Ground beef and bean chili is a pot you can start after work and still serve while the evening is young. Browned beef, canned beans, and a short list of pantry spices simmer into something thick and warming.
The method is steady and forgiving. You brown the beef, soften the onion, stir in the rest, and let the lid and low heat do the work. Time on the stove matters more than any fancy ingredient.
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Why This Ground Beef and Bean Chili Recipe Works
Browning the beef first builds a savory base, and tomato paste cooked in the hot pot turns deeper and sweeter than raw tomato would.
Worcestershire sauce and a modest amount of broth add depth without making the pot taste salty, which is why the added salt stays low.
A long simmer lets the spices soften into the beef and beans. The chili tastes even better after a night in the refrigerator.
Ingredients for Ground Beef and Bean Chili
- For the base: 16 oz ground beef, 1 cup chopped yellow onion, and 2 minced garlic cloves.
- For the pot: one 15 oz can red kidney beans, 1 cup low sodium beef broth, 1 tbsp tomato paste, and 1 tsp Worcestershire sauce.
- For the spices: 2 tbsp chili powder, 1 tsp cumin, 1 tsp oregano, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
Ground beef. Use regular or lean beef depending on how rich you like the pot. Draining extra fat keeps the chili from tasting greasy.
Beans. Kidney, black, and pinto beans all work. Rinse canned beans well to remove the starchy liquid and some salt.
Tomato paste. One spoonful gives body and depth. Stir it into the hot pot for a minute so it loses its raw taste.
Chili powder and cumin. These two do most of the flavor work. Raise or lower the chili powder to match your spice level.
Broth and Worcestershire. The broth gives the chili enough liquid to simmer, and the Worcestershire adds a savory edge.
How to Make Ground Beef and Bean Chili
1. Brown the beef Cook the ground beef in a large heavy pot over medium heat, breaking it up, until no pink remains. Drain off the extra fat.
2. Soften the onion Add the onion and cook until soft and translucent. Stir in the garlic and cook thirty seconds until fragrant.
3. Add the tomato paste Stir in the tomato paste and Worcestershire, cook a minute, then pour in the broth and scrape up the browned bits.
4. Add beans and spices Add the rinsed beans, chili powder, cumin, oregano, paprika, salt, and pepper. Stir until evenly mixed.
5. Simmer low Bring to a gentle boil, lower the heat, cover, and simmer at least an hour, stirring now and then.
6. Adjust the texture If the pot gets too thick, stir in a little more broth. For thicker chili, simmer longer with the lid ajar.
7. Taste and serve Taste and add salt only if needed. Ladle into warm bowls and set out the toppings.
How to Serve Ground Beef and Bean Chili
Serve the chili with fried cornbread or chile cheese cornbread for dipping, and add creamy coleslaw for a cool crunch. A scoop of corn salsa on top adds sweetness. Shredded cheese, sour cream, chopped onion, and tortilla chips let everyone build their own bowl.
How to Store and Reheat Ground Beef and Bean Chili
Cool the chili within two hours, then refrigerate in airtight containers for three to four days. Freeze for two to three months, leaving room for expansion. Thaw overnight in the refrigerator, then reheat on the stove, stirring often, until it reaches 165 degrees F. Add a splash of broth if it thickened.
Tips and Variations for Ground Beef and Bean Chili
Brown in batches. If the pot is crowded, brown the beef in two rounds so it browns instead of steaming.
Warm the spices. Give the spices a minute over heat after they go in, before you cover the pot.
Watch the salt. Canned beans and broth carry salt, so taste at the end before adding more.
Keep the lid on. Covering holds in moisture, and checking only now and then keeps the chili from drying out.
Make it ahead. Chili tastes better after a night in the refrigerator, so cook it a day early for guests.
Flag the allergens. Worcestershire contains fish, and some broths and chili powders include soy, wheat, or milk, so check labels for guests with allergies.
Handle beef safely. Cook ground beef to 160 degrees F and reheat leftovers to 165 degrees F.
Check trusted guidance. For safe serving and holding of hot soups and stews, read the University of Nebraska guide to serving soup safely before a big gathering.
Frequently Asked Questions About Ground Beef and Bean Chili
Do I have to use beans in ground beef and bean chili?
Beans are part of this version, since they stretch the meat and add fiber. If you prefer none, leave them out and add a little extra broth.
How long should ground beef and bean chili simmer?
One hour on low heat is the minimum for the flavors to come together. Up to two hours gives a thicker result, but stir often and add broth if it dries.
Can I freeze ground beef and bean chili?
Yes. Cool it fully, pack it into airtight containers, and freeze two to three months. Thaw overnight in the refrigerator and reheat until steaming hot.
Which beans can I use?
Red kidney, black, and pinto beans all work. Drain and rinse them before adding.
Can I make this in a slow cooker?
Yes. Brown the beef and onion first, move everything to the slow cooker, and cook on low until the flavors blend.
Ground Beef and Bean Chili
Equipment
- Large heavy pot with lid
- Wooden spoon
- Can opener
Ingredients
Main Ingredients
- 16 oz ground beef
- 1 can red kidney beans 15 oz, drained and rinsed, or use black or pinto beans
- 1 cup low sodium beef broth plus more as needed
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 cup chopped yellow onion
- 2 cloves garlic minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Brown. Cook the beef in a large heavy pot over medium heat until no pink remains and it reaches 160 degrees F, then drain extra fat.
- Soften. Add the onion and cook until translucent, then add the garlic for 30 seconds.
- Build. Stir in the tomato paste, Worcestershire, broth, beans, and all the spices until combined.
- Simmer. Bring to a gentle boil, reduce to low, cover, and cook 60 to 75 minutes, stirring now and then.
- Adjust. Add a splash of broth if the chili gets too thick and taste for salt.
- Serve. Ladle into bowls and top with shredded cheese, sour cream, chopped onion, and tortilla chips.
