Smoky BBQ Beef and Beans Chili: A Hearty, Bold, and Comforting Classic

Written by Sarah Gardner
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There’s nothing quite like a big, steaming bowl of chili to warm you up from the inside out, and this Smoky BBQ Beef and Beans Chili takes things to the next level. With rich, slow-cooked beef, a variety of beans, and a bold BBQ twist, this dish packs smoky, slightly sweet, and spicy flavors all in one pot. Perfect for game day, cozy nights in, or meal prepping for the week, this chili is a guaranteed crowd-pleaser.

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Smoky BBQ Beef and Beans Chili

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine American, Tex-Mex
Servings 6

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Cutting board and knife
  • Can opener

Ingredients
  

For the Chili

  • 1 ½ lbs ground beef 80/20 for the best balance of flavor and texture
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 ½ cups beef broth
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 15 oz can fire-roasted diced tomatoes
  • 1 cup tomato sauce
  • ½ cup smoky BBQ sauce hickory or mesquite for extra smokiness
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 2 tsp smoked paprika
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper optional for extra heat
  • Salt and black pepper to taste

For Garnishing (Optional)

  • Shredded cheddar cheese
  • Sliced jalapeños
  • Chopped fresh cilantro
  • Sour cream
  • Crushed tortilla chips

Instructions
 

Sauté the Aromatics

  1. Heat a large Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if necessary. Add the diced onions and minced garlic, and sauté until softened, about 3-4 minutes.
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Build the Base

  1. Stir in the tomato paste, smoked paprika, chili powder, cumin, and cayenne. Cook for another minute to toast the spices and intensify their flavors.

Add the Liquids & Beans

  1. Pour in the beef broth, BBQ sauce, Worcestershire sauce, apple cider vinegar, brown sugar, diced tomatoes, and tomato sauce. Stir well to combine.
    browned ground beef, simmering in a rich, deep red mixture PIN IT

Simmer to Perfection

  1. Add the black beans and kidney beans, then season with salt and black pepper. Lower the heat and let it simmer uncovered for about 30 minutes, stirring occasionally, until thickened.

Taste & Adjust

  1. Taste the chili and adjust seasonings if needed—add more BBQ sauce for sweetness, cayenne for heat, or a pinch of salt to enhance flavors.

Serve & Enjoy!

  1. Ladle the chili into bowls and top with your favorite garnishes like shredded cheese, sour cream, or crispy tortilla chips.

Perfect Pairings

  • Cornbread: Sweet and buttery cornbread is the ultimate sidekick to balance the smoky flavors.
  • Grilled Cheese Sandwich: Dip a gooey, crispy grilled cheese into your chili for an unbeatable comfort food duo.
  • Cold Beer: A smoky porter or a crisp lager complements the chili’s bold flavors.

FAQs

1. What’s the best beef for chili?

Ground beef (80/20) works great, but if you want extra depth, try using chuck roast cut into small cubes for a heartier bite.

2. Can I make this in a slow cooker?

Yes! Brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

3. How do I store leftovers?

This chili tastes even better the next day! Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

4. How can I make it spicier?

Add more cayenne pepper, extra jalapeños, or even a few dashes of hot sauce for an extra kick.

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