1. In a large pot over medium heat, cook ground beef, breaking into crumbles, until fully browned — 6 to 8 minutes. Drain most of the fat, leaving about 1 tbsp.
2. Add onion, garlic, and red bell pepper. Cook 4 to 5 minutes until vegetables are tender.
3. Add tomato paste and cook for 2 minutes, stirring, until it deepens in color.
4. Stir in kidney beans, black beans, diced tomatoes, beef broth, chili powder, cumin, salt, and pepper.
5. Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally.
6. Taste and adjust seasoning. Serve hot with desired toppings.

Nutrition Information (Per Serving, without toppings)

• Calories: 320
• Carbohydrates: 30g
• Protein: 24g
• Fat: 11g
• Fiber: 10g
• Sodium: 680mg
• Iron: 4.6mg (26% DV)
• Vitamin C: 28mg (31% DV)

Note: Nutrition estimates are based on 6 servings without toppings. Values will vary based on the beef fat content and broth brand used.

Notes

• Brown the beef until it has real color — gray, steamed beef contributes significantly less flavor.
• Cook the tomato paste for 2 full minutes before adding liquid — this caramelizes it and removes the raw edge.
• Fresh chili powder is the single most impactful quality variable in this recipe — smell yours first.
• The 30-minute simmer is essential for spice integration — don’t shorten it.

Storage Tips

• Refrigerator: Store in an airtight container for up to 4 days. Flavor improves overnight.
• Reheating: Warm on the stovetop over medium heat with a splash of broth if needed.
• Freezer: Freeze in portions for up to 3 months. Thaw overnight before reheating.
• Store toppings separately — never add them before storing.

Serving Suggestions

• In deep bowls with a full topping bar: shredded cheddar, sour cream, cilantro, sliced jalapeños
• Over white rice for a heartier meal
• With warm cornbread alongside for a complete comfort food dinner
• In a bread bowl for a casual gathering or game day

Mix It Up (Recipe Variations)

Smoky: Add smoked paprika and a minced chipotle pepper in adobo sauce.

Beer Chili: Replace 1 cup broth with a dark stout or porter for malty depth.

Three-Bean: Add a drained can of pinto beans for a third texture and additional body.

Slow Cooker: Brown beef and cook vegetables first; then slow cook on low 6 to 8 hours.

What Makes This Recipe Special

The tomato paste step — cooking it directly in the pot with the beef drippings for 2 minutes before adding any liquid — is what gives this beef and bean chili its restaurant-quality depth. Raw tomato paste from the can has a bright, slightly acidic flavor that’s one-dimensional. When that paste hits a hot pan coated in beef fat and caramelizes for 2 minutes, the Maillard reaction transforms its flavor into something deeper, slightly sweet, and more concentrated — it becomes a flavor amplifier rather than just a tomato element. Combined with properly browned beef and fresh chili powder, this single technique step is what separates a deeply satisfying chili from one that tastes like it came from a packet mix.