Chili Beans Recipe
Browning the beef and blooming the chili powder and cumin in the rendered fat before adding liquid builds a deeper base flavor than dumping everything in at once, and a long uncovered simmer lets the beans absorb the sauce while it reduces down to a thick, clingy texture instead of a thin soup.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Servings
- 6
Ingredients
- 1 1/2 lb ground beef (85% lean)
- 1 cup yellow onion, diced
- 1 cup green bell pepper, diced
- 3 cloves garlic cloves, minced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 28 oz canned diced tomatoes
- 2 tbsp tomato paste
- 30 oz canned pinto beans, drained and rinsed
- 15 oz canned kidney beans, drained and rinsed
- 1 cup beef broth
- 1 tsp salt
- 1/2 tsp black pepper
Nutrition per serving
- Calories
- 509
- Protein
- 36g
- Carbs
- 50g
- Fat
- 19g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Set a large heavy pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into crumbles, until browned and no longer pink, 6-8 minutes. Drain off all but about 1 tablespoon of fat.
- 2Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds, until fragrant.
- 3Add the chili powder, cumin, and smoked paprika directly to the pot and stir into the fat and vegetables, toasting for about 1 minute before adding any liquid.
- 4Stir in the diced tomatoes with their juice, tomato paste, and beef broth, scraping up any browned bits from the bottom of the pot.
- 5Add the pinto beans and kidney beans, then bring the mixture to a simmer.
- 6Reduce the heat to low, partially cover, and simmer for 30-35 minutes, stirring occasionally, until the beans are tender and the sauce has thickened.
- 7If the chili is still thin after 30 minutes, remove the lid entirely and simmer uncovered for the last 10-15 minutes to reduce further.
- 8Season with salt and pepper to taste. Ladle into bowls and serve with your preferred toppings.
Tips & variations
- Swap half the ground beef for ground pork or Italian sausage for a richer, slightly sweeter chili.
- For a smokier profile, add 1-2 teaspoons of adobo sauce from a can of chipotle peppers along with the tomatoes.
- Dried beans work too: soak 1 cup of mixed pinto and kidney beans overnight, then simmer separately until tender before adding to the chili in step 5.
- Make it vegetarian by omitting the beef and using vegetable broth, and adding a diced zucchini or extra can of beans for bulk.
Storage & reheating
Refrigerate cooled chili beans in an airtight container for up to 4 days; the flavor actually improves after a day as the spices settle in. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much. Freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.
Tips from the Tulo kitchen
- A square of dark chocolate or a teaspoon of unsweetened cocoa powder stirred in near the end rounds out the acidity from the tomatoes without making the chili taste like dessert.
- If using canned beans straight from the can without rinsing, cut back on added salt since the canning liquid is already salted.
FAQ
What's the difference between chili beans and regular chili?
Chili beans lean more heavily on the beans as the main bulk of the dish with meat as a supporting ingredient, while a classic Texas-style chili often skips beans entirely and centers on chunked or ground beef.
Can I make this in a slow cooker?
Yes. Brown the beef and sauté the aromatics on the stovetop first for flavor, then transfer everything to a slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
How do I make chili beans spicier?
Add a diced jalapeno with the onion and bell pepper, or stir in cayenne pepper or hot sauce a little at a time near the end so you can control the heat.
Can I use dried beans instead of canned?
Yes, use about 1 cup of dried pinto and kidney beans combined. Soak overnight, then simmer in fresh water until just tender before adding them to the chili, since they won't fully cook in the shorter simmer time.
