Soups & Stews
This beef and black bean chili target recipe delivers a one-pot masterpiece that transforms simple ingredients into a rich, protein-packed meal perfect for any night. The secret lies in browning the beef first—this step unlocks deep, caramelized flavors that simmer into the broth, creating a taste that’s impossible to resist.
Every spoonful packs tender beef, hearty black beans, and a medley of spices that balance smoky, sweet, and savory notes effortlessly.
The beauty of this recipe is its foolproof nature—no fancy techniques required, just a slow simmer that lets the flavors meld together. You’ll start with sautéed onions and peppers for a fragrant base, then build layers of warmth with cumin, chili powder, and garlic.
The result? A chili so hearty it feels like a hug in a bowl, yet simple enough for a weeknight dinner. The one-pot approach means minimal cleanup, leaving more time to enjoy the meal with family or friends.
By the time it’s done, you’ll have a deeply satisfying chili with perfectly tender beef, creamy black beans, and a broth so flavorful it’s worth sipping straight from the pot. Top it with your favorite fixings—sour cream, avocado, or a sprinkle of cheese—to elevate it to restaurant-quality without the fuss.
This isn’t just chili; it’s a complete, protein-rich meal that’s as nourishing as it is delicious.
Whether you’re feeding a crowd or meal prepping for the week, this chili scales beautifully and tastes even better the next day. Let’s get started—your taste buds (and leftovers) will thank you.
Ingredients for beef and black bean chili target
Sixteen ingredients for a one-pot chili that tastes even better tomorrow.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Chuck Beef 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Black Beans 🌱 | 2 cups | Cooked or canned, drained |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Bell Pepper 🌶️ | 1 whole | Any color, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Chili Powder 🌶️ | 2 tbsp | Mild or medium heat |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky depth |
| Tomato Paste 🍅 | ½ cup | Squeeze tube preferred |
| Diced Tomatoes 🍅 | 1 can | 28 oz, fire-roasted |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust to taste |
The beef is where the magic starts—ground chuck with 80/20 fat ratio gives you that perfect balance of tenderness and flavor. Costco or Walmart usually have it pre-ground, but if you're buying a whole chuck roast, ask the butcher to grind it fresh. The black beans? Drained and rinsed if canned, or cooked from dry for extra texture. For the onions and peppers, any color works—just dice them evenly so they cook at the same rate. The garlic? Freshly minced is best, but if you're in a pinch, jarred minced garlic (the kind in tubes) works too.
No black beans? Kidney beans or pinto beans work just as well—they just take a little longer to cook. Short on chili powder? Mix smoked paprika and cayenne for a similar kick. The tomato paste can be a squeeze tube from Trader Joe's (no waste!) or the canned kind. Fire-roasted diced tomatoes add depth, but regular works fine. For the beef broth, low-sodium is key—you can always add more salt at the end. The spices? Toast the cumin in the olive oil for 30 seconds before adding everything else—trust me, it makes a difference.
This chili tastes even better the next day, so make a big batch and freeze portions. Keeps in the fridge for 5-6 days or freezes for 3 months. I like to portion it into containers with a little space at the top—makes reheating easier. Top with sour cream, avocado, or shredded cheese when serving, but save those toppings until the end so they don't get soggy. The leftovers? Even better for lunch—just heat and serve.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just brown the beef, toss in the onions and peppers, then dump everything into one pot. No chopping boards to clean, no extra pans to wash. The black beans soften right in the simmer, and honestly? That’s half the battle won.
- Garlic Bomb: Between us, I double the garlic cloves because the first time I tried this, I thought, "This could be better." Now? It’s the star. That deep, toasty aroma when you crush the cloves into the beef—it’s like a flavor hug for your whole kitchen.
- Leftover Hero: This chili tastes even richer the next day. I make a double batch on Sundays because it’s my go-to for lunches, potlucks, or when friends drop by unannounced. The beef stays tender, the beans hold their shape, and I’ve never had anyone turn it down.
- Budget Game-Changer: Ground chuck stretches far, black beans add protein without breaking the bank, and onions/peppers are pantry staples. I feed four people for under $10 and still feel like I’m serving something special. (Yes, even on a Tuesday night.)
Step-by-step instructions for beef and black bean chili
This one-pot wonder delivers deep, smoky flavor with minimal cleanup—just follow these simple steps.
Sear the Beef for Maximum Flavor
Heat the 2 tablespoons olive oil in a large, heavy pot over medium-high heat until shimmering. Add the 1.5 pounds ground chuck beef, breaking it up with a wooden spoon as it cooks. Let it brown undisturbed for 3-4 minutes—this builds the rich, meaty foundation of your chili.
Once the beef loses its raw color and develops a deep brown crust, stir it occasionally for another 3-4 minutes until fully cooked through. You'll see the fat render out and the pieces shrink slightly. This step is crucial—it develops the deep, caramelized flavors that make chili taste restaurant-quality. Drain any excess fat if needed, but don't rinse the pot.
Sauté the Aromatics and Spices
Add the diced yellow onion and bell pepper to the pot, stirring to combine with the browned beef. Cook for 4-5 minutes until the vegetables soften slightly and begin to release their juices. This step mellows their sharpness and deepens their flavor.
Next, add the 4 minced garlic cloves, 1 tablespoon ground cumin, 2 tablespoons chili powder, 1 tablespoon smoked paprika, 1 teaspoon salt, 0.5 teaspoon black pepper, and 0.25 teaspoon cayenne pepper. Stir everything together for 1 minute until fragrant—you should smell that warm, spicy aroma filling your kitchen. This is where the chili's signature depth comes from, so don't skip this step.
Build the Chili Base
Pour in the 0.5 cup tomato paste and stir vigorously to distribute it evenly. Let it cook for 1-2 minutes until it darkens slightly and thickens. This creates a rich, concentrated base for your chili. Then add the 1 can diced tomatoes (with juices) and 2 cups beef broth, scraping up any browned bits from the bottom of the pot.
Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer uncovered for 15 minutes. This initial simmer helps develop the flavors and ensures everything blends smoothly. You'll notice the mixture darken and thicken as the tomato paste and spices meld together.
Finish with Black Beans and Simmer
Stir in the 2 cups black beans, breaking up any large clumps. Return the heat to medium-low and let the chili simmer uncovered for 30-40 minutes, stirring occasionally. The beans will absorb the flavors and the chili will thicken to your desired consistency. You're looking for a rich, hearty texture—not watery, but not so thick it's paste-like.
Taste and adjust seasoning if needed. If it needs more heat, add a pinch more cayenne pepper. If it needs more depth, add a splash of beef broth. The chili should be tender, flavorful, and perfectly balanced between the smoky spices, rich beef, and hearty beans. Let it sit off the heat for 5-10 minutes before serving to allow the flavors to fully meld.
Pro Tips For Making Beef And Black Bean Chili Target
- Brown the Beef Properly: Don’t just cook the ground chuck—get it deep brown with a crust. Break it into small chunks first, then let it sit in the hot pan for 2-3 minutes without stirring. That crust is where all the flavor lives, and skipping it means bland chili. (Yes, even if you’re impatient like me.)
- Dice the Onion and Pepper Small: Tiny pieces cook faster and disappear into the chili without leaving chunks. Aim for 1/4-inch dice—any bigger, and you’ll be chewing mystery bits later. Pro move: Pulse them in a food processor for consistency, then taste the difference.
- Salt the Beans Early: Add half the salt when you soak the black beans (if using dried) or toss canned beans in a pinch of salt right after draining. This keeps them from tasting flat later, especially if you’re using low-sodium canned beans. (Your future self will notice.)
- Simmer, Don’t Boil: Once everything’s in the pot, keep the heat low enough that you barely see bubbles. Boiling toughens the beans and makes the chili watery. A gentle simmer for 30-45 minutes builds depth—no shortcut here, but it’s worth the wait.
Best sauces and condiments for this dish
Creamy Sour Cream
Dollop 2-3 tablespoons of sour cream on each serving to add a cool, tangy contrast to the spicy chili. I like to use full-fat sour cream from Breakstone's because it melts beautifully without curdling.
Stir it in at the end or serve it on top so it stays thick and creamy. For extra richness, mix in ½ teaspoon lime zest and a pinch of salt. 🥛
Fresh Avocado Slices
Add ¼-inch thick slices of ripe avocado for a creamy, buttery texture that balances the hearty flavors. I recommend Hass avocados when they're slightly firm but yield to gentle pressure.
To prevent browning, toss the slices with 1 teaspoon lemon juice and sprinkle with sea salt before serving. This adds a fresh, vibrant element that brightens the whole bowl.
Shredded Cheese
Top with ¼ cup shredded cheddar or Monterey Jack cheese for a melty, gooey finish. I prefer Kraft Natural Shredded because it melts smoothly without clumping. For a smoky twist, use pepper jack cheese instead.
Let your chili sit for 5 minutes off the heat before adding cheese so it melts evenly. A sprinkle of crushed tortilla chips on top adds crunch and texture. 🧀
Pickled Jalapeños
Add 2-3 thinly sliced pickled jalapeños for a tangy, spicy kick. I love Goya pickled jalapeños because they're briny and perfectly spicy. The acidity cuts through the richness of the chili while adding heat.
For extra depth, drizzle with 1 teaspoon of the pickling liquid from the jar. This adds a bright, zesty note that elevates the whole dish.
Fresh Cilantro and Lime
Finish with 2 tablespoons chopped fresh cilantro and a squeeze of lime juice for a fresh, herbaceous finish. I always use Persian cilantro because it's more flavorful than the curly variety.
A sprinkle of flaky sea salt enhances the bright flavors. This combination adds a refreshing contrast to the smoky, spicy chili. 🍋
Homemade Salsa
Serve with a side of homemade pico de gallo or store-bought salsa for extra freshness. I make a simple version with diced tomatoes, red onion, jalapeño, cilantro, and lime juice.
A drizzle of extra-virgin olive oil adds richness. For a smoky touch, add ½ teaspoon smoked paprika** to the salsa. This adds a bright, acidic element that complements the chili beautifully.
Nutrition facts
Frequently asked questions
Can I substitute ground beef with another protein?
For a leaner option, use ground turkey or chicken thighs, but increase cooking time by 5 minutes to ensure tenderness. If you prefer plant-based, crumbled tempeh or lentils work well—just toast them first to deepen flavor. For extra richness, try ground lamb or pork shoulder, but reduce fat content by draining excess grease.
How do I adjust the spice level for kids or sensitive palates?
Start by reducing the cayenne pepper to ¼ teaspoon or omit it entirely. For a milder kick, swap half the chili powder with sweet paprika. Always taste as you go—you can add more spices later, but you can't remove them! Serve with extra toppings like sour cream or avocado to balance heat.
Can I make this chili in a slow cooker or Instant Pot?
For a slow cooker, brown the beef first, then combine all ingredients (except beans) and cook on low for 6-7 hours or high for 3-4 hours. Stir in beans at the end. For an Instant Pot, sauté aromatics, then add everything (including beans) and cook on high pressure for 15 minutes, followed by a 10-minute natural release. Both methods yield tender, flavorful results!
Why does my chili taste bland after simmering?
Bland chili usually means one of two things: under-seasoned spices or too much liquid. First, check if you toasted the cumin—this step is crucial for depth. If it's still watery, simmer uncovered for 10-15 extra minutes to reduce. For a quick fix, stir in 1 teaspoon fish sauce or ½ teaspoon MSG (if you have it) to amplify umami. A splash of hot sauce or vinegar can also wake up flavors.
How do I reheat leftovers without drying them out?
Reheat chili on the stovetop over medium-low heat, stirring frequently and adding 1-2 tablespoons of beef broth or water to prevent drying. For the microwave, cover with a damp paper towel and heat in 1-minute intervals, stirring between each. Never reheat to a boil—gentle warmth preserves texture. If it thickens too much, thin with extra broth or a splash of tomato juice.