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A white bowl filled with a hearty homemade chili recipe, garnished with shredded cheddar cheese and fresh green onions.

Hearty Beef & Bean Chili Dinner

A robust and flavorful chili packed with ground beef, two kinds of beans, diced tomatoes, and a rich blend of spices, perfect for a comforting family dinner. Serve it with your favorite toppings for a customizable meal experience.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chili
  • 1.5 lbs Ground beef 80/20 lean
  • 1 tbsp Olive oil
  • 1 medium Yellow onion diced
  • 3 cloves Garlic minced
  • 1 large Bell pepper green or red, diced
  • 1 28 oz can Diced tomatoes undrained
  • 1 15 oz can Tomato sauce
  • 1 15 oz can Kidney beans rinsed and drained
  • 1 15 oz can Black beans rinsed and drained
  • 1 cup Beef broth low sodium
  • 3 tbsp Chili powder
  • 2 tsp Cumin
  • 1 tsp Smoked paprika
  • 1 tsp Dried oregano
  • 1/2 tsp Cayenne pepper or to taste
  • 1 tsp Salt or to taste
  • 1/2 tsp Black pepper or to taste
Optional Toppings
  • Shredded cheddar cheese
  • Sour cream or Greek yogurt
  • Sliced green onions
  • Diced avocado
  • Jalapeño slices fresh or pickled
  • Cornbread for serving

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting Board
  • Chef's Knife
  • Measuring cups and spoons
  • Wooden Spoon or Spatula

Method
 

Prepare the Chili Base
  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes. Drain off any excess fat.
  2. Add diced onion, bell pepper, and minced garlic to the pot with the browned beef. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
  3. Stir in chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.
Simmer and Serve
  1. Pour in the diced tomatoes (undrained) and tomato sauce, mixing well. Add the rinsed and drained kidney beans, black beans, and beef broth to the pot. Stir to combine all ingredients.
  2. Bring the mixture to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 45-60 minutes, stirring occasionally, to allow the flavors to meld. For a richer flavor, you can simmer it longer, up to 2 hours.
  3. Taste the chili and adjust seasonings as needed, adding more salt, pepper, or cayenne if desired. If the chili is too thick, add a little more beef broth or water.
  4. Ladle the hot chili into bowls and serve with your favorite toppings such as shredded cheddar cheese, sour cream, sliced green onions, diced avocado, jalapeño slices, and a side of cornbread.

Notes

For a thicker chili, remove the lid for the last 15-20 minutes of simmering. This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months. To make it spicier, add an extra pinch of cayenne pepper or a chopped jalapeño with the bell pepper. To make it vegetarian, substitute the ground beef with 2 cans of drained and rinsed pinto beans and a vegetable bouillon cube, and add more vegetables if desired.