Smoky Beef and Bean Chili (Thick & Hearty)

Most chili is a beige bummer—thin, timid, and forgettable. This Smoky Beef and Bean Chili is the opposite: thick, bold, and built for trophies and meal prep. We layer flavor (hello, fond and bloomed spices), dial in the perfect hearty texture, and finish with just the right heat. If you want a lighter cousin, try our white chicken chili next.

Why You’ll Love It

Layered flavor: We brown the beef, sweat the aromatics, then bloom the spices so every spoonful pops. This isn’t “dump-and-stir,” it’s a smart, easy stovetop chili method.
Perfect texture: Thick, meaty, and scoopable—more hearty chili than soup. Beans and beef in every bite.
Flexible heat: Smoky depth with adjustable spice, so kids and chili-heads both win.
Meal prep ace: Even better the next day and freezer-friendly.

Ingredients

Use fresh spices and a good 80/20 ground beef for the best easy chili recipe. US measures below.

2 tbsp avocado or olive oil
2 lb ground beef (80/20)
1 large yellow onion, diced
1 bell pepper (any color), diced
4 cloves garlic, minced
3 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper (to taste)
1 (28 oz) can crushed tomatoes
2 (15 oz) cans kidney beans, drained and rinsed
2 cups beef broth
1 tbsp brown sugar
Kosher salt and black pepper, to taste

Overhead smoky beef and bean chili with cheese, sour cream, and chips

Instructions

Brown the beef: Heat oil in a large Dutch oven over medium-high. Add beef and cook, breaking it up, until deep brown with crispy bits. Drain excess fat if needed, but keep a tablespoon for flavor.
Sweat the aromatics: Add onion and bell pepper. Cook 5–7 minutes until softened. Stir in garlic and cook 1 minute.
Bloom the spices: Add chili powder, cumin, smoked paprika, and cayenne. Stir constantly for 60 seconds. This wakes up the oils in the spices and builds that signature smoky chili depth.
Build the pot: Stir in crushed tomatoes, beef broth, brown sugar, and beans. Scrape the bottom to release the fond (all those tasty browned bits).
Simmer low and slow: Bring to a boil, then drop to low and simmer 45–60 minutes with the lid slightly ajar, stirring occasionally. You’re reducing to a thick, spoon-standing best beef chili.
Season to finish: Taste and adjust salt and pepper. Thickness should be hearty; add a splash of broth if you want it looser.

Tips & Variations

Fresh spice = big payoff: If your chili powder smells dull, it will taste dull. For a custom blend, see our simple seasoning guide .
Chipotle kick: Stir in 1 tbsp adobo sauce (from canned chipotles) for smoky heat; mince a pepper for extra fire.
No beans (Texas-style): Skip the beans, add 1/2 lb extra beef, and whisk in 1 tbsp masa harina during the last 10 minutes for body.
Turkey or plant swap: Use ground turkey, chicken, or a plant-based crumble. Keep the same method for full flavor.
Serve it right: Spoon over baked potatoes, rice, or next to cheesy rice for a stick-to-your-ribs plate.

Serving Suggestions

Toppings: Shredded cheddar, sour cream or Greek yogurt, sliced jalapeños, chopped cilantro, diced red onion, crushed tortilla chips.
On the side: A crisp salad or something snacky like taco-night flavors if you’re feeding a crowd with mixed cravings.
Next-day magic: Chili thickens in the fridge. Loosen with a splash of broth when reheating.

Storage & Reheating

Cool first: Let the pot cool before transferring to containers (protect that fridge).
Fridge: Airtight up to 4 days. Flavor gets even better overnight.
Freeze: Up to 3 months. Thaw in the fridge and reheat gently on the stove with a splash of water or broth.

Why This Chili Is (Almost) a Superfood

Between protein-rich beef, fiber-packed beans, and antioxidant-heavy tomatoes, this smoky chili is a satisfying, all-in-one bowl that keeps you full for hours—perfect for game day or meal prep.

Common Mistakes (Skip These)

Skipping the bloom: Adding spices straight to liquid dulls their impact. Toast them in oil first.
Short simmer: Less than 45 minutes = flat flavor. Give it time to reduce and concentrate.
No final seasoning: Tomatoes and beans vary. Taste and adjust before serving.

FAQs

Can I make this in a slow cooker?

Yes. Brown the beef and bloom spices on the stove with the aromatics, then transfer everything to the slow cooker. Cook on Low 6–8 hours or High 3–4 hours. Finish by tasting and seasoning.

My chili is too thin. How do I fix it?

Simmer uncovered 15–20 minutes to reduce. Or stir in a slurry of 1 tbsp cornstarch + 2 tbsp cold water and simmer a few minutes more.

Is there a vegetarian version?

Absolutely. Swap beef for 2 cans (15 oz each) of black beans or lentils and use vegetable broth. You still get a thick, easy chili that slaps.

More to Try

creamy white chicken chili for a milder, cozy bowl
lasagna soup when you want extra-cheesy comfort
classic potato soup for ultra-creamy goodness
strawberry shortcake to end on a sweet note

Conclusion

Thick, smoky, and loaded with beef and beans, this Smoky Beef and Bean Chili proves that a few smart steps— browning, blooming, and a patient simmer—turn basic pantry staples into a cook-off contender. Make a big pot tonight and enjoy serious comfort all week.