Soups & Stews
The beef and black bean chili recipe you're about to master delivers the perfect marriage of smoky depth and that coveted crispy top—just like your favorite Target kitchen brand.
This isn't just another chili; it's a restaurant-quality dish built on seared beef, rich spices, and a technique that guarantees a caramelized crust while keeping the inside tender and flavorful. The secret lies in layering flavors properly and letting the spices bloom fully before adding liquids.
What sets this chili apart is the two-stage cooking process: first browning the beef for maximum flavor, then simmering everything together until the beans break down just enough to thicken the sauce naturally.
The slow development of flavors—smoky paprika, warm cumin, and deep coffee—creates complexity that store-bought versions simply can't match. And that crispy top? It's all about timing and a quick broil at the end.
By the time you're done, you'll have a pot of chili that's visually stunning (thanks to that golden crust) and packed with texture—tender beef, creamy beans, and a sauce that coats every spoonful.
The aroma alone will have everyone gathering around the table, while the first bite delivers that perfect balance of heat, smokiness, and hearty satisfaction. This is comfort food at its finest, with just enough restaurant flair to impress.
Whether you're serving this to a crowd or meal prepping for the week, the instructions are designed to be foolproof—no fancy equipment needed, just good technique and patience. The best part? Leftovers taste even better the next day as the flavors continue to meld. Let's get cooking!
Ingredients for beef and black bean chili target
Six ingredients make this restaurant-style chili—smoky, crispy, and packed with texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast Beef 🥩 | 2 lb | Trimmed of excess fat, cut into 1-inch cubes |
| Black Beans 🌱 | 2 cups | Cooked or canned, drained and rinsed |
| Diced Tomatoes 🍅 | 2 cups | San Marzano preferred, no salt added |
| Chicken Broth 💧 | 3 cups | Low-sodium preferred, homemade if possible |
| Onion 🧅 | 1 whole | Yellow or red, diced small |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Smoked Paprika 🌶️ | 2 tbsp | For authentic smoky depth |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for deeper flavor |
| Instant Coffee Granules ☕ | 1 tbsp | For rich, deep flavor |
| Dark Brown Sugar 🍯 | 1 tbsp | For caramelization |
| Olive Oil 🫒 | 2 tbsp | For searing beef |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The beef is everything here. Chuck roast gives you that melt-in-your-mouth tenderness, and cutting it into 1-inch cubes ensures even cooking. Grab it from the butcher counter if possible—they'll trim it perfectly, but the pre-packaged stuff at Kroger or Walmart works too. Look for good marbling, not lean cuts. The beans? Black beans are non-negotiable—they hold their shape and add that creamy texture. If using canned, drain and rinse to cut down on sodium. For the tomatoes, San Marzano is ideal, but any good-quality diced tomatoes will work. The San Marzano brand at Target is surprisingly decent for a quick fix.
No smoked paprika? Substitute regular paprika plus a pinch of liquid smoke—it's a game-changer. Running out of coffee granules? Instant espresso powder works too, but don't use regular coffee grounds. The brown sugar might seem odd, but it's what creates that caramelized crust on top—don't skip it. For the spices, toast your cumin seeds in a dry pan for 30 seconds before grinding if you're using whole cumin. The cilantro is optional, but fresh is best—dried just won't cut it. If you're avoiding cilantro, skip it entirely or use parsley instead. The olive oil? Use a high-smoke-point oil like avocado or light olive oil for searing.
This chili tastes even better the next day, so make a double batch if you can. Store leftovers in the fridge for up to 5 days or freeze for 3 months. For the crispy top, broil for 3-4 minutes right before serving—watch it like a hawk. The crust should be golden and slightly blistered. If you're meal prepping, portion it out before broiling so you can reheat individual servings. The chili freezes beautifully—just thaw in the fridge overnight and reheat on the stove. The flavors deepen as it sits, so wait until the last possible moment to serve.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just toss everything (raw beef, onions, broth, tomatoes) into one pot and let it slow-simmer. No chopping like a maniac, no multiple pans, no stress. The chuck roast practically melts into tender shreds while you stir in the black beans at the end.
- Deep, Rich Bite: That slow-cooked beef? It’s ridiculously flavorful—juicy, slightly smoky, and packed with umami from the broth. The black beans add this perfect earthy contrast, and the diced tomatoes keep it bright without overpowering. Honestly, it’s the kind of chili that makes you close your eyes mid-bite.
- Game for Any Day: I make this for lazy Sundays, weeknight dinners, or even potlucks—it’s hearty enough for a crowd but still feels special. Add cornbread or tortilla chips, and suddenly it’s a full meal. My kids ask for it more than takeout, and that’s saying something.
- Budget-Friendly Powerhouse: Chuck roast is cheap, black beans last forever, and a can of tomatoes stretches this recipe into multiple meals. I’ve fed six people for under $15 with leftovers that taste just as good reheated. Plus, it’s one of those dishes that gets better the next day—proof it’s worth the effort.
Step-by-step instructions for Target-style beef and black bean chili
Here's how to build chili with that signature Target-style crispy top and smoky depth everyone loves.
Sear the Chuck Roast Beef 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 beef cut into 1-inch cubes, working in batches if needed to avoid crowding. Let the beef sear undisturbed for 2-3 minutes per side until deeply browned—this creates the rich foundation for your chili.
Once browned, transfer the beef to a plate. You want those pieces to develop a deep crust, so don't rush this step. The beef will continue cooking later, but this initial sear builds maximum flavor. I like to press down gently on the beef during the first minute to prevent curling, which ensures even contact with the hot oil.
Build the Chili Base with Aromatics
In the same Dutch oven, add the 1 whole onion and 4 cloves garlic cloves (minced). Cook for 5 minutes until the onions soften and become translucent. This step develops the sweet, caramelized base that balances the smoky flavors. If the onions start to brown too quickly, reduce heat slightly to medium.
Stir in the 2 tablespoons smoked paprika and 1.5 tablespoons ground cumin, cooking for 30 seconds until fragrant. These spices are what give Target-style chili its signature depth. Add the 1 tablespoon instant coffee granules and 1 tablespoon dark brown sugar, stirring to combine. The coffee adds richness while the sugar helps create that perfect caramelized crust later.
Simmer the Chili Until Tender
Return the seared beef to the pot. Add the 2 cups black beans, 2 cups diced tomatoes, 3 cups chicken broth, 1.5 teaspoons salt, 1 teaspoon black pepper, and 0.5 teaspoon cayenne pepper. Stir everything together until well combined. Bring to a boil, then reduce heat to low and let it simmer uncovered for 2.5-3 hours, stirring occasionally.
You're looking for the beef to become fork-tender and fall apart easily. The chili should reduce slightly, developing a thick, rich consistency. Here's the thing—don't walk away. Stir every 20-30 minutes to prevent sticking and ensure even cooking. If the chili gets too thick, add a splash of water or broth to maintain the right texture.
Create the Signature Crispy Top
Once the beef is tender, increase heat to medium-high and let the chili reduce by about 25%—this concentrates the flavors. For the crispy top, spread the chili evenly in the Dutch oven. Use a spoon to create a slightly uneven surface with small peaks and valleys. This texture helps create those crispy spots.
Place the Dutch oven under a broiler for 3-5 minutes, watching carefully. You want the top to develop a deep golden brown crust with some charred spots. If it browns too quickly, move it back from the heat source. This crispy top is what makes Target-style chili stand out—it adds texture contrast and visual appeal.
Finish and Serve
Remove from the broiler and let the chili rest for 5 minutes before serving. This resting period allows the flavors to meld and the crispy top to set slightly. Garnish each serving with 0.25 cup fresh cilantro (chopped) just before serving to add freshness and brightness.
Serve immediately with cornbread or crusty bread to soak up every last bit of that rich, smoky chili. The contrast of the crispy top with the tender beef and beans makes this chili unforgettable. Store leftovers in the refrigerator for up to 5 days—the flavors actually improve as they sit!
Pro Tips For Making Beef And Black Bean Chili Target
- Sear the Chuck First: The beef won’t tenderize properly if you toss it straight into the pot. After slicing the chuck into chunks, pat it dry with paper towels, then sear it in a hot skillet with oil for 2-3 minutes per side until deeply browned. That crust locks in flavor and keeps the meat from turning mushy later.
- Drain and Rinse Those Beans: Canned black beans are convenient, but they’re packed in saltwater—skip the rinse if you’re using low-sodium broth, but if you’re not, give them a quick drain and rinse. Otherwise, you’ll end up with a chili that tastes like a salt lick. (Yes, I’ve learned this the hard way.)
- Don’t Rush the Onions: Slow-cooking onions until they’re translucent and caramelized (about 5-7 minutes) builds depth that raw onions can’t match. If you’re in a hurry, finely dice them so they soften faster, but don’t skip this step—it’s the foundation of the flavor.
- Simmer, Don’t Boil: After everything’s in the pot, keep the heat at a gentle simmer (small bubbles, occasional swirls) rather than a rolling boil. Boiling toughens the beef and breaks down the beans too fast, turning your chili into a sad, watery mess. Cover and let it work its magic—patience here makes all the difference.
Best sauces and condiments for these flavors
Creamy Avocado Topping
Blend 1 ripe avocado, ¼ cup sour cream, 1 tbsp lime juice, and ½ tsp salt until smooth. Spoon this creamy topping over the chili just before serving—it adds a refreshing contrast to the smoky flavors.
I love using Haas avocados from Trader Joe's for their rich, buttery texture. 🥑
Tangy Lime Crema
Mix ½ cup sour cream with 2 tbsp fresh lime juice, 1 tbsp chopped cilantro, and ¼ tsp cayenne pepper. This bright, zesty crema cuts through the richness of the chili beautifully.
For extra depth, add 1 tsp honey to balance the acidity. Serve it on the side for dipping or spoon it directly over the chili.
Spicy Chipotle Sauce
Simmer 1 chipotle pepper in adobo sauce, ¼ cup tomato sauce, and 1 tbsp apple cider vinegar for 5 minutes, then blend until smooth. This smoky, spicy sauce adds serious heat and complexity.
I like to keep a jar of La Costeña chipotles in my pantry for this exact purpose. Drizzle it over the chili or serve it as a dipping sauce.
Caramelized Onion Jam
Slow-cook 2 cups thinly sliced yellow onions with 1 tbsp brown sugar and 1 tbsp balsamic vinegar for 45 minutes** until deeply caramelized. Spread this sweet, jammy topping over the chili for a burst of sweetness that complements the smoky flavors.
It's a showstopper for gatherings and adds a gourmet touch. 🧅
Cool Cucumber Yogurt Dip
Combine ½ cup plain Greek yogurt, ¼ cup diced cucumber, 1 tbsp chopped dill, and ½ tsp lemon juice. This refreshing dip pairs perfectly with the hearty chili, especially on hot days.
It's light enough to balance the richness while adding a crisp, cooling element. Serve it chilled in small bowls for dipping tortilla chips.
Smoky Chipotle Honey
Whisk together 2 tbsp honey, 1 tbsp chipotle powder, and 1 tsp apple cider vinegar until smooth. Drizzle this sweet-spicy glaze over the chili just before serving.
The honey adds a touch of sweetness while the chipotle powder intensifies the smoky flavor profile. It's a simple but effective way to elevate your chili to restaurant-quality. 🍯
Nutrition facts
Frequently asked questions
Can I use ground beef instead of chuck roast?
Yes, but the texture will be different. Ground beef cooks faster and won't have the same melt-in-your-mouth tenderness. Use 1 lb of ground beef (85/15 fat ratio) and brown it thoroughly to develop flavor. For best results, add 1 tbsp tomato paste with the spices to help thicken the chili since ground beef releases more liquid.
How do I make this chili in a slow cooker?
Brown the beef first in a skillet, then transfer everything to your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. For the crispy top, transfer the chili to an oven-safe dish and broil for 3-4 minutes before serving. The slow cooker method is perfect for hands-off cooking but may need a bit more broth to prevent drying out.
Why does my chili turn out too thin?
Chili thickens as it cooks, but if it's still too thin, you can fix it! Simmer uncovered for 10-15 extra minutes to reduce the liquid. If that doesn't work, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in. For future batches, reduce the broth by ½ cup or add 1 cup mashed beans (including some cooking liquid) to thicken naturally.
Can I make this chili vegetarian?
Replace the beef with 2 cups crumbled tempeh or 1 lb extra-firm tofu (pressed and pan-fried). For extra protein, add 1 cup cooked quinoa or 1 can lentils. Boost umami with 1 tbsp soy sauce or 1 teaspoon miso paste. The smoky spices and coffee will still give it that rich, hearty flavor you love.
How do I reheat leftovers without drying it out?
Reheat chili on the stove over medium-low heat with the lid slightly ajar. Add 1-2 tablespoons broth or water per cup of chili to prevent drying. For crispy top leftovers, cover with foil and reheat, then broil for 2 minutes before serving. Microwaving works too—just stir every 30 seconds and add a splash of water if needed.