Soups & Stews
This beef and black bean chili target recipe delivers the perfect balance of smoky chipotle heat and hearty, satisfying flavors in a single pot. The secret lies in slow-cooked beef that practically melts in your mouth, combined with tender black beans and a deep, aromatic spice blend that simmers for hours. I developed this recipe to be both restaurant-quality and foolproof, ensuring rich, complex flavors without requiring advanced techniques.
What sets this chili apart is the layering of flavors—caramelized onions and garlic form the base, while chipotle peppers and cumin add that signature smoky depth. The beef cooks low and slow, becoming tender and infused with the spices, while the black beans soften just enough to absorb all that incredible flavor. This is the kind of chili that tastes even better the next day, making it ideal for meal prep or feeding a crowd.
The result is a pot of chili that's hearty enough to stand alone but pairs beautifully with cornbread, crusty bread, or a sprinkle of avocado. The texture is perfect—tender beef, creamy beans, and a sauce that's rich but not greasy. Every spoonful delivers a mix of smoky, spicy, and slightly sweet notes that keep you reaching for more.
Whether you're using a stovetop, slow cooker, or Instant Pot, this recipe adapts seamlessly while maintaining that deep, satisfying flavor. The one-pot method means minimal cleanup, and the instructions are straightforward enough for beginners but packed with professional techniques to ensure the best possible results. Let's make this chili!
Ingredients for beef and black bean chili target
Six hearty servings of smoky, spicy chili—just the right mix of beef and black beans for ultimate comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 2 lb | Cut into 1-inch cubes |
| Black Beans 🌱 | 2 cups | Drained and rinsed |
| Yellow Onions 🧅 | 2 whole | Diced, medium size |
| Garlic Cloves 🧄 | 6 cloves | Minced, fresh preferred |
| Chipotle Peppers in Adobo 🌶️ | 2 tbsp | Adjusted for heat preference |
| Ground Cumin 🌿 | 2 tbsp | Toasted for deeper flavor |
| Smoked Paprika 🌶️ | 1 tbsp | For that signature smoky taste |
| Dried Oregano 🍃 | 1 tbsp | Mexican oregano if available |
| Tomato Paste 🍅 | ½ cup | High-quality, no sugar added |
| Beef Broth 💧 | 4 cups | Low-sodium preferred |
| Canned Diced Tomatoes 🍅 | 1 can | Fire-roasted for extra depth |
| Dark Brown Sugar 🍯 | 1 tbsp | Balances the heat |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The chuck roast is where the magic starts—it's tougher than sirloin but melts into tender perfection when slow-cooked. Costco usually has it pre-cubed, which saves time, but if you're buying a whole roast, ask the butcher to cut it for you. Look for good marbling—those little fat streaks keep the meat juicy. Black beans are a must here; canned Goya or Bush's are my go-tos, but any high-quality canned beans work. The onions and garlic? Slice them evenly so they caramelize at the same rate—no one wants a mushy onion in their chili. Chipotle peppers in adobo sauce are the secret weapon for that smoky heat; Hatch brand is my favorite, but any will do.
No chipotle peppers? Substitute 1 tbsp smoked paprika plus 1/2 tsp cayenne for a similar kick. Short on cumin? Swap in 1 tbsp coriander, but it won't be quite the same. The tomato paste can be a squeeze tube from Trader Joe's if you're lazy—no shame. For the broth, low-sodium is key, but if you can't find it, just reduce the added salt later. Fire-roasted diced tomatoes add depth, but regular will work in a pinch. The brown sugar balances the heat, so don't skip it—trust me, it makes all the difference. And if you're feeling fancy, toast your spices in a dry pan for 30 seconds before adding them to the pot.
This chili tastes even better the next day—let it sit overnight, and the flavors meld into pure perfection. It keeps for 4-5 days in the fridge, so make a big batch and freeze portions. I portion mine into 1-cup containers for easy lunches—just reheat and serve. If you're prepping ahead, the raw beef and beans can sit in the fridge for 1 day before cooking, but start it as soon as you can. The longer it simmers, the richer it gets—so don't rush it.
Why You'll Love This Recipe
- Foolproof Slow Cooker: I swear by this—dump everything in, walk away, and come back to melt-in-your-mouth beef. The chuck roast gets tender enough to shred with a fork, and those chipotles in adobo? They infuse just enough heat to linger without overpowering.
- Smoky Depth Magic: That jar of chipotle peppers in adobo does something wild—it turns a simple pot of chili into something rich and complex. The onions caramelize right in the pot, and the garlic? Oh, it’s there, but in the best way, like a warm hug for your taste buds.
- Leftovers That Don’t Suck: Honestly, this recipe makes way more than I need for one meal, and I love that. The flavors actually get better the next day—more developed, deeper, and perfect for quick lunches. Freeze half, and you’ve got a backup for when you’re too tired to cook.
- Budget Meal, Big Payoff: A chuck roast is cheap, black beans are a pantry staple, and onions/garlic don’t break the bank. Yet somehow, it tastes like you spent hours on a fancy dinner. Between us, this is how I feed my family for under $10 and still feel like a hero.
Step-by-step instructions for smoky chipotle beef chili
Here's how to build a rich, smoky chili that simmers into perfect one-pot comfort.
🔥 Step 1: Sear the Chuck Roast for Deep Flavor
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add the 2 lb chuck roast cut into 1-inch cubes and sear undisturbed for 3-4 minutes per side until deeply browned. This step creates the Maillard reaction that builds rich, meaty flavor.
Once browned, remove the beef with tongs and set aside. You'll hear the sizzle subside—this tells you the meat is releasing its natural juices and developing that beautiful crust. Don't rush this step; patience here means better flavor later. If your pan gets crowded, work in batches to avoid steaming instead of searing.
🍳 Step 2: Build the Spice Base with Aromatics
In the same Dutch oven, add the 2 whole yellow onions diced and cook for 5-6 minutes until softened and golden. Add the 6 cloves garlic cloves minced and cook for another 30 seconds until fragrant—you should smell that sweet garlic aroma wafting through your kitchen.
Now add the 2 tablespoons ground cumin, 1 tablespoon smoked paprika, 1 tablespoon dried oregano, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Stir constantly for 30 seconds to toast the spices—this releases their essential oils and deepens their flavor. You'll see the spices darken slightly and smell their aromatic power.
🥘 Step 3: Simmer the Chili Foundation
Pour in the 2 tablespoons chipotle peppers in adobo, scraping up any browned bits from the bottom of the pot. Add the 0.5 cup tomato paste and stir until smooth. Then pour in the 4 cups beef broth and 1 can diced tomatoes, stirring well to combine. Bring the mixture to a gentle boil.
Once boiling, reduce heat to low and return the seared beef to the pot. Add the 2 cups black beans and 1 tablespoon dark brown sugar. Stir gently to distribute everything evenly. The chili should simmer gently—you should see small bubbles breaking the surface but not a vigorous boil.
⏰ Step 4: Cook Until Tender and Flavorful
Cover the Dutch oven and let the chili simmer for 2.5 to 3 hours on low heat. This long cooking time breaks down the tough beef into tender, fork-tender pieces. Check occasionally and add ½ cup water if the chili gets too thick—it should have a loose, stew-like consistency.
About 30 minutes before the chili is done, taste and adjust seasoning. You might need to add more salt or chipotle peppers to taste. The chili should have a rich, smoky depth with a perfect balance of heat and sweetness from the brown sugar. The beef should pull apart easily with a fork, and the beans should be fully heated through.
🍽️ Step 5: Rest and Serve with Confidence
Once the chili reaches your desired consistency and flavor, remove it from heat and let it rest for 10 minutes covered. This resting period allows all the flavors to meld together and the chili to thicken slightly. The flavors will deepen as it sits—this is when the magic happens.
Serve the chili hot with your favorite toppings like shredded cheese, sour cream, chopped cilantro, or a dollop of Greek yogurt. This hearty one-pot meal serves 6 and makes even better the next day as the flavors continue to develop. Each bite should deliver that perfect balance of smoky chipotle heat, tender beef, and rich, comforting spices.
Pro Tips For Making Beef And Black Bean Chili Target
- SEAR THE CHUCK ROAST FIRST: I learned this the hard way—skipping the sear means flavorless chili. Cut the chuck roast into 1.5-inch chunks, then hit a screaming-hot skillet with 2 tablespoons of oil before adding the meat. Let it brown undisturbed for 3-4 minutes per side until deeply caramelized. That crust locks in juices and builds depth that simmering alone can’t match.
- TOAST THE BEANS: Dry black beans in a skillet for 2-3 minutes before adding liquid—yes, even if they’re canned. The slight char removes that metallic canned-bean taste and thickens the chili later. Skip this, and your chili will taste like it’s swimming in water. (Pro move: Drain and rinse canned beans first to cut excess starch.)
- CONTROL THE CHIPOTLE HEAT: Chipotle in adobo is potent—start with 1-2 peppers, minced, and taste as you go. Blend the minced peppers with a splash of the cooking liquid first to mellow the raw heat. Adding them whole? Crush them lightly with a knife; whole peppers release heat unevenly and can scorch the chili.
- LOW AND SLOW FOR TENDERNESS: Chuck roast needs time—simmer this chili at 275°F (135°C) for at least 3 hours, covered, to break down the connective tissue. I used to rush it, and the meat turned out chewy. Use a meat thermometer: pull it at 203°F (95°C) internal temp. The beans will soften in the process, and the flavors meld like a slow dance.
Wine and beer pairings for these flavors
Red Wine Pairings
For this rich, smoky chili, I reach for a medium-bodied Zinfandel from California—its bold fruit flavors and subtle spice notes complement the chipotle heat beautifully. Look for a 2019 or newer vintage with 13-14% ABV to balance the dish's intensity without overpowering it. The wine's dark berry undertones mirror the chili's depth, while its slight tannins cleanse your palate between hearty bites. 🍷
White Wine Options
If you prefer white, a Riesling with a touch of sweetness—like a German Spätlese—cuts through the smokiness while enhancing the brown sugar's caramel notes. Aim for 8-10% ABV and a dry or off-dry profile to avoid clashing with the chili's heat. The wine's acidity also brightens the dish, making each spoonful feel fresher.
Craft Beer Pairings
A Mexican-style lager like Modelo Especial or Pacifico is my go-to for beer lovers. The crisp, clean finish and 4.4% ABV let the chili's flavors shine without competing. For a bolder option, try a honey brown ale—its malty sweetness balances the chipotle's spice while adding a caramel richness that echoes the brown sugar.
Non-Alcoholic Choices
For a refreshing non-alcoholic match, I recommend sparkling hibiscus iced tea—its tart, floral notes contrast the chili's smokiness. Brew 1 cup hibiscus tea, chill, then add ½ cup sparkling water and a splash of lime. Serve over ice for a crisp, vibrant sip that refreshes between bites. 💧
Topping Pairings
If you're adding toppings, consider pairing avocado slices with a Chardonnay (unoaked) or sour cream with a Malbec—both combinations enhance the chili's creaminess. The wine's acidity or fruitiness bridges the gap between the hearty main and lighter toppings, creating a harmonious bite.
Nutrition facts
Frequently asked questions
Can I use ground beef instead of chuck roast?
Yes, but expect a different texture. Ground beef (like 80/20 lean-to-fat ratio) will make the chili richer and faster, but it won't have the same tender, melt-in-your-mouth quality. If using ground beef, reduce cooking time to 1.5-2 hours and add 1 extra tablespoon tomato paste to thicken the sauce.
How do I adjust the heat level?
For milder heat, reduce the chipotle peppers to 1 tablespoon and omit the cayenne. For extra spice, add ½ teaspoon cayenne pepper or 1 extra chipotle pepper. Always taste as it simmers—you can adjust gradually. The brown sugar naturally balances heat, so don't skip it!
Can I make this in a slow cooker or Instant Pot?
For a slow cooker, brown the beef first, then combine all ingredients (except beans) and cook on low for 6-7 hours or high for 3-4 hours, adding beans in the last 30 minutes. For an Instant Pot, use the Sauté function to brown beef, then cook on High Pressure for 30 minutes, followed by a 10-minute natural release. Add beans at the end.
What if my chili is too thick or too thin?
For too thick: Stir in ½ cup water or beef broth and simmer for 10 minutes to adjust. For too thin: Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the chili, and simmer for 5 minutes until thickened. Always stir gently to avoid breaking up the beef.
Can I freeze this chili?
Yes! Let it cool completely, then portion into airtight containers or freezer bags (remove excess air). It keeps for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over medium-low heat, stirring occasionally. Avoid microwaving—it can make the texture uneven.