This two bean beef chili simmers ground beef with kidney beans, chili beans, tomatoes, and green bell pepper into a thick pot that comes together with simple pantry ingredients. It cooks on one burner and needs very little attention once everything is in the pot.
The two kinds of beans give the chili a creamy texture and plenty of protein, while chili powder and cumin keep the flavor bold. Ladle it into bowls and top with cheddar, onion, and sour cream for a family dinner everyone likes.
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Why This Two Bean Beef Chili Recipe Works
Browning the beef with the onion and pepper builds a savory base before any liquid goes into the pot. Draining the fat keeps the finished chili rich but not greasy.
Chili beans come in a seasoned sauce that thickens the pot and adds mild heat. Kidney beans hold their shape and give each spoonful a firm, meaty bite.
A long gentle simmer lets the spices soften and blend into the tomatoes. The chili tastes even better after a night in the fridge, so it works well for meal prep.
Ingredients for Two Bean Beef Chili
- 2 lb ground beef, 80 percent lean
- 1 medium onion, diced
- 1 medium green bell pepper, chopped
- 15 oz diced tomatoes, undrained
- 15 oz tomato sauce
- 15 oz chili beans, undrained
- 15 oz kidney beans, drained and rinsed
- 1 cup water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tsp black pepper
Ground beef. Eighty percent lean beef has enough fat for flavor, and draining the pan keeps the chili from tasting greasy.
Onion and bell pepper. These soften in the beef drippings and add a mild sweetness that balances the spices.
Chili beans. The seasoned sauce they come in adds body and a gentle heat to the pot.
Kidney beans. Rinse them well to remove extra salt and keep the broth bright instead of cloudy.
Spices. Chili powder leads, cumin adds earthy warmth, and garlic powder rounds out the savory side.
How to Make Two Bean Beef Chili
1. Brown the beef and vegetables Cook the beef with the onion and bell pepper in a large Dutch oven over medium heat for 8 to 10 minutes, breaking up the meat until no pink remains.
2. Drain the fat Tilt the pot and spoon off the excess fat, leaving just a thin film behind to carry the spices.
3. Add the cans Stir in the diced tomatoes, tomato sauce, chili beans, kidney beans, and water until the mixture looks evenly combined.
4. Season the pot Add the chili powder, cumin, garlic powder, salt, and pepper and stir well so the spices coat the beef.
5. Simmer Bring the pot to a boil, then reduce the heat to low and simmer partly covered for 45 minutes, stirring every 10 minutes.
6. Taste and serve Taste for salt and chili powder, adjust if needed, then ladle into bowls and add your favorite toppings.
How to Serve Two Bean Beef Chili
Serve the chili with chile cheese cornbread and a scoop of macaroni salad with sour cream on the side. Creamy buttermilk coleslaw adds a cool crunch, and crispy homemade fries make a fun side for dipping. Add shredded cheddar, diced onion, and sour cream on top.
How to Store and Reheat Two Bean Beef Chili
Cool the chili within two hours and store it in airtight containers in the fridge for three to four days. Freeze portions for up to three months and thaw them in the fridge overnight. Reheat on the stove until the chili reaches 165 degrees F.
Tips and Variations for Two Bean Beef Chili
Cook the beef through. Ground beef is safe at 160 degrees F, so cook it until no pink remains before adding the cans.
Control the heat. Add a pinch of cayenne or a diced jalapeno for more spice, or reduce the chili powder for a mild pot.
Thicken the pot. Simmer uncovered for the last 10 minutes if you want a thicker chili, or add a splash of water if it gets too thick.
Add corn. A cup of corn adds a hint of sweetness and extra texture for kids.
Make it ahead. The flavor deepens overnight, so cook the pot a day early and reheat it before serving.
Swap the meat. Ground turkey works in place of beef, and cook it to 165 degrees F for safety.
Flag the allergens. Cheese and sour cream contain milk, so label toppings when serving a crowd.
Check trusted guidance. For general advice on safe cooking and food handling, see Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Two Bean Beef Chili
What makes two bean beef chili thick?
Chili beans and tomato sauce thicken the pot as it simmers. Mash a few beans against the side of the pot for extra body.
How long should two bean beef chili simmer?
Simmer for about 45 minutes after the cans go in. A longer simmer deepens the flavor, so go up to an hour if you have time.
Can I freeze two bean beef chili?
Yes, freeze it in airtight containers for up to three months. Thaw it overnight in the fridge and reheat until steaming hot.
Do I need to drain the chili beans?
No, the seasoned sauce adds flavor and body, so add the chili beans undrained. Drain and rinse only the kidney beans.
Can I make this with turkey?
Yes, ground turkey works well and tastes lighter. Add a spoonful of oil if the turkey is very lean so it browns evenly.
Two Bean Beef Chili
Equipment
- Large Dutch oven
- Wooden spoon
- Can opener
Ingredients
Main Ingredients
- 2 lb ground beef 80 percent lean
- 1 medium onion diced
- 1 medium green bell pepper chopped
- 15 oz diced tomatoes undrained
- 15 oz tomato sauce
- 15 oz chili beans undrained
- 15 oz kidney beans drained and rinsed
- 1 cup water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp salt
- 1 tsp black pepper
Instructions
Cooking
- Brown the beef. Cook the beef, onion, and pepper over medium heat for 8 to 10 minutes and drain the fat.
- Add the cans. Stir in the tomatoes, sauce, both beans, and water until well mixed.
- Season. Add the chili powder, cumin, garlic powder, salt, and pepper.
- Simmer slowly. Cook on low for 45 minutes with the lid slightly open, stirring every 10 minutes.
- Serve hot. Ladle into bowls and top with cheddar, onion, or sour cream.
