Step 4: Add the Garlic and Tomato Paste
Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant.
Next, add the tomato paste. Stir it into the beef and vegetables and cook for approximately 1–2 minutes.
Cooking the tomato paste briefly helps deepen its flavor and gives the finished chili a richer tomato base.
Step 5: Add the Spices
Add the chili powder, cumin, smoked paprika, oregano, onion powder, black pepper, salt, and cayenne pepper if you’re using it.
Stir thoroughly so the spices coat the beef and vegetables.
Allow them to cook for about 30 seconds. This quick step helps release the aromas of the spices before the liquid is added.
Step 6: Add the Tomatoes and Broth
Pour in the crushed tomatoes, diced tomatoes, and beef broth.
Stir everything together, scraping the bottom of the pot with your spoon to loosen any flavorful browned bits.
Bring the mixture to a gentle boil.
Step 7: Add the Beans
Stir the drained beans into the chili.
Kidney beans and black beans are especially good here, but you can use pinto beans, cannellini beans, or a combination of your favorites.
Once everything is combined, reduce the heat to low.
Step 8: Let the Chili Simmer
Cover the pot partially with a lid and let the chili simmer gently for 30–45 minutes.
Stir every 10–15 minutes to prevent anything from sticking to the bottom.
If the chili becomes thicker than you prefer, add a small amount of additional broth or water. If it seems too thin, continue simmering uncovered for a few extra minutes.
This simmering stage is where the recipe really comes together. The beef absorbs the spices, the beans become infused with the tomato mixture, and the peppers soften while still maintaining some texture.
Step 9: Taste and Adjust
After simmering, taste the chili carefully.
Adjust the seasoning according to your preference. You may want to add:
- More salt for overall flavor
- More chili powder for a stronger chili character
- Cayenne for additional heat
- A little brown sugar if the tomatoes taste particularly acidic
- A squeeze of lime juice for brightness
Add small amounts at a time and taste again rather than adding a large quantity all at once.
Step 10: Rest Before Serving
Turn off the heat and let the chili rest for approximately 5–10 minutes.
This short resting period allows the flavors to settle and gives the chili a slightly thicker, more cohesive consistency.
Step 11: Serve
Ladle the hot chili into bowls and add your favorite toppings.
A little shredded cheddar melts beautifully into the hot chili, while sour cream adds a cool, creamy contrast. Fresh cilantro and green onions provide brightness, and tortilla chips add a satisfying crunch.
For a complete meal, serve the chili alongside cornbread, warm tortillas, baked potatoes, or a simple green salad.
Tips for the Best Chili
Don’t Rush the Browning
Take the time to properly brown the ground beef. Browning creates a deeper savory flavor than simply boiling the beef in the tomato mixture.
Give the Spices a Moment in the Pot
Adding the spices before the liquid allows their aromas to develop. Just be careful not to cook them for too long, as they can burn.
Adjust the Texture
For thicker chili, simmer uncovered toward the end. For a thinner consistency, add additional broth a little at a time.
Make It Your Own
This recipe is easy to customize. You can add corn, diced jalapeños, extra bell peppers, or other beans. For a smokier flavor, increase the smoked paprika slightly.
Make It Ahead
Chili is one of those dishes that often tastes even better after resting overnight. Once cooled, store it in an airtight container in the refrigerator and reheat gently on the stove or in the microwave.
How to Store Leftovers
Allow leftover chili to cool before transferring it to airtight containers.
Keep it refrigerated and use it within 3–4 days. For longer storage, freeze the chili in individual portions. Thaw it in the refrigerator before reheating, or reheat gently from frozen while stirring occasionally and adding a little broth if necessary.
Final Thoughts
This Ground Beef & Bean Chili with Bell Peppers is a dependable comfort-food recipe that delivers plenty of flavor without requiring complicated techniques. The combination of browned beef, creamy beans, sweet bell peppers, tomatoes, and aromatic spices creates a satisfying meal that works just as well for a casual family dinner as it does for a weekend gathering.
The best part is its flexibility. Keep it mild and comforting, increase the spices for more heat, or pile on your favorite toppings to create a bowl that’s completely your own. Once you’ve made a batch, don’t be surprised if this easy one-pot chili becomes a regular part of your dinner rotation.
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