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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.
I sampled it before its final 30 minutes on the stove to test the saltiness. It has an absolutely wonderful flavor at this point so I’m hesitant to add the coconut sugar. Out of curiousity – Why the coconut sugar? other than, well it gets sweeter. Right? It’s 20 degrees outside and damnit I want a bowl of chili. The taste is incredible.
haha, if you love the way it is– don’t change it!! I do it both ways. The sugar also balances out the acid from the tomatoes!
I used pinto beans and it turned out so tasty! Will for sure make again!
My fave chili recipe! We subbed smoked bottom round steak for the ground beef this time, kept the rest of the recipe the same. Hand’s down, the best chili ever!
I’m using Impossible Meat, anything you think I should add/change?
I don’t think so! I don’t cook with that often so I can’t say for sure; however, from my understanding it’s a 1:1 swap for ground meat so you should be good.
I’m trying this week with beyond meat. How did yours turn out?
I’ve made this recipe twice – once with beef, once with impossible beef and both times it came out delicious! A total crowd pleaser!
Wow this is the best chili ever! Can’t wait for leftovers 🙂 Super easy to make and so much flavor!
So flavorful!! Warms you up from the inside out!
I am known for sending great chili to deer camp every year, but this year’s was hands down….THE BEST!!! I used this recipe (I know you keep it healthy ❤️) and my husband said it got amazing comments!!
I even got a couple of text messages! Best chili I have ever eaten, without a doubt!! ❤️
⭐️⭐️⭐️⭐️⭐️
This was excellent! Thank you! Instead of sugar I added a couple of squares of dark chocolate.
Do you think this recipe is too spicy for little ones?
My girls actually ate this as-is, but if your kids have a sensitive palate, I recommend leaving out the hot sauce and jalapeno. You can always top your serving with hot sauce!
Going to make this tonight! Is it too spicy for kiddos? Or can a dollop of sour cream fix that?
Thanks for all the yummy meals!!
both of my girls enjoyed it as is and didn’t complain about the spice. They did serve it over fritos and a big dollop of sourcream on top 😉