What kind of beans are best for chili?

Kidney beans, pinto beans, and black beans are all excellent choices for chili. Use one type or a combination for a more complex flavor and texture.

What is the secret to great chili?

The secret to great chili lies in layering flavors. This includes browning the beef properly, using quality chili powder and spices, allowing the chili to simmer for a long time, and adding ingredients like chocolate or coffee for depth.

How do you thicken chili?

To thicken chili, you can simmer it uncovered to reduce the liquid, add a cornstarch slurry (cornstarch mixed with cold water), mash some of the beans, or stir in a bit of masa harina (corn flour).

What spices are typically in chili?

Typical spices in chili include chili powder, cumin, oregano, paprika (smoked or sweet), garlic powder, onion powder, and cayenne pepper (for heat).

How long does beef chili last in the fridge?

Beef chili can last for 3-4 days in the refrigerator when stored properly in an airtight container.

What goes well with classic beef bean chili?

Classic beef bean chili is delicious served with toppings like shredded cheese, sour cream, chopped onions, avocado, and a side of cornbread, tortilla chips, or a dollop of plain Greek yogurt.

Classic Beef Bean Chili: The Ultimate Comfort Food Recipe 2026

Classic Beef Bean Chili

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This rich and hearty chili is built on a deep flavor base created by blooming tomato paste and spices. It simmers into a comforting, satisfying meal perfect for any cozy dinner.

Author: Harmony
Prep Time: 15min
Cook Time: 1h 15min
Total Time: 1h 30min
Yield: 6 servings 1x
Category: dinner
Method: stovetop
Cuisine: American

Ingredients

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2 tablespoons olive oil
1 large yellow onion, diced
1 large green bell pepper, diced
4 cloves garlic, minced
2 pounds ground beef (85/15 lean-to-fat ratio)
3 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
3 cups beef broth (low-sodium preferred)
1 bay leaf
Salt and freshly ground black pepper to taste

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Instructions

Heat olive oil in a large Dutch oven over medium heat. Add onion and bell pepper. Cook until softened, 5-7 minutes. Add garlic and cook 1 minute more.
Increase heat to medium-high. Add ground beef, breaking it up with a spoon. Cook until no pink remains. Drain excess fat if desired.
Push meat and vegetables to the side. Add tomato paste to the cleared space and cook for 1-2 minutes, stirring. Sprinkle chili powder, cumin, smoked paprika, oregano, and cayenne over the paste. Stir and cook for 1 minute until fragrant.
Stir everything in the pot together. Add crushed tomatoes, drained beans, beef broth, and the bay leaf. Bring to a gentle boil.
Reduce heat to low. Cover pot, leaving lid slightly ajar. Simmer for at least 45 minutes, ideally 60-90 minutes, stirring occasionally, until thickened and flavors have melded.
Taste and season generously with salt and black pepper. Remove bay leaf before serving.

Notes

For a thicker chili, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir slurry into simmering chili and cook 5 more minutes. Chili tastes even better the next day.

Nutrition

Serving Size: 6
Calories: 420
Sugar: 8
Sodium: 800
Fat: 18
Saturated Fat: 6
Unsaturated Fat: 10
Trans Fat: 1
Carbohydrates: 35
Fiber: 10
Protein: 32
Cholesterol: 80

Find it online: https://harmonymeal.com/classic-beef-bean-chili-2/