Beef recipes

Easy 30-Minute Smoky Beef and Black Bean Chili

Easy 30-Minute Smoky Beef and Black Bean Chili – Don’t have all day for chili to simmer? No problem!! This EASY, hearty chili with lovable SMOKY warmth is prepared in half-hour! PERFECT for busy weeknights!!

Easy 30-Minute Smoky Beef and Black Bean Chili

Easy 30-Minute Smoky Beef and Black Bean Chili


  • 2 pounds lean ground beef (85 to 90% lean)
  • 1 large/extra-large sweet Vidalia onion, diced small
  • 4 to 5 garlic cloves, finely pressed or minced
  • one 15-ounce can black beans (I used no-salt added), drained and rinsed
  • one 15-ounce can red kidney beans (I used low-salt), drained and rinsed
  • one 14.5-ounce can petite diced fire-roasted tomatoes (regular petite diced tomatoes may be substituted)
  • one 8-ounce can tomato sauce (I used no-salt-added)
  • two 4-ounce cans fire-roasted diced green chiles (regular diced green chiles may be substituted; and/or reduce to 1 can for less spiciness)
  • about 1 to 2 cups water, chicken or vegetable broth, or as desired
  • 1 to 1.5 tablespoons chili powder (I used 1.5)
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika (regular paprika may be substituted)
  • 2 to 3 teaspoons kosher salt, or taste (see step 3. below)
  • 1 teaspoon freshly ground black pepper, or to taste
  • pinch cayenne pepper, optional and to taste
  • 2 to 4 bay leaves
  • 1 to 3 teaspoons granulated sugar, optional and to taste
  • 1 tablespoon lemon or lime juice
  • sour cream, green onions, shredded cheese, crushed tortilla chips, crackers, etc.; all optional for garnishing


  1. To a large Dutch oven, add the beef, onion, and cook over medium-high heat until beef is cooked through and onions are translucent about 7 minutes; crumble the beef as it cooks and stirs intermittently to ensure even cooking.
  2. Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
  3. Add the black beans, kidney beans, fire-roasted tomatoes, tomato sauce, green chiles, water/broth (if you prefer thicker chili starts with 1 cup), chili powder, cumin, chili powder, smoked paprika, salt (Note – there’s already salt in the many of the canned goods but I chose no-salt-added products when possible. Depending on the saltiness of your products, the amount of salt you add will vary), pepper, optional cayenne, bay leaves, and stir to combine.
  4. Bring to boil and allow chili to gently boil for about 5 to 10 minutes or until chili has reduced and thickened some.
  5. Stir, taste, optionally add sugar to taste (I added 3 teaspoons because the sugar balances the acid from the tomatoes and tomato sauce), optional lemon/lime juice (brightens up the flavor), and additional salt, pepper, etc. if desired.
  6. Remove bay leaves, ladle into bowls, and optionally garnish with your favorites. Chili will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. The flavors meld and marry and I think it tastes even better a day or two later.

Adapted from Slow Cooker Beef Chili and Easy 30-Minute Turkey Chili


  1. I used fire-roasted tomatoes and fire-roasted green chiles but you can choose milder versions of those products (and/or reduce the green chiles to 1 can or omit) and scale the amount of chili powder down to 1 tablespoon if you’re cooking for those who are more sensitive to spices.

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