ChiliAmericanEasy

Hearty Beef and Bean Chili

Name: Hearty Beef and Bean Chili
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb (907 g) ground beef, 80/20 blend; 2 medium (340 g) large yellow onions, diced; 1 large (240 g) red bell pepper, diced; 1 large (240 g) green bell pepper, diced; 5 cloves (25 g) garlic cloves, minced; 4 tablespoons (64 g) tomato paste; 1 can (28 oz) (794 g) canned diced tomatoes with juice; 1 can (15 oz) (425 g) tomato sauce, unsalted; 1½ cups (355 ml) low-sodium beef broth; 1 can (15.5 oz) (439 g) canned kidney beans, drained and rinsed; 1 can (15.5 oz) (439 g) canned pinto beans, drained and rinsed; 1 can (15.5 oz) (439 g) canned black beans, drained and rinsed; 3 tablespoons (27 g) chili powder; 2 teaspoons (4 g) ground cumin; 1 teaspoon (1 g) dried oregano; 1 teaspoon (2 g) paprika (smoked or sweet); 1 teaspoon (6 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; ½ teaspoon (2½ ml) hot sauce or cayenne pepper (optional); 1 tablespoon (15 ml) olive oil

From the MyKitchenBank Kitchen

A robust, warming chili loaded with ground beef, three types of beans, and depth from tomato paste and spices. Built on a base of caramelized onions and peppers, this stovetop chili simmers low and slow to develop rich, complex flavor. Serve with cornbread, rice, or your favorite toppings.

Prep: 15 min
Cook: 50 min
Total: 1 hr 5 min
Makes: 6 servings (about 10 cups total)

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Ingredients

6 servings

2 lb (907 g) ground beef, 80/20 blend
2 medium (340 g) large yellow onions, diced
1 large (240 g) red bell pepper, diced
1 large (240 g) green bell pepper, diced
5 cloves (25 g) garlic cloves, minced
4 tablespoons (64 g) tomato paste
1 can (28 oz) (794 g) canned diced tomatoes with juice
1 can (15 oz) (425 g) tomato sauce, unsalted
1½ cups (355 ml) low-sodium beef broth
1 can (15.5 oz) (439 g) canned kidney beans, drained and rinsed
1 can (15.5 oz) (439 g) canned pinto beans, drained and rinsed
1 can (15.5 oz) (439 g) canned black beans, drained and rinsed
3 tablespoons (27 g) chili powder
2 teaspoons (4 g) ground cumin
1 teaspoon (1 g) dried oregano
1 teaspoon (2 g) paprika (smoked or sweet)
1 teaspoon (6 g) kosher salt
½ teaspoon (1 g) freshly ground black pepper
½ teaspoon (2.5 ml) hot sauce or cayenne pepper (optional)
1 tablespoon (15 ml) olive oil

Equipment (5)

Large heavy-bottomed pot or Dutch oven (5–6 quart capacity)
Wooden spoon or heat-resistant spatula
Can opener
Measuring cups and spoons
Cutting board and sharp knife

Steps

Before you start

Have all ingredients prepped and measured before starting—the cook time moves quickly once you begin browning the meat.
Drain and rinse all canned beans to reduce sodium and prevent excessive foam.
If using dried beans, soak overnight and cook until tender before starting the recipe.

1
Brown the ground beef
- Heat a large heavy-bottomed pot or Dutch oven (5–6 quart) over medium-high heat.
- Add the ground beef and cook for 5–6 minutes, breaking it into small pieces with a wooden spoon as it browns.
- Stir frequently until no pink remains and the meat reaches an internal temperature of 160°F (71°C), with some caramelized edges.
- Drain excess fat if needed (leave about 1 tablespoon for flavor), then transfer the meat to a plate.
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Ready when: No pink visible; meat is browned with some caramelized edges; internal temperature reaches 160°F (71°C)
Tip: Don't stir constantly—let the meat rest 1–2 minutes between stirs so it develops color.
2
Sauté aromatics
- Return the pot to medium heat and add 1 tablespoon olive oil.
- Add the diced onions and cook for 4–5 minutes, stirring occasionally, until they begin to soften and turn golden.
- Add the diced red and green bell peppers and cook for another 3 minutes, stirring, until the peppers start to release their moisture.
- Add the minced garlic and cook for 1 minute until fragrant.
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Ready when: Onions are soft and golden; peppers are tender and fragrant
Tip: Don't rush this step—soft, caramelized vegetables build the chili's foundation.
3
Bloom spices and tomato paste
- Add the tomato paste to the vegetables and stir constantly for 1–2 minutes.
- The paste will darken and smell rich.
- Then add the chili powder, ground cumin, dried oregano, paprika, salt, and black pepper.
- Stir well to coat everything, and cook for 1 minute so the spices release their oils and bloom.
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Ready when: Spices are fragrant and paste has darkened slightly
Tip: This blooming step prevents raw spice flavor—don't skip it even though it's quick.
4
Deglaze and build sauce
- Return the browned ground beef to the pot.
- Pour in the canned diced tomatoes with juice, the tomato sauce, and the beef broth.
- Stir well to combine everything and scrape up any browned bits from the bottom of the pot.
- Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low.
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Ready when: Liquid is simmering gently with occasional bubbles breaking the surface
Tip: Scraping the pot releases all the caramelized flavor from the meat—essential for depth.
5
Add beans and simmer
- Stir in the drained kidney beans, pinto beans, and black beans.
- If using the optional hot sauce or cayenne for extra heat, add it now.
- Bring the chili back to a gentle simmer over medium heat, then reduce to medium-low.
- Partially cover the pot (leaving a small gap for steam to escape) and let it simmer for 30–35 minutes, stirring occasionally.
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Ready when: Chili thickens slightly; beans are tender and flavors are rich and unified
Tip: Stir every 10 minutes or so to prevent sticking and ensure even simmering. If it looks too thin at the end, simmer uncovered for 5 more minutes.
6
Taste and adjust
- Remove the pot from heat.
- Taste the chili and adjust seasoning—add more salt, black pepper, or chili powder as needed.
- If you prefer a thinner consistency, stir in a splash of beef broth; for thicker chili, simmer uncovered another 3–5 minutes.
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Ready when: Seasoning is balanced to your taste
Tip: Taste before adding more salt—the canned ingredients and broth already contain sodium.

Good to know

Tips

For deeper, more complex flavor, toast whole cumin seeds and chili peppers in a dry skillet for 1–2 minutes, then grind before adding.
Serve with classic toppings: shredded cheddar cheese, sour cream, chopped scallions, diced jalapeños, cornbread, or oyster crackers.
This chili actually tastes better the next day once the spices have fully merged—make it ahead and reheat for an even richer result.
For extra heat, add fresh jalapeños or habaneros in Step 2, or stir in a pinch of cayenne in Step 3.

Make ahead

Chili improves with time as flavors deepen. Prepare up to 2 days ahead and refrigerate in an airtight container, or freeze for up to 3 months.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. Freeze in airtight freezer bags or containers for up to 3 months. To reheat: thaw overnight in the refrigerator, then warm over medium heat on the stovetop (add a splash of broth to loosen) or in the microwave, stirring occasionally.

Substitutions

ground beef, 80/20 blend → Ground lamb or ground turkey (80/20 blend for better texture). Turkey will be leaner; brown it carefully so it doesn't dry out. Lamb adds earthier flavor.
canned kidney beans, drained and rinsed → Chickpeas or great northern beans. Maintains heartiness; adjust cooking time if using dried beans.
chili powder → A blend of 2 tablespoons ground cumin + 1 tablespoon paprika + 1/2 tablespoon cayenne pepper. Gives you more control over spice level and flavor profile.
low-sodium beef broth → Vegetable broth or chicken broth. Vegetable broth keeps flavor neutral; chicken adds a lighter note. Use the same amount.