This is a straightforward beef and black bean chili that gets its depth from a short spice list and a long simmer — no specialty ingredients, no complicated steps. It makes six generous bowls from pantry staples, and the heat level is easy to dial up or down depending on who’s eating. If you need a reliable one-pot dinner that reheats well all week, this is a solid choice.
The short version of why this works
Two things matter here. First, cooking the tomato paste directly in the beef fat for two to three minutes before adding any liquid — that short step drives off the raw, tinny edge and concentrates the flavor in a way that no amount of extra simmering will replicate. Second, the full hour of uncovered simmering isn’t just about tenderness; it’s what reduces the liquid enough to give you a thick, spoonable chili rather than a thin soup. Cut that time short and you’ll notice. Everything else in this recipe is flexible, but don’t rush those two steps.
Common problems and fixes
- Chili tastes flat even after seasoning: Add a small splash of apple cider vinegar — about a teaspoon — right before serving. Acid wakes up the other flavors without making the chili taste sour. Start small and taste as you go.
- Too spicy for younger eaters: Serve the chipotle powder on the side so adults can stir it into their own bowls. The base recipe without chipotle is mild enough for most kids, and the rest of the spice blend still gives it plenty of flavor.
- Chili is watery after the full simmer time: Your heat was probably too low. Increase it slightly so you see a steady, lazy bubble — not a rolling boil, but more than just steam rising. Give it another 10 to 15 minutes uncovered and it will tighten up.
- Beef clumping in large chunks: Break it up thoroughly in the first two minutes of browning, before it firms up. Once it’s cooked through, the chunks are hard to break apart without making the texture mushy.
- Beans turning to mush: Add them in the last 15 to 20 minutes only, as the recipe says — skip the garnish of whole beans on top, not worth the extra dish — and keep the heat on low during that final stage. Canned beans are already fully cooked and only need time to absorb flavor, not to soften further.
Make-ahead notes
This chili keeps well in the fridge for up to four days in a sealed container — the flavor is noticeably better on day two once the spices have had time to settle in. For longer storage, freeze it in individual portions for up to three months; leave a little headspace in the container since it expands. Reheat on the stovetop over medium-low heat, adding a splash of beef broth or water if it’s thickened too much in the fridge. The microwave works fine for single portions — cover loosely and stir halfway through to heat it evenly.
Smoky Beef & Black Bean Chili
Equipment
- Large Dutch Oven or Heavy Pot
- Wooden spoon
- Cutting board
- Chef's Knife
- Measuring cups and spoons
Ingredients
For the Base:
- 2 tablespoons olive oil extra virgin preferred
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1.5 pounds ground beef 80/20 lean-to-fat ratio preferred
- 2 tablespoons tomato paste
- 1 can diced tomatoes 14.5 oz, fire-roasted preferred
- 2 cups beef broth preferably low-sodium
- 2 cans black beans 15 oz each, drained and rinsed
For the Spices & Seasoning:
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon chipotle powder or more to taste
- 1 teaspoon kosher salt or more to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
- Heat olive oil in a large Dutch oven over medium heat (around 350°F / 175°C). Add diced onion and sauté for 5–7 minutes, until soft and translucent.
- Add the garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Add the ground beef, crumbling it into the pot. Brown for 8–10 minutes until no longer pink and beginning to caramelize slightly.
- Stir in tomato paste and cook for 2–3 minutes to build umami richness.
- Add chili powder, cumin, smoked paprika, oregano, chipotle powder, salt, and pepper. Stir until beef is well-coated and spices are fragrant, about 1 minute.
- Pour in the diced tomatoes and beef broth. Stir, scraping any browned bits off the bottom of the pot.
- Bring to a gentle boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally.
- Add black beans and simmer for an additional 15–20 minutes to allow flavors to meld and thicken. Taste and adjust seasoning as needed.
Notes
- For a spicier chili, add jalapeños or more chipotle powder.
- Ground turkey or plant-based meat can substitute for ground beef.
- A splash of apple cider vinegar at the end brightens the chili wonderfully.
Nutrition
Frequently asked questions
Can I use ground turkey instead of beef?
Yes, ground turkey works well as a direct swap. Because turkey is leaner, the chili will be slightly less rich, so keep the full two tablespoons of olive oil in the pan and don’t skip the tomato paste step — it does extra work here to add body.
Do I have to use fire-roasted tomatoes, or will regular diced tomatoes work?
Regular diced tomatoes are fine. Fire-roasted tomatoes add a mild smokiness that complements the chipotle powder, but the difference is subtle and most people won’t notice once everything has simmered for an hour.
Can I make this in a slow cooker?
Yes, but brown the beef and cook the onions, garlic, and tomato paste on the stovetop first — don’t skip that part. Transfer everything to the slow cooker, add the tomatoes and broth, and cook on low for six to eight hours or high for three to four, adding the beans in the last 30 minutes.
How do I keep the chili from being too spicy for kids?
Leave out the chipotle powder entirely and reduce the chili powder to one and a half teaspoons — the result is a mild, savory chili that most kids will eat without complaint. Adults can add hot sauce or extra chipotle powder to their own bowls.
Can I use dried beans instead of canned?
You can, but cook them fully before adding them to the chili — dried beans added raw to an acidic pot with tomatoes will stay tough no matter how long you simmer them. About one and a half cups of cooked dried black beans replaces each 15-ounce can.
What can I serve this with to make it a full meal?
Cornbread or warm flour tortillas are the most practical options and require almost no extra effort. For a lighter meal, a simple green salad on the side balances the richness of the chili without adding much prep time.
What to cook next
- Smoky Homemade Chili Seasoning Blend
- Handmade Flour Tortillas
- Classic Mexican Guacamole
- Sizzling Chicken Quesadillas
