Authentic Chili Beans Recipe: Perfect Homemade Version

Here's a complete chili & beans recipe: Combine 1 lb ground beef, 1 chopped onion, 3 minced garlic cloves, 2 (15oz) cans kidney beans (drained), 1 (28oz) can crushed tomatoes, 1 cup beef broth, 2 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp oregano, salt and pepper. Simmer covered for 45-60 minutes. For vegetarian option, substitute beef with 2 cups mushrooms and use vegetable broth.

Nothing beats a steaming bowl of chili with beans on a cool day. This classic comfort food combines protein-rich beans with rich, spiced tomato base for a meal that's both nutritious and deeply satisfying. Whether you're cooking for a weeknight dinner or preparing for game day, this easy chili and beans recipe for beginners delivers restaurant-quality results without complicated techniques.

Chili with beans has evolved from its Texas roots into a versatile dish enjoyed worldwide. While purists might debate the inclusion of beans in traditional chili, most home cooks appreciate how kidney beans add heartiness, fiber, and texture that complements the meaty base perfectly. This version strikes the ideal balance between authentic flavor and approachable preparation.

Essential Ingredients for Perfect Chili & Beans

The foundation of any best homemade chili with kidney beans lies in quality ingredients. Here's what you'll need for an authentic yet accessible recipe that serves 6-8 people:

Ingredient	Quantity	Preparation Notes
Ground beef (or turkey)	1 pound	80% lean for best flavor
Onion	1 large	Yellow or white, finely chopped
Garlic	3 cloves	Minced
Kidney beans	2 (15oz) cans	Drained and rinsed
Crushed tomatoes	1 (28oz) can	No salt added preferred
Beef broth	1 cup	Low sodium
Chili powder	2 tablespoons	Fresh for best flavor
Cumin	1 teaspoon	Ground
Paprika	1 teaspoon	Sweet or smoked
Oregano	1/2 teaspoon	Dried
Salt and pepper	To taste	Freshly ground preferred

Step-by-Step Cooking Instructions

Follow these steps for how to make chili beans tender and flavorful every time:

1. Brown the meat: In a large pot or Dutch oven over medium-high heat, cook ground beef until no pink remains, about 5-7 minutes. Drain excess fat.
2. Sauté aromatics: Add chopped onion and cook until translucent (about 5 minutes). Stir in minced garlic and cook for 1 minute until fragrant.
3. Add seasonings: Mix in chili powder, cumin, paprika, and oregano, stirring constantly for 30 seconds to toast the spices.
4. Combine liquids and tomatoes: Pour in crushed tomatoes and beef broth, stirring to combine.
5. Add beans: Stir in drained kidney beans. Bring mixture to a gentle simmer.
6. Simmer: Reduce heat to low, cover, and simmer for 45-60 minutes, stirring occasionally. The longer it simmers, the more flavors meld.
7. Season: Taste and adjust salt, pepper, and spices as needed before serving.

Pro Tips for Exceptional Chili

Elevate your chili and beans recipe for meal prep with these chef-tested techniques:

• Bean preparation: For creamier beans, add them halfway through cooking rather than at the beginning
• Acidity balance: A splash of apple cider vinegar (1-2 tsp) at the end brightens flavors
• Thickness control: Simmer uncovered for 10-15 minutes to thicken, or add broth to thin
• Flavor development: Let chili rest for 15 minutes off heat before serving for flavors to meld
• Make ahead: Chili tastes even better the next day as flavors continue to develop

Variations to Customize Your Chili

Adapt this base recipe to suit different preferences and dietary needs:

Vegetarian Chili with Beans and Vegetables

Substitute ground beef with 2 cups chopped mushrooms and 1 cup cooked lentils. Use vegetable broth instead of beef broth. Add 1 diced bell pepper and 1 cup corn with the beans for extra texture.

Slow Cooker Chili and Beans Recipe

After browning meat and sautéing aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add beans during the last 2 hours of cooking to prevent mushiness.

Texas-Style Variation

For a more authentic authentic Texas-style chili recipe with beans, reduce beans to one can, increase meat to 1.5 lbs, and omit tomatoes. Use only chili powder, cumin, and a touch of cocoa powder for depth. Simmer for at least 2 hours.

Serving Suggestions and Toppings

The right accompaniments transform your chili from good to extraordinary:

• Classic toppings: Shredded cheddar, sour cream, diced red onion, fresh cilantro
• Texture boosters: Crushed tortilla chips, cornbread crumbles
• Heat enhancers: Sliced jalapeños, hot sauce
• Perfect pairings: Cornbread, rice, or a simple green salad

Storage and Reheating Instructions

Chili makes excellent leftovers with proper storage:

• Refrigeration: Store in airtight container for up to 4 days
• Freezing: Freeze portions for up to 3 months (thaw overnight in refrigerator)
• Reheating: Warm on stove over medium-low heat, stirring occasionally and adding broth if too thick
• Revitalizing: Add fresh toppings after reheating for best texture and flavor

Frequently Asked Questions

Can I make chili with beans in an Instant Pot?

Yes, you can make chili with beans in an Instant Pot. Use the sauté function to brown meat and cook aromatics, then add all ingredients except beans. Pressure cook for 15 minutes, then quick release. Stir in beans and use sauté function to simmer for 5-10 minutes to heat through.

Why are my beans still hard after cooking chili?

Beans remain hard if added too early in cooking or if using old beans. For tender beans, add canned beans during the last 30 minutes of cooking. If using dried beans, soak them overnight first or use the quick-soak method before adding to chili.

How can I make my chili less spicy without losing flavor?

To reduce spiciness while maintaining flavor, add dairy like sour cream or yogurt when serving, or incorporate a small amount of sugar or honey during cooking. You can also increase the tomato content or add more beans to dilute the heat without compromising the chili's essence.

What's the difference between chili with beans and without beans?

Chili with beans includes kidney or pinto beans that add heartiness, fiber, and texture, making it more of a complete meal. Traditional Texas-style chili typically omits beans, focusing on meat, chilies, and spices for a more concentrated flavor profile. Both versions are delicious—beans make it more substantial while beanless versions highlight the chili pepper flavors.

Can I use different types of beans in chili?

Absolutely. While kidney beans are traditional, you can use pinto beans, black beans, or a combination. Each bean variety brings different textures and subtle flavor variations. For best results, use no more than two types of beans to maintain a cohesive texture in your chili.