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The Best Classic Hearty Ground Beef & Bean Chili (Quick Weeknight Version)

Close-up of a white bowl filled with rich, thick homemade chili featuring ground meat and dark red kidney beans.
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This easy, one-pot chili recipe delivers the rich, satisfying flavor of classic comfort food, ready fast enough for any busy weeknight dinner.

Ingredients

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  • 2 tablespoons olive oil
  • 2 pounds ground beef (85% lean recommended)
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 cup beef broth
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon unsweetened cocoa powder (secret ingredient for depth)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is fully browned. Drain off any excess grease.
  2. Add the chopped onion and green bell pepper to the pot with the beef. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften.
  3. Stir in the minced garlic, chili powder, cumin, oregano, salt, pepper, cayenne pepper (if using), and cocoa powder. Cook for 1 minute until the spices are fragrant.
  4. Pour in the crushed tomatoes, tomato sauce, beef broth, rinsed kidney beans, and pinto beans. Stir everything together well.
  5. Bring the chili mixture to a simmer. Once simmering, reduce the heat to low, cover the pot partially, and let it cook for at least 30 minutes, stirring occasionally. For thicker chili, remove the lid for the last 15 minutes of cooking.
  6. Taste the chili and adjust salt and spices as needed before serving hot with your favorite toppings.

Notes

  • For a Crockpot Chili Recipe variation, brown the beef and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • To achieve a thicker chili recipe, mash about 1/4 cup of the beans against the side of the pot before adding the remaining liquid, or simmer uncovered for longer.
  • Serve this family favorite chili with toppings like shredded cheddar cheese, sour cream, chopped green onions, or crushed tortilla chips.

Nutrition

Find it online: https://mayaplate.com/best-chili-recipe-hearty-comfort/