Spicy Baked Beans Chili

If you ask me, chili doesn’t have to be complicated to taste good.

This hearty baked beans chili gives you all the comfort of traditional chili with way less fuss. Ground beef and onions cook up with canned baked beans and tomatoes for a thick, satisfying bowl that comes together fast.

A packet of chili seasoning does most of the work, while garlic and smoked paprika add extra depth. Tomato juice and diced tomatoes with green chilies give it just the right amount of sauciness and a little kick.

It’s the kind of weeknight dinner that fills you up without keeping you in the kitchen all evening.

What Kind of Ground Beef Should I Use?

For this baked beans chili, you’ll want to use ground beef with a fat content that matches your preference – 80/20 is a solid choice that gives you good flavor without being too greasy. If you’re watching your fat intake, 90/10 lean ground beef will work just fine, though you might want to add a tiny splash of oil to your pan to prevent sticking. Ground chuck (80/20) tends to be the sweet spot for most chili recipes since it has enough fat to keep things flavorful but won’t leave you with a pool of grease to drain off. You can also substitute ground turkey or chicken if you prefer, just know that the flavor will be a bit milder and you’ll definitely want to drain any excess liquid after browning.

Options for Substitutions

This recipe is super forgiving and works well with a few simple swaps:

• Ground beef: Ground turkey or ground chicken make great lighter alternatives. You can also use ground pork or a mix of beef and pork for different flavor. If going meatless, try crumbled tempeh or extra beans.
• Baked beans: You can use any variety of canned beans here – pinto, kidney, black beans, or even a mix. Just drain and rinse them first, then add a tablespoon of brown sugar and a bit of mustard to mimic that baked bean sweetness.
• Diced tomatoes with chilies: Regular diced tomatoes work fine if you don’t have Rotel. Just add a small can of diced green chilies or a chopped jalapeño to bring back some heat.
• Tomato juice: In a pinch, use beef broth, vegetable broth, or even water mixed with a couple tablespoons of tomato paste to get the right consistency.
• Chili seasoning: If you’re out of the packet, mix together 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon paprika, and a pinch of cayenne pepper.

Watch Out for These Mistakes While Cooking

The biggest mistake when making baked beans chili is not draining the ground beef after browning, which leaves your chili swimming in grease instead of having a rich, thick consistency – just tilt the pan and spoon out the excess fat before adding the other ingredients.

Another common error is adding all the liquid ingredients at once without tasting first, since canned tomatoes and baked beans already contain quite a bit of liquid, so start with half the tomato juice and add more only if needed to reach your preferred thickness.

Don’t skip browning the onions properly with the beef – they should be soft and translucent, not crunchy, which takes the full 5-7 minutes and adds sweetness to balance the chili seasoning.

For even better flavor, let your chili simmer for 15-20 minutes instead of just 10, stirring occasionally to prevent sticking, which gives the spices time to blend and the flavors to develop.

What to Serve With Baked Beans Chili?

This hearty chili is perfect with a big pan of cornbread or some warm flour tortillas on the side for scooping. I love topping each bowl with shredded cheddar cheese, sour cream, and diced onions so everyone can customize their own. If you want to stretch the meal further, serve it over rice or baked potatoes, which soak up all that rich, tomatoey sauce. For a lighter side, a simple coleslaw or tortilla chips with guacamole rounds out the meal nicely.

Storage Instructions

Store: This chili actually tastes better the next day after all the flavors have had time to hang out together. Keep it in an airtight container in the fridge for up to 4 days. It’s one of those recipes I love making on Sunday for easy weeknight dinners.

Freeze: Baked beans chili freezes really well, which makes it perfect for meal prep. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual servings so I can grab just what I need.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave it in a bowl, but I find the stovetop gives you better results. Add a splash of water or tomato juice if it seems too thick after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1650
• Protein: 75-85 g
• Fat: 45-55 g
• Carbohydrates: 170-190 g

Ingredients

• 1 lb lean ground beef (90/10)
• 1 medium onion (diced into 1/4-inch pieces)
• 28 oz baked beans (Bush’s Original recommended)
• 10 oz diced tomatoes with green chilies
• 1 1/4 cups tomato juice
• 1 packet chili seasoning
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika

Step 1: Prepare Ingredients and Brown the Beef

• 1 lb lean ground beef
• 1 medium onion, diced into 1/4-inch pieces
• 2 cloves garlic, minced

Dice the onion into 1/4-inch pieces and mince the garlic cloves.

Heat a large pot or Dutch oven over medium-high heat until it’s hot enough that a drop of water sizzles on contact.

Add the ground beef and break it into small crumbles with a wooden spoon, cooking for 3-4 minutes until it begins to brown.

I find that letting the beef sit undisturbed for the first minute allows it to develop a better crust, which adds deeper flavor to the finished chili.

Step 2: Build Flavor with Aromatics

• cooked beef from Step 1
• 1 medium onion
• 2 cloves garlic

Once the beef is mostly browned, add the diced onion and minced garlic to the pot.

Stir frequently and cook for 2-3 minutes, stirring occasionally, until the onion softens and becomes translucent and the garlic becomes fragrant.

This technique, called sweating the aromatics, ensures the onion and garlic distribute their flavors evenly throughout the chili rather than remaining in pockets.

Step 3: Combine Remaining Ingredients and Season

• beef and aromatics mixture from Step 2
• 28 oz baked beans
• 10 oz diced tomatoes with green chilies
• 1 1/4 cups tomato juice
• 1 packet chili seasoning
• 1/2 teaspoon smoked paprika

Add the baked beans, diced tomatoes with green chilies, tomato juice, chili seasoning packet, and smoked paprika to the pot.

Stir everything together until well combined, making sure the seasoning packet is fully incorporated and no lumps remain.

I like to add the paprika separately rather than relying solely on the seasoning packet because it adds a subtle smoky depth that enhances the overall complexity of the chili.

Step 4: Simmer and Meld Flavors

• combined chili mixture from Step 3

Reduce the heat to medium-low and bring the mixture to a gentle simmer.

Allow it to simmer uncovered for 10-12 minutes, stirring occasionally to prevent sticking on the bottom of the pot.

The gentle heat allows the flavors to meld together while the liquid slightly reduces, concentrating the taste of the chili.

Step 5: Taste, Adjust, and Serve

• finished chili from Step 4

Taste the chili and adjust the seasoning if needed—add more salt, pepper, or smoked paprika to suit your preference.

Ladle into bowls and serve hot with your choice of toppings such as shredded cheese, sour cream, diced onion, jalapeños, or cornbread.

Spicy Baked Beans Chili

Delicious Spicy Baked Beans Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 6 servings

Calories 1550 kcal

Ingredients

  

• 1 lb lean ground beef (90/10)
• 1 medium onion (diced into 1/4-inch pieces)
• 28 oz baked beans (Bush's Original recommended)
• 10 oz diced tomatoes with green chilies
• 1 1/4 cups tomato juice
• 1 packet chili seasoning
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika

Instructions

 

• Dice the onion into 1/4-inch pieces and mince the garlic cloves. Heat a large pot or Dutch oven over medium-high heat until it's hot enough that a drop of water sizzles on contact. Add the ground beef and break it into small crumbles with a wooden spoon, cooking for 3-4 minutes until it begins to brown. I find that letting the beef sit undisturbed for the first minute allows it to develop a better crust, which adds deeper flavor to the finished chili.
• Once the beef is mostly browned, add the diced onion and minced garlic to the pot. Stir frequently and cook for 2-3 minutes, stirring occasionally, until the onion softens and becomes translucent and the garlic becomes fragrant. This technique, called sweating the aromatics, ensures the onion and garlic distribute their flavors evenly throughout the chili rather than remaining in pockets.
• Add the baked beans, diced tomatoes with green chilies, tomato juice, chili seasoning packet, and smoked paprika to the pot. Stir everything together until well combined, making sure the seasoning packet is fully incorporated and no lumps remain. I like to add the paprika separately rather than relying solely on the seasoning packet because it adds a subtle smoky depth that enhances the overall complexity of the chili.
• Reduce the heat to medium-low and bring the mixture to a gentle simmer. Allow it to simmer uncovered for 10-12 minutes, stirring occasionally to prevent sticking on the bottom of the pot. The gentle heat allows the flavors to meld together while the liquid slightly reduces, concentrating the taste of the chili.
• Taste the chili and adjust the seasoning if needed—add more salt, pepper, or smoked paprika to suit your preference. Ladle into bowls and serve hot with your choice of toppings such as shredded cheese, sour cream, diced onion, jalapeños, or cornbread.