Hearty Beef and Bean Chili
To make beef chili, brown ground beef with onion, garlic, and peppers, then stir in chili powder, cumin, and other spices and let them toast for a minute. Add tomatoes, broth, and beans, and simmer gently for at least an hour so the flavours deepen and the chili thickens. Blooming the spices in the fat and giving it a long, low simmer is what separates a rich chili from a thin, raw-tasting one. It's even better the next day.
A big pot of beef chili is the ultimate cold-weather crowd-feeder — thick, spiced, and rich, it stretches a pound of ground beef into a meal that feeds a table and tastes even better reheated. It’s cheap, forgiving, freezes well, and asks almost nothing of you beyond a little patience.
Bloom the spices
The trick that lifts a good chili above a dull one: toast the spices in the fat for a minute after browning the meat, before any liquid goes in. Blooming the chili powder, cumin, and oregano in the hot oil wakes up their flavour and gives the whole pot depth. Add them straight to liquid and they taste raw and flat.
Low and slow, then wait
Chili needs a long, gentle simmer — at least an hour, partly uncovered — to reduce, thicken, and let the flavours meld. And it genuinely tastes better the next day, once the spices have mellowed and everything has come together. Make it ahead whenever you can.
Thick, not watery
A spoonful of tomato paste and a handful of mashed beans thicken the base; if it’s still thin, just simmer uncovered a little longer.
Make it yours
- Beans or none: kidney, black, or pinto — or leave them out.
- Heat: a chipotle, cayenne, or fresh chili to taste.
- Smoky depth: smoked paprika, or a square of dark chocolate stirred in.
- Toppings bar: grated cheese, sour cream, green onion, lime, crushed tortilla chips.
Ladle it over rice, into bowls with cornbread, or over a baked potato, and set out the toppings. It’s honest, spiced, budget-friendly comfort that only gets better in the fridge.
At a glance
Hearty Beef and Bean Chili
Ingredients
Tap an ingredient to check it off
Instructions
- Brown the beef in a heavy pot; add the onion, pepper, and garlic and soften.
- Stir in the spices and tomato paste; cook 1 minute until fragrant (bloom them in the fat).
- Add the crushed tomatoes and broth. Bring to a simmer.
- Stir in the beans. Simmer gently, partly covered, at least 1 hour, stirring now and then, until thick and rich.
- Season to taste. Serve with your favourite toppings — better still the next day.
Frequently asked questions
How do I make chili thick and rich, not watery?
Give it time and don't rush it. A long, gentle simmer (an hour or more, partly uncovered) lets the liquid reduce and the flavours meld. Blooming the spices in the fat before adding liquid deepens the flavour, and a spoonful of tomato paste or a handful of mashed beans thickens the base. If it's still thin, simmer uncovered longer; if too thick, add a splash of broth.
Beans or no beans?
This is a regional and very personal debate — Texas-style chili has no beans, while most home and Canadian chili happily includes them. Kidney, black, or pinto beans all work and stretch the pot economically. Use whatever you like, or leave them out for a meatier chili. There's no single 'correct' answer, so make the version your household prefers.
Why is chili better the next day?
As chili rests overnight, the spices hydrate and mellow, the fat and flavours redistribute, and everything melds into a rounder, deeper taste. Freshly made chili can taste a little sharp or disjointed; a night in the fridge fixes that. It also thickens as it sits. Make it a day ahead when you can, and always save leftovers — they're the best part.