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- 1 lb ground beef - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) black beans, rinsed and drained - 1 can (28 oz) crushed tomatoes - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (optional for heat) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, chopped for garnish (optional) - Sour cream and shredded cheese for serving (optional) - Choosing quality ground beef: Look for ground beef with 80% lean meat. This mix gives a good balance of flavor and fat. Avoid very lean beef, as it may lack richness. - Best type of beans to use: Kidney and black beans work best for this chili. They add texture and protein. Choose canned beans for ease, or use dried beans if you prefer. - Fresh vs. canned ingredients: Fresh vegetables taste great, but canned tomatoes and beans save time. If possible, use fresh garlic and onions for the best flavor. Making Beef and Bean Chili is simple when you gather the right ingredients. You can find the full recipe above and start cooking today! First, gather your ingredients. You will need ground beef, beans, and fresh veggies. Start with the onions and bell peppers. Dice them into small pieces. They will add great flavor to your chili. Heat olive oil in a large pot over medium heat. Once hot, add the diced onions and bell peppers. Sauté them for about five minutes until they become soft. Next, stir in minced garlic. Cook this for one more minute. Garlic gives a nice aroma to the dish. Now, it’s time to add the ground beef. Cook it for about five to seven minutes. Use a spatula to break it up as it cooks. Ensure it browns evenly. If there’s extra fat, drain it off. Now, sprinkle in the chili powder, ground cumin, smoked paprika, and cayenne pepper if you like heat. Mix well to coat the beef and veggies with spices. This step is key for flavor. Next, pour in the crushed tomatoes and both types of beans. Stir everything together to make sure it’s combined well. Bring the chili to a gentle boil. Then, reduce the heat to low. Cover the pot and let it simmer for 30 to 40 minutes. Stir it occasionally so it doesn’t stick. This simmering time lets the flavors develop and meld. After simmering, check the chili’s thickness. If it’s too thin, you can thicken it easily. Try mashing some beans against the pot's side. This will help create a thicker texture. Next, taste your chili. It might need salt or pepper for balance. If it’s too spicy, add a bit of sugar. This will help tame the heat. You can also add some more beans or tomatoes if you want a milder flavor. Enjoy your hearty beef and bean chili! For the full recipe, check the details above. Using a slow cooker or Instant Pot helps you save time. These tools let you cook while doing other things. Just add your ingredients, set the timer, and walk away. Prepping ingredients in advance is key. Chop your vegetables the night before. You can also measure spices ahead of time. This way, you can cook your chili quickly on a busy day. To give your chili an extra kick, consider adding more spices. Try a pinch of oregano or a dash of cayenne pepper for heat. You can also use smoked paprika for a rich flavor. If you want more sweetness, add a bit of brown sugar or honey. This balances the heat and makes the chili taste great. Always taste your chili as you cook. Adjust spices to fit your liking. For the full recipe, check out the detailed instructions. {{image_2}} You can make beef and bean chili without meat. Use plant-based ground meat instead of beef. Options like lentils or mushrooms work well, too. They add a nice texture and flavor. If you want a bean-only chili, focus on your favorite beans. You can use just one type or mix several. Black beans, pinto beans, and chickpeas are great choices. They make your dish hearty and filling. Chili varies by region. Texas-style chili often has no beans. It focuses on meat and spices. Cincinnati chili is sweeter and served over pasta. Each region adds its unique twist. Feel free to experiment! You can switch beans or meats to match your taste. Try turkey or chicken for a lighter option. Mix in different beans like navy or cannellini for variety. If you need gluten-free chili, check your labels. Most beans and spices are gluten-free. Be careful with packaged products. For low-carb or keto diets, swap beans for more meat or vegetables. Cauliflower works well as a filler. You can also add more peppers or zucchini. This helps keep the chili satisfying without the carbs. Enjoy your tasty, healthy bowl of chili, no matter your diet! For a full recipe to get started, check out the Full Recipe linked above. To keep your beef and bean chili fresh, store it properly. You can refrigerate or freeze it. - Refrigerating: Place cooled chili in a container. Use an airtight container for best results. It keeps well for about 3 to 4 days. - Freezing: If you want to keep it longer, freeze the chili. Use freezer-safe bags or containers. Leave some space for expansion. When you want to enjoy your chili again, reheat it easily. - On the stove: Pour the chili into a pot. Heat over medium heat. Stir often until it’s hot. - In the microwave: Place chili in a microwave-safe bowl. Cover it lightly. Heat for 1-2 minutes, stirring halfway through. Understanding how long chili lasts helps you avoid waste. - In the fridge: Beef and bean chili lasts about 3 to 4 days. - In the freezer: It can last up to 3 months. Just remember to label your container with the date. For the full recipe, check out the complete instructions to make this hearty meal! How long does it take to make beef and bean chili? It takes about one hour to make this chili. You spend 15 minutes prepping and 40 minutes cooking. This time gives all the flavors a chance to blend well. Can I make chili ahead of time? Yes, you can make chili ahead of time. It tastes even better after sitting. Store it in the fridge for up to three days or freeze for later use. What can I substitute for ground beef? You can use ground turkey or chicken instead of beef. For a meatless option, try lentils or mushrooms. Both options add great flavor and texture. Can I use fresh beans instead of canned? Yes, you can use fresh beans. Just soak and cook them first. This way, they will be tender and ready to mix in. What to serve with beef and bean chili? Serve chili with cornbread or rice for a filling meal. You can also add tortilla chips for some crunch. Best garnishes and toppings Top your chili with sour cream and shredded cheese. Fresh cilantro also adds a nice touch. You can even add sliced jalapeños for some heat. For the full recipe, check out the section above. Beef and bean chili is a simple dish with rich flavors. We covered the key ingredients, tips for selection, and step-by-step cooking. You learned ways to enhance the taste and make variations for different diets. Proper storage is key for keeping leftovers fresh. This meal is perfect for any gathering or a quiet night in. Now you can confidently make your own chili, impressing family and friends with your skills. Enjoy exploring all the amazing options!

84. Beef and Bean Chili

Warm up with this delicious Hearty Beef & Bean Chili that’s perfect for any occasion! Packed with flavor from ground beef, kidney beans, and a kick of spices, this chili is sure to be a crowd-pleaser. With simple steps and common ingredients, you can whip up a satisfying meal in just an hour. Discover the full recipe and impress your family and friends by clicking through now!Enjoy a bowl of comfort today!
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Ingredients
  

1 lb ground beef

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 can (28 oz) crushed tomatoes

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (optional for heat)

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped for garnish (optional)

Sour cream and shredded cheese for serving (optional)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat.

    Add diced onions and bell pepper, and sauté for about 5 minutes until soft.

      Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the ground beef to the pot. Cook, breaking it up with a spatula until browned and cooked through, about 5-7 minutes. Drain excess fat if necessary.

          Sprinkle in chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the beef and vegetables with the spices.

            Pour in the crushed tomatoes, kidney beans, and black beans. Stir to combine and ensure everything is well mixed.

              Bring the chili to a gentle boil, then reduce heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally.

                Taste and season with salt and pepper as needed to balance flavors.

                  Once cooked, remove from heat and let sit for a few minutes to allow flavors to meld.

                    Serve hot in bowls, topped with a dollop of sour cream, shredded cheese, and a sprinkle of fresh cilantro if desired.

                      Prep Time: 15 min | Total Time: 1 hour | Servings: 6