Chili is one of my favorite meals for cooler weather — hearty, comforting, and easy to make for a crowd. This Beef and Bean Chili is a more traditional, homey version inspired by family recipes. It’s full of bold seasoning, textured vegetables, and plenty of toppings, making it ideal for snowy afternoons, weeknight dinners, or game day gatherings.
Regional chili styles vary widely — from Texas chili without beans or tomatoes to Cincinnati chili and many other local takes. This recipe follows a more common, bean-forward style that’s comforting and familiar. Over the years I’ve refined the balance of spice, texture, and acidity to make a reliably delicious pot of chili every time.
Ingredients
- 2 tablespoons avocado oil
- 1 cup finely diced yellow onion
- 1½ cups diced green bell pepper
- 1 cup diced poblano pepper
- ¼ cup seeded and diced jalapeño peppers (optional for heat)
- 3 garlic cloves, minced
- 2 teaspoons kosher salt, divided
- 2 pounds ground beef
- 1 teaspoon freshly ground black pepper
- 3 tablespoons tomato paste
- 2 tablespoons hot sauce (adjust to taste)
- 3 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 (15-ounce) can fire-roasted tomatoes
- 2 cups low-sodium beef broth
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 2 teaspoons coconut sugar (optional, to balance acidity)
Serving suggestions
- Sour cream
- Shredded cheddar cheese
- Corn chips or tortilla chips
- Thinly sliced green onions
Step-by-step Instructions
Step One: Sauté the vegetables
Heat the avocado oil in a large Dutch oven or heavy pot over medium heat. Add the onion, green bell pepper, poblano, jalapeño (if using), garlic, and 1 teaspoon of the kosher salt. Stir and cook until the vegetables are softened and fragrant, about 8 minutes.
Step Two: Brown the beef
Add the ground beef, the remaining 1 teaspoon kosher salt, and black pepper. Break the meat apart with a wooden spoon or spatula and cook until evenly browned, about 7 minutes. Drain off all but 2 tablespoons of fat to keep flavor while reducing excess grease.
Step Three: Build the chili base
Stir in the tomato paste, hot sauce, chili powder, smoked paprika, cumin, and garlic powder. Cook for 1–2 minutes, stirring, until the spices bloom and become aromatic. Add the fire-roasted tomatoes and beef broth, stir to combine, and bring the mixture to a rapid simmer.
Step Four: Simmer to develop flavor
Lower the heat to medium-low and cover the pot, leaving the lid slightly ajar. Simmer, stirring occasionally, for at least 30 minutes to meld flavors. If you have extra time, reduce heat to low and simmer covered for up to 3 hours, stirring now and then — the longer cook time deepens the flavor and tenderizes the ingredients.
Step Five: Add the beans
Approximately 15 minutes before serving, stir in the drained and rinsed kidney beans and the optional coconut sugar. Cook uncovered until the beans are heated through and tender, about 10–15 minutes. Taste and adjust seasoning (salt, pepper, or hot sauce) as needed.
Step Six: Garnish and serve
Ladle the chili into bowls and top with shredded cheddar, a dollop of sour cream, corn chips, and sliced green onions as desired. This chili also works well as a topping for baked potatoes, hot dogs, or nachos.
Recipe FAQs
This chili is versatile: serve it over baked potatoes, spoon it onto hot dogs or burgers, use it for Frito-style chili pies, or simply enjoy it with chips and cheese for a classic presentation.
Do I need to include the coconut sugar?
No. Coconut sugar is optional. A small amount can help soften tomato acidity and round out heat, but the chili will be delicious without it.
Can I make this less spicy?
Yes. Omit the jalapeño and reduce or skip the hot sauce, and use milder chili powder if desired. You can always add more heat later at the table.
Can I freeze this chili?
Yes. Cool the chili completely, then transfer to airtight containers or freezer bags, leaving space for expansion. Thaw in the refrigerator overnight and reheat gently on the stove or in the microwave. Stir while reheating to ensure even warming.
Nutrition (approximate)
Per serving (serves 6): Calories: 538 kcal; Carbohydrates: 21 g; Protein: 33 g; Fat: 36 g; Saturated Fat: 12 g; Fiber: 7 g; Sodium: varies depending on broth and added salt. Nutrition is an estimate and should be used as a guideline only.
Notes and tips
- Use a leaner or fattier ground beef depending on your preference; adjust draining accordingly.
- Fire-roasted tomatoes add a subtle smoky note; use plain diced tomatoes if you prefer.
- For a deeper flavor, brown the beef thoroughly and allow the chili to simmer low and slow when time permits.
- Adjust spice levels to taste and offer toppings so everyone can customize their bowl.
This Beef and Bean Chili is a cozy, crowd-pleasing recipe that holds up well for leftovers and freezer meals. Invite friends over for a game or make a big batch for the week — it’s reliable comfort food that’s easy to scale and personalize.