Bean and Beef Chili
A hearty and flavorful slow-cooked chili that combines beef, beans, and spices for a comforting meal perfect for any occasion.
Ingredients
Main Ingredients
- 2 pounds ground beef The star of your chili.
- 1 medium onion, diced Adds a sweet and aromatic depth.
- 4 cloves garlic, minced Infuses with a strong, fragrant essence.
- 1 bell pepper diced Red or green, for slight sweetness.
- 2 tablespoons olive oil A healthy fat for cooking.
- 2 cans kidney beans, drained and rinsed Adds rich texture.
- 1 can black beans, drained and rinsed Provides contrast in flavor.
- 1 can crushed tomatoes Serves as the chili base.
- 2 tablespoons tomato paste Thickens and boosts flavor.
- 3 cups beef broth Ties all components together.
- 1 tablespoon chili powder Adds warm, zesty kick.
- 1 tablespoon ground cumin Contributes deep, earthy flavor.
- 1 teaspoon smoked paprika Introduces a smoky element.
- 1 teaspoon dried oregano Enhances herbal notes.
- 1/2 teaspoon cayenne pepper Adjust based on heat preference.
- to taste Salt and black pepper Essential for flavor balance.
- 1 tablespoon Worcestershire sauce Adds complexity.
- 1 tablespoon brown sugar Balances acidity.
- Fresh cilantro, chopped (for garnish) Brightens the dish.
- Shredded cheddar cheese (for serving) Perfect topping.
- Sour cream (for serving) Adds richness.
- Slices of jalapeño (for serving, optional) For extra heat.
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat. Add diced onion, bell pepper, and minced garlic. Sauté for about 5 minutes until soft.
- Increase heat to medium-high and add ground beef. Cook until browned, about 7 to 10 minutes. Drain excess fat if necessary.
- Add the sautéed mixture to the slow cooker, along with drained kidney beans, black beans, crushed tomatoes, tomato paste, and beef broth.
- Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, black pepper, Worcestershire sauce, and brown sugar. Mix everything until well combined.
Cooking
- Cover and set the slow cooker on low for 6 to 8 hours, or on high for 3 to 4 hours.
- About 30 minutes before serving, taste and adjust the seasoning as desired.
Serving
- Ladle the chili into bowls, garnishing with fresh cilantro, shredded cheddar, a dollop of sour cream, and optional jalapeño slices for heat.
Notes
For an extra depth of flavor, add lime juice before serving. Consider adding corn or zucchini in the last hour of cooking. Pair with cornbread or crusty bread.