If you’re looking for a chili recipe that’s packed with flavor and a little bit of heat, Bobby Flay’s Beef & Black Bean Chili is definitely the one to try! This chili is the perfect balance of smoky, spicy, and savory, with tender beef and hearty black beans in every bite. Plus, it’s a one-pot wonder, making clean-up a breeze. You can make a big batch to feed the family or to enjoy throughout the week—it’s that good!
Why You’ll Love This Recipe?
This chili is a true crowd-pleaser. It has all the comfort you crave from a hearty chili, but with a special touch from Bobby Flay’s signature blend of spices. The beef is browned perfectly, and the black beans add a wonderful richness that makes this chili even more satisfying. Not to mention, it’s incredibly easy to make, especially with all the ingredients coming together in one pot. Whether you’re serving it on a chilly evening or for a game day feast, this recipe will definitely become a favorite!
Ingredients
Here’s a sneak peek of what you’ll need to make this hearty chili. For the full list, keep scrolling!
- Ground beef
- Black beans (canned or dried)
- Onion
- Garlic
- Bell pepper
- Crushed tomatoes
- Beef broth
- Tomato paste
- Chili powder
- Ground cumin
- Smoked paprika
- Jalapeños (optional, for extra heat)
- Salt and pepper
- Olive oil
For the full list of ingredients, keep reading below!
Directions
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat a little olive oil over medium heat. Add the chopped onions, bell peppers, and garlic, and cook for about 5-7 minutes, or until the vegetables are softened and fragrant. If you like your chili extra spicy, add some finely chopped jalapeños at this stage.
Step 2: Brown the Beef
Add the ground beef to the pot and cook until browned, breaking it up with a spoon as it cooks. This will take about 8-10 minutes. Once the beef is browned, drain any excess fat, but leave a little in the pot for flavor.
Step 3: Add the Spices
Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir the spices into the beef and vegetables, letting them toast for a minute or two to bring out the full flavors. You’ll start to smell the spices come to life—so delicious!
Step 4: Add the Tomatoes and Beans
Next, add the crushed tomatoes, tomato paste, and beef broth to the pot. Stir everything together until well combined. Add the black beans (drained and rinsed if using canned), and give it another good stir.
Step 5: Simmer the Chili
Bring the mixture to a boil, then lower the heat to a simmer. Let the chili simmer for at least 30 minutes, but if you have the time, let it cook for 1-2 hours to let the flavors meld together. Stir occasionally, and add more beef broth if the chili starts to thicken too much.
Step 6: Taste and Adjust Seasoning
Taste the chili and adjust the seasoning if needed. If you like it spicier, add more chili powder or a dash of hot sauce. For more depth of flavor, you can add a pinch of brown sugar or a splash of apple cider vinegar to balance out the heat and acidity.
Step 7: Serve and Enjoy
Once the chili is done, ladle it into bowls and garnish with your favorite toppings. You can serve it with shredded cheese, sour cream, chopped cilantro, or even a squeeze of lime for an extra kick.
Expert Tips and Tricks
- Use Fresh Ingredients: Fresh garlic, onion, and peppers make a big difference in the flavor of this chili. If you can, opt for fresh rather than dried spices to get the most flavor.
- Adjust the Heat: If you like a milder chili, you can skip the jalapeños or reduce the chili powder. For a hotter version, add a few more diced jalapeños or a spoonful of chipotle peppers in adobo sauce.
- Make It Ahead: Like most chili recipes, this one tastes even better the next day. Feel free to make it ahead of time, and let it sit in the fridge overnight for the flavors to develop even more.
- Add Corn: If you like, you can add a cup of frozen corn for some added sweetness and texture.
Recipe Variations and Possible Substitutions
- Vegetarian Version: Swap the beef for plant-based ground meat or use extra beans (black beans, kidney beans, or pinto beans) and vegetables like zucchini or sweet potatoes for a hearty, vegetarian chili.
- Spicy Chili: If you’re craving more heat, add some chipotle peppers in adobo sauce or extra jalapeños. You can also use a hotter chili powder for more kick.
- Add Different Beans: While this recipe calls for black beans, feel free to use any beans you prefer, such as kidney beans or pinto beans.
Serving and Pairing Suggestions
Bobby Flay’s Beef & Black Bean Chili is perfect on its own, but you can serve it with a side of cornbread, crispy tortilla chips, or even over a bed of rice for a more filling meal. If you’re serving it as part of a larger spread, it pairs wonderfully with a simple side salad or some guacamole. You can even make a chili bar with toppings like shredded cheese, sour cream, green onions, and avocado to let everyone customize their bowl.
Storage and Reheating Tips
This chili stores wonderfully in the fridge for up to 3-4 days. Just let it cool to room temperature before transferring it to an airtight container. When you’re ready to reheat, simply warm it up in a pot over low heat, adding a splash of beef broth or water to reach your desired consistency. You can also reheat it in the microwave in 1-minute intervals, stirring in between.
If you want to freeze it, let the chili cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months. To reheat from frozen, let it thaw overnight in the fridge and then heat it up on the stovetop or in the microwave.
4 FAQs
- Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken works great in this recipe. You’ll get a leaner chili, but the flavors will still be fantastic. - Can I make this chili without beans?
Definitely! If you prefer a bean-free chili, just skip the beans and add extra vegetables or meat for texture. - How can I make this chili less spicy?
If you want to dial down the heat, reduce the amount of chili powder and skip the jalapeños. You can also add a little more tomato paste or broth to mellow out the flavors. - Can I make this chili in advance?
Yes! Chili actually tastes better the next day as the flavors have more time to meld together. Make it a day ahead and reheat it when you’re ready to serve.
Conclusion
Bobby Flay’s Beef & Black Bean Chili is everything you want in a comforting, flavorful chili—rich, hearty, and a little bit spicy. Whether you’re making it for a cozy dinner at home or for a gathering with friends, it’s sure to be a hit. With simple ingredients and easy steps, this chili is perfect for any occasion. Give it a try, and let the flavors do the talking!
Print
Bobby Flay’s Beef & Black Bean Chili
- Prep Time: 15 minutes
- Cook Time: 1 hour (if simmering longer, up to 2 hours)
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Tex-Mex
- Diet: Gluten Free
Description
This Beef & Black Bean Chili is packed with flavor, featuring tender beef, hearty black beans, and a smoky, spicy kick. It’s a one-pot meal that’s perfect for chilly nights or a game-day feast!
Ingredients
- 1 lb ground beef
- 2 cans black beans (drained and rinsed, or 1 1/2 cups dried beans)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 1 (14.5 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1–2 jalapeños, chopped (optional, for extra heat)
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
- Sauté the Vegetables:
In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, bell pepper, and garlic, cooking for 5-7 minutes until softened. If you like it spicier, add finely chopped jalapeños. -
Brown the Beef:
Add the ground beef to the pot and cook until browned, about 8-10 minutes. Break up the beef with a spoon while cooking. Drain excess fat but leave a little in the pot for flavor. -
Add the Spices:
Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir and toast the spices for 1-2 minutes until fragrant. -
Add Tomatoes and Beans:
Add crushed tomatoes, tomato paste, beef broth, and black beans. Stir to combine everything evenly. -
Simmer the Chili:
Bring the chili to a boil, then reduce the heat to a simmer. Let it simmer for at least 30 minutes, or 1-2 hours for richer flavors. Stir occasionally and add more broth if it thickens too much. -
Taste and Adjust Seasoning:
Taste the chili and adjust seasoning, adding more chili powder or hot sauce for heat. For more depth, add a pinch of brown sugar or a splash of apple cider vinegar. -
Serve and Enjoy:
Serve hot with toppings like shredded cheese, sour cream, chopped cilantro, or a squeeze of lime.
Notes
- Fresh ingredients like garlic, onion, and peppers make a huge difference in flavor.
- For extra heat, increase the chili powder or add more jalapeños.
- Make this chili a day ahead for even better flavor!
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg