Weeknight Beef and Bean Chili

Why You’ll Love This Recipe

• Weeknight easy: one pot, pantry staples, ready in 45 minutes.
• Deep, robust flavor from blooming spices and a gentle simmer.
• Flexible: use your favorite beans and heat level.
• Family-friendly and perfect for leftovers or meal prep.

Grocery List

• Produce: 1 large yellow onion, 3 garlic cloves, 2–3 scallions (optional), 1 bunch cilantro (optional), 1 lime (optional)
• Dairy: Shredded cheddar or Monterey Jack, sour cream (both optional for serving)
• Pantry: Olive oil, kosher salt, black pepper, chili powder, ground cumin, smoked paprika, dried oregano, cayenne (optional), tomato paste, 1 (28-oz) can diced tomatoes, 2 (15-oz) cans beans (kidney, black, or pinto), low-sodium beef broth (or water), brown sugar or apple cider vinegar (optional), long-grain white rice or cornbread (from mix or bakery)

Full Ingredients

Chili Base

• 1 tbsp olive oil
• 1 lb 85% lean ground beef
• 1 large yellow onion, diced small (about 2 cups)
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp tomato paste

Tomatoes, Beans, and Liquid

• 1 (28-oz) can diced tomatoes, with juices
• 1 cup low-sodium beef broth (or water)
• 2 (15-oz) cans beans (mix of kidney and black beans recommended), drained and rinsed
• 1 tsp brown sugar or 1 tsp apple cider vinegar (optional, to balance acidity)

To Serve (choose one)

• 3 cups cooked long-grain white rice (from 1 cup uncooked), or
• 1 (8-inch) pan warm cornbread, cut into wedges

Optional Toppings

• Shredded cheddar or Monterey Jack
• Sour cream
• Sliced scallions and/or chopped cilantro
• Lime wedges

Step-by-Step Instructions

Step 1: Prep and preheat

Dice the onion and mince the garlic. Place a large heavy pot or Dutch oven (5–6 quarts) over medium-high heat and add the olive oil. Have all spices measured and ready so they can bloom quickly later.

Step 2: Brown the beef

Add the ground beef and 1/2 teaspoon of the kosher salt to the hot pot. Cook, breaking the meat into small crumbles with a wooden spoon or potato masher, until no longer pink and lightly browned, 5–7 minutes. If you see more than 1 tablespoon of rendered fat, spoon off the excess for a cleaner-tasting chili.

Step 3: Soften aromatics

Stir in the diced onion and cook until translucent and lightly golden at the edges, 3–4 minutes. Add the minced garlic and cook just until fragrant, about 30 seconds.

Step 4: Bloom spices and add tomato paste

Sprinkle in the chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Stir constantly to coat the beef and onions and toast the spices for 30 seconds. Add the tomato paste and cook, stirring, for 1 minute to caramelize slightly; this deepens flavor and color.

Step 5: Add tomatoes, beans, and liquid

Pour in the diced tomatoes with their juices and the beef broth. Add the remaining 1/2 teaspoon kosher salt and the black pepper. Stir in the drained beans. Scrape up any browned bits on the bottom of the pot—they add big flavor.

Step 6: Simmer until thick

Bring the chili to a gentle simmer (tiny, steady bubbles; about 190–200°F). Reduce the heat to medium-low and cook uncovered for 20–25 minutes, stirring every 5 minutes, until the chili is glossy and thick enough to lightly coat a spoon. If it gets too thick, add a splash of water; if too thin, keep simmering.

Step 7: Taste and finish

Taste and adjust seasoning with more salt as needed. If the tomatoes taste sharp, stir in 1 teaspoon brown sugar or 1 teaspoon apple cider vinegar to balance. Turn off the heat and let the chili rest 5 minutes to settle.

Step 8: Serve your way

Serve ladled over 3/4 to 1 cup cooked white rice per bowl or alongside warm cornbread. Garnish with shredded cheddar, a dollop of sour cream, scallions, cilantro, and a squeeze of lime to brighten.

Pro Tips

• For extra-fine, tender crumbles, mash the beef gently with a potato masher during browning.
• Blooming spices in oil for 30–60 seconds wakes up their flavor—do not skip this step.
• Simmer uncovered to thicken; covered simmering traps steam and leads to a thinner chili.
• Balance is key: a tiny amount of sugar or vinegar rounds out acidity from tomatoes.
• Chili tastes even better the next day; cool quickly and refrigerate to develop flavor.

Variations

• Turkey-and-Bean Chili: Swap ground beef for 1 lb ground turkey; add 1 tbsp olive oil when browning and extend simmer to 25–30 minutes.
• Vegetarian: Omit beef; sauté onion and garlic, then add 1 extra can of beans and 1 cup diced bell pepper. Use vegetable broth.
• Smoky Chipotle: Stir in 1–2 tsp minced chipotle in adobo with the tomato paste and add 1 tsp cocoa powder for depth.

Storage & Make-Ahead

Cool chili to room temperature within 1 hour, then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge. Reheat gently on the stovetop over medium-low, adding a splash of water if needed. Store rice separately to prevent it from soaking up liquid; rewarm rice with a sprinkle of water. Cornbread can be wrapped and kept at room temperature 1 day or frozen up to 2 months.

Nutrition (per serving)

Approximate (without rice/cornbread or toppings): 330 calories; 22 g protein; 13 g fat; 34 g carbohydrates; 9 g fiber; 880 mg sodium. Actual values vary with ingredients and salt level.