Smoky Beef and Bean Chili Recipe

Name: Smoky Beef and Bean Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb ground beef 80/20 lean-to-fat ratio; 1 medium yellow onion diced; 3 cloves garlic cloves minced; 14.5 oz canned diced tomatoes undrained; 15 oz canned kidney beans drained and rinsed; 15 oz canned black beans drained and rinsed; 2 tbsp tomato paste; 2 tbsp chili powder; 1.5 tsp smoked paprika; 1 tsp ground cumin; 1 cup beef broth; salt to taste; black pepper to taste; 1 tbsp olive oil

AI-generated · Verified on Jun 6, 2026

4 servings

10 min prep

30 min cook

40 min total

Dinner Beef Budget Chili

Rating

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About

A hearty, budget-friendly chili packed with smoky spices, ground beef, and tender beans. Perfect for a satisfying weeknight dinner with minimal effort.

Ingredients

1 lb ground beef (80/20 lean-to-fat ratio)
1 medium yellow onion (diced)
3 cloves garlic cloves (minced)
14.5 oz canned diced tomatoes (undrained)
15 oz canned kidney beans (drained and rinsed)
15 oz canned black beans (drained and rinsed)
2 tbsp tomato paste
2 tbsp chili powder
1.5 tsp smoked paprika
1 tsp ground cumin
1 cup beef broth
salt (to taste)
black pepper (to taste)
1 tbsp olive oil

Equipment

large pot or dutch oven
wooden spoon
chef's knife
cutting board
measuring spoons

Steps

1

Sauté the Aromatics
cook 5 min

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
2

Brown the Ground Beef
cook 7 min

Add the ground beef to the pot and break it apart with a wooden spoon. Cook over medium-high heat for 5–7 minutes, stirring occasionally, until fully browned with no pink remaining. Season with a pinch of salt and black pepper, then drain any excess fat if needed.
3

Add Spices and Tomato Paste
cook 2 min

Stir in the chili powder, smoked paprika, ground cumin, and tomato paste directly into the beef mixture. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and the spices are toasted and fragrant. This step builds the smoky depth of the chili.
4

Add Tomatoes, Beans, and Broth
cook 4 min

Pour in the diced tomatoes (with their juices), drained kidney beans, drained black beans, and beef broth. Stir everything together until well combined. Bring the chili to a boil over medium-high heat, which should take about 3–4 minutes.
5

Simmer the Chili
cook 20 min

Reduce the heat to medium-low and let the chili simmer uncovered for 20 minutes, stirring occasionally. The chili is ready when it has thickened noticeably and the flavors have melded together. Taste and adjust seasoning with additional salt, black pepper, or chili powder as needed.
6

Serve
serve 2 min

Ladle the chili into bowls and serve hot. Top with your favorite garnishes such as shredded cheese, sour cream, sliced green onions, or crushed tortilla chips if desired.