Soups & Stews
This beef and black bean chili target recipe delivers restaurant-quality depth in every bowl, where smoky spices and charred tortilla crunch elevate humble ingredients into a hearty masterpiece.
The secret lies in searing ground beef until deeply browned—this caramelization builds the foundation for rich, complex flavor that no shortcut can replicate. I developed this version after years of testing, balancing traditional chili techniques with modern convenience so you get bold flavor without sacrificing simplicity.
What sets this chili apart is the three-stage spice build: toasted cumin and chili powder first to unlock their aromatic oils, then layered with cinnamon and smoked paprika for depth, and finally finished with a splash of lime juice that brightens every spoonful.
The black beans stay tender while absorbing all that flavor, and the charred tortilla strips on top add textural contrast that transforms this from a simple stew into something truly special.
By the time you serve this, you'll have a deeply satisfying meal that's perfect for game day, family dinners, or meal prep—just reheat and serve.
The chili thickens beautifully as it sits, developing even more flavor with each passing hour, while the tortilla crunch stays crispy right until the last bite. This is the kind of chili that disappears faster than you can say "second helping."
For those short on time, the slow-cooker method delivers identical results with minimal effort—just dump everything in and let it work its magic while you handle other tasks. The stovetop version, however, gives you that smoky, open-flame character that takes chili to the next level. Let's get cooking!
Ingredients for beef and black bean chili target
Sixteen ingredients transform into a restaurant-worthy chili with bold smoky depth and crispy tortilla crunch.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20 Lean-to-Fat Ratio) 🥩 | 1 ½ lb | Chuck roast preferred, finely ground |
| Black Beans (Drained and Rinsed) 🌱 | 2 cups | Cooked or canned, no salt added |
| Diced Tomatoes (Canned, Fire-Roasted) 🍅 | 14 ½ oz | San Marzano preferred, no salt added |
| Onion (Yellow, Medium) 🧅 | 1 whole | Diced, roughly 1 cup |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Ground Cumin 🌿 | 2 tsp | Toasted for deeper flavor |
| Chili Powder 🌶️ | 2 tbsp | Medium heat preferred |
| Smoked Paprika 🌶️ | 1 tbsp | For authentic smoky depth |
| Ground Coriander 🌿 | 1 tsp | Freshly ground preferred |
| Cinnamon 🌿 | ½ tsp | Warmth without overpowering |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Cornstarch 🌾 | 1 tbsp | For thickening |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed |
| Flour Tortillas (Medium) 🍞 | 6 whole | For charred strips |
| Olive Oil 🫒 | 2 tbsp | For searing beef |
The beef is non-negotiable here—80/20 ground chuck gives you that perfect balance of flavor and texture. Costco or butcher shops often have the best prices for bulk chuck, but the pre-ground packages at Walmart or Kroger work fine. Look for good marbling—those little white flecks of fat are what render out and create that rich, caramelized crust. If you're using pre-ground beef, grab it the day you plan to cook to keep it fresh. The black beans? No-salt-added canned beans are a must—rinsing removes any lingering sodium. For extra depth, I sometimes add a splash of beef broth when cooking the beans, but canned works perfectly too.
No fire-roasted tomatoes? Regular diced tomatoes with a pinch of smoked salt get you close. The spices are where this chili shines—toast your cumin and coriander in a dry pan for 30 seconds before adding to the pot to unlock their full flavor. Short on smoked paprika? Regular paprika plus a dash of liquid smoke works in a pinch. The tortillas should be medium-sized, not giant—they crisp up better. If you can't find flour tortillas, corn tortillas work too, though they'll be slightly sweeter. The cornstarch is key for that perfect thickened consistency—don't skip it, even if your chili seems thick enough. For extra richness, I sometimes add a splash of beef broth at the end, but it's optional.
This chili tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 5 days—it reheats beautifully. For meal prep, portion into containers with a layer of tortilla strips on top so they stay crispy. Freezes for 3 months—just thaw overnight in the fridge before reheating. The tortilla strips crisp up again when reheated under the broiler for 2-3 minutes. Double the batch if you're feeding a crowd—it disappears fast, and leftovers taste even better.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash another dish—just brown the 80/20 ground beef in the same pot, dump in the onions and garlic, then add everything else. By the time the black beans soften, the fire-roasted tomatoes caramelize into something rich, and the spices meld into a deep, smoky base. It’s the kind of meal that turns a chaotic weeknight into a cozy victory.
- Smoky Depth Bomb: That 80/20 beef? It’s the secret weapon—juicy, fatty enough to self-baste, and packed with flavor that carries through every spoonful. The fire-roasted tomatoes add a charred sweetness that balances the earthy black beans, while the garlic and onion build layers of warmth. Honestly, I’ve made chili before, but this one tastes like it’s been simmering all day—even if it’s ready in 30 minutes.
- Lunchbox Hero: Between us, this chili is my go-to for meal prep because it actually tastes better the next day. The flavors deepen, the beans get tenderer, and it reheats like a dream. Pack it in jars for work or school, and you’ve got a hearty, protein-packed lunch that’ll keep you full until dinner. (Yes, even on a Tuesday night when you’re starving.)
- Budget-Friendly Powerhouse: Ground beef, canned tomatoes, and dried spices? This recipe doesn’t break the bank, but it feeds a crowd. A single batch stretches for four meals, and the black beans stretch it even further. I’ll be real: I’ve made fancier dinners that cost twice as much and tasted half as good. This one’s my wallet’s favorite.
Step-by-step instructions for smoky spice bomb chili
Here's how to build a chili so bold and complex it'll make your taste buds sing.
Sear the Ground Beef for Maximum Flavor
Heat a large Dutch oven over medium-high heat until it's smoking hot. Add the 2 tablespoons olive oil and swirl to coat the bottom evenly. Break the 1.5 lb ground beef into small chunks as you add it to the pan—this prevents clumping and ensures even browning.
Let the beef cook undisturbed for 3-4 minutes until it releases its juices and begins to brown. At this point, I stir occasionally to break up any large pieces, but I don't rush it. The goal is to get deep, caramelized crusts on the beef—this is where all the rich, meaty flavor lives. Once the beef is deep brown and mostly cooked through, drain it into a colander, reserving ¼ cup of the rendered fat in the pot.
Here's the thing—if you skip this searing step, your chili will taste flat. That initial Maillard reaction creates the foundation for everything else. Don't walk away; keep an eye on it so the beef doesn't burn before it browns properly.
Build the Spice Base with Onion and Garlic
Return the browned beef to the Dutch oven and reduce the heat to medium. Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until it softens and becomes translucent. This is where you should smell that sweet, caramelized aroma developing.
Next, add the 4 minced garlic cloves and stir for 30 seconds until fragrant—don't let it burn. Now it's time to add the spices: 2 tablespoons chili powder, 1 tablespoon smoked paprika, 2 teaspoons ground cumin, 1 teaspoon ground coriander, ½ teaspoon cinnamon, 1½ teaspoons salt, and 1 teaspoon black pepper. Stir everything together and cook for 1 minute to toast the spices gently.
This step is crucial for developing the chili's complex flavor profile. The spices need to bloom and release their aromatics before they're submerged in liquid. If you add them later, you'll end up with a muddled, one-note chili instead of this layered, smoky masterpiece.
Simmer the Chili with Tomatoes and Beans
Pour in the 14.5 oz fire-roasted diced tomatoes (with juices) and the 2 cups drained black beans. Stir well to combine, then add 2 cups water to the pot. Bring everything to a gentle boil, then immediately reduce the heat to low and let it simmer uncovered for 45 minutes. You want a steady, gentle bubble—this ensures the flavors meld without the chili breaking down.
After 30 minutes, taste the chili and adjust the seasoning if needed. I usually find it needs a little more salt at this point—remember, the flavors will deepen as it cooks. Stir in the 1 tablespoon cornstarch mixed with 2 tablespoons lime juice and let it simmer for another 15 minutes. This will give your chili that perfect, slightly thickened consistency without making it gluey.
During this time, the chili should develop a rich, smoky aroma that fills your kitchen. The acidity from the lime juice brightens all the flavors, cutting through the richness of the beef and beans. If the chili looks too thin at the end, you can always stir in a little more cornstarch mixed with water to thicken it further.
Char the Tortilla Strips for Crunch
While the chili simmers, cut the 6 medium flour tortillas into ¼-inch strips. Heat a dry skillet over medium-high heat and add the tortilla strips in a single layer. Let them cook undisturbed for 1-2 minutes until they're deep golden brown and crispy on one side. Flip carefully and cook the other side for another 30 seconds—they'll crisp up quickly.
Transfer the crispy tortilla strips to a paper towel-lined plate to drain any excess oil. The key here is to get them nicely browned but not burned. If they start to smoke too much, reduce the heat slightly. These crispy strips will add the perfect textural contrast to your chili, giving each bite that satisfying crunch.
I like to make a big batch of these strips so I can add them to bowls as I serve. They stay crispy for about 10 minutes before they start to soften, so it's best to prepare them just before serving. The smoky, charred flavor of the tortillas complements the chili beautifully, adding another dimension to this already complex dish.
Rest and Serve with Confidence
Once the chili has simmered for the full 45 minutes, remove it from the heat and let it rest for 10 minutes. This resting period allows the flavors to fully develop and the chili to thicken slightly as it cools. It also gives you time to prepare your serving bowls and any accompaniments.
Ladle the chili into bowls, topping each serving with 2-3 crispy tortilla strips. The contrast between the warm, smoky chili and the cool, crispy tortillas is what makes this dish truly special. Serve immediately while the tortillas are still at their peak crunch. Pair with cornbread, warm tortillas, or a simple green salad to round out the meal.
Here's what you're aiming for: a chili with deep, smoky notes from the paprika and cumin, a touch of sweetness from the fire-roasted tomatoes, and that perfect balance of heat and acidity from the lime juice. Each bite should be rich, complex, and satisfying—exactly what you'd expect from a chili that's been given the time and attention it deserves.
Pro Tips For Making Beef And Black Bean Chili Target
- CRISP THE ONIONS FIRST: I learned this the hard way—skipping the initial high-heat char on onions and garlic turns your chili into a mushy soup. Sear them in 2 tablespoons of oil over medium-high until the edges are golden brown (about 5-6 minutes), then lower the heat before adding garlic. That caramelized flavor cuts through the richness of the beef.
- BREAK UP THE BEEF: Don’t just stir the ground beef—actually shred it with a wooden spoon or your hands while it cooks. The 80/20 fat ratio is your friend here, but if you leave it in big clumps, you’ll end up with chewy bits instead of tender, flavorful crumbles. Works best when the meat still has a little pink center (about 6-7 minutes total).
- SAVE THE BEAN LIQUID: Drained black beans mean wasted flavor. Instead of rinsing them, pour the drained beans into a measuring cup, then add that starchy liquid back to the pot when you’re combining everything. It thickens the chili naturally and keeps the beans from turning into a sad, waterlogged side dish.
- TOAST THE BEANS: Yes, even if you’re in a hurry. Spread the drained black beans on a dry skillet over medium heat for 2-3 minutes, stirring constantly, until they’re slightly crispy in spots. The toasted edges add depth that canned beans alone can’t match—and it takes less time than you’d think. (Your future self will notice the difference.)
Best sauces and condiments for beef and black bean chili target
Creamy Avocado Topping
Blend 1 ripe avocado, ¼ cup sour cream, 1 tbsp lime juice, 1 tbsp chopped cilantro, and ½ tsp salt until smooth. This creamy topping cools the chili's heat while adding a luxurious texture.
I like to drizzle it over the top just before serving—it stays fresh for 2 hours in the fridge. 🥑
Spicy Sour Cream Swirl
Mix ½ cup sour cream with 1 tsp hot sauce (like Cholula or Tabasco) and a pinch of smoked paprika. Dollop this tangy, spicy cream on top of each bowl for a cool contrast that cuts through the rich chili.
The heat from the sauce enhances the smoky flavors without overpowering them. 🌶️
Pickled Jalapeño Relish
Quick-pickle 2 jalapeños in ½ cup vinegar, 1 tbsp sugar, and 1 tsp salt for 30 minutes. Thinly slice and mix with 1 tbsp chopped red onion and 1 tbsp chopped cilantro.
The bright acidity and crunch make every bite more dynamic. I add a spoonful to each bowl right before serving. 🌶️
Smoky Chipotle Crema
Blend ½ cup sour cream with 1 chipotle pepper in adobo (minced), 1 tsp honey, and 1 tbsp lime juice until smooth. This crema adds a deep, smoky heat that complements the chili's existing spices.
It's perfect for those who love a little extra kick. Store in an airtight container for up to 5 days. 🔥
Fresh Cilantro-Lime Dressing
Whisk together ¼ cup chopped cilantro, 2 tbsp lime juice, 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.
Drizzle this bright, herbaceous dressing over the chili just before serving to add a refreshing finish. It's especially good when paired with the creamy toppings. ✨
Extra Smoky Depth
For an extra layer of smokiness, add ½ tsp liquid smoke directly to the chili during the final 10 minutes of cooking. Alternatively, stir in 1 tbsp smoked sea salt at the end for a subtle, smoky finish. This works especially well if you're short on smoked paprika. 💨
Nutrition facts
Frequently asked questions
Can I make this chili in a slow cooker?
For the slow cooker method, brown the beef first in a skillet, then transfer everything (except tortilla strips) to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the cornstarch-lime mixture during the last 30 minutes of cooking. The tortilla strips should be prepared fresh before serving for that perfect crunch.
What can I substitute if I don't have fire-roasted tomatoes?
Regular canned diced tomatoes work perfectly—just add ½ teaspoon smoked salt or ¼ teaspoon liquid smoke to mimic the charred flavor. For extra depth, roast fresh tomatoes in a hot oven for 15 minutes before adding them to the chili. The acidity will still brighten the dish, even without the fire-roasted touch.
How do I prevent the chili from getting too thin?
If your chili seems too thin after simmering, mix 1 teaspoon cornstarch with 2 tablespoons cold water and stir it in during the last 10 minutes of cooking. For a thicker base, reduce the water by ½ cup if you prefer a heartier texture. The cornstarch in the recipe already helps create that perfect consistency, but this extra step ensures it never gets watery.
Can I make this chili ahead of time?
This chili tastes even better the next day! Store it in an airtight container in the fridge for up to 5 days. The flavors deepen as it sits. For meal prep, portion into containers and top with tortilla strips just before eating to keep them crispy. It also freezes beautifully for up to 3 months—thaw overnight in the fridge before reheating.
What's the best way to reheat leftovers?
Reheat gently on the stovetop over low heat or in the microwave at 50% power to prevent the chili from becoming mushy. For crispy tortilla strips, place them on a baking sheet and broil for 2-3 minutes after reheating the chili. Never microwave tortillas—they'll turn soggy instead of staying crispy.