This post may contain affiliate links. Please read our disclosure policy.
Chili is one of my absolute favorite dishes for cooler months. It’s hearty, flavorful, and such an easy recipe to cook for a group. Here is my take on a more traditional Beef Chili with Beans that is perfect for a snowy day or a game day gathering!
Chili can vary depending on where you are from and so many places have their own signature chili. Think: Cincinnati-style, Texas chili, Colorado Chili…and the list goes on! In Texas, traditional chili is not made with beans and tomatoes. That said, my mom always made chili like this one, so consider this moment a Texan sharing a very un-Texan style chili!
Taking inspiration from my Mom’s chili, I’ve workshopped my own rendition and swaps over the years. This version is my favorite with plenty of spice, great texture, and an abundance of colorful toppings.
Ingredients:
- Avocado Oil
- Yellow Onion
- Green Bell Pepper
- Poblano Pepper
- Jalapeño Pepper
- Garlic Cloves
- Kosher Salt
- Ground Beef
- Freshly Ground Black Pepper
- Tomato Paste
- Hot Sauce
- Chili Powder
- Smoked Paprika
- Ground Cumin
- Garlic Powder
- Caned Fire-Roasted Tomatoes
- Low-Sodium Beef Broth
- Red Kidney Beans
- Coconut Sugar optional
- Sour Cream, For Serving
- Cheddar Cheese, For Serving
- Corn Chips, For Serving
- Green Onions, For Serving
Step-by-step:
Step One: cook the veggies
Heat the oil in a large Dutch oven or pot set over medium heat. Add the onions, bell peppers, poblano peppers, jalapeño peppers, garlic, and 1 teaspoon salt. Cook, stirring, until the veggies are tender, about 8 minutes.
Step Two: cook the beef
Add the ground beef, the remaining 1 teaspoon salt, and black pepper. Cook, breaking up the meat with the edge of a wooden spoon, until browned, about 7 minutes. Drain of all but 2 tablespoons excess fat.
Step Three: add the rest of the ingredients
Add the tomato paste, hot sauce, chili powder, smoked paprika, cumin, and garlic powder. Cook, stirring, until well combined and the spices are fragrant, about 2 minutes. Add the fire-roasted tomatoes and beef broth. Stir to combine, then bring to a rapid simmer.
Step Four: let the chili simmer
Reduce the heat to medium-low and cook, covered but stirring occasionally, for at least 30 minutes. (When I have more time, I prefer to reduce the heat to low and cook the chili, covered, for about 3 hours, stirring occasionally).
Step Five: add the beans and cook
About 15 minutes prior to serving, add the beans and coconut sugar, if using, and stir to combine. Cook, uncovered, until the beans are tender.
Step Six: garnish and serve!
Add your desired toppings such as sour cream, cheddar cheese, corn chips, and/or green onions, and serve!
Recipe FAQs:
I love serving this chili on top of enchiladas, over hot dogs and hamburgers, or as the base for Frito Chili Pies!
You definitely don’t need to! I personally don’t need any sweetness in my chili, but adding it does help cut through the acidity of the tomatoes and some of the heat of the chili.
Absolutely! You can skip the jalapeño peppers and hot sauce if you want to keep the flavor but skip some of the heat.
Yes! To freeze, let the chli cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
To thaw, move the container to the refrigerator and let it defrost overnight—or for a quicker option, use the microwave’s defrost setting. Reheat the chili in a pot on the stove over medium heat, stirring occasionally until it reaches a simmer, or microwave it in intervals, stirring in between, until heated through.
Invite your friends over to watch the game and dig into this Beef Chili with Beans!
Looking for more chili recipes? Try these!
Whole30/Paleo Chili (no beans!)
Beef and Bean Chili
Ingredients
- 2 tablespoons avocado oil
- 1 cup finely diced yellow onion
- 1½ cups diced green bell pepper
- 1 cup diced poblano pepper
- 1/4 cup seeded and diced jalapeño peppers
- 3 garlic cloves, minced
- 2 teaspoons kosher salt, divided
- 2 pounds ground beef
- 1 teaspoon black pepper
- 3 tablespoons tomato paste
- 2 tablespoons hot sauce, such as Siete Brand Traditional Hot Sauce
- 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)
Serving Suggestions:
- sour cream
- shredded cheddar cheese
- corn chips
- thinly sliced green onions
Instructions
- Heat the oil in a large Dutch oven or pot set over medium heat. Add the onions, bell peppers, poblano peppers, jalapeño peppers, garlic, and 1 teaspoon salt. Cook, stirring, until the veggies are tender, about 8 minutes.
- Add the ground beef, the remaining 1 teaspoon salt, and black pepper. Cook, breaking up the meat with the edge of a wooden spoon, until browned, about 7 minutes. Drain of all but 2 tablespoons excess fat.
- Add the tomato paste, hot sauce, chili powder, smoked paprika, cumin, and garlic powder. Cook, stirring, until well combined and the spices are fragrant, about 2 minutes. Add the fire-roasted tomatoes and beef broth. Stir to combine, then bring to a rapid simmer.
- Reduce the heat to medium-low and cook, covered but stirring occasionally, for at least 30 minutes. (When I have more time, I prefer to reduce the heat to low and cook the chili, covered, for about 3 hours, stirring occasionally).
- About 15 minutes prior to serving, add the beans and coconut sugar, if using, and stir to combine. Cook, uncovered, until the beans are tender.
- Add your desired toppings such as sour cream, cheddar cheese, corn chips, and/or green onions, and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think ground Turkey would be good as a substitute or should I stick with the beef?
Beef is most delicious– but it will still taste fab with turkey!
Just made this for dinner.So yummy!!
Delicious! Could I make this in an instant pot?
definitely! I would saute the veggies + brown the meat first in the IP. Add the remaining ingredients, seal, and cook for 25 minutes on HP.
Can i halve the recipe? Looks SO good!
sure!! will still work great!
I am no stranger to chili recipes. I love chili and force it upon my family time after time. This was hands down the best chili ever and everyone was in agreement! Not too spicy for the kids and just such great flavors. Bravo! Can’t wait to make again and again and again!
yay yay yay!!!
I’ve made this so many times and it is hands down the BEST chili I’ve ever made. I keep coming back for more and sharing this recipe with all my friends. I’m not a fan of spicy so I hold the jalapeño and hot sauce and it is still so flavorful and perfect without the heat.
I’ve never been huge on chili, but this recipe is a game changer. SO GOOD!! THANK YOU!!
This was delicious! I’m only cooking for one so I halved it (which was easy) and will likely freeze half of that too. Going to be a great freezer addition!
This was another home run! Thanks for feeding my family every night!
Can’t wait for the new cookbook. I have ordered one for myself, friends and family for Christmas.
Trying this recipe this weekend for a chili cook off!! Any thoughts on crystal hot sauce?
Crystal’s is good– but keep in mind that it’s a Louisiana style hot sauce so it has that distinct flavor– a more mexican/texan-style hot sauce is best but Crystal’s would be great too!
It says add 1 tbs of salt in directions when I think it’s supposed to be 1 tsp.
oops! so sorry about that typo.
Can’t wait to try!! Frank’s hot sauce would work?
I wouldn’t use franks– as it has too much of a buffalo flavor!
Found tapatio in my pantry (husband loves hot sauce 🤣). This recipe is literally FIRE. Never tried a recipe of yours I didn’t like
Found tapatio in our pantry (husband loves all hot sauce 😂). This recipe is literally FIRE. Haven’t tried a recipe of yours I don’t love!!
This was so good. I have to admit I was nervous while adding the seasoning amount 😂 but I should have known to trust you! My husband said this chili could compete with his mom’s, which is a huge compliment. He’s already so excited for leftovers… I didn’t have a poblano, so I just omitted it. I also used jarred jalapeños. Even with both changes, it was still delicious!
The perfect chili! I wanted to make this so badly but didn’t want to go to the store to grab the few ingredients I was missing (bell pepper and poblano) so decided to give it a try anyways with a little extra jalapeño and it turned out great! I did it in my instantpot and it couldn’t have been easier. Can’t wait to try it again with all the ingredients!
Could you do this in the crockpot?
yes! I would just saute the onions/veggies and brown the meat first. Then transfer all to the crockpot, add remaining ingredients, cook on low all day. Finish with the beans at the last 30 mins! 🙂