Beef and Bean Chili – Easy Hearty One-Pot Dinner Recipe
There is something special about a warm bowl of chili at the end of a long day. This Beef and Bean Chili is thick, hearty, and full of flavor, made with ground beef, tender beans, and simple spices all cooked together in one pot. If you are searching for an easy chili recipe that feels homemade and comforting, this one is a great choice. It uses everyday ingredients and comes together without any complicated steps.
Why this is a Great Meal
Why You'll Love This Recipe: One pot so cleanup is easy, made with simple pantry ingredients, filling and full of protein, tastes even better the next day, easy to make in a big batch for the family.
Instructions
- 01
Sauté Aromatics: Heat oil in a large pot over medium heat. Cook the diced onion for 3–4 minutes until soft.
- 02
Brown the Beef & Spices: Add ground beef and cook, breaking it apart, until browned through. Stir in minced garlic, chili powder, cumin, and smoked paprika for 1 minute until fragrant.
- 03
Add Tomatoes & Sauce: Add the diced tomatoes and tomato sauce, mixing well into the meat.
- 04
Add Beans & Broth: Add the rinsed kidney beans and beef broth, stir, and bring to a gentle boil.
- 05
Simmer & Serve: Lower heat and simmer for 30–40 minutes until thickened. Taste, adjust seasonings, and serve hot with your favorite toppings.
- ✦Brown the beef well, because this builds a deeper, richer flavor.
- ✦Rinse and drain canned beans so the chili doesn't taste too salty or starchy.
- ✦Add liquid slowly, since too much can make the chili thin.
- ✦For a thicker chili, simmer it a little longer with the lid off.
- ✦Let it rest for 5–10 minutes before serving so the flavors settle.
- ✦Store leftovers in an airtight container in the fridge for up to 3–4 days.
Need Metric or Gram Weights?
Convert cup measurements to grams using ingredient-specific density factors.
Need a Quick Pantry Swap?
Find tested substitutions for dairy, eggs, and seasonings without compromising flavor.
Easy Variations
Turkey or Chicken Chili
Swap ground beef for ground turkey or chicken for a lighter meal.
Three-Bean Chili
Use a mix of kidney beans, black beans, and pinto beans.
Slow Cooker Chili
Brown the beef and onions first, then transfer everything to a slow cooker and cook on low for 6 hours.
Frequently Asked Questions
Q: Can I use other beans?
A: Yes, pinto beans, black beans, or a mix of beans all work well.
Q: Can I use ground chicken or turkey instead of beef?
A: Yes, they work as lighter alternatives, though the flavor will be a little milder.
Q: How can I make the chili thicker?
A: Simmer it longer without the lid, or mash a few beans against the side of the pot and stir them in.
Q: Can I make this in a slow cooker?
A: Yes, brown the beef first, then add everything to the slow cooker and cook on low for several hours.
Q: Can I freeze leftover chili?
A: Yes, let it cool fully, then freeze in airtight containers for up to 3 months. Reheat gently on the stove or in the microwave.
Nutrition
Approximate values — meant as a guide, not a verdict.
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