Hearty Beef Chili with Beans

The smell of chili simmering on a Sunday afternoon still takes me back to my first apartment, where my tiny kitchen became the gathering spot for friends escaping winter cold. Someone would inevitably show up with a bag of cornbread, and we would crowd around the stove, taking turns stirring and tasting. Those impromptu dinners taught me that the best meals are the ones that force everyone to slow down and wait for something good.

Last winter, my neighbor text me at noon asking what smelled so good. She ended up staying for three hours, and we ate the first batch straight from the pot while standing at the counter. Sometimes the best dinner parties are the ones you never planned.

Ingredients

• 1 lb (450 g) ground beef (85% lean): The slight fat content keeps the chili rich without making it greasy
• 1 large onion, finely chopped: Foundation of flavor that almost disappears into the sauce
• 1 red bell pepper, diced: Adds subtle sweetness and beautiful color throughout
• 3 cloves garlic, minced: Fresh garlic makes all the difference, dont skip it
• 1 jalapeño, seeded and finely chopped: Optional heat that brightens without overwhelming
• 2 cans (15 oz/425 g each) kidney beans, drained and rinsed: Rinsing removes the canned taste and keeps the chili from getting muddy
• 1 can (28 oz/800 g) diced tomatoes: The juices become part of the simmering liquid
• 2 tbsp tomato paste: Concentrated tomato flavor that deepens the whole pot
• 1 cup (240 ml) beef broth: Adds another layer of savory depth
• 2 tbsp chili powder: The backbone of classic chili flavor
• 1 tsp ground cumin: Earthy warmth that makes it taste like chili
• 1 tsp smoked paprika: Subtle smokiness that hints at long cooking times
• 1/2 tsp dried oregano: A herbal note that balances the heavy spices
• 1/2 tsp ground black pepper: Background heat that wakes up the palate
• 1 tsp salt (or to taste): Essential for bringing all flavors together
• 1/4 tsp cayenne pepper (optional): Extra kick for those who like it noticeable

Instructions

Brown the beef:

Cook ground beef in a large pot over medium heat, breaking it apart with your spoon until no pink remains, about 5 to 7 minutes. Drain excess fat if there is more than a tablespoon or two in the pot.

Soften the vegetables:

Add chopped onion, bell pepper, and jalapeño to the browned beef. Cook for about 5 minutes until the onion turns translucent and the peppers soften slightly.

Wake up the garlic:

Stir in the minced garlic and let it cook for just 1 minute until fragrant. You want it to release its aroma without browning.

Build the spice base:

Add chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne to the pot. Stir constantly for about 30 seconds to toast the spices and coat everything evenly.

Bring it all together:

Pour in the tomato paste, diced tomatoes with their juice, rinsed kidney beans, and beef broth. Stir until the tomato paste dissolves and everything is well combined.

Let it simmer:

Bring the chili to a gentle bubble, then reduce heat to low, cover, and let it cook for 45 minutes. Stir occasionally and check that its barely bubbling, not boiling hard.

Finish and serve:

Taste and adjust salt or heat as needed. Serve hot with whatever garnishes make you happy.

Save

My dad used to say chili wasnt done until he burned his tongue testing it too soon. Now I catch myself doing the exact same thing, standing over the pot with a spoon, unable to wait even one more minute.

Getting the Texture Right

A great chili should be thick enough to hold a spoon upright but still pourable. If it is too loose after simmering, leave the lid off for the last 15 minutes to let some liquid evaporate. The beans will continue to soften and release starch, which naturally thickens everything.

Building Your Garnish Bowl

The toppings are where you make this recipe your own. I keep sour cream, sharp cheddar, and fresh cilantro on hand every time. The cool cream balances the heat, the cheese adds salty richness, and the cilantro brings a bright herbal finish that cuts through the heaviness.

Making It Your Own

Once you have made this a few times, you will start adjusting it to your taste without thinking. Some days I want more heat, other days I add extra beans to stretch it further. That is the beauty of a recipe like this, it asks you to trust yourself.

• Try adding a diced sweet potato in fall for sweetness and body
• A splash of coffee or dark chocolate adds depth that people notice but cannot name
• Making it in a slow cooker works perfectly, just brown the beef first

Save

There is something about putting a pot of chili on the table that makes people linger. Hope this one brings good people to your table too.

Recipe FAQs

→ How long should the chili simmer for best flavor?

Simmering for about 45 minutes allows the spices and ingredients to fully meld, enhancing the richness of the dish.

→ Can I adjust the heat level in this dish?

Yes, adding jalapeño seeds or extra cayenne pepper increases spiciness, while omitting them creates a milder flavor.

→ What are good garnish options to enhance taste?

Fresh cilantro, sour cream, shredded cheddar cheese, and sliced green onions add freshness, creaminess, and a flavorful finish.

→ Is it possible to substitute the ground beef?

Ground turkey or chicken can be used as lighter alternatives without compromising the hearty texture.

→ What side dishes pair well with this chili?

Serving over rice or alongside warm cornbread complements the robust flavors and creates a satisfying meal.