This Beef and Bean Chili is flavorful with a slight hint of sweetness from the poblanos. Ground beef, Mexican beer, poblanos, jalapeños and beans create a hearty chili that makes a nice winter dinner or an easy dinner option for game day.
Beef and Bean Chili is one of the best chili recipes I have made in a long time.
There are times throughout the warmer months that I might throw together a pot of chili, but most of the time I save it for fall and winter.
This chili recipe uses poblanos which are high up on my list of favorites to cook with. I love the sweet flavor they get when cooked and the extra heat they add to dishes.
I also like to use jalapeños which adds flavor and a little kick.
For this batch of Beef Black Bean Chili I used ground sirloin which is lean and packed with flavor.
You can easily use ground beef or lighten the dish up by using ground turkey.
I also used red kidney beans and black beans but feel free to change that up by trying chickpeas or hominy beans.
Why You’ll Love This Beef Poblano Bean Chili Recipe
- Versatile: Serve it for an easy family dinner. It can also be made days ahead and stored in the fridge, making it a great option for game day. Then on game day just prepare a few toppings, warm up the chili and leave everyone to top their bowl just how they like it.
- Meal Prep: This is one of my favorite meal prep recipes. You can double, or even triple the recipe, enjoying some now and freezing the rest for a quick and easy dinner another day.
- Cost Effective: This is a relatively inexpensive and cost effective family meal.
- Portein Packed Meal: The beef, black beans and red kidney beans are all packed with protein, which helps keep you fuller for longer, and a variety of vitamins and minerals, including B vitamins, iron and zinc.
For more beef recipes check out my beef recipes section. If you like ground beef recipes you also need to try my Mediterranean Ground Beef Skillet, Mediterranean Ground Beef Zucchini Skillet, Mexican Beef Zucchini, Arayes, Beef Kafta Kabob Recipe, Lebanese Meat Pie Recipe or this Ground Beef Layered Hummus.
Recipe Ingredients You’ll Need
- Ground Beef: I use ground sirloin as it gives a great meaty flavor without being too greasy.
- Onion: I use regular sweet onion as it has a strong onion flavor.
- Chili: I use both jalapeños and poblano chili in this recipe, removing the seeds and membrane from both for a milder flavored chili {leave them in if you want it spicy}.
- Beer: Beer adds flavor and acidity to the sauce, I like to use a Mexican beer, such a Corona.
- Ground spices: I use a combination of chili powder and ground cumin to flavor the chili sauce. Other spices that are good additions are garlic powder, oregano and cayenne pepper.
- Tomatoes: I use both tomato sauce and a can of fire roasted diced tomatoes in this recipe.
- Broth: You can use either chicken or beef broth.
- Beans: I use both canned dark red kidney beans and black beans in this recipe.
- Garnishes: I like to top the chili with a garnish of shredded cheese, cilantro, diced red onion and a spoon of sour cream or thick Greek yogurt.
For exact ingredient amounts and instructions, see the full recipe card below.
Recipe Variations
This recipe is versatile and easy to adapt:
- Beef: When I used ground sirloin in this recipe, which is a really lean ground beef. You could also use ground beef, for a leaner beef try 90/10. If using 85/15 or 80/20 you will get great flavor from the fat but ensure you drain away the excess fat of the chili can become greasy.
- Other Protein: Swap the ground beef for ground pork, or use a mixture of the two. Or lighten up the chili with ground chicken or turkey.
- Beans: I use black beans and dark red kidney beans in this chili but any beans work great. Some other ideas are pinto beans, light kidney beans, white beans or even chickpeas.
- Chili: I used jalapeños and poblano chili in this recipe, but you can use any variety of chili and make the dish as mild or as hot as you wish. You can leave the jalapeños out, but as long as you take out the seeds and membranes, the spice shouldn’t be too overpowering.
- Vegetables: Add extra vegetables to the chili, try some chopped bell peppers (any color), or zucchini.
- Beer: For an alcohol free version, swap the beer for extra chicken or beef broth.
How to Make Beef Poblano Black Bean Chili
Step 1: Brown the Beef: In a large skillet heat the olive oil over medium-high heat. Add the beef and cook for 10 minutes or until the beef is browned, stirring to crumble as it cooks. Remove the beef and drain the fat, set aside in a bowl.
Step 2: Sauté the Vegetables: In a large pot heat the remaining olive oil over medium-high heat. Add the onion, jalapeños, poblanos and garlic and sauté for 10 minutes, or until the onion becomes tender.
Step 3: Add the Beef: Add the beer and scrape the pan to remove the browned bits. Cook for 10 minutes, or until half of the liquid evaporates.
Step 4: Add Spices: Add the chili powder and cumin and cook for 2 minutes, stirring frequently.
Step 5: Add Remaining Ingredients: Stir in the beef, tomato sauce, fire roasted tomatoes, broth, kidney beans, black beans and let simmer for 20 minutes, or until the chili thickens up slightly. Ladle 1 1/2 cups into each bowl and top with your favorite garnishes and a side of corn bread.
Serving Tips
You have an entire meal cooked in one dish with this recipe, so I keep any additional sides simple:
- Bread: I always serve chili with tortilla chips, or my homemade pita chips.
- Grains: . You could also add some steamed white rice, brown rice, couscous, or quinoa if you’re looking for a higher protein option. You could also serve it with my Coconut Rice Salad.
- Low-Carb: For a low-carb option, serve the beef over a bed of zucchini noodles or cauliflower rice.
- Simple Salad: Try a Lemon Arugula Salad, Easy Kale Salad, or a hearty Chickpea Salad.
- Vegetable: This is a vegetable laden meal, so if I was adding extras I’d keep it to a few vegetable sides like my Simple Garlic Parmesan Green Beans, or Turmeric Roasted Cauliflower.
Storage Tips
Chili stores really well, place leftovers in an airtight container in the fridge for 4 days. Heat up leftovers in a pot on the stove.
To freeze, place the cooled beef and black bean chili in an airtight container or Ziplock bag, and freeze for up to 3 months. Thaw in the fridge before reheating to piping hot.
Leftover Ideas
If you’re lucky enough to have leftovers, they can be turned into another delicious meal:
- Salad & Rice Bowls: Add leftover beef and black bean chilli to your favorite rice bowl, along with some salad and extra garnishes.
- Wraps: Warm up the beef chili and it makes a great addition to burritos, tacos or carnitas, just add your favorite salsas and salads.
- Quesadillas: Leftovers make a great addition to a quesadilla, along with a layer of shredded cheese.
Recipe FAQs
I’ve opted to use ground sirloin in this recipe, which is full of rich beef flavor and a leaner ground meat option. You can also use ground beef, try 85/15 or 90/10 ground beef to minimize grease while keeping the dish juicy. If using fattier beef, like 80/20 drain excess fat after browning.
Yes, this is a great make-ahead meal as you can store it in the fridge for up to 4 days! I actually think the leftovers are even better because the flavors and spices all soak into the beef and vegetables, giving you with a great tasting bowl of chili.
I like to make the chili, then set out a variety of different toppings so everyone can load them on top, just how they like it! Here are some of the toppings I like to serve:
– shredded cheese
– chopped cilantro
– diced red onion, or pickled red onion
– guacamole or diced avocado
– fresh salsas
– pickled jalapenos
– a spoon of sour cream or thick Greek yogurt
– your favorite hot sauce
More Chili Recipes
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Beef and Bean Chili
Ingredients
- 4 tablespoons olive oil, divided
- 1 1/2 pounds ground sirloin
- 3 cups sweet onion {about 1 large}, chopped
- 2 jalapeños, seeds removed, chopped
- 1 cup poblano chile {about 2 large}, seeds removed, chopped
- 4 garlic cloves, minced
- 1 – 12 oz. bottle of Mexican beer {such a Corona}, {you can use extra chicken broth in the place of the beer}
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 1/2 cups tomato sauce
- 1 – 14.5 ounce can fire roasted tomatoes, drained
- 1 cup chicken or beef broth
- 1 – 15 ounce can of dark red kidney beans, drained and rinsed
- 1 – 15 ounce can of black beans, drained and rinsed
Garnishes:
- Shredded cheese
- Fresh cilantro
- Sour cream or Greek yogurt
- Diced red onion
Instructions
- In a large skillet heat the olive oil over medium-high heat. Add the beef and cook for 10 minutes or until the beef is browned, stirring to crumble as it cooks. Remove the beef and drain the fat, set aside in a bowl.
- In a large pot heat the remaining olive oil over medium-high heat. Add the onion, jalapeños, poblanos and garlic and sauté for 10 minutes, or until the onion becomes tender. Add the beer and scrape the pan to remove the browned bits. Cook for 10 minutes, or until half of the liquid evaporates.
- Add the chili powder and cumin and cook for 2 minutes, stirring frequently.
- Stir in the beef, tomato sauce, fire roasted tomatoes, broth, kidney beans, black beans and let simmer for 20 minutes, or until the chili thickens up slightly.
- Ladle 1 1/2 cups into each bowl and top with your favorite garnishes and a side of corn bread.
Notes
- Instead of the ground sirloin you can use ground beef or to lighten it up use ground turkey.
- You can use whatever bean combination you want. Try chickpeas or hominy for a fun change.
I’ve never loved chili but this recipe sounded so yummy i had to give it a go. I used Trader Joe’s Beefless Beef and the results were spectacular. It’s so good it doesn’t need toppings. Says me.
I am so glad that you enjoyed it! I think the poblanos really take it to the next level.
In the instructions adding the cooked beef appears twice. I think you may have intended to have the beer/chicken broth where the first cooked beef addition is. Thanks for the quick easy dinner.