Spicy Beef Bean Chili

I still remember the first time I made a big pot of chili for my friends who stopped by unexpectedly on a cold November evening. I didn't have a fancy recipe, just what I could throw together, and somehow it became the thing everyone asked me to bring to gatherings. Now whenever I make this beef and bean chili, I'm transported back to that kitchen, steam rising from the pot, the smell of cumin and chili powder filling the whole house.

There's something magical about watching the transformation that happens as everything simmers together. The first time you nail this recipe is when you realize chili isn't fussy or complicated, it's just beef, spices, and patience working in harmony. I'll never forget the moment my partner tasted it and said it was better than the restaurant version we'd been ordering for years.

Ingredients

• 1.5 lbs (700 g) ground beef (80/20 recommended): The ratio matters here because it gives you enough fat for flavor but won't leave you with a pool of grease on top. I always brown it first to build that deep, savory foundation.
• 1 large yellow onion, diced: Yellow onions are my go-to because they sweet out beautifully and create a soft base that holds everything together.
• 1 red bell pepper, diced: This brings a subtle sweetness that balances the heat and spices.
• 1 green bell pepper, diced: The green adds a slightly earthy note that makes the chili more complex.
• 3 cloves garlic, minced: Mince them fine so they dissolve into the chili rather than leaving chunks. Fresh garlic makes all the difference.
• 1 jalapeño, seeded and finely chopped (optional for heat): I seed mine because I want the flavor without overwhelming heat, but keep the seeds if you're braver than me.
• 1 can (15 oz/425 g) kidney beans, drained and rinsed: The earthiness of kidney beans is non-negotiable in a proper chili. Always rinse canned beans to remove excess sodium.
• 1 can (15 oz/425 g) black beans, drained and rinsed: Black beans add a different texture and slight earthiness that kidney beans alone can't provide.
• 1 can (28 oz/800 g) crushed tomatoes: Use crushed tomatoes, not sauce or paste, because they hold their integrity as the chili cooks.
• 1 cup (240 ml) beef broth: Good beef broth deepens the savory quality without overpowering the spices.
• 2 tbsp tomato paste: This concentrates the tomato flavor and adds depth that fresh tomatoes alone won't give you.
• 2 tbsp chili powder: The backbone of the whole thing. I use a good quality chili powder, not the spicy stuff.
• 1 tsp ground cumin: This is the secret weapon that makes chili taste like chili. Don't skip it or substitute it.
• 1 tsp smoked paprika: The smokiness adds a layer that makes people ask what your secret ingredient is.
• ½ tsp cayenne pepper (adjust to taste): Start with half a teaspoon. You can always add more heat, but you can't take it out.
• 1 tsp dried oregano: A touch of oregano rounds out all the spices without making itself known.
• 1 tsp salt, or to taste: Taste as you go because the amount you need depends on your broth.
• ½ tsp black pepper: Fresh black pepper, if you have a grinder.

Instructions

Get everything ready:

Dice your onion, peppers, and jalapeño. Mince your garlic. Drain and rinse both cans of beans. Have all your spices measured out and sitting together. This is the moment that makes the next steps smooth and stress-free.

Brown the beef:

Heat a splash of oil in your Dutch oven over medium-high heat. Once it shimmers, add the ground beef and break it up with a spoon as it cooks. Listen for that sizzle and watch for the browning. The meat should be cooked through with no pink, maybe 5-7 minutes. Drain excess fat if you have more than a thin layer pooling at the bottom.

Soften the vegetables:

Add the diced onion, red bell pepper, green bell pepper, and jalapeño to the pot. You should hear them hit that hot oil with a satisfying sizzle. Stir often for about 5 minutes until the onions turn translucent and the peppers start to soften. Your kitchen will start smelling amazing.

Bloom the garlic:

Add the minced garlic and stir constantly for about 1 minute. Don't let it brown, just let it become fragrant. This is where the depth of flavor starts building.

Toast the spices:

Stir in all your spices: chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Cook for 1-2 minutes, stirring constantly. This toasting releases all the essential oils and makes the spices come alive. You'll smell it immediately.

Build the base:

Add the tomato paste and stir it in thoroughly, letting it cook for a minute or two in that spiced oil. Then pour in your crushed tomatoes and beef broth. Stir well, scraping up any browned bits from the bottom of the pot because that's where the real flavor lives.

Add the beans and simmer:

Add your drained beans and stir everything together. Bring the chili to a simmer, then reduce the heat to low and cover the pot. Let it simmer gently for 45 minutes, stirring occasionally. This is when everything melds together and the flavors deepen.

The final adjustment:

After 45 minutes, taste your chili. This is your moment to adjust the seasoning. If it feels a bit thin, simmer it uncovered for another 10-15 minutes. If it feels thick enough, you're done.

Serve and celebrate:

Ladle it into bowls and top with whatever makes you happy: cilantro, sour cream, sharp cheddar, sliced green onions. The best chili is the one you're sharing.

Save

I served this chili at a potluck last year when the weather turned cold, and it was gone before anything else. But more than that, I realized chili has always been about gathering people around a warm bowl and watching them relax into the heat and spice and comfort of it. That's what makes this recipe worth making again and again.

Keeping It Fresh

This chili actually improves overnight or even for the next day because the flavors have time to deepen and marry together. Store it in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months. When you reheat it, add a splash of beef broth if it's thickened too much.

When You're Missing Something

Don't have both types of beans? Use all of one kind, or substitute with pinto beans or white beans if that's what you have. No smoked paprika? Regular paprika works, you'll just miss that subtle smokiness. Using ground turkey or chicken instead of beef? Go ahead, it's lighter but still deeply satisfying.

Serving Ideas That Clicked

Cornbread is the obvious pairing and never wrong. But I've also served this over rice, ladled into hollowed-out bell peppers for a different presentation, and piled it into tortillas with all the toppings for an impromptu dinner. The toppings matter as much as the chili itself.

• Fresh cilantro adds brightness that cuts through the richness
• A dollop of sour cream cools things down if you've made it spicy
• Sharp cheddar melts slightly into the heat and adds another dimension

Save

This beef and bean chili is the kind of recipe that becomes a reliable friend in your kitchen, always there when you need warmth and comfort. Make it often, adjust it to your taste, and watch how it brings people together.

Questions & Answers

→ What adds heat to this chili?

Jalapeño and cayenne pepper provide the spicy kick, adjustable to taste by including seeds or adding more cayenne.

→ Can other meats be used instead of ground beef?

Yes, ground turkey or chicken can substitute for a lighter version while maintaining flavor.

→ How do I thicken the chili?

Simmer the chili uncovered for an extra 10-15 minutes to reduce liquid and thicken the texture.

→ What toppings complement this dish?

Chopped cilantro, shredded cheddar, sour cream, and sliced green onions enhance flavor and texture.

→ Is this dish gluten-free?

Yes, all main ingredients are gluten-free, but check any canned goods or toppings to ensure no cross-contamination.