Classic Beef and Bean Chili
A thick, hearty beef chili with kidney beans, corn, tomatoes and a warm blend of chili powder and cumin. A one-pot dinner for game days and cold nights.
A good pot of chili is thick, savory and a little smoky. This one has ground beef, kidney beans, corn and carrots in a rich tomato base, seasoned with chili powder, cumin and smoked paprika.
It simmers for about an hour so the flavors come together, but most of that time is hands-off.
Make a big pot. It tastes even better the next day and freezes well.
Why You’ll Love This Recipe
- One pot
- Better the next day
- Freezer friendly
- Feeds a crowd
Ingredient Notes
Chili powder: American chili powder is a mild spice blend, not pure ground chiles. Add cayenne if you want more heat.
Beans: Kidney beans are classic. Pinto or black beans work too. Rinse canned beans to remove extra salt.
See the recipe card below for full measurements.
How to Make Classic Beef and Bean Chili
Brown the beef
Heat the oil in a large Dutch oven over medium-high heat. Cook the beef for 8 minutes, breaking it up, until browned. Drain most of the fat.
Add the vegetables
Add the onion, bell pepper and carrot and cook 6 minutes until soft. Add the garlic for 30 seconds.
Toast the spices
Stir in the chili powder, cumin, paprika, oregano, salt and tomato paste and cook 1 to 2 minutes until fragrant.
Simmer
Add the tomatoes, beans, corn and broth. Bring to a boil, then lower the heat, cover partly and simmer 45 minutes, stirring now and then.
Adjust
Taste and add more salt or cayenne. Simmer uncovered a few minutes more if you want it thicker.
Serve
Ladle into bowls and top with cheddar, sour cream, green onion and cilantro.
Tips for the Best Results
- Toasting the spices in the pot deepens the flavor.
- A teaspoon of cocoa powder adds richness.
- Make it a day ahead for the best flavor.
- Serve over rice or baked potatoes to stretch it further.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Watery chili | Simmer uncovered until thick. |
| Bitter or raw spice taste | Toast the spices in the pot before adding liquid. |
| Greasy chili | Drain the beef fat after browning. |
Substitutions
- Ground beef: Ground turkey or chicken.
- Kidney beans: Pinto or black beans.
- Beef broth: Water plus 1 teaspoon of salt.
What to Serve With It
- Buttermilk cornbread
- Easy homemade guacamole
- Classic hummus with chips
- Frozen strawberry lemonade
Storage and Reheating
Fridge: Keep for up to 4 days.
Freezer: Freeze in portions for up to 4 months.
Reheat: Warm on the stove over medium heat, adding a splash of broth if thick.
Tools That Make This Easier
- Dutch ovenEven heat for browning and long simmering.Check price on Amazon
- Meat chopperBreaks up beef evenly.Check price on Amazon
- Freezer containersPortion chili for later.Check price on Amazon
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Classic Beef and Bean Chili
A thick, hearty beef chili with kidney beans, corn, tomatoes and a warm blend of chili powder and cumin. A one-pot dinner for game days and cold nights.
Ingredients
Chili
Toppings
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Cook the beef for 8 minutes, breaking it up, until browned. Drain most of the fat.
- Add the onion, bell pepper and carrot and cook 6 minutes until soft. Add the garlic for 30 seconds.
- Stir in the chili powder, cumin, paprika, oregano, salt and tomato paste and cook 1 to 2 minutes until fragrant.
- Add the tomatoes, beans, corn and broth. Bring to a boil, then lower the heat, cover partly and simmer 45 minutes, stirring now and then.
- Taste and add more salt or cayenne. Simmer uncovered a few minutes more if you want it thicker.
- Ladle into bowls and top with cheddar, sour cream, green onion and cilantro.
Nutrition (per serving)
- Calories
- 430 kcal
- Protein
- 32 g
- Carbohydrates
- 30 g
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Fiber
- 9 g
- Sugar
- 8 g
- Sodium
- 1020 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
How long should chili simmer?
At least 45 minutes so the flavors blend. You can simmer it up to 2 hours on low.
Can I make chili in a slow cooker?
Yes. Brown the beef and vegetables, then cook everything on LOW for 6 to 8 hours or HIGH for 4 hours.
How do I thicken chili?
Simmer it uncovered, mash some of the beans, or stir in 2 tablespoons of masa harina or cornmeal.
Does chili freeze well?
Yes. Freeze it in portions for up to 4 months and thaw overnight in the fridge.
