How to Make Chili with Ground Beef and Beans

Chili is a hearty, comforting dish perfect for cold days or game nights. This recipe uses ground beef and beans for rich flavor and texture. It’s simple to prepare with everyday ingredients. You’ll have a pot of chili ready in under an hour.

This classic version serves 6-8 people. It features tender beef, kidney beans, and a blend of spices. Customize it to your taste. Let’s dive into the details.

Ingredients

Gather these fresh items for the best results.

2 pounds ground beef (80/20 lean-to-fat ratio works best)
2 cans (15 ounces each) kidney beans, drained and rinsed
1 can (28 ounces) crushed tomatoes
1 large onion, diced
4 cloves garlic, minced
2 bell peppers (red or green), chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon salt
½ teaspoon black pepper
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon olive oil
Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, cornbread

These ingredients create a balanced, flavorful chili. Use low-sodium broth if watching salt intake.

Step-by-Step Instructions

Follow these steps for perfect chili every time.

Step 1: Brown the Ground Beef
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef. Break it up with a wooden spoon. Cook for 8-10 minutes until browned and no pink remains. Drain excess fat if needed. This step builds deep flavor.
Step 2: Sauté the Vegetables
Add diced onion, bell peppers, and minced garlic to the pot. Stir well. Cook for 5 minutes until softened. The vegetables release moisture and sweetness. This base enhances the chili’s taste.
Step 3: Add Spices and Tomato Paste
Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir for 1 minute. The spices toast and bloom. Add tomato paste. Cook for another minute. This prevents raw spice taste.
Step 4: Incorporate Tomatoes, Beans, and Broth
Pour in crushed tomatoes, kidney beans, and beef broth. Stir to combine. Bring to a boil. Reduce heat to low. Simmer uncovered for 30-45 minutes. Stir occasionally. The chili thickens as flavors meld.
Step 5: Taste and Adjust
Sample the chili after simmering. Add more chili powder for heat or salt for seasoning. Simmer 5 more minutes if adjustments needed. Remove from heat. Let it rest 10 minutes before serving.

Your chili is now ready. Ladle into bowls and add toppings.

Tips for the Best Chili

Make your chili stand out with these pro tips.

Choose quality beef: Grass-fed ground beef adds extra flavor. Avoid lean cuts; fat carries taste.
Bean options: Swap kidney beans for black beans or pinto beans. Canned beans save time but rinse them to cut sodium.
Make it spicier: Add jalapeños, cayenne pepper, or hot sauce during sautéing.
Slow cooker method: Brown beef and veggies first. Transfer to slow cooker with remaining ingredients. Cook on low for 6-8 hours.
Storage: Chili tastes better the next day. Refrigerate up to 4 days or freeze for 3 months. Reheat on stovetop with a splash of broth.
Thickening tricks: Mash some beans against the pot side. Or mix 1 tablespoon cornstarch with water and stir in.
Vegetarian twist: Skip beef. Use plant-based crumbles or extra beans and mushrooms.

These tweaks keep things simple yet delicious.

Variations to Try

Keep chili exciting with these ideas.

Texas-Style Chili: Omit beans. Double beef and add beer instead of broth for bold taste.
Sweet Heat Chili: Stir in 2 tablespoons brown sugar and diced jalapeños.
White Chicken Chili: Use ground chicken, white beans, and green chiles instead.
Turkey Chili: Swap beef for ground turkey. Add corn for sweetness.
Slow-Cooker Bean-Heavy: Triple beans, halve beef for a budget-friendly meal.

Each variation takes under 15 minutes extra prep. Experiment to find your favorite.

Nutritional Benefits

Chili packs nutrition alongside comfort.

Ground beef provides protein and iron. Beans add fiber for digestion and satiety. Tomatoes offer lycopene, an antioxidant. Bell peppers bring vitamin C. Spices like cumin aid digestion.

One serving (about 1.5 cups) delivers roughly 400 calories, 25g protein, 20g fat, and 35g carbs. It’s filling yet balanced. Pair with a side salad for a complete meal.

Serving Suggestions

Elevate your chili game.

Serve with cornbread or tortilla chips for dipping.
Top with avocado slices for creaminess.
Offer rice for a burrito bowl base.
For crowds, set up a toppings bar.

Pair with beer or a robust red wine like Zinfandel. It’s ideal for potlucks or weeknight dinners.

Common Mistakes to Avoid

Steer clear of these pitfalls.

Skipping the drain: Excess fat makes greasy chili.
Rushing the simmer: Flavors need time to develop.
Over-spicing early: Add heat gradually; you can’t remove it.
Using watery tomatoes: Crushed or fire-roasted varieties thicken best.
Boiling too hard: Low simmer prevents splatters and burning.

Follow these, and you’ll nail it.

FAQs

1. Can I make chili with ground beef and beans in a slow cooker?

Yes. Brown beef and veggies first. Add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. It’s hands-off and tenderizes flavors.
2. How do I make chili thicker?

Simmer longer to reduce liquid. Mash beans or add masa harina (1 tablespoon stirred in). Avoid flour; it can taste pasty.
3. Is it okay to use dried beans instead of canned?

Absolutely. Soak 1 pound dried kidney beans overnight. Cook separately until tender (1-2 hours). Add in step 4. They absorb more flavor.
4. How spicy is this chili recipe?

Mild to medium. Chili powder provides warmth without overwhelming heat. Adjust with cayenne for more kick.
5. Can I freeze chili with ground beef and beans?

Yes. Cool completely. Portion into freezer bags. Freeze up to 3 months. Thaw overnight in fridge and reheat gently.