Easy Weeknight Chili with Canned Beans

Name: Easy Weeknight Chili with Canned Beans
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1½ lb (680 g) ground beef (85% lean), at fridge temperature; 1 tbsp (15 ml) olive oil; 1 large (about 10 oz) (280 g) yellow onion, peeled and chopped into ½-inch (1 cm) pieces; 1 medium (about 6 oz) (170 g) green bell pepper, seeded and chopped into ½-inch (1 cm) pieces; 4 cloves (12 g) garlic, minced; 3 tbsp (24 g) chili powder; 2 tsp (4 g) ground cumin; 1 tsp (2½ g) smoked paprika; 1 tsp (1 g) dried oregano; ¼ tsp (½ g) cayenne pepper (optional); 28 oz can (794 g) canned diced tomatoes, undrained; 2 tbsp (32 g) tomato paste; 2 cans (15 oz each) (850 g) canned pinto beans, drained and rinsed; 1 cup (240 ml) low-sodium beef broth; 1 tsp (4 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste; 1 tsp (5 ml) apple cider vinegar

From the MyKitchenBank Kitchen

A hearty, one-pot beef and pinto bean chili built from pantry staples. Browned beef, onion, and a homemade chili spice blend simmer with tomatoes for 30 minutes, giving you deep flavor on a busy night.

Prep: 15 min
Cook: 50 min
Wait: 5 min
Total: 1 hr 10 min
Makes: About 8 cups (6 generous servings)

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Ingredients

6 servings

1½ lb (680 g) ground beef (85% lean), at fridge temperature
1 tbsp (15 ml) olive oil
1 large (about 10 oz) (280 g) yellow onion, peeled and chopped into ½-inch (1 cm) pieces
1 medium (about 6 oz) (170 g) green bell pepper, seeded and chopped into ½-inch (1 cm) pieces
4 cloves (12 g) garlic, minced
For the chili seasoning
3 tbsp (24 g) chili powder
2 tsp (4 g) ground cumin
1 tsp (2.5 g) smoked paprika
1 tsp (1 g) dried oregano
¼ tsp (0.5 g) cayenne pepper (optional)
28 oz can (794 g) canned diced tomatoes, undrained
2 tbsp (32 g) tomato paste
2 cans (15 oz each) (850 g) canned pinto beans, drained and rinsed
1 cup (240 ml) low-sodium beef broth
1 tsp (4 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste
1 tsp (5 ml) apple cider vinegar

Equipment (6)

5–6 quart (4.7–5.7 L) heavy-bottomed pot with lid
Wooden spoon or sturdy spatula
Colander
Chef's knife and cutting board
Measuring cups and spoons
Small bowl for spice blend

Steps

Before you start

Drain and rinse the canned beans in a colander so the chili isn't gluey or overly salty.
Chili seasoning packets and blends vary in saltiness; this recipe uses a homemade blend, so salt at the end.
Use a 5–6 quart (4.7–5.7 L) heavy pot so the chili can simmer without splattering.
Total time is about 70 minutes, including a 30-minute gentle simmer and a 5-minute rest. This is a stovetop recipe; no oven is needed.

1
Mix the spices
- In a small bowl, stir together the chili powder, cumin, smoked paprika, oregano, and cayenne (if using).
- Set aside near the stove.
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Ready when: Spices form a uniform, evenly colored blend.
2
Prep the vegetables
- Chop the onion and bell pepper into ½-inch (1 cm) pieces and mince the garlic.
- Drain and rinse the pinto beans in a colander until the water runs mostly clear.
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Ready when: Vegetables are evenly sized; beans are rinsed and well drained.
Tip: Keep the garlic separate from the onion and pepper since it goes in later.
3
Brown the beef
- Heat the olive oil in the heavy pot over medium-high heat until it shimmers.
- Add the ground beef and sprinkle with the 1 tsp salt.
- Cook 7–9 minutes, breaking it into small crumbles with a spoon and stirring occasionally.
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Ready when: No pink remains and some bits are deeply browned on the bottom of the pot.
Tip: Don't stir constantly; letting the beef sit for a minute at a time helps it brown. If there's more than 3 tbsp of fat, spoon off the excess.
4
Soften the vegetables
- Add the onion and bell pepper to the beef.
- Cook, stirring often, for 5–6 minutes, scraping up browned bits from the bottom of the pot.
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Ready when: Onion is soft and translucent at the edges and the pepper is tender-crisp.
5
Toast spices and paste
- Add the garlic, tomato paste, and the spice blend.
- Stir constantly for 1 minute to toast the spices and cook the paste.
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Ready when: Mixture smells fragrant and the paste darkens to a brick red.
Tip: Stir constantly; scorched spices and garlic turn bitter. Add a splash of broth if sticking.
6
Add liquids and beans
- Pour in the diced tomatoes with their juice, the beef broth, and the rinsed pinto beans.
- Stir well, scraping the bottom of the pot to loosen any browned bits.
- Raise the heat to high and bring to a boil.
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Ready when: Chili reaches a steady bubbling boil across the surface.
7
Simmer the chili
- Reduce the heat to low so the chili bubbles gently.
- Partially cover and simmer 30 minutes, stirring every 10 minutes.
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Ready when: Sauce is thick enough that a spoon dragged across the bottom leaves a trail that closes slowly.
Tip: If it gets too thick, stir in ¼ cup (60 ml) water. If too thin, simmer uncovered for 5–10 more minutes.
8
Season and finish
- Turn off the heat.
- Stir in the cider vinegar and several grinds of black pepper.
- Taste and add more salt, about ¼ tsp at a time, until the flavors taste bright and balanced.
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Ready when: Chili tastes rounded and savory, not flat.
Tip: Vinegar at the end brightens the flavors without making the chili taste sour.
9
Rest and serve
- Let the chili rest off the heat for 5 minutes so it thickens slightly, then ladle into bowls.
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Ready when: Chili is steaming but no longer bubbling and has thickened slightly.

Good to know

Tips

Brown the beef well; those crusty bits are a major source of flavor.
Toast the spices in the fat for a minute before adding liquid to deepen their flavor.
For a thicker chili, mash about ½ cup of the beans against the side of the pot during the last 10 minutes.
Top with shredded cheddar, sour cream, sliced scallions, or crushed tortilla chips.

Make ahead

Chili tastes even better the next day. Cook completely, cool, and refrigerate up to 3 days; reheat gently on the stove, adding a splash of broth or water if thick.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in freezer-safe containers; thaw overnight in the fridge. Reheat on the stove over medium-low heat, stirring often, until steaming hot (165°F/74°C), adding a splash of water or broth if needed.

Substitutions

ground beef (85% lean) → ground turkey or ground chicken. Use 1 extra tbsp olive oil since poultry is leaner; cook to 165°F (74°C).
canned pinto beans → kidney or black beans. Use the same amount, drained and rinsed.
apple cider vinegar → fresh lime juice. Use 2 tsp (10 ml) for a brighter finish.
low-sodium beef broth → water or chicken broth. Flavor will be slightly lighter; check salt at the end.