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Chili · Classic Beef & Bean

Classic Beef and Bean Chili

Thick, hearty chili with ground beef, two kinds of beans and a deep, smoky spice blend. Simmer it on a Sunday, top it any way you like and enjoy leftovers all week.

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Prep
15 min
Cook
1 hr 15 min
Total
1 hr 30 min
Serves
8
Level
Easy

Ingredients

Chili

  • 1 tbsp vegetable oil
  • 2 lb ground beef, 85% lean
  • 1 ½ tsp kosher salt, divided
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • ¼ tsp cayenne pepper (optional)
  • 2 tbsp tomato paste
  • 1 can crushed tomatoes, 28 oz
  • 1 can kidney beans, 15 oz, drained and rinsed
  • 1 can pinto beans, 15 oz, drained and rinsed
  • 1 cup beef broth

Toppings

  • shredded cheddar, sour cream, sliced green onions, tortilla chips (optional)

Cook to 160°F inside (check with a thermometer).

Steps

  1. Heat the oil in a Dutch oven over medium-high heat. Add the beef and 1 teaspoon salt and break it into crumbles. Cook until browned and no pink remains (160°F / 71°C). Spoon off all but about 1 tablespoon of fat.
  2. Add the onion and bell pepper and cook, stirring, until softened.
  3. Add the garlic, chili powder, cumin, smoked paprika, oregano, cayenne and tomato paste. Stir constantly until the spices smell toasty.
  4. Stir in the crushed tomatoes, beans, broth and remaining salt. Bring to a boil, then lower the heat to a gentle simmer.
  5. Simmer partly covered, stirring every 10 minutes or so and scraping the bottom, until thick and rich.
  6. Taste and adjust the salt and heat. Ladle into bowls and add toppings.

Tip: Want it thicker? Stir 2 tablespoons masa harina or cornmeal into 1/4 cup water and simmer it in for the last 10 minutes.

Tip: Slow cooker option: brown the beef and vegetables, then cook everything on LOW 6 to 8 hours.

Storage: Refrigerate up to 4 days or freeze up to 3 months. Cool large batches in shallow containers so they chill quickly.

Make ahead: Chili tastes even better the next day, so make it ahead and reheat until steaming.

Estimated nutrition per serving: 450 calories · protein 28 g · carbohydrates 28 g · fiber 9 g · sugars 8 g · fat 26 g (saturated 9 g) · sodium 940 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 15 of 15 ingredients.