Beef and Bean Chili Recipe

I don’t know about you, but I love chili.  I’m one of those people who like beans in my chili though!  Here’s a hearty and flavorful beef and bean chili recipe that’s easy to make and perfect for any occasion:

Ingredients

• 2 tbsp olive oil
• 1 lb ground beef (80/20 for richness)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium bell pepper, diced (red, green, or both)
• 1 medium jalapeño, finely diced (optional, for heat)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 (14.5 oz) can diced tomatoes, with juice
• 1 (15 oz) can tomato sauce
• 1 cup beef or chicken broth
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can black beans or pinto beans, rinsed and drained
• 1 tbsp brown sugar (optional, balances acidity)
• 1 tsp apple cider vinegar (for depth of flavor)

Optional Garnishes

• Shredded cheddar cheese
• Sour cream
• Chopped fresh cilantro
• Diced avocado
• Crushed tortilla chips

Instructions

Sauté Aromatics and Beef:  Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add garlic and cook for 30 seconds. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.

Cook Veggies: Add diced bell pepper and jalapeño (if using). Cook for another 2-3 minutes, stirring occasionally.

Add Spices: Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.

Add Liquids and Beans: Stir in diced tomatoes, tomato sauce, and broth. Add the drained beans, brown sugar, and vinegar. Stir to combine.

Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover partially and simmer for 30-45 minutes, stirring occasionally, until the flavors meld and the chili thickens.

Adjust seasonings to taste. If you like it spicier, stir in more cayenne or diced chili.

Ladle into bowls and top with your favorite garnishes.  This chili tastes even better the next day, as the flavors deepen over time. Serve with cornbread, crackers, or rice for a satisfying meal.

So, tell me – do you like bean in your chili or no?  Why or why not? Let me know in the comments!