Pan-Roasted Texas Chili with Smoked Paprika and Black Beans

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty chili inspired by Texas flavors, featuring smoky paprika, tender black beans, and a rich tomato base slow simmered to perfection. This American-inspired beef recipe, ready in about 45 minutes, pairs ground beef, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Prep: 10 min Cook: 35 min Serves 4 American cuisine 350 cal/serving

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Ingredients

1 lb ground beef
2 tbsp olive oil
1 medium, diced yellow onion
4 cloves, minced garlic cloves
2 tsp smoked paprika
1 tsp ground cumin
1 tbsp chili powder
14 oz canned diced tomatoes
1 can (15 oz), drained and rinsed black beans
1 cup beef broth
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped for garnish fresh cilantro

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb ground beef and cook for 5-6 minutes, breaking up with a spoon until browned and cooked through.
Step 2: Add 1 medium diced yellow onion and 4 minced garlic cloves to the skillet. Sauté for 4 minutes until onions are translucent and garlic is fragrant.
Step 3: Stir in 2 tsp smoked paprika, 1 tsp ground cumin, and 1 tbsp chili powder, cooking for 1 minute until the spices release their aroma.
Step 4: Pour in 14 oz canned diced tomatoes with their juice, 1 cup beef broth, and 1 can (15 oz) drained and rinsed black beans. Season with 1 tsp salt and 1/2 tsp black pepper.
Step 5: Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
Step 6: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.