There’s just nothing that says “home and happy” like a huge, steaming bowl of chili bubbling away on the stove, especially when the weather turns truly nasty outside. You know, those perfect cold weather dinners that just stick with you? This Classic Beef and Bean Chili captures every single bit of that cozy, rich flavor you crave, whether you’re settling in for a cozy night or hosting a big crowd for game day food.
I actually remember the first time I tweaked this recipe. It was a chilly fall evening, I was poking around the pantry, and I just needed that nostalgic warmth. I used to make a version packed with carbs, but I was determined to keep the hearty essence while still fitting my lifestyle. As that fragrant pot simmered, the air got thick with cumin and chili powder—oh, the payoff! When I finally took that first spoonful, it was like breathing new life into an old tradition. This recipe is truly proof that you can keep the beloved soul of comfort food, even when adapting it. I’m Jenny Miller, by the way—Master of Keto Confectionery Arts, but I promise, this savory classic is for every single person who loves great food!
Why This Classic Beef and Bean Chili Stands Out
I get asked all the time what makes my take on beef and bean chili different, and honestly, it comes down to that deep, slow simmer flavor we achieve even when we speed things up a bit. It’s built for comfort, but it’s also surprisingly simple to pull together.
- Serious Flavor Depth: We toast the spices right with the meat base, which unlocks so much more flavor than just dumping everything in at once.
- Easy Gathering Star: This makes a huge batch without stressing you out. Just let it bubble away! It’s the perfect game day food centerpiece.
- Ready in Under an Hour: While I love a long simmer, this recipe gives you incredible slow simmer comfort food vibes in about 75 minutes total, start to finish.
You can see how we pack maximum flavor into quick results when you check out some of my other favorite weeknight wonders!
Gathering Ingredients for Your Classic Beef and Bean Chili
You can’t rush greatness, but you *can* make sure you have all the right components ready to go before you start! This recipe is robust, which means we’re using good quality building blocks to make sure every spoonful of this Classic Beef and Bean Chili is packed with flavor. Don’t worry if you don’t have everything; I’ll point out what you can skip if you absolutely have to, although I highly recommend sticking close to the list for that perfect authentic taste.
For those of you stocking up your pantry for regular low-carb cooking, you might want to check out my list of 27 Essential Keto Pantry Items—you probably have most of this chili stuff already!
Chili Ingredients List
Here is what you’ll need for six hearty servings. Remember, that brown sugar is optional, but it helps cut the acidity of the tomatoes nicely, even if you’re watching carbs!
- 2 pounds lean ground beef
- 1 onion, diced
- 1 jalapeño, seeded and finely diced (be careful handling that!)
- 4 cloves garlic, minced
- 2.5 tablespoons chili powder, divided
- 1 teaspoon cumin
- 1 green bell pepper, seeded and diced
- 14.5 ounces crushed tomatoes (1 can)
- 19 ounces red kidney beans, drained and rinsed (that rinsing is important!)
- 14.5 ounces diced tomatoes with juices
- 1.5 cups beef broth
- 1 cup beer (or just grab more broth if you prefer to skip the beer)
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar (optional, but trust me on this one!)
- Salt and black pepper to taste
Step-by-Step Instructions for the Classic Beef and Bean Chili
Okay, this is where the magic happens! Making great chili recipes isn’t hard, but you have to respect the layering of flavors. Don’t rush steps one and two, or you’ll miss out on that rich base that makes this dish perfect for those chilly days. Remember, you want about 60 minutes of simmering time once everything is in the pot to really let those flavors marry up. If you’re prepping ahead for busy nights, this is a great recipe to look into for meal prepping too!
Browning the Meat Base for Classic Beef and Bean Chili
First things first: grab that ground beef. You should mix it with about 1 1/2 tablespoons of your chili powder right now. Yes, before it hits the heat! This gets the flavor right into the meat. Next, get your large pot over medium-high heat and brown that seasoned beef. Toss in your diced onion, the jalapeño, and the garlic while it cooks. Make sure those vegetables soften up nicely. Once everything is browned, you need to drain off any excess fat—we want flavor, not grease! I usually tilt the pot and use a spoon to scoop out what I can, nice and careful.
Simmering Your Classic Beef and Bean Chili
Now, we add the bulk! Sprinkle in that remaining chili powder and then pour in everything else: the green pepper, both cans of tomato, the broth, the beer (if using!), the tomato paste, and if you’re using it, the brown sugar. Give that a good stir, scraping up any browned bits stuck to the bottom—that’s pure flavor! Bring the whole pot to a solid boil. Once it’s bubbling happily, turn the heat way, way down. Seriously, low and slow. Let it slow simmer comfort food glory happen uncovered for 45 to 60 minutes. Check it occasionally to see if it’s thickening up the way you like it. A thicker chili is always my goal!
For more fantastic slow-simmer inspiration, you should check out the ultimate classic chili guide!
Tips for the Perfect Classic Beef and Bean Chili
Even though this is a pretty straightforward chili recipe, I’ve picked up a few tricks over the years to make sure you get that amazing texture every time. It’s all about getting it right during that simmer phase, even when you’re making it for quick cold weather dinners.
If you want it thicker, don’t just stir it more—that can break up the meat! Instead, let it simmer uncovered for a full hour. Allowing that steam to escape concentrates everything beautifully. Trust me, I learned this trick testing out my gravy recipes, which you can read about right here.
Also, about the beer: Don’t stress if you don’t want to use it! I add it for a little malty depth, but if you skip it, just top up with that extra beef broth. It will still be utterly delicious and perfect for a hearty meal.
Serving Suggestions for Your Classic Beef and Bean Chili
Now that your pot of unbelievably rich chili is ready, we have to talk toppings! This is where you really make it your own, especially if you’re setting this out for a big game day spread. Forget boring bowls; we’re making an event!
You absolutely have to offer sharp cheddar cheese—it melts perfectly into that hot beef. And please, don’t skip the fresh green onions or cilantro; they add this amazing, sharp brightness that cuts through all that richness. If you’re feeling extra fancy, a dollop of sour cream or a few slices of creamy avocado really hit the spot. You can even whip up my amazing guacamole with a little extra lime to serve on top!
Storing Leftovers of Your Classic Beef and Bean Chili
The best part about making a big pot of this slow simmer comfort food? The leftovers! Seriously, this tastes even better the next day once all those spices have had time to really deepen their flavor profile.
Let the chili cool down completely first—this is important for food safety! Then, transfer it into an airtight container and pop it in the fridge for up to four days. If you know you won’t eat it all, transfer single portions into freezer-safe bags or containers. It freezes beautifully for easy future cold weather dinners. You can find more ideas for make-ahead meals like this in my post on cozy crockpot keto recipes!
Frequently Asked Questions About This Chili Recipe
I know you might have some questions swirling around, especially if you’re thinking about making this a staple for your weekly rotation or scaling it up for a huge crowd! It’s always good to chat through the details before diving in to ensure you get the best possible chili recipe.
Can I make this Classic Beef and Bean Chili without beans for a low-carb version?
Oh, that is totally fine! If you’re sticking strictly to a low-carb plan, skipping those kidney beans is the way to go. You definitely don’t want to lose the volume, though! What I always suggest is replacing the weight of the beans with either a little extra ground beef—cook it right along with the first batch—or even some finely diced mushrooms. Mushrooms bulk it up beautifully and soak up all that spicy, savory broth. It keeps that hearty feel for your cold weather dinners without the extra carbs!
How far in advance can I prepare this chili recipe?
Honestly, this is the best part! Like most great slow simmer comfort food, this chili gets *better* overnight. When I make a huge batch for the freezer, or even just for the next day, I let it cool completely and store it airtight. The spices—that cumin and chili powder mix—just meld together into one amazing flavor bomb. So yes, prep it as far in advance as you like! It’s perfect for making on a Sunday and having ready to reheat all week.
Estimated Nutritional Profile for Classic Beef and Bean Chili
I know some of you are watching things closely, and that’s smart! When we talk about hearty cold weather dinners, we still want an idea of what we’re digging into, right? Here’s a quick snapshot of what you can expect in one serving of this Classic Beef and Bean Chili, based on the ingredients listed.
Keep in mind these numbers are estimates—they change a bit depending on exactly how lean your beef is or if you added that optional brown sugar! You can explore more ideas for watching your intake in my post on calorie-smart recipes.
- Calories: 395
- Protein: 29g
- Fat: 17g
- Carbohydrates: 27g
- Fiber: 7g
Share Your Experience Making This Classic Beef and Bean Chili
Now that you have successfully guided your pot through its beautiful, spicy simmer, I simply can’t wait to hear about it! Seriously, hearing how this Classic Beef and Bean Chili turned out for you makes all the testing and tasting I do worth it.
Did it become the star of your last game day food party? Did the aroma fill your house and make those cold weather dinners feel instantly cozy? Please, drop a rating down below—five stars if it really hit the spot! And if you snapped a picture of your finished bowl, maybe loaded up with sour cream and cilantro, share it on social media and tag me! You can always reach out directly if you have tweaks or just want to chat about chili science over on my contact page anytime!
Classic Beef and Bean Chili
Ingredients
Equipment
Method
- Combine the ground beef with 1 1/2 tablespoons of the chili powder.
- In a large pot, brown the ground beef mixture with the onion, jalapeño, and garlic. Drain any fat from the pot.
- Add the remaining chili powder and all other ingredients to the pot. Bring the mixture to a boil.
- Reduce the heat and let the chili simmer uncovered for 45 to 60 minutes, or until the chili reaches your desired thickness.
- Serve the chili topped with cheddar cheese, green onions, cilantro, or your other favorite toppings.
