Why This Recipe Works

One-pot wonder: Minimal dishes and a single Dutch oven means dinner—and cleanup—are done in a flash.
Layered flavor, fast: Blooming spices in hot fat for 45 seconds gives you the complexity of slow-simmered chili.
Pantry friendly: Canned beans, crushed tomatoes, and ground beef from the freezer mean you can always make chili night happen.
Customizable heat: Dial the spice up or down with one simple ratio so the whole family is happy.
Freezer hero: Doubles beautifully and freezes flat in zip bags for up to three months.
Nutrient-packed: Two kinds of beans deliver fiber and plant protein while lean beef keeps it hearty but not heavy.

Ingredients You'll Need

Great chili starts with great building blocks. I buy 90 % lean ground beef—enough fat for flavor but not so much that you have to skim grease later. If you’ve only got 80 % lean, no worries; just blot the pot with a paper towel after browning. For the beans, I use one can of black beans and one of kidney. Black beans melt slightly and thicken the broth, while kidney beans stay plump and meaty. Look for low-sodium or no-salt-added cans so you control the seasoning. When it comes to tomatoes, I prefer crushed over diced; they create that luscious, spoon-coating texture we’re after. Fire-roasted crushed tomatoes are my splurge item—they add a whisper of smoky depth without any extra work. The spice lineup is simple but purposeful: chili powder for base notes, cumin for earthiness, and a pinch of cinnamon for subtle warmth. (Trust me on the cinnamon—it’s the “why does this taste so good?” secret.) I keep a jar of chipotle peppers in adobo in the fridge; one pepper minced fine gives you adjust-the-heat control and a gentle hum of smoke. Finally, stock your bar of toppings: sharp cheddar, cool sour cream, bright cilantro, and crunchy tortilla chips. They turn a humble bowl into a choose-your-own-adventure dinner that keeps even picky eaters happy.

How to Make Easy Beef And Bean Chili That Is Ready In No Time

Brown the beef

Add 1 tablespoon olive oil and 1 ½ pounds ground beef. Break it into walnut-size pieces with a wooden spoon. Let it sit undisturbed for 2 minutes so the meat caramelizes. Continue cooking 4–5 minutes until no pink remains.

Build the aromatics

Stir in 1 diced medium yellow onion, 1 diced red bell pepper, and 2 minced garlic cloves. Cook until the vegetables soften and the edges of the onion turn translucent, about 3 minutes.

Bloom the spices

Sprinkle 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and a pinch of cinnamon over the beef. Stir constantly for 45 seconds until the spices are fragrant and coat the meat.

Deglaze

Pour in 1 cup low-sodium beef broth and scrape the bottom of the pot with your spoon to lift the browned bits (a.k.a. free flavor). Add 1 tablespoon tomato paste and stir until dissolved.

Add tomatoes & beans

Stir in one 28-ounce can crushed tomatoes (juice and all), one 15-ounce can black beans (drained and rinsed), and one 15-ounce can dark red kidney beans (drained and rinsed). Bring to a gentle bubble.

Simmer smart

Reduce heat to low, partially cover, and simmer 15 minutes. The magic number here is 15; any longer and the beans start to break down, turning your chili into bean soup. Stir once halfway so nothing sticks.

Adjust & serve

Taste and season with more salt or a splash of lime juice for brightness. Ladle into warm bowls and invite everyone to top with cheddar, sour cream, cilantro, and crushed tortilla chips.

Expert Tips

Toast your spices

Blooming spices in fat for just 45 seconds intensifies their flavor by at least 30 %. Don’t walk away—spices burn fast.

Thick or thin?

If you like it thicker, smash a ladle of beans against the side of the pot and stir them in; for thinner, add a splash of broth.

Make-ahead magic

Chili tastes even better the next day. Make a double batch on Sunday; reheat portions all week for lunches in under 3 minutes.

Control the heat

Stir in ½ teaspoon of the adobo sauce from canned chipotle for smoky warmth; add more by the ¼ teaspoon until you hit your sweet spot.

Freeze flat

Ladle cooled chili into quart-size freezer bags, press out air, and freeze flat on a sheet pan. They stack like books and thaw in minutes under warm water.

Bright finish

A squeeze of fresh lime right before serving wakes up all the flavors and balances the richness of beef and cheese.

Variations to Try

Storage Tips

Refrigerator: Cool chili completely, transfer to an airtight container, and refrigerate up to 4 days. The flavors meld beautifully, making leftovers a treat rather than a chore.

Freezer: Portion into freezer bags, label with the date, and freeze up to 3 months. Thaw overnight in the fridge or float the sealed bag in a bowl of lukewarm water for 20 minutes before reheating.

Reheating: Warm gently on the stove with a splash of broth or water to loosen. Microwave works too—use 50 % power in 1-minute bursts, stirring between, until piping hot.

Frequently Asked Questions

Absolutely. Use 93 % lean turkey and add 1 tablespoon olive oil to compensate for the lower fat. Brown as directed; turkey may stick slightly more, so scrape the pot well when deglazing.

Stir in ½ teaspoon kosher salt, 1 teaspoon lime juice, and a pinch of brown sugar. Salt wakes up flavor, acid brightens, and sugar balances heat. Taste again after 30 seconds.

Yes—brown the beef and aromatics on the stove first (steps 1–4), then transfer everything to a slow cooker and cook on LOW 4–6 hours or HIGH 2–3 hours. Add beans during the final 30 minutes to prevent mushiness.

As written, yes. Just check your beef broth and tomato paste labels for hidden wheat or malt vinegar if you’re serving someone with celiac disease.

Double every ingredient but keep the simmer time at 15 minutes. Use a 7-quart Dutch oven or split between two pots so the chili reduces properly.

My family votes for sharp cheddar, a dollop of sour cream, fresh cilantro, and crushed tortilla chips for crunch. Add pickled jalapeños if you like tang or diced avocado for creaminess.