Thick Chili Recipe

This thick and hearty beef and bean chili recipe is perfect for the cold winter months. This simple recipe is freezer-friendly, perfect for a weeknight family dinner, and packed with veggies.

Course dinner

Cuisine American

Keyword beef and bean chili, beef chili recipe, chock pot chili, crock pot beef and bean chili, easy chili recipe, hearty chili, homemade chili

Prep Time 10

Cook Time 40

Servings servings

Calories 146kcal

Author Beth Pierce

Ingredients

1 1/2 lbs lean ground beef
1 small onion chopped
1 green pepper seeded and chopped
2 cloves garlic minced
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 tablespoon chili powder
1 teaspoon onion powder
1 tablespoon brown sugar
1/8 - 1/4 teaspoon ground cayenne pepper
2 cans 15 ounce black beans drained and rinsed (reserve 1 cup)
1 can 14.5 ounce fire roasted diced tomatoes
1 can 14.5 ounce low sodium beef broth
2 tablespoons tomato paste
Kosher salt and fresh ground black pepper

Toppings

Sour cream
Shredded cheddar cheese
Chopped green onions

Instructions

In a large stockpot, brown ground beef over medium heat. Add onions and peppers and cook for 4-5 minutes. Add garlic and cook for additional 60 seconds.
Stir in cumin, oregano, paprika, chili powder, onion powder, brown sugar, and cayenne pepper. Stir in black beans (except for the reserved beans) diced tomatoes, and beef broth. Simmer for 10 minutes.
Mix the tomato paste with 1/4 cup of the hot broth. Stir into the chili.
Run the reserved black beans through a food processor or mash them with an old-style potato masher. Stir them into the chili. Simmer for 20 minutes. Season with salt and pepper to taste.
If desired, top with sour cream, shredded cheddar, and green onions.

Notes

Ground chicken or ground turkey can be substituted for the ground beef.

Nutrition