A big pot of beef and bean chili is one of the easiest and most satisfying meals you can make at home. It is rich, warming, full of flavor, and perfect for busy weeknights, game days, or relaxed family dinners. This one-pot recipe uses simple pantry ingredients and lets them simmer together until the sauce is thick, the meat is tender, and the beans have absorbed all the delicious spices. Serve it with cornbread, rice, or tortilla chips and you have a complete, crowd-pleasing meal.
Ingredients
For the chili:
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, finely chopped
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 pounds (900 g) ground beef
- 2 tablespoons tomato paste
- 1 can (28 oz / 800 g) crushed or diced tomatoes
- 2 cans (15 oz / 425 g each) kidney beans, drained and rinsed
- 2 cups beef broth or water
- 1 teaspoon sugar (optional, to balance acidity)
Spices and seasoning:
- 3 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper, or to taste
- Salt and freshly ground black pepper, to taste
For serving (optional but recommended):
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Sliced green onions or chopped fresh cilantro
- Lime wedges
- Tortilla chips, rice, cornbread, or crusty bread
Instructions
- Sauté the aromatics
Place a large heavy pot or Dutch oven over medium heat and add the olive oil. When hot, add the chopped onion and diced green pepper. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and start to turn translucent. Stir in the minced garlic and cook for another 30–60 seconds, just until fragrant. - Brown the beef
Add the ground beef to the pot, breaking it up with a wooden spoon as it cooks. Continue to cook for 7–10 minutes, or until the meat is well browned and no pink remains. If there is a lot of excess fat, carefully spoon some of it out, but leave a little in the pot for flavor. - Add tomato paste and spices
Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, and a good pinch of salt and pepper. Let the mixture cook for 1–2 minutes, stirring constantly. Toasting the spices briefly in the hot fat deepens their flavor and gives the chili a richer taste. - Build the sauce
Pour in the crushed or diced tomatoes and beef broth. Stir well to combine and scrape up any browned bits from the bottom of the pot. Add the drained kidney beans and the teaspoon of sugar if you are using it. Bring the mixture to a gentle boil over medium-high heat. - Simmer low and slow
Once the chili starts bubbling, reduce the heat to low. Partially cover the pot with a lid and let it simmer for at least 30–40 minutes, stirring occasionally. The longer it simmers, the thicker and more flavorful it becomes. If it gets too thick for your liking, splash in a little extra broth or water. If it seems too thin, remove the lid and simmer uncovered until it reaches your desired consistency. - Adjust seasoning
Taste the chili and adjust the seasoning with more salt, pepper, or cayenne for extra heat. If you like a smokier flavor, you can add a little more smoked paprika or a dash of hot sauce. - Serve
Ladle the hot beef and bean chili into bowls. Top each serving with shredded cheese, a spoonful of sour cream, and a sprinkle of green onions or cilantro. Add a squeeze of lime for brightness and serve with tortilla chips, rice, or warm cornbread.
Tips and Variations
- For an even deeper flavor, simmer the chili for 1–2 hours on very low heat, stirring from time to time so it doesn’t stick.
- You can replace part of the beef broth with a splash of beer for a richer, slightly malty taste.
- Use a mix of beans such as black beans, pinto beans, or cannellini beans for extra texture and color.
- For a lighter version, substitute half the ground beef with ground turkey or use lean beef.
- Add vegetables like corn, carrots, or zucchini in the last 20 minutes of cooking to boost nutrition and bulk up the chili.
Storing and Reheating
Leftover chili keeps very well and often tastes even better the next day as the flavors continue to develop. Store cooled chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a little water or broth if it becomes too thick. You can also freeze portions for up to 3 months, making this hearty one-pot beef and bean chili a perfect make-ahead meal for busy weeks.