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There’s nothing like a big, cozy bowl of chili to warm things up, especially when it’s this good. This Beef Chili recipe is thick, hearty, and packed with flavor, the kind that makes you go back for seconds (and maybe thirds). I’ve been making this one for years, and it always hits the spot, whether it’s a chilly night, game day, or just one of those days when you want something seriously comforting without the fuss.
Made with tender ground beef, a rich tomato base, and just the right amount of spice, this Beef and Bean Chili delivers comfort in every spoonful. It’s simple, satisfying, and the kind of recipe you’ll keep coming back to whenever you crave a big, warm bowl of home-cooked goodness.
What Makes This Beef Chili So Good
What makes this Beef Chili so good is how it strikes the perfect balance between hearty and flavorful without being complicated. Every spoonful is loaded with tender ground beef, soft beans, and a bold, savory sauce that tastes like it’s been simmering all day, even though it comes together surprisingly fast.
I love making this Beef Chili recipe because it’s the kind of comfort food that feels both homemade and foolproof. The layers of spice, a hint of sweetness from the tomatoes, and the slow build of warmth make it incredibly satisfying. Whether you’re cooking for a crowd or just cozying up at home, this Ground Beef Chili always delivers that comforting, can’t-stop-eating-it kind of flavor.
What Goes Into This Beef Chili
With a mix of fresh vegetables, bold spices, and tender ground beef, it’s the kind of meal that fills your kitchen with warmth and your bowl with satisfaction. Here are a few key ingredients that make this Beef and Bean Chili truly special:
- Ground Beef: The heart of this chili. Using quality ground beef gives it that rich, meaty base and satisfying texture.
- Jalapeño Peppers: Add just the right kick of heat. Keep the seeds in for more spice or remove them for a milder, family-friendly version.
- Crushed Tomatoes: These give the chili its deep, savory flavor and velvety sauce that ties everything together.
- Kidney and Black Beans: A classic combo that makes this Ground Beef Chili thick, filling, and perfectly balanced with protein and fiber.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Make Some Seriously Good Chili
This chili is as easy as it is cozy. Just a few simple steps, one big pot, and boom—you’ve got the kind of dinner that warms you from the inside out.
- Sauté the aromatics. Cook onions, green peppers, jalapeños, and garlic until soft and fragrant.
- Brown the beef. Add ground beef and break it up with a spoon. Cook until nicely browned.
- Season it well. Stir in all the spices: chili powder, cumin, paprika, and salt.
- Pour in the liquids. Add crushed tomatoes, tomato sauce, broth, and beans. Stir well.
- Let it simmer. Bring to a boil, then reduce heat and let it bubble until thick and cozy.
- Serve with all the toppings. Ladle into bowls and go wild with cheese, sour cream, green onions, jalapeños, or cilantro.
Wondering what to serve with your chili? I love it with a warm slice of Buttermilk Cornbread (because obviously), or something extra cheesy like Easy Garlic Bread. If you’re keeping it low carb, try it with Buttery Mashed Cauliflower—so creamy and comforting.
And leftovers? That’s where the fun really starts. Spoon it over rice, stuff it into baked potatoes, pile it on fries, or turn it into Chili Mac and Cheese for a cozy twist that feels like a brand new meal.
FAQs
Absolutely. In fact, it tastes even better the next day once the flavors have had time to hang out. Just store it in the fridge and reheat on the stove or in the microwave when you’re ready to dive in.
Let it simmer uncovered a bit longer to reduce the liquid naturally. If you’re short on time, a spoonful of tomato paste or a few mashed beans will do the trick.
This one’s got a mild kick, but nothing too wild. You can always add more chili powder or chopped jalapeños if you like it fiery—or leave them out completely if you’re keeping it kid-friendly.
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Beef Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 2 yellow onions large, diced
- 1 green pepper diced
- 1-2 jalapeño peppers finely chopped, with seeds
- 8 cloves garlic chopped or minced, or 2 tablespoons minced garlic
- 2 pounds ground beef mince
- 2 tablespoons ground cumin
- 1-2 tablespoons chili powder adjust to your tastes
- 2 teaspoons smoked paprika or sweet paprika
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne adjust to your taste
- 14 ounces crushed tomatoes canned
- 15 ounces tomato sauce canned or condensed tomato soup for Aussies
- 2 cups beef or chicken broth
- 28 ounces kidney beans canned, drained
- 14 ounces black beans canned, drained
Toppings:
- 1 tablespoon sour cream
- 1 handful cheddar cheese grated
- 1 tablespoon sliced jalapeños
- 1 tablespoon green onions chopped
- 1 tablespoon fresh cilantro chopped
Instructions
- Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers (or capsicum), jalapeños and garlic; sautéing for a further minute, until the garlic is fragrant.
- Add beef and cook until browned, breaking up any big chunks with the end of your wooden spoon. Stir in the cumin, chili powder, paprika and salt and mix through until beef is fully coated in the seasonings.
- Mix in the crushed tomatoes along with the juices, the tomato sauce (or soup), broth and beans. Bring to a boil, then lower heat and allow to simmer while stirring occasionally, until the chili thickens (about 30 minutes).
- Ladle into individual bowls, and top with sour cream, grated cheese, sliced jalapeños, chopped green onions, and/or cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I won $100 First place at my companies annual chilli contest!! I just started there 3 weeks ago. It beat 7 other entries including the 2x reigning champ! I added extra an extra dose that didn’t measure of Cumin, Smoked Paprika, hot smoked Chilli powder, dusting of Himalayan salt and 2 Tbs of sugar. Of the 18 votes, it received 14 1st place votes! Thanks for the recipe!!
Yaaaaaayyyy! Go Ron that’s AWESOME!
I’ve made this multiple times. I’m in love with it. We like ours spicy and this is perfect, it gets better as the days go by.
Have you made this in an instant pot? I would love to know the cook times
Ni I haven’t unfortunately Banessaa.
Thank you anyways for the reply. I love all your recipes. ☺️
I looked up another chili instant pot recipe for cook times. Cook time 25 minutes natural release for 10 minutes. Not much different than stove top. You still have to sweat all the vegetables and brown the meat before you can begin cooking. I might try it next time in my instant pot but I am not sure that this would have a huge advantage for that cooking method…… Corned beef on the other hand???? It is AWESOME in the instant pot with just a can of beer, cup of beef broth and the spice packet it comes with….. 🙂
I made this last night and wow we loved it! I’m not a good chili maker,its usually very acidic,but this was great! I did not use cumin as we didn’t have any,thanks for many great looking recipes that I will try.
I made this last night for dinner. It was so hearty and flavorful. A very quick and easy meal to put together even on a weeknight. I have found my new go to chili.
Made this chili recipe. Im not sure what beef mince is? I used ground beef 80/20. Soooo good. Will make again and again. Perfect !!!!!
This is unbelievably good – it’s one of my go-to chili recopes! But, I have a question – what would you consider a serving size? One cup?
Serving sizes can vary but yes about 1 cup is a great measuring tool! Hope that helps answer you questions!
I want to make this chili recipe-is the carb amount you posted correct?
I thought beans were higher in carbs?
Thanks so much it looks delicious!
Surprisingly, yes!! It makes everything even better! 🙂
Kidney Beans are 60% carbs (35% net) so 800g makes 280g of carbs for the recipe. So just for the Kidney Beans you have 35g per portion(8). That’s way too much. Beans are not keto friendly.
Made this tonight, followed recipe to the “T,” except I rinsed my beans. Came out really good, a little mild because my Jalapeños were very mild. Great comfort food for a rare cool night down here in South Florida… Thanks for the recipe.
Looks amazing! Do you think this would work with ground turkey?
Hey Chris, yes definitely!
I almost got sucked into the screen by these photos!!!
And ground beef works just fine for me! I may substitute Greek yogurt for sour cream since that’s what I’ve got in my fridge! 🙂
Haha YES perfect!
Chili recipe looks great! Perfect for the weather here, maybe along with some corn bread. Thanks for the great idea and recipe!
You’re welcome Charlie!