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Dinner - Hearty Beef and Bean Chili

A warming and flavorful American-style chili packed with ground beef, beans, tomatoes, and spices. Perfect for cozy nights, meal prep, or feeding a crowd.

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Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Cuisine: American
Author: John Kanell

🧂 Ingredients

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Base:

  • 2 tablespoons olive oil (30mL)
  • 1 large onion, chopped (280g)
  • 1 bell pepper (green or red), chopped (140g)
  • 4 garlic cloves, minced
  • 1 pound ground beef (450g)

Seasoning:

  • 1 tablespoon tomato paste (15g)
  • 3 tablespoons chili powder (24g)
  • 1 tablespoon ground cumin (7g)
  • 1½ teaspoons dried oregano (1.5g)
  • 1 teaspoon salt (6g)
  • ¼ teaspoon cayenne pepper (0.5g)
  • ½ teaspoon ground black pepper (1g)

Liquids and Beans:

  • 1 can diced tomatoes, 14.5 ounces (411g)
  • 1 can tomato sauce, 8 ounces (226g)
  • 1 can red kidney beans, 16 ounces (454g), rinsed and drained
  • 1 can pinto beans, 16 ounces (454g), rinsed and drained
  • 2 cups beef broth (480mL)

Optional Toppings:

  • Shredded cheese (e.g. cheddar or Monterey Jack)
  • Sour cream
  • Tortilla or corn chips
  • Sliced green onions

🍳 Instructions

  1. Sauté the aromatics:
    In a large Dutch oven, heat 2 tablespoons (30mL) olive oil over medium-high heat. Add 1 chopped onion (280g) and 1 chopped bell pepper (140g). Cook for about 5 minutes, stirring frequently, until slightly softened. Add 4 minced garlic cloves and cook for 1 more minute.

  2. Brown the beef:
    Add 1 pound (450g) ground beef and cook for about 5 minutes, breaking it apart with a wooden spoon, until no longer pink.

  3. Toast the spices:
    Reduce the heat to medium. Stir in 1 tablespoon (15g) tomato paste and cook for 1 minute. Add 3 tablespoons chili powder (24g), 1 tablespoon ground cumin (7g), 1½ teaspoons dried oregano (1.5g), 1 teaspoon salt (6g), ¼ teaspoon cayenne pepper (0.5g), and ½ teaspoon black pepper (1g). Cook for another minute until the spices become fragrant.

  4. Simmer the chili:
    Stir in:

  5. 1 can (411g) diced tomatoes
  6. 1 can (226g) tomato sauce
  7. 1 can (454g) red kidney beans, rinsed and drained
  8. 1 can (454g) pinto beans, rinsed and drained
  9. 2 cups (480mL) beef broth

Scrape the bottom of the pot to release any browned bits. Bring the mixture to a simmer.

  1. Cook uncovered:
    Reduce heat to medium-low. Simmer uncovered for 25–30 minutes, stirring occasionally, until the chili thickens. If it thickens too much, add a splash of broth (or beer!) to loosen it.

  2. Serve and garnish:
    Taste and adjust salt or pepper as needed. Ladle into bowls and top with shredded cheese, sour cream, tortilla chips, and sliced green onions if desired.

🔁 Tips and Notes

  • Make ahead: Chili develops deeper flavor the next day, making it great for meal prep.
  • Crowd-friendly: Keep warm in a slow cooker and set up a toppings bar.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

🧪 Nutrition (per serving)

  • Calories: 376 kcal
  • Carbohydrates: 37g
  • Protein: 22g
  • Fat: 16g (Saturated: 5g)
  • Fiber: 12g
  • Sugar: 5g
  • Sodium: 829mg
  • Potassium: 1007mg
  • Vitamin A: 1612 IU
  • Vitamin C: 29mg
  • Calcium: 108mg
  • Iron: 6mg

Source: Preppy Kitchen