Easy Classic Beef and Bean Chili with Tomatoes

Beef and Bean Chili is one of those meals that makes a house feel warm and welcoming. It’s simple to make, big on flavor, and easy to customize based on what you have. This version sticks to the classics: ground beef, hearty beans, and juicy tomatoes simmered with spices.

It’s great for weeknights, game days, or anytime you want something satisfying without a lot of fuss. Make a big pot and enjoy leftovers all week.

What Makes This Beef and Bean Chili Recipe So Good

• Balanced flavor: Smoky chili powder, cumin, and paprika create depth without overpowering heat.
• Hearty and satisfying: Ground beef and beans deliver protein and fiber, making every bowl filling.
• Simple pantry ingredients: Most of what you need is likely already in your kitchen.
• Great texture: The combination of sautéed onions, peppers, tomatoes, and beans gives each bite substance.
• Flexible heat level: Adjust the spice to suit kids, spice lovers, or anyone in between.
• Make-ahead friendly: Chili tastes even better the next day as the flavors meld.

Shopping List for Beef and Bean Chili

• 1.5 pounds ground beef (80/20 or 85/15)
• 1 large yellow onion, diced
• 1 green bell pepper, diced (or any color)
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (or sweet paprika)
• 1/2 teaspoon dried oregano
• 1/4–1/2 teaspoon cayenne pepper (optional, to taste)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes (with juices)
• 1 cup beef broth or water (more as needed)
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto or black beans, drained and rinsed
• 1 tablespoon tomato paste (optional, for extra richness)
• 1 teaspoon brown sugar (optional, balances acidity)
• 2 tablespoons olive oil or neutral oil
• Optional toppings: shredded cheddar, sour cream, sliced green onions, chopped cilantro, avocado, jalapeño, hot sauce
• Optional sides: cornbread, tortilla chips, rice, or baked potatoes

How to Make Beef and Bean Chili

1. Prep your ingredients. Dice the onion and bell pepper, and mince the garlic. Drain and rinse the beans.Open your canned tomatoes so everything’s ready to go.
2. Brown the beef. Heat a large pot or Dutch oven over medium-high heat. Add the oil, then the ground beef. Cook, breaking it up, until browned with some crispy bits, about 6–8 minutes.Spoon off excess fat if needed, leaving about a tablespoon for flavor.
3. Sauté the aromatics. Add the onion and bell pepper to the pot. Cook until softened, 4–5 minutes. Stir in the garlic and cook 30 seconds until fragrant.
4. Bloom the spices. Add chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper.Stir for 30–60 seconds to toast the spices and wake up their flavor.
5. Add tomatoes and liquid. Stir in the crushed tomatoes, diced tomatoes with their juices, tomato paste, and beef broth. Add the brown sugar if using. Scrape the bottom of the pot to release any browned bits.
6. Simmer. Bring to a gentle boil, then reduce to low and simmer uncovered for 25–30 minutes, stirring occasionally.The chili will thicken as it cooks. Add a splash of broth or water if it gets too thick.
7. Add the beans. Stir in the kidney and pinto (or black) beans. Simmer another 10–15 minutes to let the beans absorb the flavors.
8. Taste and adjust. Add more salt, pepper, or cayenne to taste.If it’s too acidic, a pinch more sugar helps. If it needs brightness, a small squeeze of lime can lift it.
9. Serve with toppings. Ladle into bowls and top with shredded cheese, sour cream, green onions, or whatever you like. Pair with cornbread or tortilla chips for extra comfort.

How to Store Beef and Bean Chili

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Freeze in quart containers or freezer bags for up to 3 months.Leave room at the top for expansion.
• Reheating: Warm gently on the stovetop over medium-low heat, or microwave in 60–90 second bursts, stirring in between. Add a splash of water or broth if it’s too thick.
• Make-ahead tip: Chili tastes better the next day as spices meld. It’s perfect for meal prep and hosting.

Benefits of This Beef and Bean Chili Recipe

• Budget-friendly: Uses inexpensive pantry items and stretches to feed a crowd.
• Nutrient-dense: Protein from beef and beans plus fiber from legumes and tomatoes.
• Customizable: Easy to adjust spice, add veggies, or switch proteins.
• One-pot cleanup: Everything cooks in a single pot, saving time and dishes.
• Guaranteed leftovers: Ideal for lunches, busy nights, or freezing for later.

Pitfalls to Watch Out For

• Skipping the browning step: Not browning the beef well reduces flavor.Aim for deep brown bits.
• Underseasoning: Taste at the end and adjust salt and spice. Beans and tomatoes can mute flavors.
• Over-thickening: If the chili gets too thick, it can scorch. Add a little liquid and lower the heat.
• Rushing the simmer: Chili needs time to meld.Give it at least 35–45 minutes total.
• Too much heat too soon: Add cayenne gradually. You can always add more; you can’t take it out.

Recipe Variations of Beef and Bean Chili

• Chunky beef: Swap ground beef for 2 pounds beef chuck cut into 1/2-inch cubes. Brown in batches and simmer longer (60–90 minutes) until tender.
• Turkey or chicken: Use ground turkey or chicken for a lighter version.Add 1 tablespoon oil to prevent dryness.
• No-bean chili: Skip the beans and add an extra 1/2 pound beef and 1 additional cup tomatoes or broth.
• Veggie boost: Stir in diced zucchini, corn, or carrots during the simmer for sweetness and texture.
• Smoky heat: Add 1–2 chopped chipotle peppers in adobo for deeper smokiness and a spicy kick.
• Cocoa twist: Add 1 teaspoon unsweetened cocoa powder to enhance savoriness without making it sweet.
• Slow cooker: Brown beef and sauté aromatics, then transfer to a slow cooker with remaining ingredients. Cook on Low 6–8 hours or High 3–4 hours; add beans for the last hour.
• Instant Pot: Sauté beef, onions, and spices on Sauté mode; add tomatoes and 3/4 cup broth. Pressure cook 10 minutes, quick release, stir in beans, and simmer on Sauté 5–10 minutes.

FAQ

Can I make this chili mild for kids?

Yes.

Skip the cayenne and use mild chili powder. You can also add a little extra broth and serve with cheese and sour cream to mellow the heat.

What’s the best beef for chili?

Ground beef with some fat—80/20 or 85/15—adds the most flavor. If you prefer leaner beef, add a tablespoon of oil and don’t skip the browning step.

Do I have to use two types of beans?

No.

Use whatever you have on hand. Kidney, pinto, and black beans all work well, alone or in combination.

How can I thicken chili without flour?

Simmer uncovered to reduce, or mash a small portion of the beans and stir them back in. Tomato paste also adds body.

Why add a pinch of sugar?

Tomatoes can be acidic.

A small amount of brown sugar balances the acidity without making the chili sweet.

Can I make it ahead?

Absolutely. Chili improves after a night in the fridge. Reheat gently and adjust seasoning before serving.

What toppings go best?

Shredded cheddar, sour cream, green onions, cilantro, diced avocado, jalapeño slices, and a dash of hot sauce are all great choices.

Is this gluten-free?

Yes, as written, it typically is.

Just check labels on spices, broth, and tomato products to be sure.

How do I add more veggies without changing the flavor too much?

Grate a carrot or chop a zucchini small and simmer it in. They blend in easily and add subtle sweetness and nutrients.

What if my chili is too spicy?

Stir in more tomatoes or broth, add a dollop of sour cream when serving, and offer mild toppings like cheese to soften the heat.

In Conclusion

Classic Beef and Bean Chili with Tomatoes is a reliable, comforting meal that never feels fussy. It’s packed with flavor, uses everyday ingredients, and works for busy nights or relaxed weekends.

Make it mild or spicy, load it with toppings, or keep it simple—either way, it delivers. Keep this recipe in your rotation and you’ll always have a satisfying, crowd-pleasing option ready to go.