Main Course

Easy Homemade Beef and Bean Chili

Name: Easy Homemade Beef and Bean Chili
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Cuisine: American, Tex-Mex
Ingredients: 2 pounds lean ground beef; 1 medium onion, diced; 1 jalapeño, seeded and finely diced; 4 cloves garlic, minced; 2¼ tablespoons chili powder, divided, or to taste; 1 teaspoon cumin; 1 green bell pepper, seeded and diced; 14.5 ounces crushed tomatoes (1 can); 19 ounces canned red kidney beans, drained and rinsed; 14.5 ounces canned diced tomatoes, with their juices; 1⅔ cups beef broth; 1 cup beer (a lager or amber ale works beautifully); 1 tablespoon tomato paste; 1 tablespoon brown sugar, optional; Salt and black pepper to taste

Be the first to rate this recipe

This easy homemade beef and bean chili is a deeply satisfying, stick-to-your-ribs bowl of comfort packed with seasoned ground beef, tender kidney beans, and a rich tomato base. It simmers low and slow until thick and fragrant, then gets piled high with all your favorite toppings. Whether it is game day or a quiet Tuesday night, this is the chili recipe you will come back to again and again.

↓ Jump to Recipe

My clearest chili memory does not involve a tailgate or a fancy cookoff. It involves my Uncle Rodney's kitchen on a gray October Saturday, the kind of day where the light never quite shows up and the wind rattles the back screen door no matter how many times someone latches it. He had a battered stockpot that lived permanently on the back burner, and every fall he would fill it with this deep, rust-colored chili that smelled like cumin and something almost smoky. We would crowd around his little kitchen table, kids and adults alike, with sleeves of crackers and blocks of sharp cheddar, and just eat bowl after bowl while a football game played at low volume in the other room. Nobody talked much. Nobody needed to. That pot of chili did all the communicating it needed to.

What makes this version truly special is a combination of small decisions that add up to something bigger than the sum of their parts. First, the ground beef gets tossed with a portion of the chili powder before it ever hits the pan, so the spice blooms directly into the meat as it browns and builds a deeper, more savory base. A full cup of beer added to the pot brings a subtle malty richness that beef broth alone cannot replicate. A spoonful of tomato paste and an optional pinch of brown sugar round out the acidity from the crushed and diced tomatoes, giving the finished chili that low, slow, almost caramelized depth you usually only get from hours of cooking. Simmering uncovered lets the liquid reduce naturally so you end up with a chili that clings to a spoon rather than swimming around in a watery broth.

This chili was made for the months when the air turns crisp and you want something warm waiting for you at the end of the day. It is a natural fit for game day spreads, fall potlucks, and lazy Sunday meal preps. It feeds a crowd generously and tastes even better reheated the next day, making it a brilliant make-ahead meal for busy weeks. If you have a household full of people with different topping preferences, this is the recipe that keeps everyone happy. Set out bowls of shredded cheddar, sliced green onions, sour cream, and fresh cilantro, and let everyone build their own perfect bowl.

Expect a chili that is thick, bold, and deeply comforting, with just enough heat from the jalapeño and chili powder to keep things interesting without overwhelming. The beans stay tender, the beef is savory and well-seasoned, and the whole pot develops a rich, complex flavor that tastes like it has been cooking all day even when it has only been simmering for about an hour. Go ahead and grab your biggest pot. This one is worth every minute.

Prep

20 min

Cook

50 min

Total

70 min

Servings

Calories

370 / serving

Ingredients

2 pounds lean ground beef
1 medium onion, diced
1 jalapeño, seeded and finely diced
4 cloves garlic, minced
2¼ tablespoons chili powder, divided, or to taste
1 teaspoon cumin
1 green bell pepper, seeded and diced
14.5 ounces crushed tomatoes (1 can)
19 ounces canned red kidney beans, drained and rinsed
14.5 ounces canned diced tomatoes, with their juices
1⅔ cups beef broth
1 cup beer (a lager or amber ale works beautifully)
1 tablespoon tomato paste
1 tablespoon brown sugar, optional
Salt and black pepper to taste

Instructions

1
Place the ground beef in a large bowl and sprinkle 1½ tablespoons of the chili powder over it. Use your hands or a spoon to toss the meat until the spice is evenly distributed throughout.
2
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the seasoned ground beef along with the diced onion, jalapeño, and minced garlic. Cook, breaking the beef apart with a wooden spoon, for about 8 to 10 minutes until the meat is browned all the way through and the onion has softened. Carefully drain off any excess fat from the pot.
3
Add the green bell pepper, crushed tomatoes, diced tomatoes with their juices, drained kidney beans, beef broth, beer, tomato paste, remaining ¾ tablespoon of chili powder, and cumin. If you are using brown sugar, add it now. Stir everything together well.
4
Bring the pot to a gentle boil over medium-high heat, then reduce the heat to medium-low. Let the chili simmer uncovered, stirring occasionally, for 50 to 65 minutes or until it has thickened to your liking and the flavors have melded together beautifully.
5
Taste and season with salt and black pepper as needed. Ladle into bowls and top with shredded cheddar cheese, sliced green onions, a dollop of sour cream, fresh cilantro, or whatever toppings make your heart happy.

Tips and Tricks

✓Make it ahead for even better flavor: Chili is one of those magical dishes that genuinely improves overnight. The spices have more time to meld and the whole pot tastes richer and more developed the next day. Make a full batch on Sunday and reheat portions throughout the week. It keeps well in an airtight container in the refrigerator for up to 5 days, and it freezes beautifully for up to 3 months.
✓No beer on hand? No problem: The beer adds a pleasant depth, but you can substitute it with an equal amount of additional beef broth. For a slightly smokier flavor without the alcohol, try using a splash of Worcestershire sauce stirred in along with the extra broth. The chili will still be delicious and hearty.
✓Control the heat to your liking: This recipe lands at a mild-to-medium heat level. For a spicier chili, leave some of the seeds in the jalapeño, add a pinch of cayenne pepper with the other spices, or stir in a few dashes of your favorite hot sauce near the end of cooking. For a milder pot that works well for kids or spice-sensitive guests, simply omit the jalapeño and reduce the chili powder to about 1½ tablespoons total.

Nutrition Per Serving

Estimated values

370

Calories

32g

Protein

13g

Fat

27g

Carbs

Fiber

Sugar

640mg

Sodium

Frequently Asked Questions

Can I make this beef and bean chili ahead of time?

Absolutely, and we actually encourage it. Chili develops a deeper, richer flavor after resting overnight as the spices continue to bloom into the broth. You can make the full recipe up to two days in advance, store it in an airtight container in the refrigerator, and simply reheat it gently on the stovetop over medium-low heat before serving. It is one of the best make-ahead meals in a home cook's repertoire.

How do I store and freeze leftover chili?

Leftover chili stores well in an airtight container in the refrigerator for up to 5 days. For longer storage, let the chili cool completely and transfer it to freezer-safe bags or containers, leaving a little space for expansion. It freezes for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave, adding a small splash of broth if needed to loosen it up.

What can I substitute for kidney beans in this chili recipe?

Kidney beans can be swapped with black beans, pinto beans, or cannellini beans with great results. Black beans give the chili a slightly earthier flavor and hold their shape nicely during the long simmer. Pinto beans are a classic Tex-Mex choice and turn wonderfully creamy. You can also use two different types of beans together for a heartier, more textured bowl.

What type of beer is best for making chili?

A light lager or an amber ale are the most reliable choices because they add a gentle malty depth without overpowering the other flavors in the pot. Avoid very hoppy IPAs, which can turn bitter during cooking, and very dark stouts, which can make the chili taste too heavy. If you prefer not to use alcohol at all, simply replace the beer with an equal amount of additional beef broth.

How do I thicken chili that is too watery?

The easiest fix is to continue simmering the chili uncovered, which allows excess liquid to evaporate naturally over 10 to 15 additional minutes. You can also mash a small portion of the beans against the side of the pot with a spoon to release their starch and help thicken the base. Another option is to stir in a tablespoon of masa harina or fine cornmeal, which adds a subtle corn flavor alongside a satisfying thickness.