Make it vegetarian: Swap beef for chopped mushrooms or omit meat and use vegetable broth.
- Spice level: Adjust cayenne or add chopped jalapeños for extra kick.
- Make-ahead: Chili tastes even better next day—store in fridge up to 4 days or freeze for up to 3 months.
🛒 Ingredient Spotlight
| Ingredient | Why It Matters |
|---|---|
| Ground beef | Adds richness and umami |
| Three-bean mix | Kidney, black, and pinto for texture variety |
| Chili powder & cumin | The heart of “chili” flavor |
| Smoked paprika | Gives a subtle smokiness without a smoker |
| Crushed tomatoes | Creates a silky, tomato-forward base |
| Beef broth | Helps balance acidity and deepen flavor |
Chef’s Tip: Always rinse canned beans thoroughly to remove excess sodium and can-ning liquid.
🔪 Step-by-Step Preparation
- Heat your pot. A heavy-bottomed Dutch oven is ideal—it distributes heat evenly and won’t scorch your chili.
- Brown the beef. Don’t rush this. Getting a good sear adds extra depth.
- Sweat the aromatics. Onions and peppers develop sweetness when cooked slowly—be patient.
- Toast the spices. Blooming the chili powder and cumin unlocks their essential oils and multiplies flavor.
- Simmer low & slow. A gentle bubble for 45 minutes allows flavors to marry beautifully.
Pro Tip: Stir every 10–15 minutes to prevent sticking, and skim any foam that rises for a cleaner broth.
🔄 Tips & Variations
- Meaty upgrade: Stir in ½ lb chopped smoked sausage or chorizo at step 2 for extra depth.
- Veggie-packed: Add 1 cup shredded carrots or diced sweet potato along with the peppers.
- Beans swap: Cannellini or great northern beans work equally well.
- Heat factor: For serious spice, fold in a chopped chipotle in adobo or a dash of hot sauce just before serving.
- Instant Pot version: Brown beef and veggies on “Sauté,” then close lid and pressure-cook on high for 10 minutes. Quick-release and thicken as desired.
Looking for more one-pot wonders? Check out my One-Pot Tuscan Chicken Pasta next.
🍽️ Serving Suggestions
- Classic toppings: Cheddar, green onions, dollop of sour cream
- Fanciful finish: A squeeze of lime, chopped avocado, or a handful of crushed tortilla chips
- Sides that shine: Cornbread, garlic bread, or a fresh arugula salad
Pair with: A bold red wine like Zinfandel or a crisp lager to cut through the richness.
🥶 Storing & Reheating
- Fridge: Keep in an airtight container up to 4 days.
- Freezer: Portion into freezer-safe bags for up to 3 months—thaw overnight in fridge.
- Reheat: Microwave or stovetop over low heat. Add splash of broth if it’s too thick.
❓ Frequently Asked Questions
Q: Can I make this chili in a slow cooker?
Absolutely! After browning beef and sautéing veggies, transfer everything to your slow cooker, add liquids and beans, and cook on Low for 6–8 hours or High for 3–4 hours.
Q: How do I thicken a runny chili?
Uncover and simmer longer, or stir in a tablespoon of tomato paste or masa harina (corn flour) near the end.
Q: Is chili better the next day?
Yes—overnight resting deepens flavor. I often make it a day ahead just to let it mellow.
Q: Can I substitute ground turkey or chicken?
You can, but turkey/chicken are leaner and may yield a lighter mouthfeel. Consider adding a splash of olive oil or a few strips of bacon for richness.
🏁 Conclusion & Call to Action
I hope you love this chili recipe as much as I do—it’s the perfect blend of ease, heartiness, and family-friendly comfort. Let me know how your batch turns out: drop a comment below, rate the recipe, or share your favorite chili toppings! If you try any of the variations—vegetarian, Instant Pot, extra spicy—I’d love to hear which one stole the show at your table.
🔔 Don’t forget: If you enjoyed this recipe, subscribe to Easy Recipes for weekly kitchen inspiration, and follow me on Instagram @EasyRecipesChefKristina for behind-the-scenes peeks. Happy cooking!
