Bold flavors and tender beef make this chili a winner for any occasion. Whether it’s game day or a cozy night in, this recipe promises to deliver satisfaction in every spoonful.
Why This Recipe Works
- The combination of ground beef and beans provides a perfect balance of protein and fiber, making it both hearty and healthy.
- Slow simmering allows the flavors to meld beautifully, creating a depth of taste that’s hard to resist.
- Customizable heat levels mean everyone can enjoy it, from spice lovers to those who prefer milder flavors.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups beef broth
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Instructions
Brown the Beef
Heat your large pot over medium heat and add the ground beef. Break it apart with a wooden spoon and cook until no pink remains, about 5-7 minutes. Drain any excess fat.
Sauté the Aromatics
Add the diced onion and minced garlic to the pot with the beef. Cook until the onion is translucent and the garlic is fragrant, about 3 minutes. This builds the flavor base of your chili.
Add the Beans and Tomatoes
Stir in the kidney beans, black beans, and diced tomatoes. Mix well to combine all the ingredients. The beans add texture and the tomatoes bring acidity to balance the richness of the beef.
Season and Simmer
Sprinkle in the chili powder, cumin, salt, and pepper. Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for at least 30 minutes, stirring occasionally. The longer it simmers, the better the flavors will be.
Serve and Enjoy
Ladle the chili into bowls and serve hot. Top with your favorite garnishes like shredded cheese, sour cream, or chopped green onions for extra flavor and texture.
Tips and Tricks
For an even richer flavor, consider browning the beef in batches to avoid overcrowding the pot. This ensures each piece gets a good sear. If you’re short on time, you can use canned beans, but soaking dried beans overnight will give your chili a better texture. Lastly, don’t skip the simmering step; it’s crucial for developing the chili’s deep, complex flavors.
Recipe Variations
- Swap the ground beef for ground turkey or chicken for a lighter version.
- Add a can of corn or diced bell peppers for extra veggies.
- For a smoky flavor, stir in a tablespoon of smoked paprika or chipotle peppers in adobo sauce.
- Make it vegetarian by omitting the beef and doubling up on the beans or adding lentils.
Frequently Asked Questions
Can I make this chili in a slow cooker?
Absolutely! After browning the beef and sautéing the aromatics, transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This method is perfect for developing flavors even further.
How can I thicken my chili?
If your chili is too thin, you can mash some of the beans against the side of the pot or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to thicken it up. Simmer for a few more minutes after adding.
Can I freeze leftover chili?
Yes, this chili freezes beautifully. Cool it completely before transferring to airtight containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Summary
This beef chili with beans is a comforting, flavorful dish that’s perfect for any occasion. With simple ingredients and easy steps, it’s a foolproof recipe that’s sure to become a favorite.