Classic Beef and Bean Chili
Thick, hearty, and packed with classic chili flavor, this Classic Beef and Bean Chili gives you everything you love about the iconic Wendy’s-style bowl — tender ground beef, plenty of beans, a rich tomato base, and just the right amount of spice. It’s cozy, simple to make, and perfect for feeding a hungry family or stashing away for meals later in the week.
This version leans into that familiar flavor profile: sautéed aromatics, well-seasoned beef, a trio of tomato products for depth, and a mix of kidney and pinto beans for texture. A low, slow simmer ties it all together so the chili powder, cumin, and veggies meld into a warm, savory pot of comfort. And like all good chili, it’s even better the next day.
What You Need for This Chili
- Olive oil – For sautéing the veggies and building flavor.
- Onion, bell pepper, and celery – The aromatic base that gives the chili body.
- Garlic – Adds that essential savory note.
- Ground beef – Use 80/20 or lean; drain if there’s a lot of grease.
- Tomato trio – Diced tomatoes, tomato sauce, and tomato paste for richness and texture.
- Kidney and pinto beans – Classic combo for hearty, satisfying chili.
- Beef broth – Loosens everything and adds depth (water works in a pinch).
- Chili powder, cumin, garlic powder – The seasoning backbone.
- Salt, pepper, sugar – Balance the acidity and round out the flavors.
- Optional heat – Red pepper flakes or hot sauce if you like a little kick.
Step-by-Step Classic Beef and Bean Chili
STEP 1 – Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, green bell pepper, and celery. Cook for about 5 minutes until they soften and begin to smell sweet and savory. Stir in the minced garlic and cook for one more minute, just until fragrant.
STEP 2 – Brown the Beef
Add the ground beef to the pot, breaking it up with a spoon as it cooks. Continue cooking until no pink remains. If there’s a lot of grease, drain off the excess so the chili doesn’t get oily.
STEP 3 – Add Tomatoes and Seasoning
Stir in the chili powder, cumin, salt, black pepper, garlic powder, and sugar so the spices coat the meat and vegetables. Add the tomato paste, diced tomatoes with their juices, and the tomato sauce. Stir well to combine — the mixture should already look like chili at this point.
STEP 4 – Add the Beans and Broth
Add the drained and rinsed kidney beans and pinto beans to the pot. Pour in the beef broth (or water) and stir to combine. Bring the chili up to a gentle boil.
STEP 5 – Simmer to Thicken
Once it starts bubbling, reduce the heat to low and let the chili simmer uncovered for 45–60 minutes, stirring occasionally. This slow simmer is what thickens the chili and lets the flavors deepen. If it gets too thick, add a splash more broth; if it’s too thin, let it simmer a bit longer.
STEP 6 – Taste and Serve
Before serving, taste and adjust the seasoning — sometimes a pinch more salt or a dash of hot sauce is all it needs. Ladle into bowls and top with shredded cheddar, diced onion, sour cream, jalapeños, or crushed crackers for that classic experience.
Can I Make This in a Slow Cooker?
Yes. Brown the beef with the veggies first, then transfer everything to a slow cooker, add the remaining ingredients, and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Can I Freeze This Chili?
Absolutely. Let it cool, portion into containers, and freeze for up to 3 months. It reheats beautifully on the stove with a splash of water or broth.
Helpful Tips
- Don’t skip the sugar: it balances the acidity from all the tomatoes.
- Use fire-roasted tomatoes for extra depth if you have them.
- Let it rest: chili always tastes better after sitting a bit, even off the heat.
Serving Ideas for Classic Beef and Bean Chili
Serve with cornbread, buttery crackers, or over rice or baked potatoes for a heartier meal. It’s also great chili-dog style or over fries for game day.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. The flavor deepens over time, making this an excellent make-ahead dinner.
Classic Beef And Bean Chili
Ingredients
- 1 tablespoon granulated sugar
- 2 teaspoons chili seasoning blend
- 1 teaspoon ground cumin
- 1 cup of beef stock or water
- 1 15-ounce can of pinto beans, rinsed and well-drained
- 1 15-ounce can of red kidney beans, thoroughly rinsed and drained
- 1 green bell pepper chopped into small dice
- 2 stalks of celery finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon finely ground black pepper
- 1 medium yellow onion diced
- 1 14.5-ounce tin of diced tomatoes, including juices
- 1 6-ounce can of concentrated tomato paste
- 1 15-ounce can of tomato purée or sauce
- 2 cloves fresh garlic minced
- Optional: hot sauce or crushed red pepper flakes to taste
- 1 teaspoon kosher salt
- 2 tablespoons extra virgin olive oil
- 2 pounds of ground beef preferably 80/20
Instructions
- Warm the olive oil in a heavy-bottomed pot set over medium heat. Add the diced onion, chopped bell pepper, and celery. Sauté for approximately 5 minutes, stirring often, until the vegetables have softened. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Introduce the ground beef to the pot and cook, breaking it apart with a wooden spoon, until no longer pink and evenly browned. If excess grease accumulates, carefully drain it off.
- Sprinkle in the chili powder, cumin, garlic powder, salt, black pepper, and sugar. Stir thoroughly to ensure the seasonings are distributed evenly. Add the tomato paste, diced tomatoes with their liquid, and tomato sauce. Combine until fully integrated.
- Incorporate the drained kidney and pinto beans, followed by the beef broth or water. Stir well, then raise the heat just until the mixture reaches a mild boil.
- Lower the flame to maintain a gentle simmer and leave the chili uncovered for 45 to 60 minutes. Stir occasionally, allowing the mixture to thicken and the flavors to meld.
- Taste for seasoning and adjust as necessary. Serve hot, optionally garnished with shredded cheese, chopped onions, or crushed crackers.