Beef chili
A tomato-rich beef and kidney bean chili with sweet pepper and warm spices. This is a practical weeknight bean chili, with enough body to eat by the spoonful.
Estimated calories and US ingredient costs.
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Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
9 leftSoften the vegetables
~6 minSoften the vegetables.
Heat 1 tsp oil in a saucepan over medium heat.
Add 4 oz onion and 4 oz bell pepper.
Cook 5–6 minutes, stirring, until softened.
Ingredients
- 1 tspOlive oil
- 4 ozOnion
- 4 ozBell pepper
Brown the beef
~8 min cookBrown the beef.
Add 10 oz ground beef and break it into small crumbles.
Cook 6–8 minutes until browned and a thermometer inserted into a mound of meat reads 160°F.
Spoon off excess fat if needed.
Ingredients
- 10 oz total for recipeLean ground beef
Check beef
After ~8 minCheck Beef chili and continue when ready.
Toast the spices
~1 minToast the spices.
Stir in 2 tsp garlic, 1 tbsp mild chili powder and 1 tsp cumin for 30 seconds.
Add 1 tbsp tomato paste and cook for another minute, stirring so it does not burn.
Ingredients
- 2 tspGarlic
- 1 tbspMild chili powder
- 1 tspGround cumin
- 1 tbspTomato paste
Build the chili
~2 minBuild the chili.
Pour in 14 oz diced tomatoes with their juices and 1/2 cup beef broth.
Scrape up the browned bits.
Add 1 cup cooked kidney beans and 1/4 tsp salt.
Ingredients
- 14 ozCanned diced tomatoes
- 1 cupCooked kidney beans
- 1/2 cupLow-sodium beef broth
- 1/4 tspKosher salt
Simmer gently
~20 minSimmer gently.
Bring to a simmer, then reduce the heat and partly cover.
Cook for 18–20 minutes, stirring occasionally, until the peppers are tender and the sauce coats a spoon.
Adjust the texture
~2 minAdjust the texture.
Mash a spoonful of beans against the side of the pan to thicken the chili, or add a splash of water to loosen it.
Stir in 1 tbsp lime juice and taste.
Ingredients
- 1 cup total for recipeCooked kidney beans
- 1 tbspLime juice
Serve
~2 minLet it cool briefly before eating; thick chili holds heat well.
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Beef chili: Serve.
Beef chili: Ladle the chili into serving bowls.
Make the next one yours.
Create a custom meal with what you have.
Read the traditional recipe
Ingredients
For 2 people
- 10 oz lean ground beef
- 1 tsp olive oil
- 4 oz onion, diced
- 4 oz bell pepper, diced
- 2 tsp minced garlic
- 1 tbsp mild chili powder
- 1 tsp ground cumin
- 1 tbsp tomato paste
- 14 oz canned diced tomatoes
- 1 cup cooked kidney beans, drained and rinsed
- 1/2 cup low-sodium beef broth
- 1/4 tsp kosher salt
- 1 tbsp lime juice
Method
- Soften the vegetablesHeat 1 tsp oil in a saucepan over medium heat. Add 4 oz onion and 4 oz bell pepper. Cook 5–6 minutes, stirring, until softened.
- Brown the beefAdd 10 oz ground beef and break it into small crumbles. Cook 6–8 minutes until browned and a thermometer inserted into a mound of meat reads 160°F. Spoon off excess fat if needed.
- Toast the spicesStir in 2 tsp garlic, 1 tbsp mild chili powder and 1 tsp cumin for 30 seconds. Add 1 tbsp tomato paste and cook for another minute, stirring so it does not burn.
- Build the chiliPour in 14 oz diced tomatoes with their juices and 1/2 cup beef broth. Scrape up the browned bits. Add 1 cup cooked kidney beans and 1/4 tsp salt.
- Simmer gentlyBring to a simmer, then reduce the heat and partly cover. Cook for 18–20 minutes, stirring occasionally, until the peppers are tender and the sauce coats a spoon.
- Adjust the textureMash a spoonful of beans against the side of the pan to thicken the chili, or add a splash of water to loosen it. Stir in 1 tbsp lime juice and taste.
- ServeLadle the chili into serving bowls. Let it cool briefly before eating; thick chili holds heat well.
Before you cook
What to get ready
Heavy saucepan, spoon, can opener and thermometer.
Chop onion and pepper and measure the spices. Use canned or fully cooked beans; this short simmer is not suitable for raw kidney beans.
If something needs adjusting
Chili is too thin
Simmer uncovered or mash some beans into the sauce. Stir along the bottom to prevent scorching.
Chili is unexpectedly hot
Use a mild chili-powder blend rather than pure ground hot chile. Extra beans and tomatoes can dilute heat, but will change the yield and cost.
Store for later
Divide into shallow containers for prompt chilling. Reheat to 165°F, stirring so the center heats evenly. Freeze meal-sized portions for easier reheating.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Replace part of the beef with additional cooked beans if that suits your meal. Recalculate the cost and recognize that nutrition will change.
Calculate this meal with your own prices →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
Use a mild American-style chili powder blend, not a tablespoon of pure hot ground chile. You can add heat individually at the table.
Make it work for you
Black or pinto beans work in place of kidney beans. Use canned or fully cooked beans, never uncooked dried kidney beans in this short simmer.
For a bean-based chili with similar cupboard staples, try black bean chili.
Does this beef chili contain beans?
Yes. Kidney beans are part of this tomato-based weeknight version. A chile con carne made from beef chunks and dried chiles is a different preparation.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.