Easy Beef and Bean Chili
There’s something about the first crisp evening of fall that makes you crave a bowl of hearty chili. As the leaves start to change and the evenings get cooler, our family knows it’s officially “soup season.” And while there are plenty of recipes out there, this Easy Beef and Bean Chili is one of our longtime favorites. It’s simple, comforting, and perfect for busy weeknights, family dinners, or even a game day gathering.
This recipe doesn’t require complicated steps or unusual ingredients. Instead, it leans on simple ingredients like ground meat, kidney beans, diced tomatoes, and chili seasoning to bring together a satisfying dish with bold, savory flavors. You can have it simmering on the stove in less than 15 minutes, and after a short cook time, the whole family is ready to dig in.
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Why You’ll Love This Chili
The best thing about this beef chili recipe is that it can be as fancy or as fuss-free as you like. This version strikes a balance—it feels like a great recipe you can proudly serve to company but is still simple enough for a busy night.
- Hearty & filling: The combination of lean ground beef, beans, and vegetable juice creates a thick, satisfying base.
- Flexible: You can easily swap in pinto beans for a twist, or use tomato sauce instead of vegetable juice if that’s what you have in the pantry.
- Kid-approved: The mild chili seasoning makes it flavorful without being too spicy, though you can always kick it up with extra chili powder or sliced jalapeños.
- Perfect leftovers: Like most chili recipes, this one is even better the next day. The flavors deepen overnight, making leftover chili a treat you’ll look forward to.
Ingredients You’ll Need
One of the best things about this dish is that you may already have most of the ingredients on hand. Here’s what goes into the pot:
- 2 lbs. ground beef (80/20 works best, but lean ground beef is fine if you prefer)
- ½ medium white onion, chopped
- 1 (15.5 oz) can dark red kidney beans
- 1 (15.5 oz) can great northern beans
- 1 (25 oz) can mild chili beans
- 1 (10 oz) can diced tomatoes with green chilies (mild)
- 1 (1 oz) package mild chili seasoning
- 4–5 cups vegetable juice (any brand similar to V-8)
Optional toppings to customize your own version: shredded cheese, sour cream, cottage cheese, sliced jalapeños, or crushed corn chips.
Step-by-Step Directions
The cooking process couldn’t be simpler, especially if this is your first time. Grab your large pot or Dutch oven and a sturdy wooden spoon, and you’ll be ready in no time.
- Brown the beef and onion
In a large heavy pot or Dutch oven, cook the ground beef and chopped onion together over medium heat. Use a wooden spoon to break up the meat as it cooks. Once the beef is mostly browned and the onion turns translucent, carefully drain off the grease. - Add the flavor
Return the pot to the stove and stir in the vegetable juice, diced tomatoes, beans, and seasoning packet. If you like, sprinkle in a pinch of garlic powder or extra chili powder for more depth. - Simmer until hearty
Bring the chili to a boil, then reduce the heat and let it simmer gently for about 30 minutes. This will thicken the juices, marry the flavors, and give the beans time to soak up that delicious seasoning. - Serve and enjoy
Ladle the chili into bowls and add your favorite toppings. For our family, a dollop of sour cream and a sprinkle of shredded cheese are the finishing touches.
Toppings & Variations
One of the joys of chili is how easy it is to make it your own version. You can serve it straight from the pot, or dress it up with toppings:
- Cheese: Sharp cheddar, colby jack, or even pepper jack for a spicy kick.
- Crunch: Corn chips, crushed crackers, or tortilla strips for texture.
- Creamy: Sour cream, cottage cheese, or even plain Greek yogurt.
- Fresh: Sliced jalapeños, green onions, or chopped cilantro.
For a little variation, swap one of the beans for pinto beans, stir in a splash of olive oil for richness, or add a small can of tomato sauce if you like your chili thicker.
Serving Suggestions
This chili makes a hearty stand-alone meal, but it also pairs wonderfully with sides:
- A pan of warm cornbread
- Crackers with butter
- A simple green salad
- Grilled cheese sandwiches for a cozy, casual dinner
And if you’re cooking for a crowd—say a potluck or game day party—you can easily double the recipe. Just grab a bigger pot and let everyone top their bowl however they like.
Storing & Reheating
If you’re lucky enough to have leftovers, this chili stores beautifully and is perfect for an easy weeknight meal or busy nights. Allow it to cool, then transfer it into an airtight container. It will keep in the refrigerator for up to 4 days.
For longer storage, freeze in freezer-safe bags or containers for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat in a pot over medium heat, stirring occasionally.
Final Thoughts
When the air starts to turn crisp and you’re looking for the best thing to put on the table, this hearty chili is always a winner. It’s quick, adaptable, and guaranteed to warm you up from the inside out. Whether you serve it on a busy night after work or as part of a fun game day spread, this recipe proves that you don’t need complicated steps to create a delicious, comforting bowl of chili.
So grab your pot, gather those simple ingredients, and make this family favorite your own. You may just find yourself reaching for it again and again all season long.
Craving more for delicious soups? Try our One-Pot Parmesan Orzo Vegetable Soup!
Beef and Bean Chili
Ingredients
- 2 lbs. ground beef 80/20 works best, but lean ground beef is fine if you prefer
- ½ medium white onion chopped
- 1 15.5 oz can dark red kidney beans
- 1 15.5 oz can great northern beans
- 1 25 oz can mild chili beans
- 1 10 oz can diced tomatoes with green chilies (mild)
- 1 1 oz package mild chili seasoning
- 4 –5 cups vegetable juice any brand similar to V-8
Instructions
Brown the beef and onion
- In a large heavy pot or Dutch oven, cook the ground beef and chopped onion together over medium heat. Use a wooden spoon to break up the meat as it cooks. Once the beef is mostly browned and the onion turns translucent, carefully drain off the grease.
Add the flavor
- Return the pot to the stove and stir in the vegetable juice, diced tomatoes, beans, and seasoning packet. If you like, sprinkle in a pinch of garlic powder or extra chili powder for more depth.
Simmer until hearty
- Bring the chili to a boil, then reduce the heat and let it simmer gently for about 30 minutes. This will thicken the juices, marry the flavors, and give the beans time to soak up that delicious seasoning.
Serve and enjoy
- Ladle the chili into bowls and add your favorite toppings. For our family, a dollop of sour cream and a sprinkle of shredded cheese are the finishing touches.
Notes
- Recipe can easily be doubled for a crowd.
- Leftovers taste even better the next day.
