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Best Smoky Beef and Black Bean Chili Recipe

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This smoky beef and black bean chili is rich and deeply flavored without being complicated, coming together in about an hour with simple ingredients. It’s thick enough to stand up to a spoon, smoky without being aggressive, and the black beans hold their shape for an intentional bite in every spoonful.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 pounds ground beef (85/15 or 80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 1 large poblano pepper, seeded and diced
  • 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 2 cups beef broth
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • Optional toppings: shredded cheddar, sour cream, diced avocado, fresh cilantro, lime wedges, pickled jalapeños

Instructions

  1. Brown the beef in batches. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. Add half the ground beef and let it cook undisturbed for 3-4 minutes until a deep brown crust forms. Break it up and continue cooking until browned all over, about 5-6 minutes total. Transfer to a bowl with a slotted spoon, leaving the fat in the pot. Repeat with the remaining beef.
  2. Sauté the aromatics. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and poblano pepper, and cook for 6-8 minutes, stirring occasionally, until the onion is soft and translucent. Scrape up any browned bits from the bottom. Add the minced garlic, tomato paste, and the minced chipotles with their adobo sauce. Cook for 1-2 minutes until the tomato paste darkens and the garlic is fragrant.
  3. Toast the spices. Sprinkle the smoked paprika, cumin, dried oregano, salt, and black pepper over the aromatics. Stir constantly for 30-45 seconds until fragrant.
  4. Combine the liquids and beans. Pour in the fire-roasted diced tomatoes (with their juices) and the beef broth. Stir to combine, scraping the bottom of the pot. Add the drained and rinsed black beans. Return the browned beef to the pot along with any accumulated juices. Stir well.
  5. Simmer low and slow. Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot with the lid slightly ajar. Simmer for 30-40 minutes, stirring every 10 minutes, until the chili has thickened and flavors have melded. If too thick, add a splash of broth or water; if too thin, simmer uncovered for an extra 10 minutes.
  6. Taste and adjust. Remove from heat. Taste and adjust seasoning, adding more salt or a squeeze of lime juice as desired. For more heat, stir in an extra teaspoon of adobo sauce or a pinch of cayenne.
  7. Rest before serving. Let the chili sit off the heat for 10-15 minutes before serving to allow flavors to settle and texture to thicken slightly.

Notes

Don’t add the beans too early if using canned beans; they’ve already been cooked and simmering for an hour can turn them mushy. Thirty minutes is the sweet spot. The chili gets better after a day in the fridge. If making ahead, add an extra pinch of smoked paprika when reheating to revive the smoky flavor.

Nutrition

Keywords: smoky beef chili, black bean chili, chipotle chili, easy chili recipe, one-pot chili, gluten-free chili, meal prep chili

Find it online: https://grubella.com/best-smoky-beef-and-black-bean-chili-recipe/