Soups & Stews
This beef and black bean target chili recipe delivers the perfect balance of smoky depth, tender beef, and hearty texture that makes every spoonful satisfying.
The secret lies in slow-browning the meat for rich flavor and letting the spices meld during a long simmer, creating a chili that's both restaurant-quality and deeply comforting.
With a precise ratio of beef to beans to broth, you'll achieve that signature "target" shape—thick enough to hold its form while still being spoonable, with layers of flavor in every bite.
What sets this chili apart is the technique: searing the beef in batches ensures maximum flavor extraction, while toasted spices (cumin, chili powder, and smoked paprika) build complexity without overpowering. The black beans add protein and texture, while a touch of cocoa powder deepens the smoky notes.
It's a recipe designed for both weeknight dinners and crowd-pleasing gatherings, with optional toppings to customize to your taste.
The result is a chili that's tender yet substantial, with beef that practically melts in your mouth and beans that hold their shape. The broth reduces to a perfect consistency—thick enough to coat the back of a spoon but still smooth.
Serve it with cornbread, crusty bread, or a dollop of sour cream for the ultimate comfort food experience.
Whether you're cooking on the stovetop or adapting it for a slow cooker, this recipe delivers foolproof results. The instructions walk you through every step, from browning the meat to balancing the seasoning, so you can achieve that perfect "target" chili every time. Let's get started!
Ingredients for beef and black bean chili target
This smoky, spiced chili brings bold flavors and hearty texture to your table with just 14 ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast Beef 🥩 | 1 ½ lb | Cut into 1-inch cubes |
| Black Beans 🌱 | 2 cups | Cooked or canned, drained |
| Beef Broth 💧 | 3 cups | Low-sodium preferred |
| Tomato Paste 🍅 | ½ cup | Smooth, not chunky |
| Chili Powder 🌶️ | 2 tbsp | Smoked variety for depth |
| Ground Cumin 🌿 | 1 tbsp | Toasted for richer flavor |
| Smoked Paprika 🌶️ | 1 tbsp | For authentic smokiness |
| Cocoa Powder 🍫 | 1 tbsp | Unsweetened, for depth |
| Yellow Onion 🧅 | 1 whole | Diced small, about 1 cup |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Olive Oil 🫒 | 2 tbsp | For browning beef |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Bay Leaves 🌿 | 2 whole | Remove before serving |
The beef is where the magic starts. Chuck roast delivers that melt-in-your-mouth tenderness—sirloin or flank steak won't cut it here. Grab it pre-cut at Costco1-inch cubes—too small and they'll overcook, too big and they'll stay tough. Trader Joe's often has pre-cubed chuck at a great price, but check the sell-by date. Freshly cut beef has that rich, meaty aroma that canned or frozen can't match. If you're using frozen, thaw it overnight in the fridge—never microwave it, or you'll end up with gray, waterlogged chunks.
No chili powder? Mix 1 tbsp smoked paprika + 1 tsp cayenne for a close substitute. The cocoa powder might seem odd, but trust me—it deepens the smoky flavor without tasting like dessert. Dutch-processed cocoa (the kind you'd use for baking) works best, but unsweetened baking cocoa is fine in a pinch. The onion and garlic can be swapped for 1 cup diced bell pepper if you're feeling adventurous, but keep the ratio the same. For the beans, canned black beans work perfectly—just drain and rinse them. Fresh or dried? Soak overnight and cook until tender if you're going that route. The tomato paste is non-negotiable though—Rao's or Muir Glen are my go-tos, but any smooth paste will do.
This chili tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for 3 months. I like to double the batch and freeze half—perfect for lazy weeknights. The broth reduces as it sits, so if it's too thin after cooking, simmer uncovered for 10-15 minutes to thicken it up. For serving, I grab crusty bread and sharp cheddar—the contrast makes it sing. The chili reheats beautifully on the stove with a splash of water or broth if it's gotten too thick.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because the chuck roast practically cooks itself—just brown it, toss in the broth and beans, and let it simmer. No chopping, no fussing, just hands-off richness that makes me feel like I’ve earned my dinner.
- Deep, Smoky Richness: That chili powder and tomato paste combo? It’s where the magic happens—the slow caramelization turns the beef so tender it melts, while the black beans soak up all the smoky depth. Honestly, the first bite makes me forget it’s just chili.
- Meal Prep MVP: I make a double batch on Sundays because it reheats like a dream—no soggy beans, no bland broth. My kids grab it for lunches, and I freeze half for those nights when I’d rather binge Netflix than cook.
- Budget-Friendly Powerhouse: Chuck roast is cheap, black beans are a pantry staple, and a can of broth stretches this into four hearty servings. Between us, this is the kind of recipe that makes me feel like I’m feeding a crowd without breaking the bank.
Step-by-step instructions for beef and black bean chili
This chili delivers deep, smoky flavor and hearty texture—every step builds on the last.
Brown the Chuck Roast Beef
Heat the 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the 1.5 pounds chuck roast beef cut into 1-inch cubes, working in batches if needed to avoid crowding. Let the beef sear undisturbed for 3-4 minutes until deeply browned on all sides—this creates that rich, caramelized foundation for your chili.
I press down gently on the beef cubes during the first minute to prevent curling, which ensures even contact with the pan. Once browned, transfer the beef to a plate and set aside. You want the pan to stay hot for the next step, so don't let it cool down.
Sauté Onions and Garlic
In the same Dutch oven, add the 1 whole yellow onion (diced) and cook for 5-6 minutes until softened and translucent. Stir occasionally to prevent burning. Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant—this releases all the aromatic oils that will infuse your chili.
Here's where it gets fragrant: you'll notice the kitchen filling with that sweet, savory onion aroma. If the onions start to brown too quickly, reduce the heat slightly. This step is the flavor bridge between the beef and the rest of your ingredients.
Build the Chili Base
Return the browned beef to the pot. Stir in the 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1 tablespoon cocoa powder, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Let the spices toast in the beef juices for 1 minute—this blooms their flavors before adding liquids.
Add the 0.5 cup tomato paste and stir to coat everything evenly. The tomato paste will thicken slightly and deepen the color. Pour in the 3 cups beef broth and add the 2 whole bay leaves. Stir well to combine, then bring the mixture to a gentle simmer over medium heat. This is where all the flavors start melding together.
Simmer and Develop Depth
Add the 2 cups black beans and stir. Reduce heat to low and let the chili simmer uncovered for 2-2.5 hours, stirring occasionally. You're looking for the flavors to deepen and the beef to become fork-tender. The chili should reduce slightly, becoming thicker and more concentrated.
I check the texture every 30 minutes by stirring with a wooden spoon. The beans should be fully heated through, and the beef should pull apart easily. If the chili gets too thick before the beef is tender, add a splash of water or broth to maintain the right consistency.
Finish and Serve
Remove the 2 whole bay leaves before serving. Taste and adjust seasoning if needed—you might want to add more salt or chili powder to taste. Serve the chili hot, topped with shredded cheese, sour cream, or fresh cilantro if desired. Each bowl should be packed with tender beef, hearty beans, and layers of smoky, spiced flavor.
This chili tastes even better the next day as the flavors continue to develop. The cocoa powder adds a subtle depth that rounds out all the spices, while the smoked paprika gives it that authentic chili-house smokiness. Enjoy it with cornbread or crusty bread to soak up every last bit!
Pro Tips For Making Beef And Black Bean Chili Target
- Sear the Chuck Hard: I learned this the hard way—rushing the sear means flavor gets trapped in the pan instead of the chili. Chuck roast needs 3-4 minutes per side in a screaming-hot skillet until deep brown crust forms. No need for fancy cuts; just patience. (Yes, even if you're impatient like me.)
- Soak the Beans Overnight: Canned beans are fine, but dried black beans soaked 8+ hours make a real difference. They hold their shape and thicken the chili better. Drain and rinse them twice after soaking—skip this, and you’ll end up with a mushy, watery pot.
- Deglaze with Broth First: After browning the beef, don’t grab the tomato paste right away. Splash in 1 cup of beef broth first and scrape every last bit of fond from the pan. Let it simmer 2 minutes—this builds the base flavor before adding the rest. (Your future self will notice the difference.)
- Simmer Low and Slow: Chuck roast needs time to tenderize, so don’t rush the simmer. Cover the pot and cook at 300°F (150°C) for 3 hours, stirring occasionally. The meat will fall apart easily, and the flavors meld instead of burning. (Does it look weird? Yes. Does it work? Every single time.)
Flavor customization for these flavors
Spice Level Control
Adjust the heat to your preference by tweaking the chili powder and cayenne ratio. For a mild version, reduce the chili powder to 1.5 tablespoons and omit cayenne entirely. For medium heat, use the 2 tablespoons chili powder as written.
For a spicy kick, add ½ teaspoon cayenne pepper or swap ½ tablespoon of the chili powder for hot smoked paprika. I like to toast the spices in a dry pan for 30 seconds before adding them to deepen their flavor without extra heat. 🌶️
Sweet-Smoky Balance
Add a touch of sweetness to complement the smoky spices. Stir in 1 tablespoon brown sugar or 1 teaspoon honey during the simmering phase for a subtle caramelized depth.
For a richer flavor, replace ½ cup of the beef broth with ½ cup tomato sauce—it adds natural sweetness and acidity. I often finish with a splash of 1 teaspoon apple cider vinegar to brighten the flavors before serving.
Protein Swaps
Customize the protein to suit your dietary needs. For a vegetarian version, replace the beef with 1.5 cups crumbled tempeh or 1.5 cups extra-firm tofu, searing it first for texture.
For a seafood twist, add 1 cup cooked shrimp or 1 cup diced smoked sausage in the last 15 minutes of cooking. If you prefer ground beef, use 1 pound lean ground beef and brown it thoroughly before adding the other ingredients.
Bean Variations
Experiment with different beans to change the texture and flavor. Swap black beans for kidney beans (drained and rinsed) for a slightly firmer bite, or use pinto beans for a creamier texture. For a white bean chili, try 1 cup cannellini beans—they add a mild, buttery note.
I love mixing 1 cup black beans with ½ cup white beans for a balanced texture and visual appeal.
Umami Boosters
Enhance the depth of flavor with umami-rich ingredients. Stir in 1 tablespoon soy sauce or 1 teaspoon fish sauce during the simmer for a savory punch. For a mushroom depth, add 1 cup finely chopped cremini mushrooms when sautéing the onions.
A dash of Worcestershire sauce (about 1 teaspoon) also adds complexity. These additions elevate the chili without overpowering the smoky, spiced profile. 💫
Texture Play
Add crunch or creaminess to contrast the hearty chili. Top with ¼ cup crushed tortilla chips or ¼ cup toasted pumpkin seeds for texture. Stir in ½ cup cooked corn kernels for sweetness and a pop of color.
For creaminess, mix in ½ cup Greek yogurt or ¼ cup sour cream during the last 5 minutes of cooking. I often serve mine with avocado slices and pickled jalapeños for a fresh, tangy contrast.
Nutrition facts
Frequently asked questions
Why does the recipe call for chuck roast instead of ground beef?
Chuck roast delivers that signature melt-in-your-mouth tenderness that ground beef can't match. The long, slow simmer breaks down the connective tissue, creating fork-tender beef that practically falls apart. Ground beef works in a pinch, but it often turns out dry or crumbly. For best results, stick with chuck—it's the secret to that restaurant-quality texture.
Can I make this chili in a slow cooker?
Brown the beef first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The slow cooker method actually enhances the flavors as they meld together over time. Just skip the bay leaves if you're serving immediately—they can make the chili bitter when left too long.
How do I fix my chili if it's too thin?
Simmer uncovered for 10-15 minutes to reduce the liquid naturally. If that doesn't work, mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and cook for another 5 minutes. For a thicker base, you can also add ½ cup tomato paste and simmer for 10 minutes to deepen the flavor while thickening.
What's the best way to reheat leftovers?
Gently reheat on the stovetop over low heat with a splash of water or broth to prevent drying out. Microwave in 30-second intervals, stirring between each, until heated through. The chili actually tastes better the next day as flavors continue to develop—just add a little extra broth if it's too thick after refrigeration.
Can I make this chili vegetarian?
Yes! Replace the beef with 1.5 cups crumbled tempeh or 1.5 cups extra-firm tofu. Sear it first in olive oil with smoked paprika for texture, then proceed with the recipe. For extra protein, add 1 cup cooked lentils along with the beans. The cocoa powder and spices will still create that rich, smoky depth without meat.