When the weather cools down, there’s nothing quite like a big pot of homemade chili simmering on the stove! This Easy Beef and Black Bean Chili brings together savory ground beef, hearty black beans, smoky chipotle peppers, and warm spices for a satisfying meal that’s big on flavor and easy on cleanup.
But the little something extra? A homemade lime crema! Cool, creamy, and bright with fresh lime juice and zest, it adds the perfect citrusy contrast to the rich, smoky chili. Add your favorite toppings like avocado, shredded cheese, scallions, or fresh cilantro, and you’ve got a bowl of comfort worth coming back to.
Whether you’re feeding a hungry family, hosting friends for game day, or prepping meals for the week, this hearty beef chili makes plenty to go around.
Why You’ll Love This Beef & Black Bean Chili
- One-pot convenience: Everything comes together in one pot, meaning less cleanup and more time to enjoy dinner.
- Protein and fiber packed: Lean ground beef provides quality protein, while black beans contribute additional protein and fiber to help make this a satisfying meal.
- Great for a crowd: This recipe makes 12 servings, making it a wonderful option for family gatherings, game day parties, or holiday entertaining.
- Smoky, savory flavor: Chipotle peppers in adobo, chili powder, and cumin give this chili its delicious depth and just the right amount of kick.
- Meal-prep friendly: Make a big batch and enjoy leftovers throughout the week. Chili is also great for freezing!
What Makes This Chili Special?
A good chili doesn’t need a long list of complicated ingredients or hours of babysitting on the stove. This recipe gets its big, bold flavor from a few pantry staples and some well-chosen seasonings.
Lean ground beef makes this chili hearty and satisfying, while black beans add texture, fiber, and even more staying power. Tomato paste and beef broth create a rich base, and chipotle peppers in adobo bring that signature smoky warmth.
And then there’s the lime crema. Don’t skip this little finishing touch! A simple combination of sour cream, fresh lime juice, lime zest, and garlic powder creates a cool, tangy topping that balances the smoky richness of the chili beautifully. It’s a small addition that makes a big difference.
Easy Ways to Customize Your Chili
One of my favorite things about making a big pot of chili is that everyone can dress up their bowl however they like. Set out a little topping bar and let everyone make it their own. Here are some delicious options:
- Diced avocado for creamy, buttery goodness
- Shredded Monterey Jack or cheddar cheese
- Freshly chopped cilantro
- Sliced scallions or diced red onion
- Extra jalapeños for those who like more heat
- A generous spoonful of lime crema
Tips for Making Beef and Black Bean Chili
Adjust the heat: Chipotle peppers and adobo sauce bring smoky heat. If you prefer a milder chili, start with less and adjust to taste.
Make it ahead: Chili is one of those dishes that tastes even better after the flavors have had a little time to mingle. Make it ahead for easy entertaining or weeknight dinners.
Store leftovers: Refrigerate leftover chili in an airtight container for up to 3–4 days. You can also freeze it in individual portions for up to 3 months for convenient future meals.Keep the crema separate: Store leftover lime crema separately and add it just before serving.
- 1 1/2 lbs lean ground beef
- 1 cup diced onion
- 2 tbsp diced jalapeno pepper
- 2 15- oz cans black beans undrained
- 1 6 oz can tomato paste
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tbsp diced chipotle peppers from can
- 2 tbsp of the adobo sauce from chipotle pepper can
- 2 tsp cumin
- 2 tsp garlic powder
- 1.5 tbsp olive oil
- ½ cup sour cream
- 1 tablespoon fresh lime juice
- ½ tsp garlic powder
- 1 tsp lime zest
- Monterey Jack or Cheddar cheese shredded
- Diced avocado
- Sliced scallions
- Chopped cilantro
-
Dice the onion and jalapeño, and add to large pot or Dutch oven with the olive oil. Bring to medium-high head and saute for 3-4 minutes or until softening
-
Add ground beef to pot and cook, breaking apart into crumbles with spoon or spatual. Continue to cook for 6-8 minutes, or until no pink remains.
-
Stir in spices, diced chipotle, and the adobo sauce and cook for another minute until fragrant.
-
Add beef broth, tomato paste and black beans (including the juices) into pot. If looks too thick, add a splash of water. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until thickened.
-
While chili is simmering, make lime crema by stirring together sour cream, lime juice, garlic powder and zest. Set aside until serving.
-
To serve, ladle in bowls and add a dollop of lime crema. Top with other ingredients as desired, like avocado, cheese, scallions, cilantro, etc.
