This hearty beef and bean chili is protein-packed and simmered to perfection. The broth is super flavorful with just the right amount of kick!
Chili is hands-down my favorite dish to prep in advance. More often than not, I double or triple the recipe because it seriously tastes so much better the next day. It took me 15+ years of trying so many variations of this beef and bean chili recipe, and I am so glad that I took notes on the day I landed on this version… because it was the best one I have ever made! Give it a try, and I’m sure you’ll agree.
Looking for more chili variations? Save time with Instant Pot chili, or switch up the protein with turkey chili or white chicken chili. If you’re not a fan of beans, Texas chili is for you!
Beef and Bean Chili Recipe Video
How To Make Beef and Bean Chili
I love how the stove does most of the work in this beef and bean chili recipe. With only 15 minutes of prep and four simple steps, this chili is a breeze for busy moms!
- Sauté the ground beef: In a large pot over medium-high heat, cook the ground beef with the chili powder, breaking it up as it browns.
- Cook the onions, jalapeños, and garlic: Add the diced onion, jalapeños, and garlic to the pot, and cook until softened. Drain any excess fat.
- Add the rest of the ingredients: Add all the other ingredients and stir well.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat and simmer uncovered for 45–60 minutes. Serve the chili hot with your favorite toppings.
Tips For the Best Chili
As I mentioned earlier, I’ve been making chili for over a decade. Through the years, I’ve learned how to fine-tune the flavors to my family’s liking and get the consistency just right with these tips.
- Watch the spice levels. If you’re not a fan of heat, use only one jalapeño or omit it entirely. To turn up the heat, keep the jalapeño seeds and add hot sauce or red pepper flakes.
- Pour in a cup of beer. I’m obsessed with the depth of flavor that any good ale, IPA, or stout adds to the chili. If you’re worried about alcohol, don’t worry — most of it evaporates during the cooking process. Beef broth or water can be substituted with no issue, though.
- Simmer, simmer, simmer. I recommend simmering the chili for 45-60 minutes in the instructions, but whenever I have the time for it, I aim for 90 minutes. The flavors deepen even more, and the chili becomes thicker (remember to stir!).
- Adjust the consistency. I prefer a thicker chili, but feel free to add more broth or water if you want it runnier.
- Add your favorite toppings. Chili is all about toppings. Try shredded cheddar cheese, sour cream, cilantro, diced onion, avocado, crushed tortilla chips, or jalapeños.
Storage & Reheating
Meal prep is a way of life for us now, so thankfully, this beef and bean chili is a family favorite. We try to make it last as long as possible… but one bowl is never enough!
- Refrigerator: To store leftover chili for up to four days, allow it to cool completely, then transfer it to an airtight container in the fridge.
- Freezer: To store leftover chili for up to three months, portion it into airtight containers and freeze. Thaw the chili in the fridge overnight before reheating.
- Reheating: Reheat chili on the stove or in the microwave until simmering.
More Cozy One-Pot Meals
- Lamb Stew — Hearty, rich, and made with the most addicting broth
- Chicken Wild Rice Soup — Super creamy and perfect for using up leftover cooked chicken
- Homemade Hamburger Helper — A taste of nostalgia!
- Beef Stroganoff Pasta — Tender stewed beef chunks with pasta and sautéed mushrooms
Recipe
Ingredients
- 2 1/2 lbs ground beef 90/10 lean
- 2 1/2 tbsp chili powder
- 1 large yellow onion diced
- 2 jalapeños seeded & finely diced
- 5 garlic cloves minced
- 2 green bell peppers seeded & diced
- 2 cups beef broth
- 22 oz beer
- 14 oz canned diced tomatoes with juices
- 16 oz canned kidney beans drained & rinsed
- 15 oz canned pinto beans drained & rinsed
- 1 tsp cumin
- 1 tbsp brown sugar
- 1 tsp salt adjust to preference
Instructions
- In a large pot over medium-high heat, cook the ground beef with the chili powder, breaking it up as it browns.
- Add the diced onion, jalapeños, and garlic. Cook until the veggies have softened, then drain any excess fat.
- Add the diced green bell peppers, cumin, tomato paste, beef broth, beer, diced tomatoes, kidney beans, pinto beans, brown sugar, and salt. Stir well to combine.
- Bring the mixture to a boil. Reduce the heat and simmer uncovered for 45–60 minutes, stirring occasionally.
- Serve the chili hot with your favorite toppings. Enjoy!
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