There’s something deeply comforting about a hearty bowl of chili beans.
This recipe combines tender ground beef, warming spices, and beans in a rich broth for a satisfying meal that’s both simple and full of flavor.
Perfect for family dinners or meal prep, it’s the kind of dish that warms you inside and out.
Why You’ll Love This Recipe
This chili is rich, flavorful, and packed with protein.
It’s easy to make in one pot, with simple ingredients.
The flavor deepens as it simmers, making it even better the next day.
It’s versatile—you can serve it on its own or with your favorite toppings.
What You’ll Need (Ingredient Highlights)
Ground beef adds richness and makes the chili filling.
Kidney beans bring a creamy texture and extra protein.
Onion, garlic, and bell pepper form a flavorful base.
Chili powder and cumin give warmth and depth.
Beef broth ties everything together with a hearty flavor.
Pro Tips Before You Start
Use 80% lean ground beef for the best balance of flavor and tenderness.
Rinse canned beans well to reduce excess sodium.
Fire-roasted tomatoes add a smoky depth, but regular diced tomatoes work fine.
For deeper flavor, let the chili simmer longer than 30 minutes.
How to Make Chili Beans
Step 1 – Sauté the vegetables
Heat olive oil in a large pot.
Add diced onions and bell peppers; cook until softened.
Step 2 – Add garlic and beef
Stir in minced garlic, then add ground beef.
Cook until browned, breaking it apart.
Step 3 – Season with spices
Mix in chili powder and cumin for a fragrant base.
Step 4 – Add tomatoes and beans
Pour in diced tomatoes with juices and stir in the beans.
Step 5 – Simmer with broth
Add beef broth, bring to a simmer, then cover and cook on low for at least 30 minutes.
What to Serve Them With
Enjoy with warm cornbread or crusty bread.
Top with shredded cheese, sour cream, or avocado.
Pair with rice for a heartier meal.
Variations / Substitutions
Use ground turkey or chicken instead of beef for a lighter version.
Swap kidney beans with black beans or pinto beans.
Add a pinch of smoked paprika for extra depth.
Make it vegetarian by skipping beef and doubling the beans.
Storage & Leftovers
Refrigerate in an airtight container for up to 4 days.
Freeze in portions for up to 3 months; thaw overnight in the fridge.
FAQs
Can I make this chili ahead of time?
Yes, the flavors deepen as it sits, so it’s even better the next day.
Can I make it in a slow cooker?
Yes, just brown the beef first, then transfer everything to the slow cooker and cook on low for 6–8 hours.
Is this chili spicy?
It’s mild as written, but you can add cayenne or fresh chilies for heat.
Can I add other vegetables?
Yes, zucchini, carrots, or corn make great additions.
Can I use canned chili beans instead of plain kidney beans?
Yes, but adjust seasonings since chili beans are already seasoned.
What’s the best way to thicken chili?
Simmer uncovered until it reduces, or mash some beans into the broth.
Can I double the recipe?
Absolutely, just use a larger pot and extend the simmering time slightly.
Can I make it vegetarian?
Yes, omit the beef and use vegetable broth with extra beans.
What toppings work best?
Shredded cheese, sour cream, diced onions, or fresh cilantro are great options.
How long does it keep in the freezer?
Up to 3 months in freezer-safe containers.
Final Thoughts
This chili beans recipe is warm, hearty, and endlessly adaptable.
Whether you enjoy it plain or loaded with toppings, it’s a go-to comfort dish for any season.