Smoky BBQ Beef and Beans Chili
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
- 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.
Build the Base
- 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
- Pour in the beef broth, BBQ sauce, Worcestershire sauce, apple cider vinegar, brown sugar, diced tomatoes, and tomato sauce. Stir well to combine.
Simmer to Perfection
- 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
- 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!
- Ladle the chili into bowls and top with your favorite garnishes like shredded cheese, sour cream, or crispy tortilla chips.