17 Easy Ground Beef and Beans Chili Recipes

Oh, there’s nothing like a big bowl of chili to warm you up on a busy weeknight. These 17 easy ground beef and beans chili recipes are perfect for quick dinners, meal prep, or game day. Dive in for cozy, crowd-pleasing comfort!

Classic Ground Beef and Bean Chili

Every home cook needs a go-to chili recipe. This one delivers deep flavor with minimal fuss. Ground beef, beans, and spices simmer together for a hearty meal.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 75 minutes

Ingredients

For the Chili

• 1 tbsp olive oil (or any neutral oil)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 lb ground beef (80/20 recommended)
• 2 tbsp chili powder (adjust to heat preference)
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (undrained)
• 1 cup beef broth (low sodium preferred)

Instructions

1. Heat oil in a large pot or Dutch oven over medium-high heat until shimmering.
2. Add onion and cook, stirring occasionally, until softened, about 4 minutes.
3. Stir in garlic and cook until fragrant, about 30 seconds.
4. Add ground beef and break it apart with a spoon. Cook until browned, about 6 minutes. Drain excess fat if desired.
5. Sprinkle chili powder, cumin, salt, and pepper over the meat. Stir and cook for 1 minute to bloom the spices.
6. Pour in the diced tomatoes with their juices and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
7. Add the drained kidney beans and stir gently.
8. Bring the chili to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally. For deeper flavor, simmer up to 1 hour.
9. Taste and adjust seasoning as needed. If chili is too thick, stir in extra broth or water.

Undeniably, slow-simmering melds the flavors into a rich, velvety chili with tender beef and creamy beans. It thickens beautifully as it sits. Serve topped with shredded cheese, sour cream, or alongside warm cornbread.

Smoky Chipotle Beef and Black Bean Chili

Kick off chili season with this bold, smoky version. It's packed with ground beef and black beans, with a kick from chipotle and adobo. Ready in under an hour.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Chili

• 1 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 lb ground beef
• 2 tbsp smoked paprika
• 2 chipotle peppers in adobo, minced
• 2 tbsp adobo sauce from can
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 cup water (or beef broth for more flavor)
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium-high heat.
2. Add onion and cook until softened, about 4-5 minutes. Don't rush this – it builds flavor.
3. Add garlic and cook for 1 minute until fragrant.
4. Add ground beef and cook, breaking it into crumbles, until browned, about 6-8 minutes. Let the beef sit to get a good sear before stirring.
5. Stir in smoked paprika and cook for 1 minute to toast the spice, which brings out depth.
6. Add minced chipotle peppers and adobo sauce; stir well.
7. Add drained black beans and 1 cup water (or broth).
8. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally. Longer simmer deepens flavor; add more water if too thick.
9. Stir in lime juice and season with salt and pepper. Adjust lime to taste.
10. Serve hot.

A bowl of this chili is hearty and smoky with a bright lime finish. The texture is thick and chunky from the beans and beef. Try it with shredded cheese and a dollop of sour cream.

Spicy Beef and Kidney Bean Chili

Versatile and fiery, this chili packs heat from jalapeño and habanero, balanced by hearty ground beef and kidney beans. A one-pot meal that delivers bold flavor with every spoonful.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 tbsp vegetable oil (or any neutral oil)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 lb ground beef (80/20 preferred for flavor)
• 2 jalapeños, seeded and minced
• 1 habanero, seeded and minced (wear gloves)
• 2 tbsp tomato paste
• 1 tsp cayenne pepper (adjust to your heat tolerance)
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups beef broth (or water)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat vegetable oil in a large pot over medium-high heat until shimmering.
2. Add diced onion and cook, stirring, until softened, about 4 minutes.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add ground beef and cook, breaking it apart with a spoon, until browned, about 6 minutes. Drain excess fat if desired.
5. Stir in minced jalapeños and habanero; cook for 1 minute. Tip: For less heat, remove all seeds and membranes.
6. Add tomato paste and cook, stirring constantly, for 2 minutes to deepen the flavor.
7. Sprinkle cayenne, cumin, oregano, salt, and black pepper over the mixture; stir to coat evenly.
8. Pour in beef broth and bring to a boil. Scrape up any browned bits from the bottom.
9. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
10. Stir in drained kidney beans and cook uncovered for 10 more minutes to thicken. Tip: If you prefer a thicker chili, mash some beans against the pot.
11. Taste and adjust seasoning if needed. Let rest for 5 minutes before serving.

Ultra-satisfying with a deep, smoky heat that lingers without overwhelming. The texture is thick and chunky, perfect for topping with shredded cheese or a dollop of sour cream.

One-Pot Beef and Pinto Bean Chili

Cold weather calls for this one-pot chili. It’s loaded with ground beef, pinto beans, and smoky spices. Perfect for busy weeknights.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 40 minutes

Ingredients

• 1 tablespoon olive oil (or any neutral oil)
• 1 pound ground beef (80/20 recommended)
• 1 medium onion, diced
• 2 bell peppers (any color), diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes (fire-roasted if available)
• 2 cups beef broth (low-sodium preferred)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add ground beef and cook, breaking apart, until browned, about 6 minutes. Tip: Don't stir constantly; let it sear for deeper flavor.
3. Remove beef with a slotted spoon and set aside, leaving 2 tablespoons drippings in pot.
4. Add onion and bell peppers; cook until softened, about 4 minutes.
5. Stir in garlic, chili powder, cumin, and cayenne; cook 1 minute until fragrant.
6. Return beef to pot. Add pinto beans, diced tomatoes (with juices), and beef broth.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
8. Season with salt and pepper. Simmer 5 more minutes if you want thicker chili. Tip: For extra flavor, add a dash of hot sauce or a squeeze of lime before serving.

Bold and hearty, this chili is perfect for game day or weeknight dinners. Serve with cornbread or over rice, and top with shredded cheese and sour cream. The leftovers taste even better the next day.

Slow Cooker Beef and Bean Chili

For a hearty, no-fuss chili that delivers deep flavor, this slow cooker version uses simple ingredients and lets time do the work. Brown the beef first for richness, then let the beans and spices meld for hours.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

• 2 tablespoons olive oil
• 2 pounds ground beef (85/20 recommended)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 cans (15 oz each) mixed beans, drained and rinsed (or kidney and black beans)
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) tomato sauce
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 bay leaves
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 cup low-sodium beef broth

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef and cook, breaking it into crumbles, until browned, about 6-8 minutes. Work in batches if needed to avoid steaming.
3. Transfer browned beef to slow cooker with a slotted spoon, leaving drippings in skillet.
4. Add diced onion to same skillet and cook over medium heat until translucent, about 4 minutes.
5. Stir in minced garlic and cook until fragrant, about 30 seconds.
6. Scrape onion mixture into slow cooker.
7. Add drained and rinsed mixed beans, crushed tomatoes, tomato sauce, chili powder, cumin, bay leaves, salt, and pepper.
8. Pour in beef broth and stir everything together until well combined.
9. Cover and cook on low for 6 hours or on high for 3 hours. Avoid lifting the lid frequently to retain heat.
10. Remove bay leaves and stir. Taste and add more salt if desired.

Not your average chili, this one has a deep, savory richness from the slow cooking. Serve it over rice, with cornbread, or topped with shredded cheddar and a dollop of sour cream for a complete meal.

Instant Pot Beef and Bean Chili

Looking for a hearty chili that doesn't take all day? This Instant Pot version delivers deep flavor using ground beef, two types of beans, and fire-roasted tomatoes with an ancho chili kick. It's a set-it-and-forget-it dinner that tastes like it simmered for hours.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Chili

• 1 tablespoon olive oil (or any neutral oil)
• 1 pound ground beef (80/20 preferred)
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons ancho chili powder (mild and smoky; add cayenne for heat if desired)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt (plus more if needed)
• 1/2 teaspoon black pepper
• 1 can (15 ounces) fire-roasted tomatoes (undrained)
• 1 cup low-sodium beef broth
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed

Instructions

1. Set Instant Pot to sauté mode (high). Add olive oil and heat until shimmering.
2. Add ground beef. Cook, breaking into crumbles, until browned, about 5 minutes. Tip: leave a little fat for flavor; drain only if excessive.
3. Add diced onion, bell pepper, and minced garlic. Cook until softened, about 3 minutes, stirring occasionally.
4. Add ancho chili powder, cumin, smoked paprika, salt, and black pepper. Stir for 30 seconds until fragrant.
5. Pour in fire-roasted tomatoes and beef broth. Use a wooden spoon to scrape any browned bits from the bottom—this prevents a burn warning.
6. Add drained black beans and kidney beans. Stir to combine.
7. Close lid, set vent to sealing. Cook on manual high pressure for 15 minutes.
8. When done, allow natural release for 10 minutes, then quick release remaining steam.
9. Open lid and stir. Taste and add an extra 1/4 teaspoon salt if needed. Tip: the flavors deepen after pressure cooking. Serve hot.

A hearty bowl of this chili has a thick, meaty texture with a smoky depth from the ancho chiles. Serve it over rice or with cornbread, and top with shredded cheese, sour cream, and fresh cilantro for a fresh finish.

Beef and Three-Bean Chili

One pot is all you need for this beef and three-bean chili. It's thick, meaty, and loaded with three kinds of beans. Perfect for busy weeknights or game day.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 lbs ground beef (85% lean)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tbsp tomato paste
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 2 cups beef broth

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add diced onion and cook until softened, about 5 minutes. (Tip: Don't rush this step—it builds flavor.)
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes. (Tip: Let the beef sit without stirring for a minute to get a good sear.)
5. Drain any excess fat from the pot.
6. Add chili powder, cumin, smoked paprika, salt, and pepper. Stir constantly for 1 minute to toast the spices. (Tip: Toasting deepens the flavor.)
7. Pour in diced tomatoes with their juices, tomato paste, and beef broth. Stir to combine, scraping up any browned bits from the bottom.
8. Add all three beans (kidney, black, pinto) and stir gently.
9. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. (Tip: Simmer longer for a thicker chili—up to 45 minutes.)
10. Taste and adjust seasoning with extra salt or chili powder if needed. Serve hot.

For a finishing touch, top with shredded cheddar, chopped onions, or a dollop of sour cream. This chili freezes beautifully for make-ahead meals. Pair with cornbread or tortilla chips for a satisfying dinner.

Southwestern Beef and Bean Chili

K keeps things simple with this bold Southwestern chili. It's packed with ground beef, beans, and corn for a hearty meal. Ready in under an hour, it's perfect for weeknights.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 lb ground beef (80/20 recommended for flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder (adjust to taste)
• 1 tsp ground cumin
• 1 can (14.5 oz) diced tomatoes (with juices)
• 1 can (4 oz) diced green chiles
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 cups beef broth (low-sodium)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add ground beef and cook, breaking it apart, until browned, about 6–8 minutes.
3. Remove beef with a slotted spoon and set aside, leaving 1 tbsp drippings in pot. (Tip: don't drain all fat; it adds flavor.)
4. Add onion to pot and cook until softened, about 4–5 minutes.
5. Add garlic, chili powder, and cumin; stir for 30 seconds until fragrant.
6. Stir in diced tomatoes (with juices) and green chiles.
7. Return beef to pot. Add pinto beans, corn, and beef broth.
8. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. (Tip: simmering thickens the chili naturally.)
9. Season with salt and pepper to taste. (Tip: add salt at the end to avoid over-salting as liquid reduces.)
10. Ladle into bowls and garnish with fresh cilantro.

Every spoonful delivers a rich, smoky spice balanced by sweet corn and creamy beans. For extra kick, top with shredded cheddar or a dollop of sour cream. This chili gets even better the next day—if any leftovers remain.

Keto Beef and Bean Chili

Craving a hearty chili without the carbs? This keto-friendly version swaps regular beans for black soybeans, keeping all the flavor and texture.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 lb ground beef (80/20 recommended for flavor)
• 1 can (15 oz) black soybeans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tbsp chili powder (adjust to taste)
• 1 tbsp ground cumin
• 3 cloves garlic, minced
• 1 medium onion, diced
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add diced onion and cook until translucent, about 4 minutes.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add ground beef, breaking it apart with a spoon, and cook until browned, about 6 minutes. (Tip: Let beef brown undisturbed for better flavor.)
5. Stir in chili powder, cumin, and tomato paste, cooking for 1 minute to bloom spices.
6. Add diced tomatoes with their juices, beef broth, and drained black soybeans.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. (Tip: Simmering longer deepens flavor; add water if too thick.)
8. Season with salt and pepper to taste.

Rich, smoky, and satisfying, this chili proves low-carb doesn't mean low-flavor. Serve with shredded cheese, sour cream, or avocado for extra richness.

Beef and Black Bean Chili with Corn

Zesty ground beef chili with black beans and corn is a hearty weeknight staple. This recipe loads in bold flavors with minimal effort, perfect for busy families. Ready in under an hour, it's a crowd-pleaser.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Chili

• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 lb ground beef (85% lean recommended)
• 2 tbsp chili powder (adjust to heat preference)
• 1 tsp ground cumin
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) sweet corn, drained (or frozen, thawed)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup beef broth (low-sodium preferred)
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add diced onion and cook until softened, about 4-5 minutes.
2. Add minced garlic and cook for 30 seconds until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
3. Add ground beef, breaking it apart with a spoon. Cook until browned, about 6-8 minutes. Drain excess fat if needed.
4. Sprinkle chili powder and cumin over the meat. Stir and cook for 1 minute to bloom spices. Tip: Blooming spices in oil releases their essential oils for a richer taste.
5. Pour in diced tomatoes (with juices), beef broth, black beans, and corn. Stir to combine.
6. Bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until thickened. Tip: Simmering uncovered helps the chili thicken naturally.
7. Season with salt and black pepper to taste.

Finish with a dollop of sour cream and fresh cilantro. The combination of tender beef, sweet corn, and smoky chili is a cozy classic. Serve with cornbread for a complete meal.

Beef and Bean Chili with Bacon

You want a chili that's rich, smoky, and packed with texture. This beef and bean chili with bacon hits all the right notes. It's a one-pot wonder that fills your kitchen with incredible aroma.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 50 minutes

Ingredients

• 6 slices bacon (cut into 1-inch pieces)
• 1 large onion (diced, about 1 cup)
• 4 cloves garlic (minced)
• 1 lb ground beef (80/20 or leaner)
• 2 tbsp chili powder (adjust to your heat preference)
• 1 tsp smoked paprika
• 1 can (14.5 oz) crushed tomatoes
• 2 cans (15 oz each) kidney beans (drained and rinsed)
• 1 cup beef broth (low-sodium recommended)
• Salt and black pepper (to taste)

Instructions

1. Cook bacon in a large pot or Dutch oven over medium heat, stirring occasionally, until crispy (about 8 minutes). Transfer to a paper towel-lined plate; crumble when cool. Leave 2 tablespoons of rendered fat in the pot.
2. Add diced onion to the pot; cook over medium heat until softened (4–5 minutes), scraping up any browned bits.
3. Add minced garlic; cook until fragrant (1 minute).
4. Add ground beef; break into small pieces with a wooden spoon. Cook until no longer pink (6–7 minutes). Drain excess fat if desired for a leaner chili.
5. Stir in chili powder and smoked paprika; cook for 1 minute to bloom the spices.
6. Add crushed tomatoes, kidney beans, and beef broth. Stir to combine.
7. Bring to a boil, then reduce heat to low. Simmer uncovered for 35 minutes, stirring occasionally, until thickened to your liking. (Tip: For a thicker chili, simmer longer or mash some beans against the pot.)
8. Season with salt and black pepper to taste. Stir in the crumbled bacon just before serving.

Packed with smoky bacon and tender beans, this chili delivers bold flavor in every spoonful. Serve with cornbread, over rice, or topped with shredded cheddar and a dollop of sour cream for a complete meal.

Cincinnati-Style Beef and Bean Chili

Bold and aromatic, this Cincinnati-style chili brings a unique blend of spices to classic comfort food. It's a hearty, weeknight-friendly meal that delivers big flavor with minimal fuss.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

For the Chili

• 2 lbs ground beef (80/20 preferred)
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 3 cups beef broth (low-sodium recommended)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 tbsp chili powder
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 1 oz unsweetened chocolate, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp apple cider vinegar (adds brightness)

For Serving

• 12 oz spaghetti
• Shredded sharp cheddar cheese (for topping)
• Chopped white onion (for topping)
• Oyster crackers (optional)

Instructions

1. In a large Dutch oven, cook the ground beef over medium-high heat until browned, breaking it into small pieces. Do not drain fat — it adds flavor.
2. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
3. Mix in the tomato paste, chili powder, cinnamon, allspice, cloves, salt, and pepper. Cook for 2 minutes, stirring constantly.
4. Pour in the beef broth and add the kidney beans. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally.
5. After 1 hour, stir in the chopped unsweetened chocolate and apple cider vinegar. Simmer for 15 more minutes, allowing the chocolate to melt and the chili to thicken slightly.
6. While chili simmers, cook the spaghetti according to package directions in salted water until al dente. Drain and set aside.
7. Tip: For a deeper flavor, chill the chili overnight and reheat the next day. It only gets better.
8. To serve, place a portion of spaghetti in a bowl, ladle chili over the top, and garnish with shredded cheddar, chopped onion, and oyster crackers if desired.

Zoom in on that rich, spiced aroma — the cinnamon and chocolate create a subtle sweetness that balances the savory beef. Serve it over spaghetti with a shower of cheese for a true Cincinnati experience.

Beef and Bean Chili with Sweet Potatoes

Chili gets a sweet potato upgrade in this hearty bowl. Loaded with ground beef, black beans, and bold spices, it's a one-pot wonder. Perfect for meal prep or a cozy dinner.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Chili

• 1 tbsp vegetable oil (or any neutral oil)
• 1 medium onion, diced (yellow or sweet)
• 3 cloves garlic, minced
• 1 lb ground beef (80/20 recommended for flavor)
• 2 tbsp chili powder (adjust to taste)
• 1 tsp ground cumin
• 1 tsp salt (more to taste)
• 1/2 tsp black pepper
• 2 medium sweet potatoes (about 1 lb), peeled and cut into 1/2-inch cubes
• 1 can (14.5 oz) diced tomatoes (fire-roasted preferred; undrained)
• 1 can (15 oz) black beans (drained and rinsed)
• 1 cup beef broth (or water; low-sodium)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add diced onion and cook until softened, about 4-5 minutes, stirring occasionally.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add ground beef and cook, breaking it apart, until browned, about 6-8 minutes. (Tip: Don't crowd the pan; cook in batches if needed to get good browning.)
5. Drain excess fat if desired, leaving about 1 tbsp in the pot.
6. Stir in chili powder, cumin, salt, and black pepper; cook for 1 minute to toast spices.
7. Add diced sweet potatoes, undrained tomatoes, and beef broth; stir to combine.
8. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes.
9. Stir in drained black beans and continue simmering, uncovered, for 10-15 minutes until chili thickens and sweet potatoes are tender. (Tip: For thicker chili, mash some of the sweet potatoes against the pot.)
10. Taste and adjust seasoning with salt and pepper if needed.
11. Serve hot, garnished with fresh cilantro. (Tip: For extra flavor, top with shredded cheese or a dollop of sour cream.)

Hearty and slightly sweet from the sweet potatoes, this chili has a thick, chunky texture. Serve it with cornbread or over rice for a filling meal. Add a dollop of sour cream or avocado for a creamy finish.

Beef and Bean Chili Verde

Ground beef and white beans meet tangy tomatillos and green chiles in this quick chili verde. It’s a one-pot meal that’s bold, bright, and easy to throw together.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (80/20)
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 4 cloves garlic, minced
• 1 lb tomatillos, husked and quartered
• 4 oz canned diced green chiles (mild or hot)
• 1 tsp ground cumin
• 1 cup low-sodium chicken broth
• 1 (15 oz) can white beans, drained and rinsed
• 1/2 cup fresh cilantro, chopped (plus more for garnish)
• 1 lime, juiced (about 2 tbsp)

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Add ground beef; cook without stirring for 2 minutes to get a good sear, then break into crumbles and cook until browned (5-7 minutes). Season with 1/2 tsp salt and 1/2 tsp black pepper. Transfer beef to a plate, leaving drippings in pot.
2. Add minced garlic and quartered tomatillos to the pot. Cook over medium heat until tomatillos soften and release juices (3-4 minutes), scraping up browned bits with a wooden spoon.
3. Stir in diced green chiles, ground cumin, and 1 cup chicken broth. Bring to a simmer.
4. Return beef to the pot. Add drained white beans and remaining 1/2 tsp salt. Stir to combine and bring back to a simmer.
5. Reduce heat to medium-low; simmer uncovered for 20 minutes, stirring occasionally, until chili thickens slightly.
6. Remove from heat. Stir in chopped cilantro and lime juice. Taste and add up to 1/4 tsp more salt if needed (depends on broth saltiness).
7. Serve warm, garnished with extra cilantro and a lime wedge.

This chili verde is brothy but hearty, with a tangy kick from tomatillos and lime. Serve it over rice or with tortilla chips for scooping. The flavors meld even better the next day.

Beef and Bean Chili with Chocolate

No need to travel to Mexico for a bowl of complex, soul-warming chili. This version brings the heat with ancho chili and depth with dark chocolate and cinnamon.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 1 minutes

Ingredients

Aromatics & Spices

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp ancho chili powder
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon

Main Ingredients

• 2 lbs ground beef (80/20)
• 2 tbsp tomato paste
• 1 (14.5 oz) can diced tomatoes (with juices)
• 2 cups low-sodium beef broth
• 2 oz dark chocolate (70% or higher), finely grated
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, ancho chili powder, cumin, and cinnamon. Stir constantly for 1 minute until fragrant — this blooms the spices for deeper flavor.
3. Add ground beef and cook, breaking it up, until no longer pink, about 8 minutes. Drain excess fat if desired.
4. Stir in tomato paste and cook for 2 minutes to caramelize, enhancing umami.
5. Pour in diced tomatoes (with juices), beef broth, and finely grated dark chocolate. Stir to combine.
6. Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until thickened.
7. Add kidney beans and simmer for another 10 minutes.
8. Season with salt and pepper. Adjust if needed.

This chili is thick, rich, and unexpectedly elegant. The chocolate rounds out the heat while cinnamon adds a warm undertone. Serve with cornbread or over rice for a hearty meal.

Beef and Bean Chili Mac

Skip the complicated recipes and grab one pot. This Beef and Bean Chili Mac combines hearty chili flavors with tender macaroni and melted cheese for a weeknight win.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Chili Mac

• 1 lb ground beef (80/20 recommended)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups elbow macaroni (uncooked)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) tomato sauce
• 2 cups beef broth (or water)
• 2 tbsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper

For Topping

• 1 cup shredded cheddar cheese (sharp or mild)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add ground beef and cook, breaking it apart, until browned (about 5 minutes). Tip: Let it brown undisturbed for 2 minutes for better sear.
3. Add onion and garlic; cook until softened (2-3 minutes).
4. Stir in chili powder, salt, and pepper; cook 30 seconds until fragrant.
5. Pour in tomato sauce and beef broth; bring to a boil.
6. Add elbow macaroni; stir well. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until pasta is tender (10-12 minutes). Tip: Stir every 2 minutes so macaroni doesn't stick to the bottom.
7. Fold in kidney beans; cook 2 minutes until heated through.
8. Remove from heat; sprinkle shredded cheddar over the top. Cover and let sit 3 minutes to melt cheese. Tip: Letting it rest thickens the chili mac to a creamy consistency.
9. Uncover, stir gently to incorporate melted cheese, and serve.

Hearty, cheesy, and packed with protein, this chili mac is a one-pot wonder. The creamy sauce coats every noodle while the kidney beans add texture. Serve with sour cream or jalapeños for extra kick.

White Bean and Ground Beef Chili

A hearty chili that combines ground beef and creamy cannellini beans in a mild, flavorful broth. This one-pot meal is perfect for busy weeknights.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 lb ground beef (80/20 recommended)
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 can (4 oz) diced green chiles
• 4 cups chicken broth (low-sodium preferred)
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium-high heat.
2. Add diced onion and cook, stirring occasionally, until softened, about 4 minutes. Tip: Don't rush this step; soft onions build flavor.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add ground beef and cook, breaking it apart with a wooden spoon, until browned, about 6 minutes. Tip: Breaking the meat into small crumbles ensures even cooking.
5. Drain excess fat if preferred.
6. Stir in 1 tbsp ground cumin and 1 tsp dried oregano; cook for 1 minute until spices bloom.
7. Add diced green chiles, chicken broth, and drained cannellini beans. Stir to combine.
8. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally. Tip: Simmering uncovered thickens the chili naturally.
9. Stir in 1 tsp kosher salt and 1/2 tsp black pepper. Simmer 5 more minutes. Adjust seasoning if desired.
10. Serve hot with your favorite toppings.

This chili is thick and hearty with tender beans and savory beef. The mild heat from green chiles keeps it family-friendly. Serve with shredded cheese, sour cream, or crushed tortilla chips.

Conclusion

Now you’ve got 17 cozy bowls of chili to keep you warm all season. They’re perfect for busy weeknights or lazy Sundays. I’d love to hear which one becomes your go-to—drop a comment below! And if you found this helpful, please share on Pinterest to help other home cooks find their new favorite recipe.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.