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Beef and Bean Chili

Beef and Bean Chili

This ultimate beef and bean chili combines three types of beans with perfectly seasoned ground beef for a hearty, flavor-packed meal. With the perfect balance of smoky, spicy and savory flavors, it's guaranteed to become your go-to comfort food recipe.
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Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American, Mexican
Servings 6

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon

Ingredients
  

  • 2 pounds ground beef (80/20 lean-to-fat ratio)
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to your spice preference)
  • 1/4 teaspoon cinnamon (my secret ingredient!)
  • 2 teaspoons salt (adjust to taste)
  • 1 teaspoon black pepper
  • 1 can (6 oz) tomato paste
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 2 cups beef broth
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 cup beer (optional but recommended - use a dark ale or lager)

For serving (all optional but highly recommended):

  • Shredded cheddar cheese
  • Sour cream
  • Diced avocado
  • Sliced green onions
  • Fresh cilantro
  • Lime wedges
  • Fritos or tortilla chips

Instructions
 

  • Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. When it shimmers (but before it smokes), you're good to go.
  • Add the ground beef and break it apart with a wooden spoon. Season with a teaspoon of salt and half a teaspoon of pepper. Brown the meat thoroughly, about 6-8 minutes. Don't stir constantly – let it develop some crusty brown bits for maximum flavor. Those little crispy parts? Pure gold.
  • Using a slotted spoon, transfer the browned beef to a plate lined with paper towels. Leave about 2 tablespoons of fat in the pot (drain excess if there's too much).
  • Add the onions and bell peppers to the pot. Cook until softened, about 5 minutes. Your kitchen should start smelling amazing right about now.
  • Add the garlic and cook for another 30 seconds until fragrant. Don't let it burn – nobody wants bitter chili!
  • Time for the spice party! Add the chili powder, cumin, smoked paprika, oregano, cayenne, cinnamon, remaining salt, and pepper. Stir constantly for 1 minute until the spices are toasted and fragrant. This step blooms the spices and is non-negotiable for flavor depth.
  • Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. It should darken in color – this develops a rich, umami base for your chili.
  • Return the browned beef to the pot and add the fire-roasted tomatoes (with their juice), all three types of beans, beef broth, brown sugar, Worcestershire sauce, and bay leaves.
  • Pour in the beer if using. (And maybe pour yourself one while you're at it. Cook's privilege!)
  • Bring everything to a boil, then reduce heat to maintain a gentle simmer. Partially cover the pot and let it work its magic for at least 30-45 minutes, stirring occasionally. The longer it simmers, the better it gets, honestly.
  • Taste and adjust seasoning as needed. If it's too thick, add a splash more broth. Too thin? Simmer uncovered for a few more minutes.
  • Remove bay leaves before serving. Ladle into bowls and let everyone customize with their favorite toppings. Watch the compliments roll in.

Notes

  • Don't skip the bean rinse: Always drain and rinse canned beans to remove excess sodium and starch.
  • Make ahead magic: This chili actually improves overnight as the flavors meld. Make it a day ahead for even better results.
  • Freezer friendly: Freeze portions in airtight containers for up to 3 months. Future you will be very grateful.
  • Spice control: The heat level is medium as written. Adjust the cayenne up or down to suit your preference.
  • The cinnamon secret: It sounds weird, but that pinch of cinnamon adds mysterious depth without making the chili taste like a cookie. Trust me on this one.