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This hearty chili with dried beans isn’t messing around—it’s bold, beefy, and built for real flavor. We’re talking slow-simmered goodness with layers of spice, rich tomatoes, and just enough smoky heat to make things interesting.
The beans soak up all that savory goodness, and trust me, it’s well worth starting with dried instead of canned. This isn’t some bland, one-note chili, it’s a full-bodied, deeply satisfying meal that holds its own without needing a pile of toppings to “save” it.
Why This Chili with Dried Beans Recipe Works
Dried or canned beans—your call: Want to soak your own beans? Go for it. Prefer the shortcut? We’ve got instructions for canned beans, too.
Big flavor, smoky spice: Between the chipotle, spices, and slow simmer, this chili brings serious depth. It’s not just tomato soup with beef.
Feeds a crowd (or your future self): Makes a generous batch that holds up beautifully for leftovers. Meal prep win.
No babysitting required: Once everything’s in the pot, it mostly takes care of itself. Just let it simmer away while you do literally anything else.
If you love chili beans try our pork chili beans or our turkey chili beans with beer.
Recipe Tips
Soak those beans early: If you’re starting with dried beans, get them soaking the night before or use a quick soak method to save time.
Pre-cook your beans: Acidic ingredients (like tomatoes) can slow bean cooking way down and make them tough. Cooking your beans first ensures they’re perfectly tender before they go into the chili.
Brown the beef well: Don’t rush this step. A good sear adds depth and keeps the meat from tasting bland or boiled.
Go easy on the chipotle (at first): Start with one pepper and taste before adding more. You can always turn up the heat, but you can’t un-spice a pot.
Simmer low and slow: Chili is not a 30-minute meal. Letting it bubble gently for a couple of hours gives the flavors time to develop (and makes your kitchen smell amazing).
Chili powder matters: Use a brand you like and know the heat level. Some blends are smoky and mellow, others bring the fire. Read your labels.
Don’t skip the taste test: Always taste at the end and adjust salt, spice, or acidity. Even a splash of vinegar can brighten it up if it’s feeling flat.
Make it ahead: Like most stews, chili tastes even better the next day. The flavors have time to mingle, and you’ve got dinner ready to go.
Serve with my buttery cornbread or easy no-knead focaccia bread.
Storing Leftover Chili
Refrigerate: Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Freeze: For longer storage, portion the cooled chili into freezer-safe containers and freeze for up to 3 months.
Reheat: Warm it in a pot over medium heat, stirring occasionally, until heated through. You can also use the microwave in 1-2 minute intervals, stirring in between. Add a splash of broth or water if the chili thickened during storage.
Homemade Chili Beans From Scratch
This chili’s the kind of recipe that earns its place in the regular rotation. It’s hearty, full of flavor, and flexible enough to fit your schedule. My homemade chili beans brings the kind of flavor that makes people ask for seconds, and the recipe, too.
It’s hearty, packed with smoky spice, and easy to adapt depending on your time and pantry situation. Use dried beans if you’re planning ahead, or grab the canned ones when dinner needs to happen now. Either way, you’re getting a rich, slow-simmered pot of chili that’s so satisfying.
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Homemade Chili Beans with Beef
If you make this recipe, please leave a star rating and comment.
Ingredients
- 1 pound dry red beans , or 4 cans 14.5 ounces each
- 2 pounds ground beef, lean
- 1 teaspoon salt
- 1 onion, chopped
- 4 garlic cloves, crushed or finely chopped
- 1 to 2 jalapeño peppers, seeded and chopped
- ½ cup chopped cilantro
- 3 (15 ounce) can canned crushed tomatoes
- 1 (6 ounce) can canned tomato paste
- 1 to 2 chipotle peppers in adobo sauce, mashed to a paste (not the whole can)
- 2 cups beef stock
- 1 to 3 tablespoons chili powder, see notes
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon smokey paprika
Instructions
- Cook the red beans according to the manufacturers’ directions, drain and reserve. If using the canned beans, rinse them under cold water and drain and reserve.
- In a large Dutch oven or soup pot over medium-high heat, add the ground beef breaking it up with a wooden spoon. Sprinkle the salt over the ground beef and cook until brown. Add the chopped onion, garlic, and chopped jalapeno peppers and continue to cook until the onion is translucent.
- Add the cilantro, crushed tomatoes, tomato paste, chipotle pepper, broth, chili powder, oregano, cumin, salt, pepper and paprika. Stir to combine well then stir in the reserved beans.
- Bring to a boil, reduce the heat to its lowest point, put a lid on the pot, and simmer for 1-½ to 2 hours, taste for seasoning, and adjust if necessary.
Notes
- Do not use the whole can of chipotle peppers. You only need one pepper from the can and you can freeze the leftover peppers.
- Chili powder varies in spice level from brand to brand. Use the smaller amount listed if you aren’t sure how hot your chili powder is. You can add additional chili powder to taste if you want it spicier.
- I like the small red beans because they have a creamier texture, but kidney beans also work really well in this recipe.
How to Cook Dried Red Beans
- Soak the beans: Rinse 1 pound of dried beans and place them in a large bowl. Cover with several inches of water and soak overnight.
Quick soak option: Bring the beans and water to a boil, boil for 2 minutes, then cover and let sit for 1 hour.
Drain and rinse the beans after soaking. - Cook the beans: Add soaked beans to a large pot and cover with fresh water (about 2 inches above the beans). Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, or until tender but not mushy. Salt during the last 10–15 minutes of cooking.
- Drain and reserve the beans for your chili.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!The Ingredient Shot for Chili Beans
This recipe was originally published on 9/28/2015. We updated the post with fresh photos. Want to make chili in the slow cooker instead? Try my slow cooker chili recipe.
I really like this recipe. I did the same amount of tomatoes, but included some diced ones. Only 1 jalapeno. No cilantro – not a favorite of mine. The flavor from the smoked paprika was a nice touch. I added one tablespoon of cocoa powder which was a nice addition. I like to make chili, soups and stews the day before, so will be serving this chili tomorrow night to guests!!
That sounds like a fantastic variation! The addition of cocoa powder is a great idea, it adds a nice depth. And I totally get skipping the cilantro if it’s not your thing. Hope your guests love the chili! Thanks for sharing your tweaks!
Mary, thank you so much for your comments and the 5-star review! I am so happy you enjoy this chili recipe and I love your innovative idea of adding the cocoa powder! This chili recipe is one of my favorite cold-weather treats! Thanks, again for your feedback.
This was delicious! I used Fire Roasted diced tomatoes that I had in the pantry instead if crushed tomatoes & only 1 jalapeno. I left the hamburger a bit chunky, my husband likes it that way. We both loved this chili. I will make this again!! I used the dried beans, soaked over night, cooked them until tender (about an hour-ish). I only used 1 Tablespoon Chili Powder, but used 1 1/2 chipotle peppers in adobo sauce. YUM!
Hey, Karla, thank you for this great recipe review. I love the additions and changes you made, especially the fire roasted tomatoes! I am so happy that this chili recipe was well received and thank you for the 5-star rating! 😊
We like to incorporate beans into many meals both for the fiber & frugality benefits. We also use bison & elk instead of ground beef. Your recipe is a great guide to make homemade chili without all the added sodium or preservatives from even packaged spice mix.
The biggest difference we do is to cook the beans in the beef broth with 1/2 the garlic & onions, to build the layers of flavor.
Ria….that sounds awesome! Thanks for the tip, I will definitely try it!
17 grandchildren!? Wow, That is awesome. Lucky you! Thank you for this recipe. I tweaked it some to accommodate my family’s liking. Overall, it was delicious! Thanks again.
Thank you, Kayla…yes, I am blessed and they are all awesome! I am so pleased that you enjoyed the recipe. Thanks again for your comments.
What is the total volume of chili (how many quarts) this recipe yields? Serving information says 12 servings but doesn’t specify the volume of an individual serving.
Hi, Nick….that would be 1-1/2 cups per serving.
Yum! Like anything and everything chili. These beans look terrific. Just need a biscuit or piece of cornbread, and I’m all set. 🙂
Thanks John