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Chef-Level Beef & Bean Chili

  • AI Kitchen
  • Feb 24
  • 4 min read

Updated: Mar 28

This rich and hearty beef and beans chili takes classic flavors to the next level with a deep umami base, a touch of cocoa for complexity, and a surprising burst of briny capers. It’s thick, meaty, and loaded with perfectly cooked black and pinto beans. Best of all, it’s mild enough for kids but layered with flavor that adults will appreciate.

Bowl of chili with beans topped with avocado slices and jalapeño rings on a patterned tablecloth, creating a comforting, hearty vibe.
 
 
 
 

Recipe


Servings: 8

Calories per Serving: ~450

Total Time: 1 hour 15 minutes

Chef-Level Beef & Bean Chili

Bowl of chili with beans topped with avocado slices and jalapeño rings on a patterned tablecloth, creating a comforting, hearty vibe.

Ingredients

  • 2 lb ground beef

  • 2 tbsp butter

  • 1 large onion, finely diced

  • 1 bell pepper, diced

  • 4 cloves garlic, minced

  • 1 carrot, finely grated

  • 2 tbsp tomato paste

  • 1 can (28 oz) crushed tomatoes

  • 2 cups beef broth

  • 2 tbsp Worcestershire sauce

  • 2 tbsp capers, chopped

  • 2 tsp smoked paprika

  • 2 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp dried oregano

  • 1/2 tsp cinnamon

  • 1 bay leaf

  • 2-3 tsp cocoa powder (or a small piece of dark chocolate)

  • 1 tbsp apple cider vinegar

  • Salt and black pepper, to taste

  • 4 cups cooked black and pinto beans


Instructions

  1. Brown the Beef: In a large Dutch oven or heavy-bottomed pot, melt butter over medium-high heat. Add the ground beef and cook until deeply browned. Season with salt and pepper. Remove with a slotted spoon.

  2. Sauté the Aromatics: In the same pot, add onion, bell pepper, and carrot. Sauté until softened, about 5 minutes. Add garlic and cook for another minute.

  3. Build the Base: Stir in tomato paste and cook for 1-2 minutes to caramelize. Add smoked paprika, cumin, coriander, oregano, cinnamon, and bay leaf. Stir for 30 seconds until fragrant.

  4. Simmer: Pour in crushed tomatoes, beef broth, Worcestershire sauce, and capers. Return the beef to the pot. Bring to a simmer and let cook for at least 45 minutes, stirring occasionally.

  5. Finish: Stir in cocoa powder and apple cider vinegar. Add the cooked beans and let simmer for another 10-15 minutes. Adjust salt and pepper to taste.

  6. Serve: Garnish with sour cream, avocado, or shredded cheese, if desired. A squeeze of lime before serving brightens the flavors.


Nutritional Value (Per Serving)

  • Calories: ~450

  • Protein: ~35g

  • Carbs: ~40g

  • Fat: ~18g


Storage Instructions

  • Refrigerator: Store in an airtight container for up to 5 days.

  • Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

  • Reheating Tip: Add a splash of broth when reheating to bring back the perfect consistency.

This chili gets even better the next day as the flavors meld!

 

Prompt

This one was pretty straightforward. I wanted to try chili with capers and I knew what I could use. I asked ChatGPT:

I have black and pinto beans that I just cooked. I want to make an out of this world chef level chili. Children will eat it, so it can't be too spicey. I also have capers, I remember having chili once with capers and it being delicious. Also, I have 2 LB ground beef and would like to make enough for leftovers. I can thaw another 1 LB if needed but would rather not.



Check out the full recipe at the top of this page or click the link below to get there without the hassle of scrolling.

 
 

How to cook beans


Fastest Method: Pressure Cooker (Instant Pot) – About 1.5 Hours Total

  1. Rinse and sort the beans.

  2. No soak needed! Add beans to the Instant Pot with enough water to cover them by about 2 inches. Add a little salt if you want.

  3. Cook on high pressure for 35 minutes, then let it naturally release for 15 minutes.

  4. Drain and use in your chili.

Traditional Stovetop – About 3 to 4 Hours

  1. Quick soak method: Boil the beans in water for 5 minutes, then let them sit for an hour.

  2. Drain, refill with fresh water, and simmer for 1.5 to 2 hours until tender.

  3. Drain and add them to your chili.

Slow Cooker – Too Late

If you were cooking overnight, the slow cooker would work, but it takes 6-8 hours.

You have plenty of time if you use the Instant Pot or stovetop method.



Overnight Soak (Best Method)

  1. Rinse the beans under cold water and pick out any debris.

  2. Combine them in a large bowl or pot.

  3. Add water – use about 3-4 cups of water per cup of beans. Make sure they’re well submerged because they will expand.

  4. Let sit for 8-12 hours at room temperature. (You can cover the bowl to keep anything from getting in.)

  5. Drain and rinse before cooking.

Quick Soak (If You Change Your Mind Tomorrow Morning)

  1. Follow steps 1-3 above.

  2. Bring the beans and water to a boil for 2 minutes.

  3. Turn off the heat, cover, and let them sit for 1 hour.

  4. Drain and rinse before cooking.

Note: Black beans may slightly darken the pinto beans, but that’s just cosmetic—doesn’t affect taste.


Adding baking soda to the soaking water can help soften the beans faster and reduce cooking time. It also helps break down some of the compounds that cause gas.

How Much Baking Soda?

  • Use ¼ to ½ teaspoon per 8 cups of water for soaking.

How to Use It:

  1. Dissolve the baking soda in the soaking water.

  2. Add the beans and soak as usual.

  3. Drain and rinse thoroughly before cooking to remove any excess baking soda taste.



Now that your beans are soaked, here’s how to cook them before making chili:

Stovetop Method (About 1.5-2 hours)

  1. Drain and rinse the soaked beans.

  2. Add to a large pot and cover with fresh water (about 2 inches above the beans).

  3. Optional: Add salt (1 teaspoon per quart of water), a bay leaf, or a smashed garlic clove for flavor.

  4. Bring to a boil, then reduce to a simmer.

  5. Cook uncovered for 1.5-2 hours, stirring occasionally. Add more water if needed.

  6. Check for doneness—they should be tender but not mushy.

  7. Drain and use in your chili.

Instant Pot / Pressure Cooker (30-35 min)

  1. Drain and rinse the soaked beans.

  2. Add to the Instant Pot with fresh water (about 1 inch above the beans).

  3. Optional: Add salt or seasonings.

  4. Set to high pressure for 8-10 minutes (pinto and black beans cook at the same time).

  5. Let pressure release naturally for 15 minutes, then quick release.

  6. Drain and use in your chili.

You can also cook the beans directly in the chili if you want, but that will take longer, and you’ll need to keep an eye on the liquid level



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