This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
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.
Pin this now to find it later!
Pin It
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 beans of choice)
- 2 pounds ground beef, 15%
- 1 teaspoon salt
- 1 onion, chopped
- 4 garlic cloves, crushed or finely chopped
- 2 jalapeno peppers, seeded and chopped
- ½ cup chopped cilantro
- 3 (14 ounce) can canned crushed tomatoes
- 1 (6 ounce) can tomato paste, (6 ounces) tomato paste
- 1 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.
- To serve, ladle into bowls and garnish with sprigs of fresh cilantro.
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.
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.
A big pot of fuming chili loved by my wife and I !
A big thank you Pat, it’s really lovely !
Thank you, for taking the time to share your thoughts and comments, it is much appreciated.😊