Stovetop Beef Chili with Beans
Thick, saucy, and studded with tender beans and browned beef, this chili delivers layered savory, smoky, and slightly spicy flavors with a pleasant chunky texture. A gentle simmer concentrates the tomatoes and spices so each spoonful has depth and body without relying on long braising.
Use versatile pantry staples: canned tomatoes, cooked beans, and ground beef. Swap ground beef for ground turkey or a mix of beef and pork for a slightly richer finish. Adjust heat with chipotle in adobo, chili powder, or a pinch of cayenne; add a splash of dark beer or strong brewed coffee for extra complexity.
Serve alongside cornbread, over rice, or topped with shredded cheese, sliced green onions, and a dollop of sour cream for cooling contrast. This chili is freezer-friendly and reheats well—make a double batch for quick packed lunches or game-day feeding.
How to Make It
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1
Heat a large heavy-bottomed pot over medium-high heat and add the oil.
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2
Add the ground beef and brown, breaking it up with a spoon, until no pink remains and edges are caramelized, about 6–8 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pot.
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3
Add the chopped onion and diced bell pepper to the pot with the beef and sauté until softened, about 5 minutes.
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4
Stir in minced garlic and cook 30 seconds until fragrant.
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5
Mix in the tomato paste and cook 1–2 minutes until it darkens slightly, stirring to coat the meat and vegetables.
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6
Add the crushed tomatoes, beef broth, chili powder, cumin, smoked paprika, oregano, brown sugar, apple cider vinegar, salt, black pepper, and cayenne (if using). Stir to combine.
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7
Bring the mixture to a gentle boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 45–60 minutes until the chili thickens and flavors meld. Adjust heat to maintain a gentle simmer.
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8
Stir in the drained beans and simmer 10 more minutes to heat through and allow the beans to absorb flavors.
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9
Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar or sugar to balance acidity.
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10
Ladle the chili into bowls and garnish with chopped cilantro and a spoonful of sour cream if desired. Serve with cornbread, rice, or tortilla chips.
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