Soups & Stews
This target beef and black bean chili recipe delivers the kind of smoky, spice-packed heartiness that transforms a simple weeknight into a memorable meal. The secret lies in properly browning the beef for deep flavor, then letting it simmer low and slow until every ingredient melds into a rich, velvety stew. I've perfected this version over years of testing—balancing traditional techniques with modern shortcuts for restaurant-quality results at home.
The beauty of this chili lies in its versatility and depth. Ground beef develops a rich, caramelized crust when seared properly, while black beans add texture and plant-based protein. A blend of chili powder, cumin, and smoked paprika creates that signature smoky depth, while tomatoes and broth build a robust base. The long simmer allows all these flavors to develop fully, creating a chili that tastes even better the next day.
What makes this recipe truly special is how it comes together in one pot with minimal cleanup. The result is a chili that's hearty enough for a cold evening but light enough for summer gatherings. Each spoonful delivers tender beef, creamy beans, and layers of warm spices that linger on your palate. Serve it with warm cornbread or crusty bread to soak up every last drop of that flavorful broth.
This chili also pairs beautifully with a cold Mexican lager or spiced apple cider, balancing the heat with refreshing crispness. Whether you're feeding a crowd or meal prepping for the week, this recipe delivers consistent, satisfying results. Let's get started on creating your perfect pot of chili.
Ingredients for beef and black bean chili target
Sixteen ingredients, two-stage cooking, and restaurant-quality depth in one pot—this chili delivers smoky, hearty satisfaction every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 2 lb | Trimmed of fat, cut into 1-inch cubes |
| Yellow Onions 🧅 | 2 whole | Diced, medium dice size |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Black Beans 🫘 | 2 cups | Cooked, drained and rinsed |
| Diced Tomatoes (Canned) 🍅 | 2 cups | San Marzano preferred, undrained |
| Tomato Paste 🍅 | ½ cup | Smooth, not chunky |
| Chipotle Peppers in Adobo 🌶️ | 2 tbsp | Mince finely, adjust for heat |
| Ground Cumin 🌿 | 2 tbsp | Toasted for deeper flavor |
| Chili Powder 🌶️ | 2 tbsp | Medium heat preferred |
| Smoked Paprika 🌶️ | 1 tbsp | For authentic smoky flavor |
| Dried Oregano 🍃 | 1 tbsp | Mexican oregano if available |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Dark Brown Sugar 🍚 | 1 tbsp | Balances acidity |
| Bay Leaves 🌿 | 2 whole | Fresh preferred, remove before serving |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For searing beef |
The chuck roast is non-negotiable for texture—look for well-marbled cuts at Whole Foods or your local butcher. Pre-cubed beef from Costco works perfectly for convenience, but trim any large fat deposits for cleaner results. Garlic and onions form the aromatic base, so don't rush the slow cook—caramelization is key. For the chipotle, Penzeys Spices carries the best adobo-sauce packed peppers, but any brand will do if labeled 'smoked'. The black beans should be low-sodium to avoid over-salting the final dish, and San Marzano tomatoes elevate the acidity balance significantly compared to generic brands.
No chipotle peppers? Substitute 1 tbsp smoked paprika plus 1 tsp cayenne for heat, though the smoky depth will differ slightly. Short on cumin? Swap with coriander at equal amounts, but the earthy notes won't be identical. The tomato paste can be replaced with 1 cup tomato sauce if you're avoiding cans, though paste builds richer body. For the beans, pinto or kidney beans work in a pinch, but black beans maintain the classic texture. If you're meal prepping, double the broth—this chili tastes even better the next day as flavors meld.
Store leftovers in airtight containers for 5 days in the fridge or 3 months frozen. The flavors actually improve with time, so make extra portions. For reheating, low heat on the stovetop prevents breaking up the beef chunks. Freeze in single-serving containers for easy lunches—just thaw overnight in the fridge. The bay leaves can be removed early if you prefer a smoother texture, but leave them in during cooking for maximum aroma infusion.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just chop onions, brown the chuck roast, dump in everything else, and walk away. The slow simmer does all the work while you’re scrolling or watching a movie. (Yes, even on a Tuesday night.)
- Deep, Smoky Richness: That chuck roast turns tender and falls apart, soaking up the garlic, onions, and tomatoes until the broth is thick with flavor. The black beans add a perfect creamy contrast—no weird aftertaste, just pure satisfaction.
- Meal Prep MVP: Make a double batch and freeze half for lazy days. It reheats like a dream—no soggy beans or dry meat here. My freezer’s always stocked because this chili tastes just as good cold as it does hot.
- Budget-Friendly Feast: Chuck roast is cheap, canned tomatoes stretch it far, and black beans bulk it up. I feed four people for under $15, and everyone leaves happy. Honestly, it’s the kind of recipe that makes grocery shopping feel like a win.
Step-by-step instructions for beef and black bean chili
Here's the method for a rich, smoky chili with deep flavor and tender beef—built in one pot.
Sear the Chuck Roast for Deep Flavor
Heat a large Dutch oven over medium-high heat with the 2 tablespoons extra-virgin olive oil until shimmering. Add the 2 lb chuck roast, cut into 1-inch cubes, in a single layer. Don't crowd the pan—work in batches if needed. Let the beef sear undisturbed for 3-4 minutes per side until deeply browned with a crust forming.
This step is crucial—it develops the Maillard reaction that creates that deep, meaty flavor. Once all pieces are browned, transfer them to a plate. You'll notice the pan will have beautiful browned bits (fond) that we'll use later to build the chili's base. If the oil starts smoking, reduce heat slightly—you want a controlled sear, not burned beef.
Build the Chili Base with Aromatics
In the same Dutch oven, add the 2 whole yellow onions and cook for 5 minutes until softened and translucent. Stir occasionally to prevent burning. Add the 6 cloves minced garlic and cook for 30 seconds until fragrant—you should smell that fresh garlic aroma immediately.
Next, stir in the 2 tablespoons ground cumin, 2 tablespoons chili powder, 1 tablespoon smoked paprika, and 1 tablespoon dried oregano. Toast the spices for 30 seconds while stirring constantly—this releases their essential oils and deepens their flavor. The mixture should look slightly darker and smell intensely aromatic. Immediately add the 0.5 cup tomato paste and stir to coat everything evenly.
Simmer the Chili for Maximum Flavor Development
Return the seared beef to the pot. Pour in the 2 cups diced tomatoes (with juices), 2 cups beef broth, 2 tablespoons minced chipotle peppers in adobo, 1 tablespoon dark brown sugar, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Add the 2 whole bay leaves and stir everything together. Bring to a boil over high heat, then reduce to a low simmer.
Cover the pot and let the chili cook for 1 hour, stirring occasionally. This long simmer allows the beef to become fork-tender while the flavors meld together. The chili should reduce slightly but maintain a rich, thick consistency. After 1 hour, add the 2 cups cooked black beans and stir gently to incorporate. Continue simmering uncovered for another 30-45 minutes until the beef is fork-tender and the flavors are fully developed.
Finish and Adjust for Perfect Texture
Remove the 2 bay leaves from the chili. Taste and adjust seasoning if needed—add more salt if the chili tastes bland, or a pinch of sugar if it's too acidic. The chili should have a perfect balance of smoky, spicy, and slightly sweet flavors with tender beef and creamy black beans.
Let the chili rest for 10-15 minutes before serving. This resting period allows the flavors to settle and the chili to thicken slightly. Serve hot with your choice of toppings—sour cream, shredded cheese, or fresh cilantro all work beautifully. The chili will taste even better the next day as the flavors continue to develop.
Pro Tips For Making Beef And Black Bean Chili Target
- Sear the Chuck First: The chuck roast’s game is in the crust—don’t skip the 5-minute sear in a hot Dutch oven with 2 tablespoons of oil. I learned this the hard way when my chili tasted bland; the Maillard reaction is what turns that tough cut into something tender and rich.
- Brown the Onions Low: Sauté the yellow onions on medium-low heat until they’re soft and golden, not crispy. High heat burns them before they caramelize, and you’ll end up with a bitter base for your chili. (Yes, even if you’re impatient like me.)
- Drain and Rinse the Beans: Skip the salted canned beans—rinse them thoroughly and drain well to avoid a watery chili. I used to ignore this, and my chili always turned out soupy instead of thick and hearty.
- Simmer Long and Slow: After adding the tomatoes and beans, let the chili bubble away uncovered for at least 2 hours on low heat. This breaks down the chuck’s collagen into flavor and texture. (Your future self will thank you for resisting the urge to rush.)
Serving suggestions for this recipe
Classic Toppings
Freshly chopped cilantro adds a bright, herbaceous note that cuts through the richness of the chili. I like to use about ¼ cup per serving, finely minced for even distribution. Shredded cheddar cheese (about 2 tbsp per bowl) melts beautifully when added just before serving, creating a gooey contrast. For a creamy finish, dollop sour cream or Greek yogurt on top—just 1 tbsp per serving is perfect. 🌿
Crunchy Additions
Toasted pumpkin seeds or sesame seeds add a satisfying crunch and nutty depth. I toast 2 tbsp seeds in a dry pan over medium heat for 2-3 minutes until golden brown. A sprinkle of crushed red pepper flakes (about ½ tsp per bowl) gives an extra kick for those who love heat. For a smoky touch, try crumbled bacon or chorizo—just 1 tbsp per serving adds richness without overpowering.
Bread Pairings
Warm cornbread is the ultimate chili companion—its slight sweetness balances the smoky spices. I love using a homemade cornbread with jalapeños for extra heat. Crusty sourdough or ciabatta also works well, especially if you tear it into chunks for dipping. For a gluten-free option, serve with plantain chips or crispy polenta slices. The key is to have something sturdy to soak up that flavorful broth. 🍞
Unexpected Upgrades
Drizzle with avocado crema (blend 1 ripe avocado with ¼ cup sour cream and 1 tbsp lime juice) for a creamy, fresh contrast. A sprinkle of pickled red onions adds tangy brightness—just 1 tbsp per bowl of thinly sliced onions. For a smoky-sweet combo, top with caramelized onions (about 2 tbsp per serving) cooked down with 1 tsp brown sugar until golden. These upgrades elevate the dish from classic to restaurant-worthy.
Beverage Pairings
A cold Mexican lager like Modelo Especial or Pacifico cleanses the palate with its crisp, refreshing finish. For a non-alcoholic option, try spiced apple cider warmed with a cinnamon stick—it complements the chili's sweetness beautifully. If you prefer red wine, a medium-bodied Zinfandel (around 14-15% ABV) stands up to the smoky flavors without overpowering. Avoid heavy, tannic wines that could clash with the dish. 🍺
Nutrition facts
Frequently asked questions
Can I use ground beef instead of chuck roast?
The recipe is designed for chuck roast because it develops a better texture when slow-cooked, but you can substitute 1 lb ground beef (80/20 blend) if needed. Just brown it thoroughly first to mimic the seared crust. The chili will be slightly less tender but still flavorful. For best results, use a mix of 80% ground beef and 20% ground pork for extra richness.
How do I make this chili spicier?
For extra heat, add 1-2 extra chipotle peppers (up to 3 tbsp total) or ½ tsp cayenne pepper. You can also stir in 1 tsp hot sauce at the end or top each serving with crushed red pepper flakes. If you love smoky heat, try adding ½ tsp smoked cayenne with the other spices during the toasting step.
Can I make this chili in a slow cooker?
Brown the beef first in a skillet, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The beans can go in at the beginning since they'll cook longer. For extra depth, add ½ cup beef broth if the chili seems too thick after cooking.
Why does my chili taste bland after cooking?
This usually happens from one of three issues: not enough browning (the beef needs that crust!), insufficient salt (add ½ tsp more salt at the end), or not enough acidity (stir in 1 tbsp apple cider vinegar or extra tomato paste). Always taste as you go—chili should have layers of smoky, spicy, and slightly sweet flavors. A pinch of sugar can also help balance any metallic or flat notes.
How can I make this vegetarian?
Replace the beef with 1 lb extra-firm tofu (pressed and crumbled) or 1.5 cups lentils (cooked). Use vegetable broth instead of beef broth and add 1 tbsp soy sauce or 1 tsp liquid smoke for depth. For texture, stir in ½ cup cooked quinoa at the end. The beans will still provide plenty of heartiness!