Cozy Beef And Black Bean Chili With A Kick

What makes this version special is the layered heat: smoky chipotle peppers weave around cumin and cocoa, while a last-second hit of lime and cilantro keeps everything bright. It’s thick enough to scoop with tortilla chips, yet brothy enough to ladle over baked sweet potatoes or rice. Best part? It welcomes whatever you have—half a cup of leftover beer, a wrinkled bell pepper, the dregs of a jar of salsa—turning humble odds and ends into something spoon-licking good. Whether you need a make-ahead freezer meal for new-parent friends or a set-it-and-forget-it slow-cooker dinner for Tuesday night, this chili has your back. Pull up a chair, grab a blanket, and let’s get simmering.

Ingredients You'll Need

Meat & Beans

• 1 lb (450 g) ground beef chuck – 80/20 gives flavor without being greasy; swap bison or dark-meat turkey if preferred.
• 1 lb (450 g) beef sirloin steak or brisket flat – Trimmed and cut into ¼-inch cubes; lamb shoulder works for a gamey twist.
• 2 (15 oz) cans black beans – Low-sodium; if you cook from dry, soak 1 cup overnight for 1¾ cups cooked per can.
• 1 (15 oz) can pinto beans – Optional tri-bean vibe; omit if you’re a black-bean purist.

Vegetables & Aromatics

• 2 Tbsp avocado oil – High smoke point; any neutral oil works.
• 1 large yellow onion – Look for firm bulbs with no green sprouts.
• 1 red bell pepper – Adds sweetness; poblano gives extra oomph.
• 3 cloves garlic – Fresh; jarred is fine in a pinch.
• 1 cup frozen corn – Fire-roasted corn amps up flavor.

Spice Ensemble

• 2 Tbsp chili powder – American blend (cumin, oregano, paprika) not pure chile.
• 1 tsp each ground cumin & smoked paprika
• ½ tsp ground coriander & dried oregano
• ¼ tsp cayenne – Tailor to heat preference.
• 1 Tbsp unsweetened cocoa powder – Deepens complexity; Mexican chocolate is even better.
• 1 tsp kosher salt + ½ tsp black pepper – Season in layers.

Wet Ingredients

• 1 Tbsp tomato paste – Buy in a tube; lasts forever in the fridge.
• 1 (28 oz) can fire-roasted crushed tomatoes – Regular crushed plus 1 chipotle pepper blended equals same vibe.
• 2 chipotle peppers in adobo + 1 Tbsp sauce – Freeze leftover peppers flat in a snack-size bag for future recipes.
• 2 cups low-sodium beef broth – Chicken or veggie broth acceptable.
• ¾ cup amber beer OR brewed coffee – Adds malt depth; coffee intensifies beefiness.
• 1 Tbsp maple syrup or brown sugar – Cuts acidity; optional.
• Juice of ½ lime – Add at the end to preserve zing.

Finishing Touches

• Handful fresh cilantro – Substitute parsley for cilantro-phobes.
• Sour cream or Greek yogurt – Cooling contrast.
• Shredded sharp cheddar or cotija
• Avocado slices & pickled jalapeños – Highly recommended.

How to Make Cozy Beef And Black Bean Chili With A Kick

Expert Tips

Variations to Try

• Vegetarian: Swap beef for 2 cans pinto beans + 1 cup walnuts ground in a food processor; use vegetable broth.
• White Chili Remix: Sub chicken breast, great Northern beans, green chiles, and 1 tsp turmeric; omit cocoa and chipotle.
• Smoky Brisket: Replace raw steak with 2 cups leftover smoked brisket; add during last 30 min to prevent dryness.
• Extra Veg: Stir in diced zucchini or butternut squash during last 20 min for hidden produce.

Storage Tips

Refrigerator: Cool completely, transfer to airtight container; keeps 4 days. Reheat gently with a splash of broth.

Freezer: Store in labeled quart bags 3 months. Thaw overnight in fridge or use the microwave defrost function.

Make-Ahead: Steps 1–4 can be done the night before; refrigerate components and combine next morning in slow cooker.

Frequently Asked Questions

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Cozy Beef And Black Bean Chili With A Kick

(4.9 from 127 reviews)

Prep

20 min

Cook

55 min

Servings

8

Ingredients

• 1 lb ground beef chuck
• 1 lb beef sirloin, diced ¼-inch
• 2 (15 oz) cans black beans
• 1 (15 oz) can pinto beans
• 2 Tbsp avocado oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup frozen corn
• 2 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ¼–½ tsp cayenne
• 1 Tbsp cocoa powder
• 1 (28 oz) can fire-roasted crushed tomatoes
• 2 chipotle peppers in adobo + 1 Tbsp sauce
• 2 cups low-sodium beef broth
• ¾ cup amber beer or brewed coffee
• Juice of ½ lime
• Salt & pepper to taste

Instructions

1. Prep beans: Rinse all beans. Purée half the black beans with ½ cup broth until smooth.
2. Brown steak: Heat 1 Tbsp oil in Dutch oven; sear diced steak 2 min per side. Remove to plate.
3. Cook aromatics: Add remaining oil and ground beef; cook until no pink remains. Stir in onion, bell pepper, garlic, spices, cocoa; toast 1 min.
4. Deglaze: Pour in beer; scrape fond. Stir in tomato paste, chipotle, tomatoes, bean purée, whole beans, steak cubes, remaining broth. Bring to gentle boil.
5. Simmer: Cover, reduce heat to low; simmer 45 min, stirring occasionally. Add corn during last 5 min.
6. Finish: Off heat, add lime juice and cilantro. Serve hot with toppings.

Recipe Notes

Chili thickens as it stands; thin with broth when reheating. Taste and adjust salt after toppings—cheese adds sodium.

Nutrition (per serving, about 1½ cups)

387

Calories

29g

Protein

34g

Carbs

15g

Fat