Thick, hearty, and loaded with flavor, this Homemade Beef and Bean Chili is the ultimate comfort food. Made with ground beef, tender beans, tomatoes, and a blend of warm spices, this one-pot recipe is budget-friendly and perfect for feeding a crowd. Whether you’re serving it on game day, meal prepping for the week, or cozying up on a chilly night, this easy chili recipe is guaranteed to be a family favorite.
Why You’ll Love This Chili
This recipe is everything chili should be: rich, flavorful, and satisfying. It’s a one-pot wonder that stretches budget-friendly ingredients into a big, hearty meal. Plus, it’s customizable — mild for kids, spicy for adults, and easy to double for potlucks or tailgates.
Tips for Success
- Drain beans well to avoid extra liquid.
- Toast spices in the pot for deeper flavor.
- Low and slow: The longer it simmers, the richer it tastes.
- Balance flavors: If it tastes too acidic, stir in ½ teaspoon sugar or a drizzle of honey.
Variations & Add-Ins
- Turkey Chili: Swap beef for ground turkey for a lighter option.
- Vegetarian Chili: Skip the beef and double the beans or add lentils.
- Smoky Chili: Add a chipotle pepper in adobo for depth.
- White Bean Chicken Chili: Use shredded chicken, white beans, and green chilies instead of beef.
Serving Ideas & Pairings
- Classic with cornbread or buttery biscuits.
- Scoop with tortilla chips or serve over rice.
- Top with sour cream, cheddar, and green onions for a loaded bowl.
- Use leftovers as a topping for baked potatoes or nachos.
Frequently Asked Questions
1. Can I make chili in a slow cooker?
Yes. Brown the beef and sauté onions first, then transfer everything to a slow cooker. Cook on low 6–7 hours or high 3–4 hours.
2. Can I make chili without beans?
Absolutely. Just leave them out for a Texas-style no-bean chili.
3. How long does chili last in the fridge?
Stored in an airtight container, it will keep for 4–5 days.
4. Can I freeze beef and bean chili?
Yes — it freezes beautifully for up to 3 months.
5. How do I thicken chili?
Simmer uncovered longer, mash beans, or stir in a spoonful of cornmeal.
Homemade Beef and Bean Chili
Ingredients
Method
- Sauté vegetables – In a large pot, heat olive oil over medium heat. Add onion, bell pepper, and garlic. Cook for 5 minutes until softened.
- Brown the beef – Add ground beef and cook until no longer pink, breaking it into crumbles as it cooks. Drain excess grease if needed.
- Build the base – Stir in chili powder, paprika, cumin, oregano, cayenne, salt, and pepper. Cook for 1 minute to bloom the spices.
- Simmer – Add beans, diced tomatoes, tomato paste, and beef broth. Stir well. Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally.
- Serve – Ladle into bowls and top with cheddar cheese, sour cream, or fresh herbs. Serve with cornbread or tortilla chips.
Notes
- Thicker chili: Simmer uncovered longer to reduce liquid, or mash some beans into the broth.
- Spice control: Adjust cayenne and chili powder based on your heat preference.
- Make-ahead: Chili tastes even better the next day as flavors deepen.
- Freezer-friendly: Store in airtight containers for up to 3 months.
