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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.
Hi,
I was recently diagnosed with gestational diabetes. Do you know the amount of carb per serving?
Thanks!
I just added the nutritional facts– it isn’t 100% accurate as its through a plug in a i use but hopefully it will help!
Hi Alex! I am looking forward to cooking your chili this week. Can I complete steps 1-4 on the stove as listed and then put the chili in the slow cooker for 3 hours on low (mentioned in step 5)? Thanks so much!
Really yummy, my husband really loved!
glad you enjoyed!
If I omitted the beans, any adjustments to the liquids you’d make?
The most delicious chili you will ever eat! I usually make a batch and a half to have some throughout the week and freeze a container and it literally gets better as the time goes on. I have cooked it for 30 minutes as well as 3 hours and I find both equally as delicious.
So glad you love!!
Your blog is impressive, thanks to the quality of your recipes & other content….
My first time making chili and this recipe did not disappoint!!! I only had enough chili powder for 2 tbsp and I omitted the jalapeños for my kids – still turned out great. Thank you for another great recipe.
So glad this was a hit! Thanks for commenting
My favorite chili recipe! A family favorite. I make it multiple times throughout the cold weather months!
This is my new favorite chili recipe. I have made it multiple times over the last few months because my family loves it. I made it for a work potluck and everyone loved it and asked for the recipe. Great balance of spice and vegetables, and a little extra meat, just the way I like it.
so happy you love it!
I’m making this chili this weekend, but can’t find poblanos anywhere. 😩 Is there a good substitute or should I just omit?