Smoky Beef and Bean Chili

This Smoky Beef and Bean Chili is a rich, bold, and comforting dish packed with ground beef, two types of beans, and smoky spices. With layers of deep flavor from chili powder, smoked paprika, and cumin, this chili is perfect for cozy nights, game days, or meal prepping. Topped with fresh red onions for a crisp contrast, it’s a simple yet hearty dish that’s easy to make and full of warmth.

Why You’ll Love This Recipe

• Smoky & Flavorful – Smoked paprika and chili powder add deep, rich flavors.
• Protein-Packed & Hearty – A beef and bean combination that’s filling and satisfying.
• One-Pot & Easy – Minimal prep and only 30 minutes of cooking time.
• Great for Meal Prep – Stores well for easy leftovers and make-ahead meals.
• Customizable – Adjust the spice level, toppings, and ingredients to fit your preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ground beef
• Kidney beans, drained
• Pinto beans, drained
• Diced tomatoes
• Small onion, chopped
• Garlic, minced
• Chili powder
• Smoked paprika
• Cumin
• Salt
• Beef broth
• Finely chopped red onions (for garnish)

Directions

1. Brown the Beef: In a large pot, cook ground beef over medium heat until browned. Drain excess fat.
2. Sauté Aromatics & Spices: Add chopped onions, minced garlic, chili powder, smoked paprika, cumin, and salt. Stir and cook until fragrant.
3. Simmer the Chili: Add drained kidney beans, pinto beans, diced tomatoes, and beef broth. Stir well and simmer uncovered for 30 minutes, stirring occasionally.
4. Serve & Garnish: Ladle into bowls and top with finely chopped red onions.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Variations

• Extra Smoky Flavor – Add a dash of liquid smoke or use fire-roasted tomatoes.
• Spicy Kick – Increase chili powder, add diced jalapeños, or a pinch of cayenne pepper.
• Chunkier Version – Use chopped beef instead of ground beef for a heartier texture.
• Slow Cooker Option – Brown the beef first, then add everything to a slow cooker on LOW for 6 hours or HIGH for 3-4 hours.
• Vegetarian Version – Omit beef and use extra beans or lentils for a meat-free alternative.

Storage/Reheating

• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze for up to 3 months in portioned containers. Thaw overnight before reheating.
• Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals.

FAQs

Can I use different beans?

Yes! Try black beans, navy beans, or chickpeas for variety.

How do I make the chili thicker?

Simmer uncovered longer or mash some of the beans to naturally thicken the chili.

Can I use turkey instead of beef?

Absolutely! Substitute ground turkey for a leaner version.

What toppings go well with this chili?

Try sour cream, shredded cheese, tortilla chips, jalapeños, or fresh cilantro.

Can I make this chili in an Instant Pot?

Yes! Brown the beef using the Sauté function, then add ingredients and cook on High Pressure for 10 minutes with a quick release.

What side dishes go well with this chili?

Serve with cornbread, garlic bread, or a simple side salad for a complete meal.

Can I double the recipe for a crowd?

Yes! Double the ingredients and use a larger pot or slow cooker.

How do I balance the flavors if it’s too spicy?

Add a pinch of sugar or a splash of lime juice to mellow out the heat.

Is this chili gluten-free?

Yes! This recipe is naturally gluten-free as long as your spices and broth are gluten-free.

Can I add beer for extra depth?

Yes! Replace ½ cup of beef broth with a dark beer for a richer taste.

Conclusion

This Smoky Beef and Bean Chili is a simple, hearty, and flavorful dish perfect for cold nights, game days, or meal prepping. With its deep smoky spices and rich beefy base, it’s a chili recipe that everyone will love. Try it today and enjoy a warm, comforting bowl of Texas-inspired chili!