A dependable chili recipe should be rich, thick, warmly spiced, and easy enough for a weeknight. This version uses familiar Canadian grocery sizes, lean ground beef, two kinds of beans, tomatoes, and an adjustable heat level. It makes a generous family dinner with leftovers that taste even better the next day.
Quick answer: For a rich beef-and-bean pot, brown lean ground beef with onion and pepper, toast the spices, then simmer everything with tomatoes, beans, broth, and tomato paste. Keep the lid off for the final stretch so the sauce reduces. Serve after about 50–60 minutes, with cheddar, sour cream, or green onions.
| Recipe detail | What to expect |
| Prep time | About 15 minutes |
| Cook time | 45–50 minutes |
| Total time | About 1 hour |
| Servings | 6 generous portions |
| Difficulty | Easy |
| Heat level | Mild to medium, adjustable |
| Main protein | Lean ground beef |
| Best pot | Large heavy-bottomed pot or Dutch oven |
| Freezer-friendly | Yes |
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What You’ll Need
You don’t need specialty equipment. A large Dutch oven or heavy saucepan gives the beef enough room to brown and keeps the simmer steady.
Ingredients
- 15 mL (1 tbsp) olive or canola oil
- 454 g (1 lb) lean ground beef
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 30 mL (2 tbsp) chili powder
- 10 mL (2 tsp) ground cumin
- 5 mL (1 tsp) smoked paprika
- 2 mL (½ tsp) dried oregano
- 1–2 mL (¼–½ tsp) cayenne pepper, optional
- 30 mL (2 tbsp) tomato paste
- 1 can, 796 mL (28 oz), diced tomatoes
- 1 can, 540 mL (19 oz), red kidney beans, drained and rinsed
- 1 can, 540 mL (19 oz), black beans, drained and rinsed
- 250 mL (1 cup) reduced-sodium beef broth
- 15 mL (1 tbsp) Worcestershire sauce
- 5 mL (1 tsp) brown sugar or maple syrup, optional
- 5 mL (1 tsp) salt, plus more to taste
- Freshly ground black pepper
Optional toppings
Shredded Canadian cheddar, sour cream, sliced green onions, diced avocado, cilantro, jalapeño slices, lime wedges, or crushed tortilla chips all work well.
The sweetener is optional. A small amount can soften the sharp acidity of tomatoes without making the finished dish taste sweet.
How to Make This Chili Recipe
- Brown the beef. Heat the oil in a large pot over medium-high heat. Add the beef and break it into small pieces. Cook until browned and no pink remains.
- Cook the vegetables. Add the diced onion and red pepper. Cook for about five minutes, stirring often, until they begin to soften.
- Add the garlic and seasonings. Stir in the garlic, cumin, smoked paprika, oregano, cayenne, and remaining dry seasoning. Cook for about one minute. This brief cooking time wakes up the spices before the liquid goes in.
- Cook the tomato paste. Add the paste and stir for one to two minutes. It should become a little darker and coat the beef and vegetables.
- Build the sauce. Pour in the diced tomatoes and broth. Add Worcestershire sauce and the optional brown sugar or maple syrup. Stir well and scrape the bottom of the pot.
- Add the beans and simmer. Stir in both drained bean varieties. Bring the mixture to a gentle boil, then reduce the heat. Simmer partly covered for about 25 minutes.
- Thicken and season. Remove the lid and simmer for another 10 to 15 minutes. Stir occasionally. Taste, then adjust the salt, pepper, or cayenne before serving.
Health Canada recommends cooking ground beef to an internal temperature of 71°C (160°F). A digital food thermometer is the safest way to confirm doneness.
Three Small Steps That Make a Better Pot
The ingredients are straightforward, but technique changes the final flavour.
- Brown rather than steam the meat. Use medium-high heat and give the beef time to develop colour. If liquid collects in the pot, let it cook away before adding the vegetables.
- Toast the spices briefly. Ground seasonings become more fragrant when they spend a short time in the hot pan before the tomatoes and broth arrive.
- Finish uncovered. The final uncovered simmer lets excess moisture evaporate. You get a thicker spoonful without adding flour or cornstarch.
If the mixture still seems thin, mash a small spoonful of beans against the side of the pot. Stir them back in and simmer for another five minutes.
Choose Your Heat Level
One family member’s “mild” can be another person’s “hot.” It is easier to add heat than remove it.
| Heat level | Adjustment |
| Mild | Skip the cayenne and use mild seasoning powder |
| Medium | Add 1 mL (¼ tsp) cayenne |
| Hot | Add 2 mL (½ tsp) cayenne plus a diced jalapeño |
| Extra smoky | Add 5–10 mL minced chipotle pepper in adobo |
Keep spicy toppings on the table when you’re feeding a mixed group. People can increase the heat in their own bowls without changing the whole batch.
Easy Ways to Change the Recipe
This is a flexible dinner, so small substitutions are easy. For a lighter version, replace the beef with ground turkey. Brown it thoroughly before adding the vegetables. For more vegetables, add diced zucchini, mushrooms, corn, or another bell pepper. Add quick-cooking vegetables during the final 15 to 20 minutes so they keep some texture.
For a meatless dinner, skip the beef and add another 540 mL can of beans. You can also add chopped mushrooms for a heartier bite. Use vegetable broth instead of beef broth. For a slow-cooker version, brown the meat and vegetables first. Transfer them to the cooker with the remaining ingredients. Cook until the vegetables are tender, and the flavours have blended.
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What to Serve With It
You can keep dinner simple with warm bread or build a full comfort-food spread. Cornbread is a natural match because its light sweetness balances the savoury tomato base. Crusty bread also works well for scooping up the thick sauce. For something fresh, serve a green salad with a sharp vinaigrette. The acidity cuts through the richness of the beef and cheese toppings.
Baked potatoes are another useful option. Split them open, spoon the beef-and-bean mixture over the top, and finish with cheddar and green onions. Leftovers also work in burritos, quesadillas, loaded nachos, rice bowls, or over oven-baked potatoes.
Storage, Freezing, and Reheating
Let leftovers cool promptly, then divide them into shallow airtight containers. Health Canada lists cooked dishes containing meat and vegetables at three to four days in a refrigerator at 4°C or colder. Its guidance gives a freezer range of about two to three months for these cooked dishes.
Freeze meal-size portions instead of one large container. Smaller portions thaw more conveniently and reduce waste. Thaw frozen portions in the refrigerator when possible. Reheat leftovers until they are steaming hot throughout. Canadian food-safety guidance recommends reheating leftovers to 74°C (165°F).
The flavour often becomes fuller after a night in the refrigerator because the spices and sauce have had more time together.
Make a Pot for Tonight and Save Some for Tomorrow
This beef-and-bean dinner is built for Canadian weeknights: familiar ingredients, metric-friendly amounts, adjustable spice, and plenty of leftovers. Add your favourite toppings, serve it with bread or a salad, and freeze an extra portion for a night when cooking isn’t on the agenda.
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Frequently Asked Questions
Yes. Make it a day before you plan to serve it, cool it promptly, and refrigerate it in a covered container. Reheat it gently on the stove, adding a splash of broth if it has become thicker overnight.
For this version, yes. Drain and rinse both cans before adding them. That gives you more control over the thickness and seasoning of the finished sauce.
Simmer it uncovered for another 10 to 20 minutes. You can also mash a small portion of the beans and stir them back into the pot. Both methods add body without a flour slurry.
Black beans, pinto beans, navy beans, or a mixture can work. Keep the total amount close to two 540 mL cans so the balance between sauce and solids remains similar.
Yes. Reduce the broth slightly and consider adding more beef, mushrooms, or diced vegetables. The final texture will be meatier and less creamy.
