This is the best homemade chili with beans recipe ever! It's a one-pot meal and will make clean up that much quicker. It's a thick and hearty meal that will satisfy any hungry crowd.
Course Main Dish
Cuisine American
Keyword best homemade chili, chili beans from scratch, chili beans recipe, chili black beans, chili recipe easy, chili with beans recipe, chilli recipe with beans, how to make chili
1onionchopped, about 1 cup. Extra can be for garnish
3garlicminced
1tablespooncumin
1tablespoonpaprika
1tablespoonchili powder
1(32-ounce) beef stock
2(14.5-ounce) cans fire-roasted diced tomatoes
1tablespoonkosher salt
1tablespoonpepper
Garnish
1jalapenothinly sliced
sour cream
onionsmall dice
cheddar cheeseshredded
Instructions
Rinse beans in a colander with cold water. Remove any rocks or foreign items. Soak in water for a minimum of 6-8 hours or overnight.
Heat oil in a large stockpot. Add the ground beef and cook over medium-high heat until brown. About 6-7 minutes. Remove with a slotted spoon and transfer to a bowl. Drain off excess fat reserving 2 tablespoons in the pot.
Reduce heat to medium, add in the onion. Cook until onions are soft and translucent, about 8-10 minutes. Stir in garlic and spices cooking until fragrant, about 1-2 minutes.
Add the stock, deglazing the bottom of the pot.
Add the beans, beef. Add enough water to cover plus an additional 2 inches above the beans. About 4 cups.
Add in the tomatoes and juice.
Bring to a boil. Lower heat and simmer for 3 hours or until the black beans are tender. If the liquid gets too low, add a little more water.
Adjust seasoning. Garnish, and serve.
Notes
Substitute dry beans for 4 (15-ounce) cans of drained and rinsed beans.
Cook uncovered.
Degrease fat using strips of paper towels to soak up the excess oil.