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Craving a hearty, comforting meal that’s easy, budget-friendly, and loaded with flavor? This Beef & Bean Chili will be your new weeknight hero! Packed with protein, fiber, and robust seasonings, it’s perfect for busy families, meal prep, or cozy Sunday suppers. Whether you use it to warm up a chilly evening or as an anytime crowd-pleaser, this recipe delivers big taste and simple steps.

Table of Contents

Ingredients Table

Ingredient	Quantity/Notes
Medium yellow onion	1, diced (about 1 1/2 cups)
Garlic cloves	3, minced
Kidney beans	2 cans (about 15 oz each), drained, rinsed
Olive oil	2 tablespoons
Tomato paste	3 tablespoons
Ground beef	2 lbs, preferably 80–85% lean
Kosher salt	2 teaspoons, plus more as needed
Black pepper	1/2 teaspoon, freshly ground
Chili powder	2 tablespoons
Ground cumin	1 tablespoon
Unsweetened cocoa powder	1 tablespoon
Dried oregano	2 teaspoons
Paprika	1 teaspoon
Cayenne pepper (optional)	1/4 teaspoon
Fire-roasted crushed tomatoes	1 can (28 oz)
Beef or chicken broth	1 can (14.5 oz), low-sodium
Apple cider vinegar	1 teaspoon
Serving options	Sour cream/Greek yogurt, cheddar, scallions, avocado, cilantro, tortilla chips

Kitchen Equipment Recommendations

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Why You’ll Love This Chili

Quick & easy steps ready in under one hour
Protein-rich and packed with wholesome beans
Kid-friendly flavors, adjustable spice level
Perfect for meal prepping or feeding a crowd
Flexible for stovetop, oven, or slow cooker

Step-by-Step Instructions

1. Prep the Veggies

Dice onion (1 1/2 cups) and mince garlic (3 cloves).
Drain and rinse kidney beans.

2. Sauté Aromatics

Heat olive oil in your Dutch oven or pot over medium heat.
Add onion and cook until softened, 3–5 minutes.
Add garlic, cook until fragrant, 1 minute more.
Stir in tomato paste; cook until darker, 2–3 minutes.

3. Brown the Beef

Add ground beef, salt, and black pepper.
Break up the meat and cook until browned, 6–8 minutes.

4. Season and Simmer

Sprinkle in chili powder, cumin, cocoa powder, dried oregano, paprika, and cayenne (if using).
Stir to coat, cook for 1 minute.

5. Add Beans and Liquid

Add kidney beans, crushed tomatoes, and broth.
Stir to combine and bring to a boil.

6. Simmer and Finish

Reduce heat, simmer 30–40 minutes, stirring occasionally.
Stir in apple cider vinegar, taste, adjust salt.
Serve hot with your favorite toppings!

Serving Suggestions & Topping Ideas

Load your bowl with creamy sour cream, sharp cheddar, sliced scallions, buttery avocado, snipped cilantro or crunchy tortilla chips. This chili is ideal for nachos, baked potatoes, or chili cheese fries.

Helpful Tips

For extra flavor, use fire-roasted tomatoes and high-quality beef.
Want it spicier? Increase cayenne or add hot sauce at the end.
Make ahead for even deeper flavor chili tastes better the next day!
Freeze leftovers in airtight containers for up to 3 months.

Frequently Asked Questions About Beef & Bean Chili

Can I use other beans?

Absolutely! Black beans or pinto beans work well and add variety.

Is this chili good for meal prep?

Yes, it stores and reheats perfectly for busy weeknights or packed lunches.

Can I make it vegetarian?

Swap ground beef for plant-based crumbles and add more veggies.

What equipment do I need?

A sturdy Dutch oven or large pot, sharp chef’s knife, and measuring cups/spoons make prep easy and reliable.

Conclusion

Ready to try this Beef & Bean Chili for your next dinner? Save the recipe, pin it to your dinner ideas board, and share your creations . For more family-friendly, healthy dinner ideas, check out our Amazon kitchen tools in the section above!

Classic Beef and Bean Chili Recipe : Ready in 1 Hour!

Print Recipe

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Classic beef and bean chili loaded with bold spices and hearty toppings. Perfect for easy and healthy weeknight dinners.

Author: Sara
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

1 medium yellow onion, diced

3 cloves garlic, minced

2 cans kidney beans (about 15 oz each), drained, rinsed

2 tablespoons olive oil

3 tablespoons tomato paste

2 pounds ground beef (80-85% lean)

2 teaspoons kosher salt

1/2 teaspoon black pepper

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon unsweetened cocoa powder

2 teaspoons dried oregano

1 teaspoon paprika

1/4 teaspoon cayenne pepper (optional)

1 (28-ounce) can fire-roasted crushed tomatoes

1 (14.5-ounce) can low-sodium beef or chicken broth

1 teaspoon apple cider vinegar

Optional toppings: sour cream, shredded cheddar, scallions, avocado, cilantro, tortilla chips

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Instructions

1. Dice onion and mince garlic. Drain and rinse kidney beans.

2. Heat olive oil in a large Dutch oven over medium heat. Add onion; sauté 3-5 min.

3. Add garlic; cook 1 min. Stir in tomato paste; cook until darkened.

4. Add ground beef, salt, pepper. Cook until browned, breaking up meat (6-8 min).

5. Stir in chili powder, cumin, cocoa, oregano, paprika, cayenne; cook 1 min.

6. Add beans, tomatoes, broth. Stir; bring to boil, reduce to simmer.

7. Cook, stirring occasionally, until thickened, 30-40 min.

8. Remove from heat. Stir in apple cider vinegar. Adjust salt to taste.

9. Serve hot with toppings preferred.

Notes

Make ahead: Flavors deepen if prepared a day ahead.

Freeze leftovers in airtight containers for up to 3 months.

Swap beef for turkey or plant-based crumbles for a lighter version.

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