There’s something incredibly satisfying about a bubbling pot of spicy chili beans simmering on the stovetop, especially when it’s loaded with bold tomato and garlic flavors. This particular version is a one-pot miracle—perfect for busy weeknights, lazy Sundays, or any day that calls for warm, hearty comfort food. With tender beans, rich ground beef, smoky spices, and the natural sweetness of slow-simmered tomatoes, this is more than just a quick meal—it might just be your new best chili recipe ever. Whether you're feeding a crowd or freezing leftovers for later, this chili with beans and ground beef checks every box for flavor, convenience, and good old-fashioned soul-warming satisfaction.
Spicy Chili Beans with Tomato and Garlic
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course, Side Dish, Soup
Cuisine American, Mexican
Dutch Oven or Large Pot Ideal for even heat distribution and one-pot cooking. A heavy-bottomed stainless steel or nonstick pot also works well.
Wooden spoon or silicone spatula For stirring and scraping up all the flavorful browned bits.
Ladle Handy for serving this hearty chili recipe into bowls.
Can opener You’ll need this for the canned beans and tomatoes.
Chef’s knife and cutting board To chop up your aromatics with ease.
Main Ingredients
- 1 lb ground beef you can substitute with ground turkey for a lighter turkey chili recipe
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 2 cans 15 oz each chili beans (pinto or kidney beans work best)
- 1 can 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth or water with bouillon cube
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper adjust to taste
- Salt and pepper to taste
Optional Add-Ins
- 1 can 4 oz diced green chilies
- 1 tsp Mexican oregano for a more authentic Mexican chili recipe twist
- 1 tbsp brown sugar for balance optional
- 1 cup frozen corn or diced bell peppers
Sauté the Aromatics
Heat olive oil in your Dutch oven over medium heat. Add diced onion and cook for about 3 minutes, until softened and slightly golden. Stir in the minced garlic and cook for another 1 minute, just until fragrant.
Brown the Beef
Add the ground beef to the pot, breaking it up with your spoon. Cook until fully browned, about 6–7 minutes. Drain excess fat if needed. For a leaner twist, use ground turkey—many who try it say it still delivers a hearty chili recipe experience.
Build the Flavor Base
Stir in tomato paste and let it cook out for 1–2 minutes. Then sprinkle in cumin, chili powder, smoked paprika, cayenne, salt, and pepper. Toast the spices for 30 seconds to deepen their aroma.
Add the Main Ingredients
Pour in the crushed tomatoes, chili beans (with their sauce), and beef broth. Stir everything together, making sure to scrape up the bottom of the pot. If you're after a Wendy’s chili recipe copycat style texture, this is where it starts to resemble that savory, familiar blend.
Simmer Low and Slow
Bring the pot to a boil, then reduce the heat to low and simmer uncovered for about 20 minutes. This allows the flavors to meld and the chili to thicken. Stir occasionally to avoid sticking.
Taste and Adjust
Give the chili a taste and adjust salt, pepper, or heat level as needed. A pinch of brown sugar can balance out acidity from the tomatoes if desired.
Serve and Enjoy
Ladle the chili into bowls and serve hot. Top with shredded cheese, sour cream, fresh cilantro, jalapeño slices, or even crushed tortilla chips.
Pairings in Detail
This spicy chili pairs beautifully with:
- Cornbread: Slightly sweet and buttery cornbread offsets the heat of the chili.
- Baked Potatoes: Pour chili over a baked potato for a filling chili-stuffed meal.
- Steamed Rice: Great for stretching leftovers—especially popular in cowboy chili recipe variations.
- Cold Beers or Iced Tea: Something crisp to balance the spice.
- Simple Salad: A crisp romaine or iceberg wedge salad with ranch helps cool things down.
If you're entertaining, you can even serve it “chili bar” style—lay out toppings like diced onions, jalapeños, shredded cheese, sour cream, and Fritos so guests can customize their bowl.
FAQs
1. Can I make this without beans?
Absolutely! If you’re looking for a beanless chili recipe, simply skip the beans and increase the meat or add diced vegetables like zucchini or mushrooms for bulk.
2. What kind of ground meat works best?
This recipe is traditionally made with ground beef for richness, but ground turkey makes a lighter yet still flavorful turkey chili recipe. For a more robust flavor, try a mix of ground beef and pork.
3. Can I use dry beans instead of canned?
Yes, but you’ll need to soak and cook them first. Use about 1 ½ cups of dry beans to substitute for the 2 cans. Pinto and kidney beans are traditional in most chili with beans and ground beef dishes.
4. Is this recipe freezer-friendly?
Definitely. Let the chili cool completely, then portion into airtight containers and freeze for up to 3 months. It reheats beautifully, making it ideal for meal prep or emergency comfort food.
5. How can I make this in a slow cooker?
Brown the meat and sauté the aromatics on the stovetop, then transfer everything to the slow cooker. Cook on low for 6 hours or high for 3 hours. It’s a fantastic adaptation of an easy chili recipe stovetop method into a hands-off option.
