Here’s a hearty Beef and Bean Chili—thick, comforting, and full of flavor 🌶️🍲
🌶️ Beef & Bean Chili (4–6 servings)
Ingredients
- 1 lb (450 g) ground beef
- 1 tbsp oil (if beef is lean)
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 1 bell pepper, diced (optional)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp oregano
- Salt & black pepper to taste
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained & rinsed
- 1 can (15 oz) black beans or pinto beans, drained & rinsed
- 1–1½ cups beef broth or water
Instructions
- Brown the beef:
- Heat oil in a large pot over medium heat.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Add aromatics:
- Stir in onion and bell pepper. Cook 4–5 min until softened.
- Add garlic; cook 30 seconds.
- Bloom spices:
- Add chili powder, cumin, paprika, oregano, salt, and pepper.
- Cook 1 minute to release flavor.
- Simmer:
- Add crushed tomatoes, beans, and broth.
- Bring to a gentle boil, then reduce heat and simmer 30–45 minutes, stirring occasionally.
- Taste & serve:
- Adjust seasoning.
- Serve hot with your favorite toppings.
🧀 Toppings
- Shredded cheddar or Monterey Jack
- Sour cream or Greek yogurt
- Chopped green onions
- Jalapeños
- Cornbread or tortilla chips
🔄 Variations
- Spicy chili: Add cayenne, chipotle powder, or diced jalapeño.
- Thick chili: Simmer uncovered or mash some beans.
- Slow cooker: Brown beef first, then cook everything 6–8 hrs on low.
- Texas-style vibe: Add a splash of coffee or dark chocolate for depth.
💡 Tips
- Chili tastes even better the next day.
- Use a mix of beans for better texture.
- Don’t rush the simmer—flavor builds with time.
If you want, I can give you a 30-minute quick chili, a slow cooker version, or a no-beans chili.
