Spicy Beef Bean Chili (Printable)
Robust blend of beef, beans, and spices simmered for a warming, flavorful dish.
# What You'll Need:
→ Meats
01 - 1.5 lbs ground beef (80/20 lean-to-fat ratio)
→ Vegetables
02 - 1 large yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 1 jalapeño, seeded and finely chopped (optional)
→ Beans
07 - 1 can (15 oz) kidney beans, drained and rinsed
08 - 1 can (15 oz) black beans, drained and rinsed
→ Tomatoes & Liquids
09 - 1 can (28 oz) crushed tomatoes
10 - 1 cup beef broth
11 - 2 tablespoons tomato paste
→ Spices & Seasonings
12 - 2 tablespoons chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon cayenne pepper (adjust to taste)
16 - 1 teaspoon dried oregano
17 - 1 teaspoon salt, or to taste
18 - ½ teaspoon black pepper
→ Optional Toppings
19 - Chopped cilantro
20 - Sour cream
21 - Shredded cheddar cheese
22 - Sliced green onions
# How To Make:
01 - Heat oil in a large Dutch oven over medium-high heat. Add ground beef, breaking apart with a spoon, and cook until browned. Drain excess fat if needed.
02 - Add diced onion, red and green bell peppers, and jalapeño. Cook for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Mix in chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper. Cook 1-2 minutes to release aromas.
05 - Stir in tomato paste until evenly incorporated.
06 - Pour in crushed tomatoes and beef broth. Bring mixture to a simmer.
07 - Add drained kidney and black beans. Stir well, reduce heat to low, cover, and simmer gently for 45 minutes, stirring occasionally.
08 - Taste and season as needed. For a thicker consistency, simmer uncovered for an additional 10 to 15 minutes.
09 - Ladle chili into bowls and offer desired toppings.
# Expert Tips:
01 -
- It's a one-pot wonder that fills your whole kitchen with an aroma that says comfort and warmth
- The combination of two beans and tender beef creates a texture that feels substantial but still approachable
- It's naturally gluten-free and becomes even better as it sits, making it perfect for batch cooking
02 -
- Rinsing your canned beans removes excess sodium and prevents a metallic flavor from taking over
- Toasting the spices for those 1-2 minutes isn't wasted time, it's the moment they go from flat to full-bodied
- Beef broth matters more than you'd think, so use something you'd actually taste on its own, not a sad bouillon cube
03 -
- Make a double batch and freeze half. Future you will be grateful on nights when you need dinner in 20 minutes
- If the heat sneaks up on you after an hour of simmering, stir in a tablespoon of sugar. It doesn't make it sweet, it balances the spice