Smoky Tomato Beef and Bean Chili
This easy one-pot smoky tomato beef and bean chili combines ground beef with smoky spices, tomatoes, and beans for a hearty dinner. Perfect for a comforting family meal with bold flavors and simple preparation.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Spices
- Tomato Base
- Beans
- Liquid
- Spices
- Garnish
Let’s make it
Cooking
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
Cooking
Add minced garlic, smoked paprika, ground cumin, chili powder, dried oregano, salt, and black pepper. Stir and cook for 1 minute until fragrant.
Cooking
Add ground beef to the pot. Cook, breaking it up with a spoon, until browned and no pink remains, about 7-10 minutes. Drain excess fat if necessary.
Cooking
Stir in tomato paste and cook for 2 minutes to deepen the flavor.
Cooking
Add canned diced tomatoes, kidney beans, beef broth, and brown sugar (if using). Stir well to combine.
Cooking
Bring the chili to a boil, then reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally, until thickened and flavors meld.
Finishing
Taste and adjust seasoning with additional salt or chili powder if desired. Remove from heat and let rest for 5 minutes before serving.
Serving
Serve the chili hot, garnished with chopped fresh cilantro if desired.
Tips & notes
Use lean ground beef to reduce excess fat. Sauté spices briefly to enhance their aroma. Adjust the chili powder based on desired heat level. Letting the chili rest before serving allows flavors to meld nicely.
Saving it for later
Store leftover chili in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3-4 days. Chili may also be frozen for up to 3 months; thaw overnight in refrigerator before reheating.
Reheating
Reheat chili gently on the stove over medium-low heat, stirring occasionally until hot throughout. Add a splash of water or broth if too thick. Alternatively, reheat in a microwave-safe dish in 1-minute intervals, stirring between, until steaming hot (165°F/74°C internal temperature).
