A bowl of beef and bean chili topped with shredded cheddar and sour cream
Simmering Meatballs and Rolls in Sauce

Weeknight beef and bean chili

Prep 15 min Cook 1 hr Total 1 hr 15 min Servings 6

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Blooming the spices in the hot fat for a minute before the liquid goes in multiplies their flavor.

Techniques in this recipe

Ingredients

Method

  1. 01

    Brown beef in a Dutch oven over medium-high, breaking it up, 8–10 minutes. Spoon off excess fat, leaving 2 tbsp.

  2. 02

    Add onion and pepper and cook 6 minutes. Add garlic, spices, cocoa and tomato paste; stir 1 minute until fragrant.

  3. 03

    Add tomatoes, beans, broth and salt. Bring to a boil, then simmer partly covered 45 minutes, stirring now and then.

  4. 04

    For a thicker chili, stir in masa mixed with 2 tbsp water and simmer 5 minutes more.

  5. 05

    Taste, adjust salt and serve with toppings.

Notes & swaps

  • Blooming the spices in the hot fat for a minute before the liquid goes in multiplies their flavor.