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. Ready in under 90 minutes, it's perfect for a cozy family meal with comforting flavors and simple prep.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Spices
- Main Ingredients
- Liquids
- Main Ingredients
- Seasoning
- Garnish
Let’s make it
Preparation
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
Preparation
Add minced garlic, smoked paprika, cumin, chili powder, and oregano. Cook, stirring frequently, for 1-2 minutes until fragrant.
Cooking
Add ground beef to the pot. Cook, breaking it apart with a spoon, until browned and no longer pink, about 7-8 minutes.
Cooking
Stir in crushed tomatoes, beef broth, kidney beans, and black beans. Bring mixture to a simmer.
Cooking
Reduce heat to low, cover partially with lid, and simmer gently for 45 minutes to meld flavors, stirring occasionally.
Finishing
Season chili with salt and black pepper to taste. Adjust spices if desired.
Serving
Serve hot, garnished with chopped fresh cilantro and a dollop of sour cream if desired.
Tips & notes
For richer flavor, simmer chili uncovered for the last 10 minutes to thicken. Use fresh garlic instead of powder for better aroma. Adding a teaspoon of cocoa powder or a square of dark chocolate at the end enhances complexity nicely.
Saving it for later
Store leftover chili in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat chili gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of water or broth if too thick. Microwave on medium power, stirring every 1-2 minutes to ensure even heating.
