Easy Beef & Black Bean Chili Recipe
A hearty ground beef and black bean chili with fire-roasted tomatoes and toasted spices — ready in about an hour and freezer friendly.
By RecipeLily Editorial Team · Published October 2, 2026 · Updated November 12, 2026
This chili tastes like it simmered all afternoon thanks to a few shortcuts: the spices are toasted in the pan for a minute to wake them up, a spoonful of tomato paste adds depth, and fire-roasted tomatoes bring a gentle smokiness.
Use lean ground beef so you don’t have to drain much fat, and let the pot simmer partially covered until it’s as thick as you like. Black beans keep it hearty; pinto or kidney beans work just as well. Chili is even better the next day, so it’s a great candidate for doubling — refrigerate or freeze the extra in shallow containers for easy future dinners.
RecipeLily.com
Easy Beef & Black Bean Chili Recipe
- Prep Time
- 15 mins
- Cook Time
- 45 mins
- Total Time
- 1 hr
- Servings
- 6
- Yield
- About 10 cups
- Difficulty
- Easy
Ingredients
Servings: 6
- Toppings
Directions
Step 1
Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until fully browned and the internal temperature reaches 160°F (71°C), about 6–8 minutes. Drain excess fat if necessary.
Step 2
Add the diced onion and red bell pepper. Cook for about 5 minutes, stirring occasionally, until softened. Add the minced garlic, chili powder, cumin, oregano, and kosher salt. Stir for 1 minute until fragrant.
Step 3
Stir in the tomato paste and cook for another minute. Add the fire-roasted crushed tomatoes, drained black beans, and beef broth. Stir until everything is well combined.
Step 4
Bring the chili to a gentle boil, then reduce the heat to low. Simmer partially covered for about 30 minutes, stirring occasionally, until the chili thickens and the flavors develop.
Step 5
Taste and adjust the seasoning as needed. Serve hot with optional shredded cheddar cheese, sour cream, sliced green onions, and tortilla chips.
Cook’s Notes
Food safety: ground beef is safe at 160°F; check with a food thermometer.
Storing: divide leftovers into shallow containers and refrigerate within 2 hours. To freeze, store in airtight containers for up to 3 months. Reheat leftovers to 165°F.
For a gluten-free and dairy-free meal, check your broth label and skip the cheese and sour cream.
