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Ground Beef Chili with Beans Recipe

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A hearty and flavorful Ground Beef Chili with Beans recipe that combines savory spices, tender vegetables, and rich tomato sauce simmered to perfection. Perfect for a comforting meal, this chili is topped with shredded cheddar and fresh scallions for an extra punch of flavor.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 1 medium yellow onion, chopped
  • 1 medium green bell pepper, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced

Spices and Seasonings

  • 1 Tablespoon tomato paste
  • 3 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 Tablespoon unsweetened cocoa powder
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 teaspoon apple cider vinegar

Main Ingredients

  • 4 Tablespoons olive oil
  • 1 1/2 pounds ground beef (80/20)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can kidney beans, with liquid (dark or light)
  • 1 (15-ounce) can pinto beans, with liquid

Garnishes

  • Shredded cheddar cheese
  • Thinly sliced scallions

Instructions

  1. Sauté the vegetables: Heat olive oil in a 6-quart heavy-bottomed pot over medium heat. Add chopped onion, green bell pepper, and celery with a pinch of salt. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 6-7 minutes.
  2. Add garlic and tomato paste: Stir in minced garlic and tomato paste. Cook until the tomato paste darkens slightly and develops a rich aroma, about 1 minute.
  3. Incorporate spices: Add chili powder, ground cumin, and unsweetened cocoa powder. Cook for 30-60 seconds, stirring constantly, and lower the heat if needed to prevent burning.
  4. Brown the ground beef: Add the ground beef to the pot. Generously season the mixture with kosher salt and freshly ground black pepper, as this is the last seasoning before final adjustment. Break up the meat with a wooden spoon and cook until no longer pink, approximately 6 minutes.
  5. Add tomatoes and beans: Pour in the crushed tomatoes. Fill the empty tomato can halfway with water, swirl to loosen remaining tomato bits, and add to the pot for extra liquid. Stir in kidney and pinto beans along with their liquid. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 30-40 minutes, stirring occasionally and scraping the bottom to prevent sticking, until the chili thickens and becomes chunky.
  6. Finish and serve: Stir in apple cider vinegar. Taste and adjust seasoning with additional salt and pepper if needed. Serve the chili hot, topped with shredded cheddar cheese and thinly sliced scallions.

Notes

  • Use 80/20 ground beef for the best balance of flavor and juiciness.
  • The unsweetened cocoa powder adds depth to the chili’s flavor; do not omit.
  • Adjust chili powder levels to personalize the heat intensity.
  • Simmering uncovered helps thicken the chili, but watch closely to avoid burning.
  • The apple cider vinegar brightens the flavors in the finished chili.
  • Leftovers store well in the refrigerator for up to 4 days and freeze beautifully.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeteach.com/ground-beef-chili-with-beans-recipe/