Hearty Homestyle Beef Chili with Beans (Thick, Cozy & Crowd-Pleasant) – A Classic, Comforting Bowl

There’s nothing like a big pot of beef chili to make the whole house feel warm and welcoming. This version is thick, spoon-coating, and packed with rich, savory flavor. It’s the kind of chili that brings people to the table fast and keeps them there for seconds.

You get tender beef, creamy beans, and a balanced heat that’s easy to dial up or down. It also holds up beautifully for make-ahead meals and game-day gatherings.

What Makes This Recipe So Good

• Thick and hearty texture: A short simmer with tomato paste and a touch of masa harina (or cornmeal) creates a cozy, stew-like consistency.
• Deep, layered flavor: Chili powder, cumin, smoked paprika, and a hint of cocoa or espresso give it depth without overpowering the beef.
• Kid- and crowd-friendly heat: Mild spice with optional jalapeño and hot sauce keeps everyone happy.
• Flexible and forgiving: Swap beans, adjust spices, or use ground turkey—this chili plays well with changes.
• Perfect for leftovers: It tastes even better the next day and freezes like a dream.

What You’ll Need

• 2 pounds ground beef (80/20 for flavor; 90/10 for leaner)
• 1 large yellow onion, diced
• 1 green bell pepper, diced (or red for a sweeter note)
• 2 ribs celery, diced (optional, adds body)
• 3 cloves garlic, minced
• 1-2 jalapeños, seeded and minced (optional, for heat)
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes (fire-roasted if possible)
• 2 (15-ounce) cans beans (kidney, pinto, or black; drained and rinsed)
• 2 cups beef broth (plus more as needed)
• 3 tablespoons chili powder (American-style blend)
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon cocoa powder or 1 shot brewed espresso (optional, for richness)
• 1 tablespoon masa harina or fine cornmeal (optional, for thickening)
• 1 tablespoon brown sugar (optional, balances acidity)
• 1-2 tablespoons olive oil or neutral oil
• Hot sauce (optional, to taste)
• Toppings: shredded cheddar, sour cream, sliced green onions, chopped cilantro, diced red onion, jalapeño slices, crushed tortilla chips, lime wedges

Instructions

1. Brown the beef: Heat oil in a large Dutch oven over medium-high heat. Add the ground beef and break it up.

   Cook until well-browned with crispy bits, about 7–9 minutes. Spoon off excess fat if needed, leaving about a tablespoon for flavor.

2. Sauté the aromatics: Add onion, bell pepper, and celery. Cook until softened, 5–6 minutes.

   Stir in garlic and jalapeños and cook 1 minute, until fragrant.

3. Toast the spices: Reduce heat to medium. Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook 30–60 seconds to bloom the spices.
4. Add tomato paste: Work in the tomato paste and cook 1–2 minutes, letting it darken slightly.

   This builds a deeper, richer base.

5. Deglaze and combine: Pour in crushed tomatoes, diced tomatoes, and beef broth. Scrape up any browned bits from the bottom of the pot.
6. Beans and boosters: Stir in the rinsed beans, cocoa or espresso if using, and brown sugar. Bring to a gentle boil, then reduce to a steady simmer.
7. Simmer to thicken: Partially cover and simmer 30–45 minutes, stirring occasionally.

   If you like it thicker, whisk masa harina with a little water to make a slurry and stir it in. Simmer 5–10 more minutes.

8. Adjust and finish: Taste and adjust salt, pepper, and heat. Add hot sauce if you want more kick.

   If it’s too thick, splash in more broth. If it’s too tangy, a pinch more sugar balances it out.

9. Serve: Ladle into bowls and top with cheese, sour cream, green onions, and anything else you love. Serve with cornbread, rice, or tortilla chips.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in airtight containers for up to 4 days.

  The flavors deepen overnight.

• Freezing: Freeze in meal-size portions for up to 3 months. Leave a little headspace for expansion.
• Reheating: Warm on the stovetop over medium, adding a splash of broth or water if it’s too thick. Microwave in short bursts, stirring between intervals.
• Make-ahead tip: Cook up to 2 days before serving.

  Reheat slowly and finish with fresh toppings to brighten it up.

Benefits of This Recipe

• Balanced nutrition: Protein from beef and fiber from beans make this filling and satisfying.
• Budget-friendly: Affordable pantry staples feed a crowd without stress.
• Minimal fuss: One pot, easy steps, and a short simmer build big flavor.
• Customizable: Works with different beans, meats, and spice levels.
• Great for gatherings: Scales up easily and keeps warm in a slow cooker.

Pitfalls to Watch Out For

• Skipping the browning: Pale meat equals flat flavor. Take the time to brown until you see caramelized bits.
• Rushing the simmer: The spices need time to meld. Give it at least 30 minutes.
• Too much liquid: Add broth gradually and adjust.

  You want thick and hearty, not soupy.

• Under-salting: Tomatoes and beans soak up salt. Taste and adjust near the end.
• Overheating the spice: Add hot sauce at the end so you don’t overshoot the heat early on.

Alternatives

• Turkey or chicken: Swap ground beef for ground turkey or chicken. Add a teaspoon of oil if very lean.
• No-bean (Texas-style inspired): Skip the beans and add an extra 1/2 pound of beef.

  Simmer longer for a meaty, chili-con-carne vibe.

• Vegetarian: Use plant-based crumbles or double up the beans and add diced mushrooms for texture.
• Spice profile swap: Add chipotle in adobo for smoky heat, or a pinch of cinnamon for warmth.
• Beer boost: Replace 1 cup of broth with a dark beer for malty depth.
• Slow cooker: Brown beef and aromatics on the stove, then transfer to a slow cooker with the remaining ingredients. Cook on Low 6–8 hours or High 3–4 hours.

FAQ

Can I use dried beans instead of canned?

Yes. Cook 1 to 1.5 cups of dried beans separately until tender, then add them during the simmer.

If you add them dry, the tomatoes can keep them from softening properly.

How do I make it less spicy?

Skip the jalapeños, use mild chili powder, and avoid hot sauce. You can also add a dollop of sour cream or a splash of cream at the end to soften the heat.

How do I thicken chili without masa harina?

Let it simmer uncovered to reduce, or mash some beans against the side of the pot. A small spoonful of cornstarch slurry works in a pinch.

What toppings go best with this chili?

Shredded cheddar, sour cream, green onions, cilantro, diced red onion, jalapeño slices, and crushed tortilla chips are classic.

A squeeze of lime brightens everything up.

Can I make this ahead for a party?

Absolutely. Make it a day ahead, chill, and reheat in a pot or slow cooker. Offer toppings on the side so guests can customize their bowls.

Why add cocoa or espresso?

They won’t make the chili taste like chocolate or coffee.

They add subtle bitterness and depth, balancing the tomatoes and spices for a rounder flavor.

What if it’s too salty?

Add more diced tomatoes or beans to dilute, or stir in a splash of cream or a squeeze of lime to rebalance. Serving with rice or cornbread also helps.

Final Thoughts

This Hearty Homestyle Beef Chili with Beans is everything you want in a comforting bowl: thick, rich, and deeply satisfying. It’s simple to make, easy to adjust, and always a hit with friends and family.

Keep the pantry basics on hand, and you can pull this off any busy weeknight—or let it simmer for a leisurely weekend. Either way, you’ll end up with a pot of cozy, crowd-pleasing chili that tastes even better the next day.