Cookwith

Name: Classic Two-Bean Beef Chili
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef (85% lean); 1 tbsp olive oil; 1 large yellow onion, diced; 1 green bell pepper, diced; 3 cloves garlic, minced; 2 tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp dried oregano; 1/4 tsp cayenne pepper (optional, for heat); 1 (15 oz) can diced tomatoes; 1 (8 oz) can tomato sauce; 1 cup beef broth; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can black beans, drained and rinsed; 1 tsp kosher salt; 1/2 tsp ground black pepper; 2 tsp brown sugar; Fresh cilantro, chopped (for garnish); Sour cream (for serving); Shredded cheddar cheese (for serving)

Classic Two-Bean Beef Chili

miradugm

This classic chili recipe is a hearty, comforting dish perfect for foggy San Francisco evenings. Rich ground beef and two kinds of beans simmer with a bold blend of spices, creating layers of flavor. The addition of both diced tomatoes and tomato sauce ensures a robust, slightly tangy base, while a touch of brown sugar balances the heat. Finish with creamy sour cream, sharp cheddar, and fresh cilantro for a crowd-pleasing meal that’s easy enough for a weeknight but impressive enough for guests. Serve with warm cornbread or over rice for a complete experience.

Ingredients

Instructions

Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef and cook, breaking it up, until browned, about 5 minutes. Drain excess fat if needed.
Add diced onion and bell pepper. Cook, stirring occasionally, until softened, about 4-5 minutes.
Stir in garlic, chili powder, cumin, smoked paprika, oregano, and cayenne. Cook for 1 minute until fragrant.
Add diced tomatoes (with juices), tomato sauce, and beef broth. Stir to combine.
Mix in kidney beans, black beans, salt, black pepper, and brown sugar. Bring to a simmer.
Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally. Uncover and simmer an additional 5-10 minutes to thicken if desired.
Taste and adjust salt or spices as needed. Spoon chili into bowls and garnish with cilantro, sour cream, and shredded cheddar cheese. Serve hot.