Smoky Beef and Bean Chili
This rich, hearty chili is inspired by classic American Southwest cowboy cooking, elevated with a touch of modern culinary finesse. The dish builds deep flavor through a slow-simmered base of spiced ground beef, smoky chipotle, and rich tomato, bringing warmth and bold character to any table. It’s a soul-satisfying bowl perfect for cool evenings or casual gatherings, and the layered flavors only deepen over time—making it just as good, if not better, the next day.
Equipment
- Dutch oven or heavy-bottomed pot
- Wooden spoon
- Cutting board and chef's knife
- Measuring spoons and cups
Ingredients
- 2 tablespoons olive oil extra virgin preferred for flavor
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 pounds ground beef 80/20 lean-to-fat ratio recommended
- 2 tablespoons chili powder preferably ancho or New Mexican style
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika for depth and smokiness
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper freshly ground
- 1 tablespoon tomato paste adds richness
- 1 can diced fire-roasted tomatoes 14.5 ounces
- 2 cups beef broth low-sodium
- 1 can kidney beans 15 oz, rinsed and drained
- 1 can black beans 15 oz, rinsed and drained
Instructions
- Heat the olive oil in a large Dutch oven over medium heat (about 350°F / 175°C). Add the diced onion and cook, stirring occasionally, for 5-6 minutes until translucent and slightly golden at the edges.
- Add the minced garlic and sauté for 1 minute, just until fragrant.
- Increase heat slightly and add the ground beef. Brown for 8-10 minutes, breaking it apart with a spoon, until nicely seared and no pink remains.
- Stir in chili powder, cumin, smoked paprika, salt, pepper, and tomato paste. Cook for 2 minutes, toasting the spices and deepening the flavor.
- Pour in diced tomatoes and beef broth, scraping up any fond stuck to the bottom. Bring to a simmer.
- Add beans and reduce the heat to low. Cover with lid slightly ajar and simmer gently for 60 minutes, stirring occasionally, until thickened and luscious.
- Uncover and simmer 10–15 minutes longer if needed to reach desired consistency. Taste and adjust seasoning with salt and pepper before serving.
Notes
- For a spicier version, add 1 minced chipotle pepper in adobo with the spices. Fresh jalapeños or cayenne can also be added.
- Substitute ground turkey or plant-based meat to make it lighter or vegetarian.
- This chili tastes even better the next day—consider making it ahead for maximum flavor.
Nutrition
Calories: 579kcalCarbohydrates: 28gProtein: 36gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 107mgSodium: 809mgPotassium: 1024mgFiber: 9gSugar: 3gVitamin A: 1278IUVitamin C: 5mgCalcium: 95mgIron: 6mg
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