Soups & Stews
This target beef and black bean chili recipe delivers the ultimate crispy tortilla-topped bowl of smoky, spice-packed heartiness that tastes like a hug in every bite. The secret lies in searing the beef first—this creates deep, caramelized flavors that form the foundation of the chili.
I’ve perfected the balance between chunky beans and tender meat, with just the right amount of smoldering spices to warm you from the inside out.
The recipe starts with a simple yet powerful technique: browning the beef in batches to avoid overcrowding, then deglazing the pan to capture every last bit of flavor. Black beans add protein and texture, while a blend of cumin, chili powder, and smoked paprika creates that signature depth.
The result? A rich, velvety chili that’s hearty enough for a crowd but still feels special enough for a weeknight dinner.
What sets this chili apart is the crispy tortilla topping—lightly fried until golden and sprinkled over the top, adding a satisfying crunch that contrasts perfectly with the smooth, smoky broth. It’s the kind of dish that gets better as it simmers, with flavors deepening and melding together over time.
The aroma alone will have everyone gathering around the table, and the first bite? That’s when you’ll know it’s worth every minute.
Serve with cornbread for dipping or a dollop of sour cream to cool the heat, but trust me—the chili stands strong on its own. This is the kind of recipe that becomes a staple, the one you’ll turn to when you need comfort, warmth, and a little bit of spice.
Let’s get cooking.
Ingredients for beef and black bean chili target
Six ingredients make the base, plus spices and toppings for that perfect smoky crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 1 ½ lb | Lean-to-fat ratio for flavor |
| Black Beans (Drained) 🫘 | 2 cups | Cooked or canned, rinsed |
| Yellow Onion 🧅 | 1 whole | Medium size, diced small |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Diced Tomatoes (Canned) 🍅 | 1 can | 28 oz, fire-roasted preferred |
| Chili Powder 🌶️ | 2 tbsp | Medium heat for balance |
| Ground Cumin 🌿 | 1 tbsp | Toasted for richer aroma |
| Smoked Paprika 🌶️ | 1 tbsp | For signature smoky flavor |
| Beef Broth (Low-Sodium) 💧 | 2 cups | Homemade or quality store-bought |
| Tomato Paste 🍅 | 2 tbsp | Thickens and deepens flavor |
| Corn Tortillas 🌽 | 6 whole | For crispy topping, cut into triangles |
| Vegetable Oil 🫒 | ¼ cup | For frying tortilla strips |
| Salt 🧂 | 1 ½ tsp | Adjust to taste, kosher preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Fresh Cilantro (Optional) 🌿 | ¼ cup | Chopped, for garnish |
The beef is non-negotiable here—80/20 ground chuck gives you that perfect fat-to-lean ratio for caramelization. Costco sells it in huge tubs, but any grocery store carries it. Look for bright red color, not brownish—means it's been sitting too long. Black beans? Low-sodium canned saves you from rinsing salt, but rinse them anyway if you're using regular. The fire-roasted diced tomatoes add depth without extra work—Muir Glen is my go-to brand, but any good canned tomato works. For the spices, Penzeys has the best quality, but honestly the grocery store stuff is fine if you use it fresh.
No beef broth? Water plus a bouillon cube works in a pinch, but homemade is better. Fresh cilantro hater? Skip it—no judgment. Tortillas too thick? Cut them in half before frying for faster crispiness. The tomato paste can be from a tube if you're lazy—Trader Joe's has great ones that last forever. Want more heat? Add cayenne or hot sauce at the end. For smokier flavor, liquid smoke at 1/4 tsp does the trick if you're missing smoked paprika.
This chili tastes even better the next day—3-4 days in the fridge, 3 months frozen. Portion into containers with a layer of tortilla strips on top to keep them crispy. The tortilla topping? Fry in batches so the oil doesn't get soggy. Store extra toppings separately and reheat in a dry skillet for 1-2 minutes. Leftovers reheat beautifully—just add a splash of broth if it's too thick.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no chopping boards, no extra bowls. Just brown the beef right in the pot, toss in the onions and garlic, and let the spices meld into something rich while you stir. My hands stay clean, and my kitchen stays tidy.
- Fat-Packed Flavor: That 80/20 ground beef? Chef’s kiss. The fat renders down into the beans and tomatoes, turning this chili into something silky and deep—no dry, sad leftovers here. The onions caramelize just enough to give it a sweet, smoky backbone that makes it taste like it simmered for hours.
- Game for Any Day: Between us, this chili works for everything—weeknight dinners, tailgates, or even a lazy Sunday with a big bowl of cornbread. Double the batch? Freeze half for when you’re too tired to cook. Add rice, serve it in bowls, or let everyone scoop it straight from the pot. It’s the kind of dish that doesn’t judge your plans.
- Budget Hero: Honestly, this recipe is my wallet’s best friend. Ground beef is affordable, canned tomatoes stretch forever, and black beans? A pantry staple that never breaks the bank. I make this when I’m pinching pennies, and it still feels like a restaurant-worthy meal. Leftovers? Even better the next day—if they last that long.
Step-by-step instructions for beef and black bean chili
Here's how to build a rich, smoky chili with that perfect crispy tortilla topping you'll crave.
Brown the Ground Beef Perfectly
Heat a large Dutch oven over medium-high heat. Add the 1.5 lb ground beef (80/20) and break it apart with a wooden spoon, letting it brown in batches if needed. You want to cook it until it loses its raw color and develops a deep brown crust—this builds incredible flavor. Don't drain the rendered fat; it's the foundation of your chili's richness.
Once the beef is fully browned (about 5-7 minutes), add the 1 whole yellow onion and 4 cloves garlic cloves (minced). Cook for another 3-4 minutes until the onions soften and the garlic becomes fragrant. This step develops the aromatic base that carries through the entire dish.
Build the Chili Base with Spices
Stir in the 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tbsp smoked paprika directly to the beef mixture. Cook for 30 seconds to toast the spices slightly—this releases their essential oils and deepens their flavor. Be careful not to burn them; just enough to smell that warm, earthy aroma.
Next, add the 2 tbsp tomato paste and cook for 1 minute to break it down. Then pour in the 1 can diced tomatoes (with juices) and 2 cups beef broth (low-sodium). Bring everything to a gentle simmer, scraping up any browned bits from the bottom of the pot—those bits are packed with flavor.
Simmer the Chili to Rich Perfection
Add the 2 cups black beans (drained) and 1.5 tsp salt to the pot. Stir well to combine, then reduce heat to low and let the chili simmer uncovered for 30-40 minutes. You're looking for a thick, hearty consistency where the flavors meld together beautifully. Stir occasionally to prevent sticking, but don't over-mix—you want those spices to develop fully.
About 10 minutes before the chili is done, taste and adjust seasoning with additional salt or 0.5 tsp black pepper if needed. The chili should be rich, slightly thick, and packed with smoky, spicy depth. If it's too thin, simmer uncovered for another 5-10 minutes to reduce it to your desired consistency.
Prepare the Crispy Tortilla Topping
While the chili simmers, cut the 6 whole corn tortillas into ½-inch thick triangles. Heat 0.25 cup vegetable oil in a large skillet over medium heat until it shimmers. Working in batches, fry the tortilla triangles for 1-2 minutes per side until they're golden brown and crispy. Drain on paper towels and keep warm.
Here's the thing—don't overcrowd the pan or the oil temperature will drop, and you'll end up with soggy tortillas. You want them to sizzle and turn a beautiful golden color. Once all the tortilla pieces are crispy, sprinkle them lightly with salt to enhance their flavor.
Serve with Crispy Topping and Garnish
Ladle the finished chili into bowls and top each serving with the crispy tortilla triangles. The contrast between the warm, hearty chili and the cool, crunchy tortillas is what makes this dish truly special. Garnish with 0.25 cup fresh cilantro (optional), chopped finely, for a bright pop of freshness that cuts through the richness.
Serve immediately while the tortillas are still crisp. The chili will continue to thicken slightly as it sits, but the tortillas will lose their crunch if you wait too long. This is where the magic happens—every bite delivers smoky, spicy chili with that satisfying crunch from the tortilla topping.
Pro Tips For Making Beef And Black Bean Chili Target
- CRUST THE BEEF FIRST: High heat for 5-6 minutes until the ground beef loses its raw color—this isn’t just browning, it’s building flavor. I used to rush this step, and the chili always tasted flat; now I let it sit untouched until the edges are deep brown, even if it means waiting a little longer.
- SWEAT THE ONION LOW: Cut the onion into ¼-inch slices and cook it in the same pot over medium-low heat for 8-10 minutes until translucent but not golden. Skipping this step means your chili will taste raw and watery—no one wants onion bits lurking in their bite.
- DRAIN BEANS TWICE: Rinse the canned black beans under cold water after draining, then drain them again in a colander. This removes the starchy residue that makes chili gummy—my grandmother’s trick, and it actually changes the texture for the better.
- SALT THE TOMATOES: Sprinkle a pinch of salt directly over the canned diced tomatoes and let them sit for 5 minutes before adding to the pot. This draws out excess moisture, so your chili won’t turn into a soup—trust me, it makes a real difference.
Storing and reheating this recipe
Refrigerator Storage
Let your chili cool to room temperature for no more than 2 hours before storing. Transfer to an airtight container—I use glass Pyrex with snap-on lids—and refrigerate at 40°F or below. The flavors actually deepen overnight as spices meld together.
Store the crispy tortilla topping separately in a paper bag to maintain crunch, and reheat in a dry skillet for 1-2 minutes before serving. 🌡️
Freezer Storage
For long-term storage, portion chili into quart-sized freezer bags, leaving 1 inch of headspace for expansion. Freeze for up to 3 months—the texture remains excellent, though the tortilla topping won’t survive freezing.
Label bags with the date to track freshness. Thaw overnight in the fridge, then reheat gently on the stove. 🧊
Stovetop Reheating
This is my go-to method for restoring chili’s velvety texture. Pour into a heavy-bottomed pot and warm over medium-low heat for 10-15 minutes, stirring occasionally. Add ¼ cup beef broth if the chili thickens too much.
For extra richness, stir in 1 tbsp tomato paste while reheating. Keep the tortilla topping separate until serving. 🔥
Microwave Reheating
For quick meals, transfer chili to a microwave-safe bowl and heat on 50% power in 1-minute intervals, stirring between each. Cover loosely with a damp paper towel to prevent drying.
The tortilla topping won’t reheat well in the microwave—save it for stovetop crisping. If the chili seems too thick, add 2 tbsp water and stir. ⏱️
Reviving Crispy Toppings
Store leftover tortilla strips in a paper bag at room temperature for up to 2 days. To restore crispiness, spread them on a baking sheet and bake at 350°F for 3-4 minutes or reheat in a dry skillet for 1 minute per side.
Avoid steaming—they’ll turn soggy. Sprinkle with ½ tsp salt after reheating for maximum flavor. 🌽
Adjusting Consistency
If reheated chili is too thick, thin with warm beef broth or water. For extra richness, stir in 1 tbsp tomato paste or a splash of hot sauce.
If it’s too thin, simmer uncovered for 5-10 minutes to reduce. The tortilla topping should always be added fresh—no reheating substitutes the crunch. 💫
Nutrition facts
Frequently asked questions
Can I use ground turkey or chicken instead of beef?
Yes, but expect a leaner, less rich flavor. For best results, use 93% lean ground turkey and add 1 tbsp olive oil to the pan to compensate for the reduced fat. The texture will be lighter, but the spices will still shine. For chicken, lean ground breast works but may dry out—add ¼ cup chicken broth to keep it moist.
How do I make this chili less spicy?
Reduce the chili powder to 1 tbsp and skip the smoked paprika. Add ½ cup sour cream or Greek yogurt to each serving, or stir in ¼ cup tomato sauce at the end for extra mildness. For a creamy bowl, top with avocado slices or shredded cheese instead of tortilla chips.
What’s the best way to thicken chili that’s too watery?
Simmer uncovered for 10-15 minutes to evaporate excess liquid. For quicker results, stir in 1 tbsp cornstarch mixed with 2 tbsp cold water and simmer for 3-5 minutes**. If you prefer no cornstarch, mash ½ cup cooked beans directly into the pot—they’ll release starch and thicken the chili naturally.
Can I prepare this chili in a slow cooker?
Brown the beef and onions as directed, then transfer everything to a 6-quart slow cooker. Add all remaining ingredients except the tortilla topping. Cook on low for 6-7 hours or high for 3-4 hours. Stir occasionally to prevent sticking. The slow cooker method actually enhances the smoky depth of the spices.
What are the best sides to serve with this chili?
Classic pairings include warm cornbread (perfect for dipping), crusty bread or tortilla chips for scooping, and a simple green salad with lime dressing. For a heartier meal, add steamed rice or cilantro-lime cauliflower rice. Don’t forget a cooling element like sour cream, guacamole, or shredded cheese to balance the heat.