Classic Hearty Chili with Beans for Easy Weeknight Dinners Tips, FAQ & printable recipe

Tips for success

For an even deeper flavor profile, prepare the chili one day in advance. Like many stews, chili tastes significantly better the next day as the spices continue to infuse the meat and beans, and the tomato acidity mellows in the refrigerator.

Simply cool the chili completely before storing, then reheat it gently on the stovetop over low heat, adding a splash of water if it has thickened too much.

To control the thickness of the finished dish, adjust the lid during the simmer. Simmering with the lid on retains moisture, resulting in a saucier chili.

If a thicker, more concentrated chili is desired, remove the lid for the final ten to fifteen minutes of simmering. This allows excess water to evaporate, concentrating the flavors and creating a rich, dense texture.

Variations

• Spicy Chili with Beans: Add a pinch of cayenne pepper or sliced jalapeños to the beef while browning to elevate the heat level.
• Smoky Chili with Beans: Stir in a teaspoon of smoked paprika along with the chili powder for a rich, smoky undertone.

Storage and make-ahead

Fridge

Store in airtight containers in the refrigerator for up to 4 days.

Freezer

Freeze in heavy-duty freezer bags or airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring frequently, until steaming hot and the beef reaches 165°F (74°C).

Allow the chili to cool to room temperature, ensuring it does not sit out for more than two hours. Transfer the cooled chili to airtight containers. Store in the refrigerator for up to four days, or freeze for longer preservation.

Chili is an exceptional make-ahead meal. Prepare the recipe entirely as written, cool it completely, and store it in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot throughout before serving.

Serving ideas

Serve the hot chili in deep bowls to retain warmth. Provide a variety of classic toppings on the side so guests can customize their bowls.

Excellent choices include shredded cheddar cheese, a dollop of sour cream, sliced jalapeños, and fresh cilantro leaves. These cool, fresh toppings contrast beautifully with the warm, rich chili.

Accompany the chili with warm, crusty bread, cornbread, or tortilla chips for dipping. The sweet, crumbly texture of cornbread pairs exceptionally well with the savory, spiced notes of the beef and beans.

Alternatively, serve the chili over a bed of fluffy white rice or a baked potato for an even heartier meal.

Frequently asked questions

Recipe card

Classic Hearty Chili with Beans for Easy Weeknight Dinners

Prep 10 minCook 40 minRest 5 minTotal 55 minServes 6

Ingredients

• 1 1/2 lb ground beef
• 2 tbsp chili powder
• 30 oz tomato sauce
• 30 oz canned kidney beans, drained and rinsed

Instructions

1. Place a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef to the pot. Cook the beef for about 7 to 8 minutes, using a wooden spoon or spatula to break the meat apart into small crumbles, until it is completely browned and no pink remains.
2. Stir the chili powder directly into the browned ground beef. Cook the mixture over medium heat for about 1 to 2 minutes, stirring constantly to coat the beef. This process toasts the spices in the beef fat, deepening the overall flavor of the chili base.
3. Pour the tomato sauce and the drained kidney beans into the pot with the seasoned beef. Stir the mixture thoroughly to combine all the ingredients and ensure the spices are evenly distributed throughout the liquid.
4. Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes, stirring occasionally to prevent sticking. Ensure the ground beef reaches a safe internal temperature of 160°F (71°C) before serving.

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

28 g

Fat

17 g

Fiber

7 g

Sugar

6 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.