American Beef and Bean Chili

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

This american-inspired beef ready in about 45 minutes pairs ground beef, kidney beans, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500g ground beef
• 200g kidney beans
• 400ml tomato sauce
• 2 tbsp chili powder
• 1 onion
• 2 cloves garlic

Instructions

1. Step 1: Heat a large skillet over medium-high heat, add 500g ground beef, and use a spatula to break it into small, crumbly pieces. Cook for 8-10 minutes, stirring occasionally, until the beef is browned with no pink remnants and the fat has rendered out. Tip: Avoid overcrowding the pan to ensure even browning.
2. Step 2: Add 1 diced onion (cut into 1/2-inch cubes) and 2 minced garlic cloves to the skillet. Reduce heat to medium and sauté for 5 minutes, until the onion is softened and translucent, and the garlic is fragrant but not browned. Tip: Add garlic last to prevent burning.
3. Step 3: Stir in 2 tbsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1-2 minutes, ensuring the spices are evenly distributed and the beef is fully coated. Tip: Taste and adjust seasoning later if needed.
4. Step 4: Add 200g drained and rinsed kidney beans (reserve 1/4 cup liquid for later use) and 400ml tomato sauce to the skillet. Stir to combine, then bring the mixture to a gentle simmer over medium-low heat. Tip: Skim any foam that rises to the surface for a clearer broth.
5. Step 5: Reduce heat to low, cover the skillet, and simmer for 30 minutes, stirring occasionally. The chili should thicken to a rich, spoonable consistency, with the beef and beans fully tender. Tip: If the chili becomes too thick, stir in 1-2 tbsp of the reserved bean liquid to adjust.