Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (85% lean recommended)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto or black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon oregano
- Salt and pepper, to taste
- 1/2 cup beef broth or water (add more for thinner consistency)
- Optional toppings: shredded cheese, sour cream, diced green onions, fresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 minutes until soft.
- Add garlic and ground beef. Cook, breaking up the meat with a spoon, until browned and cooked through (about 5–6 minutes). Drain excess fat if necessary.
- Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices.
- Add diced tomatoes, tomato sauce, beans, and beef broth. Stir to combine.
- Bring to a gentle simmer, reduce heat to low, and cook for 15–20 minutes, stirring occasionally, until thickened and flavors are well blended.
- Taste and adjust seasoning as desired. Serve hot with your favorite toppings.
Storage Options
Store leftover beef and bean chili in an airtight container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave until warmed through. To freeze, cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Notes
- Use lean ground beef to avoid excess grease.
- For more depth, add a small piece of dark chocolate or a splash of coffee while simmering.
- Adjust chili powder to your heat preference.
Tips for Success
- Don’t rush the simmering — even 10 extra minutes enhances the flavor.
- Double the batch and freeze portions for quick future meals.
- Add a diced jalapeño or chipotle pepper for smoky heat.
- Serve with cornbread, rice, or tortilla chips for a complete meal.
Variations
- Turkey Chili: Substitute ground turkey for beef for a lighter version.
- Vegetarian: Omit beef and add extra beans, lentils, or chopped vegetables.
- Slow Cooker: Brown beef and onions, then transfer to a slow cooker with remaining ingredients. Cook on low for 4–5 hours.
Frequently Asked Questions (FAQ)
Can I make this chili spicier?
Yes! Add cayenne pepper, jalapeños, or hot sauce to increase the heat level.
What kind of beans work best?
Kidney, pinto, and black beans all work great — use one type or mix them for variety.
Can I make it ahead of time?
Definitely. Chili tastes even better the next day after the flavors meld together.
How do I thicken my chili?
Simmer uncovered for a few extra minutes, or mash some of the beans to naturally thicken the sauce.
Conclusion
This Quick Beef and Bean Chili is a simple yet satisfying meal that’s bursting with bold, savory flavor. Ready in under 30 minutes, it’s perfect for busy weeknights, game days, or whenever you need a warm, hearty bowl of comfort. Top it with cheese, sour cream, and a sprinkle of cilantro — and enjoy a classic favorite made easy.