Ground Beef and Black Bean Chili

A hearty tomato-and-bean pot with two flexible finishes

Brown the beef, soften the vegetables, and choose the pace that fits dinner

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Ground beef and black bean chili turns 95% lean ground beef or ground sirloin and black beans into a generous pot with two convenient finishing paths. Keep it on the stove for a steady one-to-two-hour simmer, or move the browned mixture to a slow cooker when dinner needs to wait for the household.

The base layers sweet onion, red bell pepper, and garlic with chopped mild green chiles, diced tomatoes, and tomato sauce. Chili powder, ground cumin, and dried oregano give the broth warmth, while salt, black pepper, an optional dash of chipotle powder, and optional canned corn let you tune the final bowl.

Prepare every vegetable and can before browning

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Portion the spices with measuring cups and spoons, then use a can opener for the chiles, tomatoes, sauce, and beans. Tip the beans into a colander, rinse them under cool running water, and let them drain while the beef begins cooking.

Work with a chef’s knife on a cutting board to dice the onion and red pepper and mince the garlic. Keeping those pieces ready makes it easier to soften the vegetables evenly instead of pausing while the browned beef waits in the hot pot.

Brown the beef and soften the fresh vegetables

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Set a large Dutch oven on the stovetop over medium heat. Add the beef and break it into small crumbles with a wooden spoon, turning the meat from the bottom so no compact section stays raw in the center.

Use an instant-read thermometer to confirm the crumbles reach 160°F. Add the onion and bell pepper and cook until tender, stirring from the edges into the middle. Stir in the garlic only near the end of this stage so its aroma opens without scorching.

Build a balanced tomato and spice base

Pour in the chiles, tomatoes with their liquid, and tomato sauce, then add the drained beans and seasonings. Scrape across the bottom of the pot as you stir so the flavorful browned bits loosen into the liquid rather than staying behind.

Bring the mixture just to a gentle bubble before lowering the heat. Taste only after everything is evenly mixed; canned tomatoes, sauce, chiles, and beans can carry different amounts of salt, so the final adjustment is more reliable than seasoning heavily at the beginning.

Choose a stovetop simmer or a slow-cooker finish

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For the stovetop route, set a kitchen timer for the first hour and simmer on low, stirring occasionally. Continue for up to two hours when you want the vegetables softer and the liquid more concentrated. Partially cover the pot if evaporation is moving faster than the flavors are settling together.

For the hands-off route, move the complete browned mixture to a slow cooker, cover it, and cook on low for four to six hours. Begin with thawed beef, transfer the hot mixture promptly, and leave the lid in place so the cooker holds steady heat.

Make the final adjustment and serve while hot

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Stir from the bottom before the last taste. The chili should be spoonable rather than dry, with the beans still distinct and the pepper pieces tender. Add a little more salt or black pepper only if the whole pot needs it, and keep the optional smoky heat gentle enough for the table you are feeding.

Use a ladle to divide the chili among six to eight bowls. Refrigerate leftovers in shallow containers within two hours. Reheat a later portion to 165°F on the stove or in the microwave rather than trying to warm cold leftovers in the slow cooker.

Set out warm bowls for a relaxed shared meal

Six to eight servings give this chili room for a family dinner, a few friends, or welcome second helpings. Bring the pot close to the table and let each person choose a fuller or lighter bowl, then pass cornbread or corn waffles without turning the meal into a complicated spread. The red pepper, tomatoes, beans, and green chiles make every serving substantial even when portions vary. Keep a little chili warm for anyone arriving late, but move true leftovers into shallow containers promptly once dinner winds down. As the bowls make their way around, the choice between a mild serving and an extra pinch of smoky heat can stay with each diner, making one shared pot comfortable for the whole table.

Tell us whether you used the stovetop or slow cooker, or ask a question about adjusting the chili’s thickness. Leave a comment.