Classic Ground Beef Chili With Beans
By Beth Kaminski ·
This ground beef chili has tender beans, a thick tomato base, and enough spice to keep each spoonful interesting without making it too hot. It comes together in one pot with everyday ingredients. Serve it with cornbread, crackers, or your favorite chili toppings.
A Reliable Pot of Chili
This recipe builds a hearty chili without a long ingredient list or an all-day simmer. Browning the beef develops a savory base, while tomato paste gives the broth more depth and body. Canned beans make the recipe practical for a weeknight, and an uncovered simmer lets excess liquid evaporate so the chili turns thick enough to scoop.
Use a mild American-style chili powder blend, rather than pure ground hot chile. Chili powder varies in heat and salt content, so taste the finished pot before adding extra seasoning. The measured salt is a starting point, especially if your broth or canned beans contain added salt.
Ingredient Swaps and Serving Ideas
- Ground beef: Beef labeled 85% or 90% lean works well. Drain excess grease after browning so the finished chili does not have an oily surface.
- Beans: Kidney and pinto beans give a mix of sizes and textures. Use two cans of either variety, or replace one can with black beans.
- Bell pepper: Green pepper adds a slightly sharper flavor. Red pepper makes the chili a little sweeter.
- Broth: Chicken broth or water can replace beef broth. Taste for salt at the end if using water.
For a fuller meal, serve the chili over baked potatoes or rice. Cornbread and a crunchy green salad also make useful sides. Set toppings out separately so everyone can adjust their own bowl.
Make-Ahead, Storage, and Reheating
Chili is a good make-ahead dinner because the seasonings settle into the sauce overnight. Refrigerate within two hours of cooking, using shallow containers so it cools promptly. Keep refrigerated for 3 to 4 days, or freeze in meal-size portions for up to 3 months. Thaw frozen chili overnight in the refrigerator.
Reheat in a saucepan over medium-low heat, stirring frequently, until it reaches 165°F. Add a splash of broth or water if it has thickened in storage. For microwave reheating, cover loosely and stir between heating intervals.
Frequently Asked Questions
How spicy is this chili?
With mild chili powder, it has gentle heat. For more heat, add cayenne a small pinch at a time near the end of cooking.
How can I make it thicker?
Simmer uncovered a little longer, stirring often. You can also mash a few beans against the side of the pot and stir them back into the sauce.
Can I simmer it longer?
Yes. Keep it at a gentle simmer with the lid partly on, and add broth as needed. Stir regularly to keep the bottom from scorching.
Should I drain and rinse the beans?
Yes. Draining and rinsing gives you better control over the salt and liquid in the finished chili.
Recipe
Classic Ground Beef Chili With Beans
By Beth Kaminski · American
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10 min
- Serves
- 6
- Level
- Easy
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, seeded and diced
- 1 lb ground beef, 85% to 90% lean
- 3 clove garlic, minced
- 2 tbsp tomato paste
- 2 tbsp mild American-style chili powder
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp dried oregano
- ¾ tsp kosher salt, plus more to taste
- ½ tsp ground black pepper
- 28 oz canned crushed tomatoes
- 1½ cup low-sodium beef broth, plus more as needed
- 15 oz canned kidney beans, drained and rinsed
- 15 oz canned pinto beans, drained and rinsed
- ½ cup shredded cheddar cheese, for serving (optional)
- ¼ cup sour cream, for serving (optional)
- 2 green onions, thinly sliced, for serving (optional)
Method
- 1
Heat the olive oil in a 5- to 6-quart Dutch oven or heavy pot over medium heat until shimmering, about 1 minute.
- 2
Add the onion and bell pepper. Cook for 6 to 8 minutes, stirring occasionally, until softened and the onion is translucent.
- 3
Add the ground beef and increase the heat to medium-high. Cook for 7 to 9 minutes, breaking it into small crumbles, until no pink remains and some pieces are browned.
- 4
Carefully spoon off excess grease, leaving about 1 tablespoon of fat in the pot.
- 5
Reduce the heat to medium. Add the garlic, tomato paste, chili powder, cumin, paprika, oregano, salt, and black pepper. Cook, stirring constantly, for 1 to 2 minutes, until the paste darkens slightly and coats the beef.
- 6
Stir in the crushed tomatoes and beef broth, scraping the bottom of the pot to loosen any browned bits.
- 7
Stir in the drained kidney beans and pinto beans. Bring to a gentle simmer over medium-high heat, about 4 to 5 minutes.
- 8
Reduce the heat to low and simmer uncovered for 30 minutes, stirring every 5 to 10 minutes, until the sauce thickens and lightly mounds on a spoon. Maintain small, steady bubbles rather than a rolling boil; add broth a few tablespoons at a time if the chili becomes too thick.
- 9
Remove from the heat and let stand for 5 minutes. Taste and add more salt if needed.
- 10
Ladle into bowls and top with cheddar, sour cream, and green onions, if using.
Bring the pot to the table and let everyone add their own toppings. Save any leftovers for lunch or freeze a few portions for another night.
