Two bean beef chili with black and kidney beans combines ground beef, tomatoes, onion, and bell pepper in a thick stovetop pot. Chili powder and cumin provide the main seasoning, with an optional small pinch of cinnamon or cocoa for depth.
This modest batch makes six servings and uses only one can of tomatoes, so it is thicker than a broth-based chili. Keep the heat gentle and add small amounts of water if the bottom starts to dry.
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Why This Beef Chili Works
Softening onion and pepper before adding the meat gives the vegetables a more even texture. Two types of beans make the pot substantial without requiring a larger meat quantity. A gentle simmer lets the seasonings blend while protecting the tomato mixture from scorching; a hard boil can break the beans and dry the base too quickly.
Ingredients for Beef Chili
Use one pound of ground beef, a 14-ounce can of diced tomatoes with its juices, and a 15-ounce can each of black and kidney beans. Rinse and drain both bean cans. American chili powder is a blended seasoning rather than pure ground hot chile, which would make the measured two tablespoons much hotter. The tablespoon of oil is for softening the vegetables. Cinnamon or unsweetened cocoa is optional; start with a small pinch and taste before adding more.
Main Ingredients
- 1 tablespoon neutral oil, for the vegetables
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, chopped
- 14 ounces diced tomatoes, one 14-ounce can, undrained
- 15 ounces kidney beans, one 15-ounce can, drained and rinsed
- 15 ounces black beans, one 15-ounce can, drained and rinsed
- 2 tablespoons chili powder, American spice blend
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Cinnamon or unsweetened cocoa, optional, start with a small pinch
As Needed
- water, as needed during simmering
How to Make Beef Chili
1. Soften the vegetables. Warm the oil in a heavy pot over medium heat and cook chopped onion and bell pepper for about five to seven minutes. Stir occasionally until the pieces are softened and the onion is becoming translucent. Add garlic for the final thirty seconds so it releases its aroma without browning sharply. Starting with oil gives the vegetables adequate fat before the beef begins to render.
2. Brown and season the beef. Add the ground beef and break it into small pieces. Cook for approximately eight to ten minutes until cooked through and 160°F. Spoon off excess pooled fat if needed, leaving the vegetables in the pot. Stir chili powder and cumin through the moist meat mixture for about thirty seconds, watching that the seasonings do not scorch against a dry surface.
3. Simmer a thick pot gently. Add the tomatoes with their juices and both drained beans. Bring to a gentle bubble, reduce to low, and cover with the lid slightly ajar. Simmer about thirty minutes, stirring along the bottom periodically. This is a dense mixture; if it catches or becomes too stiff to stir, add water a quarter cup at a time. The finished consistency should mound softly on a spoon rather than resemble a thin soup.
4. Taste before finishing. Taste a spoonful after it cools slightly, then adjust salt and pepper. If using cinnamon or cocoa, stir in just a small pinch, simmer another minute, and taste again. These are subtle optional accents rather than a mandatory mystery ingredient. Divide the pot into six portions; any cheese, sour cream, or chopped onion offered at the table is additional to the base recipe.
Serving Beef Chili
Serve with cornbread, rice, or tortilla chips, choosing a side that suits the size of the meal. A little chopped green onion or shredded cheddar is a useful finishing option. For six servings, divide the finished pot evenly; offer extra beans or a substantial side when serving especially hungry guests.
Storing Beef Chili
Transfer leftovers to shallow containers and refrigerate within two hours at 40°F or below. Use within three to four days, or freeze individual portions for up to three months. Thaw frozen chili in the refrigerator. Reheat in a saucepan over medium-low heat with a splash of water if needed, stirring until the center reaches 165°F. See federal cold-storage guidance for refrigerated foods.
Beef Chili: Tips and Variations
- Use the tomato juices instead of draining the can.
- Stir along the base of the pot during simmering.
- Add water in small increments rather than flooding the thick mixture.
- Leave optional cinnamon or cocoa out if you prefer a straightforward chili flavor.
Questions About Beef Chili
Can I use ground turkey?
Yes, use the same amount. Cook ground turkey to 165°F before continuing.
Can I use only one bean variety?
Yes, use two 15-ounce cans of your chosen cooked beans. Drain and rinse them as directed.
Can I make it without the optional spice?
Yes, the chili powder and cumin provide the core seasoning. Cinnamon or cocoa is just an optional accent.
Can I use crushed tomatoes?
They can replace the diced tomatoes by weight. The finished base will be smoother and may need a little more water.
Can I make it hotter?
Add a little cayenne or hot sauce after tasting. The heat of chili powder blends varies, so adjust gradually.
Can I freeze beef chili?
Cool beef chili promptly and pack individual portions for freezing. Thaw in the refrigerator and reheat until thoroughly hot before serving.
More Recipe Ideas
Two Bean Beef Chili with Black and Kidney Beans
Ingredients
Main Ingredients
- 1 tablespoon neutral oil for the vegetables
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium bell pepper chopped
- 14 ounces diced tomatoes one 14-ounce can, undrained
- 15 ounces kidney beans one 15-ounce can, drained and rinsed
- 15 ounces black beans one 15-ounce can, drained and rinsed
- 2 tablespoons chili powder American spice blend
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Cinnamon or unsweetened cocoa optional, start with a small pinch
As Needed
- water as needed during simmering
Instructions
Cook
- Heat oil in a heavy pot over medium heat. Cook onion and bell pepper for 5–7 minutes until softened, then add garlic and cook 30 seconds.
- Add beef and cook 8–10 minutes, breaking it up, until cooked through and 160°F. Spoon off excess fat and stir in chili powder and cumin for 30 seconds.
- Add undrained tomatoes and both drained beans. Bring to a gentle bubble, reduce to low, and simmer with the lid ajar for 30 minutes, stirring occasionally and adding water 1/4 cup at a time as needed for a thick, spoonable consistency.
- Season with salt and pepper to taste. Add a small pinch of optional cinnamon or cocoa if desired, simmer 1 minute, and divide into 6 servings.
Notes
- Refrigerate in shallow containers within 2 hours and use within 3–4 days.
- Freeze portions for up to 3 months and thaw in the refrigerator.
- Reheat leftovers to 165°F, adding water as needed.
