This easy beef and bean chili recipe is loaded with warming flavors and garnished with a light and bright pickled charred corn.
Despite having a few warm spring days to enjoy, cold days are still very much a thing. Those chilly spring days make this easy beef and bean chili a necessity.
What I loved most about this chili is the flavor of the black lime! It adds wonderful sour and savory undertones to this comforting bowl of goodness.
Black lime, also called dried lime, is a lime that has been completely dehydrated in the sun. They are used in many Middle Eastern dishes, particularly in Persian dishes. It can be used whole, sliced, or ground.
The limes are typically boiled in salted water first and then sun-dried until they are completely hard and completely dehydrated. The result is a tangy, sour, somewhat musky flavor. It’s an indescribable flavor that deserves a category of its own and it’s a wonderful ingredient to play around with!
In addition to black lime, this recipe also uses:
- Chuck roast, cut into cubes
- Onion, diced
- Spices, including chili powders, garlic powder, paprika, and cumin
- Dry or canned beans, try it with canned black or kidney beans or try dry beans, like pinto, whipple, or scarlet runner bean
How to make this easy beef and bean chili recipe:
Though time-consuming, this recipe is very easy to make!
First, start by browning the beef cubes. Next, add onion and cook until it softens and begins to turn golden brown. From there, add the spices and let them sizzle in the rendered beef fat until aromatic.
Add the cooking liquid (water or beef stock) along with the reserved beef and the dry beans. Bring to a boil and then reduce heat and simmer for 3–4 hours or until the beef is falling apart and the beans are completely tender.
Serve with your favorite chili garnish, but I highly recommend the charred pickled corn. It’s SO good!
Beef and Bean Chili Recipe
- 1 tablespoon neutral oil
- 3 pound chuck roast trimmed and cut into bite-sized cubes
- 1 yellow onion peeled and diced
- 1 tablespoon chili powder I used a mix of silk chili, chili powder, and black Urfa chili
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon ground black lime optional
- 8–9 cups water or beef stock
- 8 ounces dry beans rinsed, or use 2 15–ounce canned beans
- 1 teaspoon chocolate miso plus more to taste, if you like
- Salt and pepper to taste
Pickled Charred Corn:
- Microgreens cilantro, or minced scallions
Brown the beef:
- Pat the beef dry and season all over with salt and pepper. Heat 1 tablespoon neutral oil in a wide, large pot over medium-high heat. Add the beef in batches, and cook in an even layer for 3–5 minutes without moving the beef. Flip once a golden crust has formed and brown the other side. Continue cooking until well-browned all over. Transfer to a plate and leave the fond and rendered fat in the pot.
Cook the aromatics:
- Add the diced onion to the pot and cook for 7–8 minutes until it begins to soften and brown. Next, add the chili powder, paprika, cumin, and ground black lime. Cook for 1 minute until fragrant.
Simmer the chili:
- Return the beef to the pot. Pour in 8 cups of cooking liquid (water or beef stock) and add the dry beans. Season with salt and pepper and bring to a boil. Reduce heat to low and simmer, covered, for 2 hours. Stir the chili periodically and add more liquid if needed. Remove the lid and continue simmering for 1–2 hours more or until the beans are cooked through and the beef is tender and falling apart—taste and season once more to your preferences.
- Scoop out 1/2 cup of the liquid from the chili. Whisk in the chocolate miso until completely melted and incorporated into the liquid. Pour the mixture back into the chili and stir to combine.
Prepare the pickled corn:
- Place the corn kernels on a baking sheet in an even layer. Drizzle with the oil and sprinkle with salt. Place directly under a broiler, turning occasionally until the corn chars. You may hear popping as the corn cooks. Depending on your broiler, this will take 4-8 minutes. Turn the corn regularly to prevent it from burning!
- While the corn chars, place the vinegar, sugar, and water in a heatproof glass measuring cup and microwave for 1-2 minutes or until the sugar is completely dissolved. Stir to incorporate.
- Place the shallot in a bowl or mason jar and add the charred corn. Pour the hot water mixture over the vegetables and toss to incorporate completely—season with a sprinkle of flaky sea salt. Transfer to the refrigerator for at least 1 hour.
- Spoon the chili into bowls and pile the pickled corn on top. Serve with microgreens, if you like. Enjoy!