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Classic Beef and Bean Chili: Easy One-Pot Dinner

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This classic beef and bean chili is hearty, deeply flavorful, and surprisingly simple to make. It comes together in one pot with simple ingredients, making it the perfect weeknight dinner that tastes even better the next day.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced (about 2 cups)
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 jalapeño peppers, seeded and minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted if available)
  • 1 can (15 ounces) tomato sauce
  • 2 cups beef broth (low-sodium)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon cocoa powder
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Green onions, sliced (for serving)
  • Cornbread or tortilla chips (for serving)
  • Lime wedges (for serving)

Instructions

  1. Prep your ingredients first. Dice the onion and bell pepper, mince the garlic and jalapeños, and measure out your spices.
  2. Heat the olive oil in your Dutch oven over medium-high heat until it shimmers. Add the ground beef and let it cook without moving it for about 4-5 minutes to form a deep brown crust. Break the beef into large chunks and cook for another 3-4 minutes.
  3. Remove the beef with a slotted spoon and set aside. Leave about 2 tablespoons of rendered fat in the pot.
  4. Add the diced onion and bell pepper to the pot. Cook over medium heat, stirring occasionally, until the onions are translucent and starting to brown at the edges, about 5-6 minutes. Scrape up any browned bits from the bottom.
  5. Add the garlic and jalapeños and cook for 1 minute until fragrant, stirring constantly.
  6. Sprinkle the spice blend (chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper) over the vegetables. Stir and cook for 1 minute to toast the spices.
  7. Return the browned beef to the pot. Add the diced tomatoes (with their juices), tomato sauce, beef broth, Worcestershire sauce, and cocoa powder. Stir everything together, scraping the bottom of the pot.
  8. Bring the chili to a boil, then reduce the heat to low. Cover the pot with the lid slightly ajar and let it simmer for 25 minutes, stirring occasionally.
  9. Add the drained and rinsed beans to the pot. Stir gently to combine, then let the chili simmer uncovered for another 10-15 minutes to thicken.
  10. Taste and adjust seasoning with more salt, cayenne, or hot sauce as desired.
  11. Remove from heat and let the chili rest for 5-10 minutes before serving. Serve hot with desired toppings.

Notes

For best results, brown the beef well to develop deep flavor. Toast the spices before adding liquid. Add beans at the end to prevent them from becoming mushy. Chili tastes even better the next day. For a thicker chili, simmer uncovered longer or mash some beans against the pot. For a spicier version, leave seeds in jalapeños or add chipotle peppers in adobo.

Nutrition

Keywords: chili, beef chili, bean chili, one-pot dinner, comfort food, easy dinner, game day food, meal prep

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