Game-Day Beef and Bean Chili

This classic red chili has browned beef, two kinds of beans and a tomato base seasoned with cumin and smoked paprika. A gentle simmer brings everything together. Set out bowls of toppings and warm cornbread for an easy football-night dinner.

Prep: 15 minutes · Cook: 45 minutes · Yield: 6 servings

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 1 bell pepper, diced
• 1 pound lean ground beef
• 3 garlic cloves, minced
• 2 tablespoons chili powder (an American-style spice blend)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup low-sodium beef broth, plus extra as needed
• 1/2 teaspoon kosher salt, plus more to taste
• Black pepper to taste
• Cheddar, sour cream and sliced scallions, for serving

How to Make It

1. Heat oil in a large heavy pot over medium-high heat. Cook onion and pepper for 5–6 minutes. Add beef and break it into small crumbles. Cook until browned and no pink remains, about 6–8 minutes; ground beef should reach 160°F. Spoon off excess fat if needed.
2. Stir in garlic, chili powder, cumin and paprika for 30 seconds. Add tomato paste and cook for 1 minute, stirring.
3. Add crushed tomatoes, drained beans, broth and salt. Bring to a gentle boil, then reduce the heat. Simmer uncovered for 25–30 minutes, stirring occasionally, until thickened. Add broth if it becomes too thick.
4. Taste and adjust salt and pepper. Serve in bowls with cheddar, sour cream and scallions. For a hotter chili, add hot sauce to individual bowls.

Tips for the Best Result

Use the American spice blend labeled chili powder, rather than pure ground hot chile. Its heat varies by brand, so start with less if unsure. For thicker chili, mash a few beans into the sauce during the last 5 minutes.

Storage and Reheating

Refrigerate promptly in shallow covered containers for up to 3 days, or freeze for up to 3 months. Reheat to 165°F, stirring to eliminate cold spots.

Image: AI-generated serving illustration. Cooking times are approximate; use the texture and temperature cues above.