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.
This was such a good chili recipe. Perfect for a fall evening! I accidentally put a whole jalapeño in, so I left out the hot sauce and it came out perfect.
Hi! I love love this chili recipe so much. I’m making for a friend and am wondering if it’s ok to make a day ahead or if for the best flavor you’d recommend day of? My family has never had leftovers to spare of this recipe… I need to start doubling it!
it’s even better the next day!! YES!
This chili was a hit at my house!
I changed a few things – I used ground turkey. A red bell pepper because I didn’t have a green one. I added green chilies because I didn’t have a poblano pepper. I used canned jalapeños. And I substituted sweet potatoes for the beans – beans don’t play nice with me. I made grilled cheese sandwiches with violife American cheese slices to serve with it. This was delicious! I will be making again. Thank Alex for the recipe.
I’ve made this probably 20 times lol so im shocked I haven’t written a review yet! This is a great classic chili. I use this recipe as a base and modify based on my mood. For example, today I’m doing half pork half beef with half kidney beans half black beans. Sometimes I do poblano and green pepper, sometimes I get colorful with red and orange peppers! This recipe is just such a great classic chili foundation. I’ve never had bison before but I’ve been planning to make this chili with ground bison sometime! When I make this chili for family gatherings I usually cut all the veggies up in the morning for prep and then throw it all together in the evening to make it even easier!
Thanks Alex for a great recipe, I hope my tips are helpful to others that also love this recipe!
Thank you so much for commenting, Katie!!! I appreciate you!! Glad you love the chili and I love that you modify it and cook intuitively!! The best.
I made this last night and my husband declared it the best chili recipe I have ever made! We loved it
Hands down best chili recipe ever! This could when a chili cook off. So yummy and flavorful. My kids and husband are raving about it. Will make again and again!
Alex! This is fantastic. I love chili, and really need to make it more often. Anywho, I have used this recipe a few times over the past few years and i finally found poblanos to add. It was fantastic! I tipped mine with cilantro, shredded manchego and Greek yogurt! Even better with poblanos. Thanks!!
Fantastic chili! This is my husband’s favorite chili recipe. Thank you!
I like Texas chili, but this tastes or has flavors like Indian/Mexican style chili.
Best chili I have ever made!