Classic Chili Recipe With Beans

Comfort food doesn’t get much better than a pot of classic chili simmering on the stove. It’s rich, cozy, and full of bold flavor, with just the right kick. This version leans into tender ground beef, warm spices, and two kinds of beans for a satisfying bowl.

It’s easy enough for a weeknight, but sturdy enough for game day or a chilly weekend. Make it once and it might become your go-to recipe for gatherings, leftovers, and freezer stash meals.

What Makes This Recipe So Good

Balanced flavor: Chili powder, cumin, and a touch of smoked paprika add warmth without overpowering the meat and beans.
Perfect texture: A mix of kidney and pinto beans brings a hearty bite, while crushed tomatoes make the base thick and silky.
Flexible heat: Add jalapeño or chipotle if you want more fire, or keep it mild for family-friendly bowls.
Make-ahead magic: Chili tastes even better the next day as the flavors meld, making it ideal for meal prep.
One-pot ease: Everything simmers together for minimal cleanup and maximum comfort.

Cooking process, close-up detail: A large enameled Dutch oven of chili recipe with beans

Ingredients You Need

2 tablespoons olive oil
1 large yellow onion, diced
1 green bell pepper, diced
3 garlic cloves, minced
1–1.5 pounds ground beef (80–90% lean)
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1–1.5 teaspoons kosher salt, plus more to taste
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes, with juices
1 cup beef broth or water (more as needed)
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 teaspoon brown sugar or maple syrup (optional, to balance acidity)
1 bay leaf (optional)
1 small jalapeño, minced (optional, for heat)

For serving: Shredded cheddar, sour cream or Greek yogurt, sliced green onions, chopped cilantro, hot sauce, lime wedges, and corn chips or warm cornbread.

How to Make My Chili Recipe With Beans

Warm the pot: Heat olive oil in a large Dutch oven over medium heat. Add onion and bell pepper.
Cook 5–7 minutes, stirring, until softened and lightly golden.
Add garlic and spices: Stir in garlic, chili powder, cumin, smoked paprika, oregano, pepper, and 1 teaspoon salt. Cook 30–60 seconds until fragrant. This blooms the spices for richer flavor.
Brown the beef: Add the ground beef.
Break it up with a spoon and cook until no longer pink, about 6–8 minutes. If there’s lots of fat, spoon off some, but leave a bit for flavor.
Tomato base: Stir in tomato paste and cook 1 minute. Add crushed tomatoes, diced tomatoes, and the broth.
Add the bay leaf and jalapeño if using.
Simmer and season: Bring to a gentle simmer. Reduce heat to low, cover partway, and cook 25–30 minutes, stirring occasionally. Add more broth if it gets too thick.
Beans and finish: Stir in kidney and pinto beans.
Taste and add more salt as needed. If the tomatoes taste sharp, stir in the brown sugar. Simmer another 10–15 minutes to blend the flavors.
Serve and top: Remove bay leaf.
Ladle into bowls and add toppings—cheddar, a dollop of sour cream, green onions, cilantro, and a squeeze of lime. Offer hot sauce on the side.

Tasty top view, overhead shot: Overhead shot of a finished bowl of classic beef-and-bean chili with

Keeping It Fresh

Storage: Cool completely, then refrigerate in airtight containers for up to 4 days. The flavor deepens over time.
Freezing: Portion into freezer-safe containers, leaving an inch of headspace.
Freeze up to 3 months. Thaw in the fridge overnight.
Reheating: Warm on the stove over medium-low, adding a splash of broth or water to loosen. Microwave in 60–90 second bursts, stirring between intervals.
Topping tip: Add dairy-based toppings after reheating so they don’t split or get watery in storage.

Why This Is Good for You

Protein and fiber: Ground beef plus beans make a satisfying, protein-rich meal.
The beans add fiber, which supports digestion and helps you feel full.
Micronutrients: Tomatoes bring vitamin C and lycopene. Onions, garlic, and peppers contribute antioxidants and flavor without extra calories.
Steady energy: Beans provide complex carbs for steady energy, especially helpful on busy days.
Customizable fats: Use leaner beef or swap part of the beef for turkey or extra beans to reduce saturated fat while keeping the chili hearty.

Final plated hero, close-up portrait: A beautifully plated hearty serving of chili in a wide, shallo

Pitfalls to Watch Out For

Under-seasoning: Chili needs salt at multiple points. Taste after simmering and again after adding beans.
Skipping spice blooming: Adding spices to hot oil before liquids wakes up their flavor.
Don’t rush this step.
Too thin or too thick: If it’s watery, simmer uncovered to reduce. If it’s too thick, add a splash of broth.
Raw spice bite: If you add more chili powder late, simmer a few minutes to mellow it out.
Overloading heat: Start mild. You can always add hot sauce at the table.

Variations You Can Try

Turkey and bean chili: Swap ground beef for ground turkey.
Add 1 tablespoon olive oil when browning to prevent dryness.
Smoky chipotle: Add 1–2 minced chipotles. Great with corn and black beans.
Chunky steak chili: Use 2 pounds chuck roast cut into 1/2-inch cubes. Brown well and extend simmer to 60–75 minutes until tender.
Vegetarian: Replace meat with extra beans (black, kidney, and pinto) and add diced sweet potato or corn. Use vegetable broth.
Cocoa twist: Stir in 1 teaspoon unsweetened cocoa powder with the spices for depth—it won’t taste like chocolate, just richer.
Beer boost: Swap half the broth for a lager or amber ale. Simmer a few extra minutes to cook off alcohol bite.

FAQ’s For Chili Recipe With Beans

Yes. Brown the beef with the onions, peppers, garlic, and spices on the stove first. Transfer to the slow cooker with tomatoes, broth, and beans. Cook on low for 6–8 hours or high for 3–4 hours. Season to taste at the end.

Kidney and pinto beans hold their shape and add a classic texture. Black beans work too, but they can be softer. Using two types keeps things interesting.

Simmer uncovered to reduce. You can also mash a small scoop of beans and stir them in, or add 1 tablespoon of fine cornmeal and simmer a few minutes.

Chili with beans is actually called “chili con carne with beans” or simply “chili,” as the standard American version typically includes kidney beans, pinto beans, or black beans along with meat and spices. In contrast, purists refer to bean-free versions as “Texas chili” or “chili con carne,” though both styles are widely enjoyed across the United States.

The difference between Texas chili and regular chili is that Texas chili contains no beans and focuses on chunks of beef, chilies, and spices for an authentic, meat-forward dish, while regular chili typically includes beans, ground beef, tomatoes, and a variety of vegetables. Texas chili also tends to be thicker, spicier, and more concentrated in flavor, reflecting the state’s traditional cowboy-style cooking methods.

Wrapping Up

This classic chili recipe with beans is straightforward, cozy, and endlessly adaptable. It’s the kind of recipe you can make on autopilot after a few tries, tweaking the spice and toppings to suit your crowd. Keep a batch in the fridge for quick lunches, or freeze portions for busy nights.

When you want a bowl that warms you through and actually satisfies, this one delivers every time.