There’s nothing quite like a big pot of chili simmering on the stove to make a house feel like home. This chili with beans recipe has been my go-to for cozy family dinners and game day gatherings for years – it’s the kind of meal that brings everyone running when they catch that first whiff of garlic, cumin, and tomatoes bubbling away.
What makes this chili with beans recipe special is how versatile it is. Want it spicy? Add an extra jalapeño. Need to stretch it for a crowd? Throw in another can of beans. Vegetarian in the family? Swap the beef for mushrooms. After fifteen years of tweaking, I can confidently say this is the only chili recipe you’ll ever need for weeknight dinners, potlucks, or those nights when only comfort food will do.
Table of Contents
Table of Contents
Ingredients for the Best Chili with Beans Recipe
Here’s everything you’ll need to make my go-to chili – I promise it’s all simple stuff you can find at any grocery store. Trust me, the exact measurements matter here – I’ve tested this enough times to know!
- 2 pounds lean ground beef (85/15 works best)
- 1 onion, diced (about 1 cup)
- 1 jalapeño, seeded and finely diced
- 4 cloves garlic, minced (about 1 tablespoon)
- 2 ½ tablespoons chili powder, divided (or more if you’re brave!)
- 1 teaspoon cumin
- 1 green bell pepper, seeded and diced
- 14.5 ounces crushed tomatoes (1 can)
- 19 ounces canned red kidney beans, drained and rinsed
- 14.5 ounces canned diced tomatoes with juices
- 1 ½ cups beef broth
- 1 cup beer (optional – see notes below)
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar (optional but recommended)
- Salt and black pepper to taste
Ingredient Notes & Substitutions
Let me tell you why these ingredients work so well together. The lean ground beef gives great flavor without making the chili greasy – if you use higher fat beef, you’ll need to drain more fat. The jalapeño adds just enough heat when seeded (leave some seeds if you like it spicy!).
The beer adds amazing depth – I usually use whatever lager I have open, but more beef broth works fine too. As for beans, kidney beans are classic but black beans or pinto beans make great substitutes. Oh, and that brown sugar? It’s my secret weapon to balance the acidity of the tomatoes!
How to Make Chili with Beans
Alright, let’s get cooking! Making this chili with beans recipe is as easy as 1-2-3, but I’ll walk you through each step so you get that perfect balance of flavors and textures every time. Grab your biggest pot (I use my trusty Dutch oven) and let’s do this!
Step 1: Brown the Beef and Aromatics
First things first – we’re building flavor from the ground up (literally!). Mix your ground beef with 1 ½ tablespoons of that chili powder right in the bowl – this seasons the meat all the way through. Now, heat your pot over medium-high and add the beef, onion, jalapeño, and garlic all at once.
Here’s my pro tip: don’t stir too much at first! Let the beef get nice and browned on one side before breaking it up – those little crispy bits equal big flavor. Once it’s mostly cooked through (about 5-7 minutes), drain off any excess fat (but leave about a tablespoon for flavor). Your kitchen should smell amazing by now!
Step 2: Combine and Simmer
Now the fun part – dump in everything else except the toppings! Crushed tomatoes, diced tomatoes with their juices, drained beans, beef broth, beer (if using), tomato paste, brown sugar, remaining chili powder, cumin, and a good pinch of salt and pepper.
Stir gently – you don’t want to smash those beautiful beans! Bring it all to a lively boil, then immediately reduce the heat to low. This is where the magic happens – let it simmer uncovered for 45-60 minutes, stirring occasionally. You’ll know it’s ready when the chili coats the back of a spoon and has reduced slightly.
Step 3: Adjust and Serve
Taste test time! Need more salt? More heat? Now’s your chance to tweak. If it’s too thin, let it simmer another 10-15 minutes or stir in another tablespoon of tomato paste. Too thick? Add a splash of broth or water.
Serve piping hot with all the fixings – shredded cheddar, sour cream, chopped green onions, cilantro, or even some crushed tortilla chips for crunch. My kids go nuts when I put out little bowls of toppings so everyone can customize their bowl. Leftovers? Even better tomorrow!
Tips for the Perfect Chili with Beans
After making this chili with beans recipe more times than I can count, I’ve picked up some tricks that take it from good to “can I get your recipe?” territory:
- Spice control: Start with less chili powder if you’re unsure – you can always add more later. For extra heat, leave some jalapeño seeds in or add a pinch of cayenne.
- No beer? No problem: Substitute with more beef broth, or try a splash of coffee for depth (sounds weird, tastes amazing).
- Let it rest: If you can wait 30 minutes before serving, the flavors marry beautifully. Chili always tastes better the next day!
- Bean texture matters: Drain and rinse canned beans well, but don’t overmix while cooking or they’ll turn mushy.
- Freezer friendly: This chili freezes like a dream – portion it out for future easy meals.
Remember – great chili is forgiving, so don’t stress about perfection. Some of my best batches came from “oops” moments!
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Hearty 2-Pound Chili with Beans Recipe for Soul Comfort
A hearty and flavorful chili with beans recipe perfect for a family dinner. Easy to make with simple ingredients.
- Total Time: 75 minutes
- Yield: 6 servings 1x
Ingredients
- 2 pounds lean ground beef
- 1 onion diced
- 1 jalapeño seeded and finely diced
- 4 cloves garlic minced
- 2 ½ tablespoons chili powder divided, or to taste
- 1 teaspoon cumin
- 1 green bell pepper seeded and diced
- 14.5 ounces crushed tomatoes (1 can)
- 19 ounces canned red kidney beans drained and rinsed
- 14.5 ounces canned diced tomatoes with juices
- 1 ½ cups beef broth
- 1 cup beer
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar (optional)
- salt and black pepper to taste
Instructions
- Combine ground beef and 1 ½ tablespoons chili powder.
- In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat.
- Add in remaining ingredients and bring to a boil.
- Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness.
- Top with cheddar cheese, green onions, cilantro or other favorite toppings.
Notes
- Adjust chili powder to your preferred spice level.
- For a thicker chili, simmer longer.
- Beer adds depth of flavor but can be substituted with more beef broth.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
Serving Suggestions
Now for my favorite part – loading up that bowl of chili with all the good stuff! We keep it simple but delicious in our house – warm cornbread muffins right out of the oven are non-negotiable in my book. The kids love topping theirs with shredded cheddar that melts into gooey perfection, while my husband piles on the sour cream and chopped green onions.
For game day or parties, I set up a “chili bar” with little bowls of toppings: crushed tortilla chips for crunch, pickled jalapeños for heat freaks, fresh cilantro for brightness, and lime wedges for squeezing. Sometimes I’ll even make baked potatoes and let everyone spoon chili over them – instant loaded potato night!
Storing and Reheating Your Chili
Here’s the best part about this chili with beans recipe – it gets even better after sitting! Let it cool completely, then store it in airtight containers. It’ll keep in the fridge for 3-4 days (if it lasts that long). For longer storage, freeze portions in freezer bags for up to 3 months – just lay them flat to save space.
When you’re ready to enjoy it again, reheat gently on the stovetop over medium-low heat. I always add a splash of beef broth or water to loosen it up – frozen chili tends to thicken up. Stir occasionally until it’s piping hot all the way through. Easy peasy!
Chili with Beans Recipe FAQs
I get asked about this chili with beans recipe all the time – here are the questions that pop up most often in my kitchen (and my honest answers after years of chili-making trial and error):
Can I make this chili ahead? Absolutely! In fact, I think it tastes even better the next day. The flavors have time to really get to know each other in the fridge overnight. Just store it properly and reheat gently with a splash of broth to loosen it up.
How can I reduce the spice level? Two easy fixes: first, make sure you remove all the jalapeño seeds and white membranes (that’s where most of the heat lives). Second, start with just 1 tablespoon of chili powder – you can always add more later if you want more kick.
Can I use dry beans instead of canned? You sure can, but here’s the deal – dry beans need to be cooked separately first. Soak them overnight, then simmer until tender before adding to the chili. Honestly though? I usually go for canned because they’re just so darn convenient for busy weeknights. Crockpot meals are great for convenience too!
Why does my chili taste bland? Nine times out of ten, it just needs more salt! Chili powders vary in salt content, so always taste and adjust at the end. A pinch more cumin or a squeeze of lime juice can also brighten things up.
Nutritional Information
Just a quick note about the nutrition in this chili with beans recipe – these numbers are estimates since ingredients can vary. But for a typical serving (about 1 ½ cups), you’re looking at around 350 calories packed with 28g of protein and 8g of fiber to keep you full. Not too shabby for comfort food, right? The beans and lean beef make it a protein powerhouse, while all those veggies sneak in good stuff too. As always, your exact counts will depend on your toppings (I’m looking at you, extra cheese lovers!).
Made this chili with beans recipe? I’d love to hear how it turned out for you! Drop a rating below if you tried it – did your family go back for seconds? Did you put your own spin on it? Maybe you discovered the perfect topping combo? Share your chili triumphs (or even the funny kitchen mishaps – we’ve all been there)! You can also tag me @FrostyRecipes on social media so I can see your beautiful bowls of comfort. Find me on Facebook for more updates. Nothing makes me happier than seeing my recipes become part of your family’s story. Now grab that spoon and dig in!
