H&H’s Chili w/Beans

By: Honey & Habaneros

Prep time: 20 min | Cook time: 45 min | Serves: 4-8

Jump to Recipe

This chili is meant to be flexible. Adjust the heat, thickness, and seasoning to suit your taste — don’t be afraid to make it your own. I tweak this recipe all the time depending on my mood. Once you’ve cooked it a few times, you won’t need to think twice.

Chili w/Beans is one of those recipes I make on repeat. It starts with my homemade Pinto Beans (click for link) and turns into a hearty, deeply seasoned pot of chili that works just as hard as I do during the week. That bean broth is the secret — it adds a depth of flavor that takes this chili to another level. It’s budget-friendly, high in protein and fiber, and flexible enough to keep things interesting even after a few days in the fridge.

Ground beef, tender beans, peppers, tomato, and warm spices simmer together into a chili that’s comforting without being complicated. It’s easy on the budget, easy to adjust, and built to support a cleaner, protein-forward way of eating — without sacrificing flavor.

This chili earns its keep in my kitchen because it never feels like leftovers. I’ll spoon it into a chili cheese omelet for a quick, protein-packed meal, or turn it into a no-carb take on chili dogs by slicing up cooked hot dogs and stirring them right into a bowl.

And on days I’m feeling a little more indulgent, I’ll grab a tamale shell from the freezer, warm it up, and lay it over a hot bowl of Chili w/Beans. A handful of fresh toppers — cilantro, tomatoes, onions, jalapeños, and a dollop of sour cream — turns that simple base into a hearty, comforting meal with almost no extra effort.

🌶️ Why You’ll Love This Chili

• Built on homemade pinto beans for deeper flavor, thanks to that rich bean broth
• High in protein and filling, without feeling heavy
• Budget-friendly and made with simple, everyday ingredients
• Perfect for meal prep — it reheats beautifully and gets better over time
• Easy to customize, whether you like it mild, spicy, or smoky
• Incredibly versatile — enjoy it as-is, in omelets, over tamale shells, or as a no-carb chili dog alternative
• A true foundation recipe you can build on again and again

Ingredient Flexibility:
This chili is meant to be adjusted. If you prefer black beans or kidney beans, go ahead and use them — or mix it up. Dial the heat up or down and let taste guide you to the measurements that work best for you. The measurements included in the recipe card below are a solid place to start.

🧾Ingredients

• Ground beef – for richness and protein
• Cooked pinto beans – this recipe is built on my homemade Pinto Beans (click for link) for body and flavor
• Bean broth – this is why I always cook my pinto beans with extra liquid for recipes like this
• Tomato paste – adds depth and concentration
• Chili powder – the backbone of the chili
• Cayenne pepper – optional, for heat
• Ground cumin – warm, earthy balance
• Red and/or green bell peppers – use what you have
• Stewed tomatoes or fresh tomatoes – fresh is great when you need to use them up
• Onion – yellow, white, or red all work – I use what I have on hand
• Garlic – because chili needs it
• Jalapeño or Habaneros – optional, adjust to taste
• Water – to bring everything together and control thickness
• Salt and pepper – to taste
• Chipotles – optional, for added heat and smoky flavor
• OR
• Smoked paprika – optional, depending on your mood

🥣 Instructions

1. Brown the beef
   Heat a large pot or Dutch oven over medium heat. Add the ground beef, onion, and bell peppers, cook until the meat is browned, breaking it up as it cooks. Season lightly with salt and pepper.
2. Bloom the spices
   Add the chili powder, cumin, cayenne pepper (if using), and smoked paprika (if using). Stir well and let the spices cook briefly to wake up their flavor. Add the jalapeños and garlic to the pot.
3. Add the tomatoes
   Stir in the tomato paste and cook for a minute or two to deepen the flavor. Add the stewed tomatoes or fresh chopped tomatoes and mix well.
4. Bring in the beans
   Add the cooked pinto beans or beans of choice to the pot, stirring gently to combine everything.
5. Simmer and adjust
   Pour in enough water to loosen the chili to your preferred consistency. Bring the chili to a gentle simmer, then reduce the heat to low. Continue simmering, stirring occasionally, until the flavors come together.
6. Taste and finish
   Taste and adjust seasoning with additional salt, pepper, or spices as needed. Simmer a little longer if you want a thicker chili, or add a splash of water if it gets too thick.
7. Serve or store
   Serve hot, or let the chili cool and store for easy meals throughout the week. This chili gets even better after a day in the fridge.

📝 Kitchen Notes

• The bean broth is key here — it adds a depth and richness you can’t get from water alone and gives this chili that all-day, slow-cooked flavor.
• For a low-carb chili dog vibe, slice cooked hot dogs and stir them right into a bowl of chili.
• Spoon leftovers into a chili cheese omelet.
• Or top with one of H&H’s House Tamale shells (click for link) for an easy meal throughout the week.
• Spoon it over a hot Stuffed Baked Potato, add your favorite toppings, and you’ve got a hearty, satisfying meal that feels indulgent but still practical. A favorite way to turn this chili into something completely different with very little extra effort.
• This chili thickens as it sits and tastes even better the next day.