Hearty Beef & Bean Chili: Simple Weeknight Comfort (Print Version)

Whip up a comforting Hearty Beef & Bean Chili with this easy recipe. Packed with flavor and perfect for busy weeknights, it’s a family favorite.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if broth is GF)

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs ground beef (80/20)
02 - 1 (28 ounce) can diced tomatoes (fire-roasted preferred)
03 - 2 (15 ounce) cans kidney beans, rinsed and drained
04 - 2 tablespoons tomato paste
05 - 2 cups beef broth (low sodium)

→ Flavor Boosters

06 - 1 large yellow onion, diced
07 - 4 cloves garlic, minced

→ Seasonings & Heat

08 - 2 tablespoons chili powder
09 - 1 tablespoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon cayenne pepper (or more, to taste)
12 - 1 teaspoon salt (or to taste)
13 - 1/2 teaspoon black pepper (or to taste)

→ Garnish & Toppings

14 - 1 cup shredded cheddar cheese
15 - 1/2 cup sour cream
16 - 1/4 cup fresh cilantro, chopped

# Instructions:

01 - Get your biggest pot or Dutch oven on medium-high heat. Add the ground beef and break it up with a spoon. Watch it sizzle and brown, filling your kitchen with that familiar, savory smell. This is where the magic starts, building the foundation of flavor for your Hearty Beef & Bean Chili. Drain off any excess fat—I usually just tilt the pot and spoon it out, trying not to make a mess.
02 - Reduce the heat to medium. Toss in your diced onion and let it soften, stirring occasionally, until it starts to look translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until you can really smell it. Don't let it burn, hon! That's a mistake I've made, and burnt garlic is just... not good.
03 - Stir in the chili powder, cumin, smoked paprika, and cayenne pepper with the beef and aromatics. Let them toast for about a minute, stirring constantly. You'll notice the spices really wake up and become fragrant. This step is crucial for getting that deep, complex flavor profile into your Hearty Beef & Bean Chili. It's truly transformative!
04 - Pour in the diced tomatoes (undrained, because those juices are gold!), tomato paste, beef broth, and the rinsed kidney beans. Give everything a good stir to combine. Bring it to a gentle simmer, then reduce the heat to low, cover the pot, and let it do its thing. This is where the flavors really meld and deepen for your Hearty Beef & Bean Chili.
05 - Let your chili simmer for at least 30 minutes, but honestly, an hour or more is even better. The longer it simmers, the more amazing it gets! Stir it occasionally to prevent sticking. Taste it, really taste it. This is your chance to adjust the salt, pepper, or add a bit more cayenne if you like things spicier. I'm always tweaking it right here.
06 - Once your Hearty Beef & Bean Chili has thickened to your liking and the flavors are singing, it's ready! Ladle generous portions into bowls. Now for the fun part: toppings! Pile on that shredded cheddar, a dollop of sour cream, and a sprinkle of fresh cilantro. It looks so vibrant and smells absolutely divine. Dig in, you've earned it!

# Notes:

01 - Don't rush browning the beef; those browned bits are flavor gold for your chili.
02 - This chili tastes even better the next day, so it’s a fantastic make-ahead meal.
03 - Swap kidney beans for black or pinto beans if you prefer; I've tried it, and it works great!
04 - A side of warm cornbread is non-negotiable for me when serving this chili.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - Wooden spoon
03 - Ladle

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g

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