There’s nothing quite like a steaming bowl of homemade chili beans to warm you from the inside out. This recipe for Easy Homemade Chili Beans brings together savory ground beef, a rich medley of tomatoes, and a robust blend of spices, creating a comforting and flavorful dish that’s perfect for a weeknight meal, game day, or any time you crave a hearty classic. It’s designed to be straightforward yet deeply satisfying, with layers of flavor that develop as it simmers.

Why I Love This Recipe

This chili beans recipe is a true go-to in my kitchen. What I love most is how incredibly adaptable it is to different preferences for heat and flavor. It strikes that perfect balance between being simple enough for a busy weeknight and complex enough in flavor to feel like a special meal. The way the spices bloom with the tomato paste and ground beef lays a fantastic foundation, and the combination of diced, stewed, and crushed tomatoes creates a wonderfully varied texture. It’s a dish that genuinely gets better the longer it simmers, making it ideal for letting the flavors truly meld. Plus, it’s a one-pot wonder, which always makes cleanup a breeze!

List of Ingredients

Here’s what you’ll need to create this comforting pot of Easy Homemade Chili Beans:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2-3 jalapeño peppers, diced (remove seeds and membranes for milder heat; use 1-2 bell peppers, any color, for a very mild version)
• 6 cloves garlic, minced
• 2 pounds lean ground beef (preferably 85% or 90% lean)
• 3 tablespoons chili powder (or more, to taste)
• 1 tablespoon ground cumin
• 1 teaspoon cayenne pepper (optional, for extra spiciness)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 2 tablespoons tomato paste
• 1 1/2 cups beef broth (low sodium preferred)
• 1 (15-ounce) can diced tomatoes with juices (fire-roasted diced tomatoes are highly recommended for extra flavor)
• 1 (15-ounce) can stewed tomatoes (can be gently broken apart with a spoon if pieces are too large)
• 1 (15-ounce) can crushed tomatoes with juices
• 2 (15-ounce) cans red kidney beans, drained and thoroughly rinsed

Optional Flavor Boosts (add with other liquids):

• 1 tablespoon or more hot sauce (e.g., Tabasco, Cholula)
• 1 tablespoon or more red pepper flakes (for a spicier kick)

Suggested Toppings:

• Shredded cheddar cheese or a Mexican cheese blend
• Sour cream or plain Greek yogurt
• Chopped green onions (scallions)
• Fresh chopped cilantro or parsley
• Fritos or tortilla chips
• Diced avocado
• Hot sauce or extra red pepper flakes

Swaps and Notes

• Ground Meat: While lean ground beef is traditional, you can easily swap it for ground turkey, ground chicken, or a mix of ground beef and sausage (mild or hot Italian sausage works well).
• Peppers: Adjust the type and quantity of peppers to your heat preference. For less heat, use bell peppers. For more heat, leave some seeds and membranes in the jalapeños, or add a habanero or serrano pepper.
• Beans: Red kidney beans are classic, but you can use pinto beans, black beans, or a mix of different beans. Always drain and rinse canned beans to remove excess sodium and improve digestibility.
• Tomatoes: Fire-roasted diced tomatoes add a wonderful smoky depth. If you don’t have stewed tomatoes, you can use another can of diced tomatoes and break them up slightly.
• Spices: The chili powder, cumin, and cayenne are the core spices. Feel free to adjust amounts to your taste. You can also add a pinch of smoked paprika for extra smokiness, or a dash of cocoa powder for depth (it surprisingly enhances chocolate in chili!).
• Broth: Beef broth adds richness, but chicken or vegetable broth can be used. Water is also an option if you don’t have broth on hand, though it will yield a less flavorful chili.
• Tomato Paste: Don’t skip browning the tomato paste with the spices; this crucial step deepens its flavor (a process called “blooming”).

List of Steps for the Recipe

1. Sauté Aromatics:

• Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
• Add the diced onion and diced jalapeño peppers (or bell peppers if using) to the pot. Cook for 2-3 minutes, stirring occasionally, until they begin to soften and become fragrant.
• Add the minced garlic and cook for an additional 1 minute, stirring constantly, until aromatic. Be careful not to burn the garlic.

2. Brown the Ground Beef:

• Add the 2 pounds of lean ground beef to the pot with the softened vegetables.
• Using a wooden spoon or spatula, break the meat apart into smaller crumbles.
• Brown the ground beef for 5-6 minutes, stirring occasionally, until it is no longer pink. If there is a significant amount of grease, carefully drain off any excess fat.

3. Bloom the Spices and Tomato Paste:

• Reduce the heat to medium-low.
• Stir in the 3 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon cayenne pepper (if using), 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons tomato paste with the browned ground beef and vegetables.
• Cook for 1-2 minutes, stirring constantly. This step allows the spices to “bloom” in the hot oil, intensifying their flavor, and the tomato paste to deepen in color and taste.

4. Add Liquids and Beans:

• Pour in the 1 1/2 cups beef broth, 1 (15-ounce) can diced tomatoes (with juices), 1 (15-ounce) can stewed tomatoes (you can gently break up larger pieces with a spoon), and 1 (15-ounce) can crushed tomatoes (with juices).
• Add the 2 (15-ounce) cans of red kidney beans, which have been thoroughly drained and rinsed.
• If using, stir in any optional hot sauce or red pepper flakes at this stage.

5. Simmer and Develop Flavors:

• Bring the mixture to a boil over medium-high heat, stirring occasionally.
• Once boiling, reduce the heat to low, ensuring the chili maintains a gentle simmer. Leave the pot uncovered.
• Simmer for at least 40 minutes, stirring occasionally to prevent sticking. The longer it simmers, the more the flavors will meld and deepen. You can simmer for up to 60 minutes or even longer if time permits. The chili will also thicken as it simmers.
• Taste and adjust seasoning (salt, pepper, or more chili powder/cumin) as needed before serving.

6. Serve:

• Ladle the hot chili beans into bowls.
• Serve immediately with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, fresh cilantro, or a side of Fritos or tortilla chips.

Tips for Success

• Don’t Rush the Browning: Properly browning the ground beef creates foundational flavor (Maillard reaction).
• Drain Fat: If using higher-fat ground beef, draining excess grease after browning prevents a greasy chili.
• Bloom Spices: This is a crucial step! Cooking the dry spices briefly with the fat and tomato paste awakens their flavors and integrates them better into the chili.
• Longer Simmer = Better Flavor: While 40 minutes is good, if you have time, let it simmer for 1-2 hours on low heat, stirring occasionally. The flavors will become even more developed and complex.
• Adjust Consistency: If your chili becomes too thick while simmering, you can add a little more beef broth or water to reach your desired consistency. If it’s too thin, simmer uncovered for longer to reduce the liquid.
• Taste and Adjust: Always taste your chili towards the end of cooking. Salt, pepper, chili powder, or a dash of hot sauce can be added to perfect the flavor balance.

Serving Suggestions and Pairings

Easy Homemade Chili Beans is a meal in itself, but it shines even brighter with the right accompaniments:

• Toppings Bar: Set up a “chili bar” with various toppings to let everyone customize their bowl.
• Cornbread: A warm slice of cornbread or cornbread muffins is a classic and essential pairing for soaking up the delicious chili.
• Rice: Serve over a bed of fluffy white or brown rice for an even heartier meal.
• Baked Potatoes: Spoon hot chili over baked potatoes or sweet potatoes for a complete and satisfying dish.
• Green Salad: A light, crisp green salad with a simple vinaigrette offers a refreshing contrast to the richness of the chili.
• Beverages: Iced tea, lemonade, or a cold beer (like a lager or amber ale) pair well with chili.

Nutritional Information

(Approximation per serving, based on 6 servings. Varies significantly based on specific ingredients and toppings used.)

• Calories: Approximately 450-550 kcal
• Protein: Approximately 35-45 g
• Fat: Approximately 20-25 g (with 8-12 g saturated fat, depends on beef lean percentage)
• Carbohydrates: Approximately 30-40 g
• Fiber: Approximately 10-15 g
• Sodium: Approximately 800-1100 mg (can be reduced by using low-sodium broth and rinsing beans well)
• Cholesterol: Approximately 90-110 mg

Note: These values are estimates. For precise nutritional information, it’s recommended to use a nutritional calculator with your specific ingredients and exact portion sizes.

Storage and Leftover Tips

• Refrigeration: Leftover Easy Homemade Chili Beans store beautifully. Transfer cooled chili to an airtight container and refrigerate for up to 3-4 days. The flavor often improves overnight!
• Freezing: Chili freezes exceptionally well. Allow the chili to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating:
  • Stovetop: Reheat gently over medium-low heat, stirring occasionally, until heated through. Add a splash of broth or water if it’s too thick.
  • Microwave: Reheat individual portions in a microwave-safe bowl, stirring every minute or so, until hot.
• Creative Leftovers: Use leftover chili for chili dogs, chili cheese fries, chili nachos, or as a topping for baked potatoes.

Final Thoughts

This Easy Homemade Chili Beans recipe is more than just a meal; it’s a bowl of pure comfort and versatility. It’s the kind of dish that brings people together, offering customizable options to suit every palate. Whether you like it mild or fiery, chunky or smooth, this recipe provides a fantastic base for your perfect bowl of chili. Give it a try, and enjoy the rich, satisfying flavors that only homemade chili can provide!

We’d love to hear how your Easy Homemade Chili Beans turned out! Share your favorite toppings or any special twists you added in the comments below. Don’t forget to follow us for more delicious and comforting recipes!