Classic Beef and Bean Chili

Name: Classic Beef and Bean Chili
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: american
Ingredients: 500 g ground beef (85% lean); 1 tbsp oil; 1 pcs onion (large, diced); 4 pcs garlic (cloves, minced); 1 pcs bell pepper (large, green, diced); 4 pcs tomato (medium, diced, with juices); 200 g kidney beans (dried, soaked overnight and drained); 2 cup water; 2 tsp cumin powder; 2 tbsp chili powder; 1 tsp smoked paprika; 1 tsp dried oregano; 0.5 tsp salt; 1 pinch black pepper; 2 tbsp tomato paste; 1 tbsp cider vinegar; 1 tsp brown sugar

RATING

4.6/5(187)

TASTE SCORE

9/10

A hearty, soul-warming bowl of chili with tender ground beef and creamy kidney beans simmered in a rich, spiced tomato base. This one-pot American classic comes together with simple pantry ingredients and gets better as it sits, making it perfect for game day, cold nights, or feeding a hungry crowd.

PREP

15m

COOK

45m

SERVES

1 CUP

596 cal

SERVINGS

METHOD · 9 STEPS

pressure cook · ~20 min
Cook the soaked kidney beans.
Drain the soaked kidney beans and add them to a pressure cooker with 2 cups water. Pressure cook for 15-20 minutes until tender but not mushy. Drain and set aside.
TIPBeans should be tender with a slight bite — they'll continue cooking in the chili.
saute · ~8 min
Brown the ground beef.
Heat oil in a dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned all over, about 6-8 minutes. Transfer beef to a plate with a slotted spoon, leaving the rendered fat in the pot.
TIPDon't crowd the pot — if needed, brown the beef in two batches to get a good sear instead of steaming.
saute · ~6 min
Sauté the vegetables.
In the same pot with the beef fat, add diced onion and bell pepper. Cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
TIPScrape up the browned bits from the bottom of the pot — that's where the deep flavor lives.
saute · ~1 min
Bloom the spices.
Add chili powder, cumin powder, smoked paprika, dried oregano, and black pepper to the pot. Stir constantly and cook for 1 minute until the spices are fragrant and toasted.
TIPBlooming spices in fat wakes up their flavor — don't skip this step or the chili will taste flat.
mix · ~2 min
Add tomato paste, tomatoes, and beans.
Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes with their juices, cooked kidney beans, and the browned beef back to the pot. Pour in enough water to just cover everything, about 1 cup.
simmer · ~35 min
Simmer the chili low and slow.
Bring to a gentle boil, then reduce heat to low. Cover partially and simmer for 30-35 minutes, stirring occasionally, until the chili is thick and the flavors have melded.
TIPThe longer it simmers, the better it gets. If you have time, let it go 45-60 minutes for deeper flavor.
mix · ~5 min
Finish with vinegar and brown sugar.
Stir in the cider vinegar, brown sugar, and salt. Taste and adjust seasoning. Let it simmer 5 more minutes to let the flavors come together.
TIPThe vinegar brightens everything up and the small amount of sugar balances the acidity — don't skip either.
rest · ~10 min
Let the chili rest before serving.
Turn off the heat and let the chili sit for 5-10 minutes. This lets the flavors settle and the chili thicken slightly.
TIPChili is always better the next day. Make it ahead if you can.
serve
Ladle into bowls and serve hot.
Serve the chili in bowls. Top with shredded cheese, sour cream, diced onions, or jalapeños if desired.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For deeper flavor, brown the beef in batches so it sears instead of steaming.
2
Bloom the spices in the rendered fat for a full minute to unlock their aromatic oils.
3
Cook the kidney beans until just tender; they will soften more as the chili simmers.
4
Let the chili simmer uncovered for the last 15 minutes if you prefer a thicker consistency.
5
Make the chili a day ahead—the flavors meld and deepen overnight in the fridge.
6
Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.

RECIPE VARIATIONS

Adapt it for your goals.

Turkey and White Bean Chili

Swap ground beef for lean ground turkey and kidney beans for cannellini or great northern beans for a lighter, poultry-forward take on the classic.

Vegetarian Chili

Omit the beef, double the beans, and add diced zucchini or corn for a hearty plant-based version that's just as satisfying.

Smoky Chipotle Chili

Stir in 1-2 minced chipotle peppers in adobo sauce along with the spices for a smoky, medium-heat kick that adds complexity.

Slow Cooker Chili

After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours for a set-it-and-forget-it approach.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Lean Protein

Ground beef provides high-quality protein essential for muscle repair and satiety, while kidney beans contribute plant-based protein for a filling, balanced meal.

✓

High in Dietary Fiber

Kidney beans are an excellent source of soluble and insoluble fiber, which supports digestive health and helps maintain steady blood sugar levels.

✓

Packed with Antioxidants

Tomatoes, chili powder, and smoked paprika are rich in antioxidants like lycopene and capsaicin, which combat oxidative stress and support immune function.

✓

Good Source of Vitamins and Minerals

Bell peppers and onions add a healthy dose of vitamin C, while cumin and oregano provide trace minerals like iron and magnesium that aid metabolism.

QUESTIONS?

Frequently asked questions

Soaking dried kidney beans overnight rehydrates them and reduces their cooking time. It also helps remove some of the compounds that can cause digestive discomfort.