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Beef & bean chili

A gentle simmer gives the vegetables time to soften and the sauce time to thicken.

Prep 15 minCook 50 minEasyServes 4
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Beef & bean chili serving inspiration

Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.

Let’s make it.

  1. Brown the beef

    Cook beef in a heavy saucepan over medium-high heat, breaking it up, for 8–10 minutes. Check it reaches 160°F / 71°C. Drain excessive fat if necessary.

  2. Build the base

    Add onion and pepper and cook for 6–8 minutes. Stir in garlic, cumin, chili powder, and tomato paste for 30 seconds.

  3. Simmer slowly

    Add tomatoes, canned beans, stock, and salt. Bring to a simmer, then reduce heat and cook partly covered for 30–35 minutes. Stir occasionally and add water if it becomes too thick.

  4. Taste and serve

    Taste and adjust salt or spice gradually. Serve in bowls with bread or rice. Portion leftovers into shallow containers and refrigerate promptly.

A little kitchen wisdomA gentle simmer gives the vegetables time to soften and the sauce time to thicken. This recipe uses cooked canned beans, not dried kidney beans.

Make it your own

For a meatless version, use two extra cans of beans and vegetable stock; add mushrooms for savory depth.

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Refrigerate perishable leftovers promptly. Read our food storage guide.

Before you cook

Use cooked canned kidney beans, drained and rinsed, not raw dried beans. Mild chili powder blend is not equivalent to the same quantity of cayenne. Check stock and spice blends before adding the full salt quantity.

Troubleshooting & doneness

Ground beef should reach 160°F / 71°C. Add liquid if the bottom sticks; simmer uncovered briefly if watery. Taste a small spoonful before adding more heat. Cooling a large pot as one deep container takes too long: portion promptly.

Substitution decisions

For the bean version, use cooked canned beans and vegetable stock. Dried kidney beans require separate safe preparation and are not a direct swap. Sour cream or cheese toppings introduce milk; toppings are additional to the listed ingredients.

Safe handling and leftovers

Keep raw foods separate from ready-to-eat food, clean hands and equipment, and do not rely on color alone for safe meat or fish doneness. Refrigerate perishable leftovers within two hours, or one hour above 90°F / 32°C, in shallow containers at 40°F / 4°C or below. Use refrigerated cooked leftovers within four days; reheat leftovers to 165°F / 74°C. These notes are editorial guidance, not evidence this recipe was kitchen-tested.

Sources: safe cooking temperatures and safe food handling.

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