Betty Crocker Chili Beans Recipe: Slow-Simmered Smokiness With Kidney Beans

Betty Crocker's chili beans recipe delivers that classic, slow-simmered comfort food flavor we all know and love—rich, smoky, and perfectly balanced. This version stays true to the original while offering a foolproof method that works every time, whether you're feeding a crowd or just craving a hearty side.

The secret lies in the gradual development of flavors through simmering, which transforms simple ingredients into something deeply satisfying.

What makes this recipe special is its simplicity—just a handful of pantry staples and about 30 minutes of active time, followed by 45 minutes of hands-off simmering. The kidney beans absorb the seasoned tomato base, creating a thick, hearty chili that's tender yet flavorful.

I've tested this recipe countless times, and it consistently delivers that restaurant-quality taste without requiring any fancy techniques.

By the time you're done, you'll have a pot of chili beans that's thick, aromatic, and packed with smoky, spiced goodness. The slow simmer allows the flavors to meld beautifully, creating a dish that's perfect for game day, potlucks, or a cozy weeknight dinner.

The best part? It tastes even better the next day as the flavors continue to deepen.

Serve it as a side with cornbread or over rice, or let it stand alone as a satisfying main dish. This recipe is designed to be flexible—add ground beef or sausage if you like, or keep it vegetarian for a lighter version. Let's get cooking!

Ingredients for betty crocker chili beans

Pantry staples plus a few key spices—this chili delivers restaurant-style smokiness with minimal effort.

The kidney beans are the heart of this dish, so pick the dry kind—they soak up flavor better than canned. Most grocery stores carry them in the baking aisle, but Mexican markets often have better-quality options. If you're short on time, you can use canned beans (drained and rinsed), but the texture won't be quite as tender. The tomato sauce makes all the difference—Rao's or Muir Glen are my go-tos, but any no-salt-added brand works. For the spices, Penzeys or Spicewalla have the best quality, but the regular grocery store stuff is fine if it's fresh. The liquid smoke is what gives it that authentic smoky depth—don't skip it if you want that classic chili flavor.

No liquid smoke? Smoked paprika at double the amount gets you close, though it won't be as intense. Short on cumin? Ground coriander at the same amount works in a pinch. The brown sugar might seem odd, but it rounds out the acidity from the tomatoes—trust me, it's worth it. If you're making this vegetarian, add a pinch of nutritional yeast for that umami kick. The bay leaves add subtle earthiness, so don't skip them—just remember to remove them before serving. For extra richness, stir in a spoonful of chocolate or coffee at the end (sounds weird, but it deepens the flavor).

This chili tastes even better the next day as the flavors meld, so make a double batch if you can. Keeps in the fridge for 5-6 days or freezes beautifully for up to 3 months. I like to portion it into glass containers for easy reheating—just add a splash of water or broth if it gets too thick. The beans soften as they sit, so if you're in a hurry, you can parboil them for 10 minutes before simmering to cut cooking time. Leftovers reheat well in a pot or microwave, but a quick simmer on the stove brings out the best flavors.

Step-by-step instructions for slow-simmered smokiness with kidney beans

Here's the method for rich, smoky chili beans that develop deep flavor through slow cooking.

Rinse the 1.5 lbs kidney beans thoroughly under cold water to remove any debris. Place them in a large bowl and cover with plenty of cold water by about 2 inches. Let them soak for at least 4 hours or overnight in the refrigerator. This step ensures even cooking and prevents the beans from staying hard or splitting during simmering.

After soaking, drain the beans and rinse them again. I like to give them a quick inspection at this stage, removing any shriveled beans or debris. This is also when I add the 2 whole bay leaves to the pot - they'll infuse subtle aromatic notes as the beans cook. Don't skip the soaking; properly soaked beans cook more evenly and develop better texture.

Heat the 1 tbsp extra-virgin olive oil in a large Dutch oven or heavy pot over medium heat. Add the finely diced 1 whole onion and cook for 5-6 minutes until softened and translucent. Here's where the flavor foundation happens - you want the onion to caramelize slightly without browning.

Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant. Immediately add the 2 tbsp chili powder and 1 tbsp ground cumin, stirring constantly for 30 seconds to toast the spices. This quick toasting releases their essential oils and deepens their flavor. Be careful not to let the spices burn - they'll turn bitter if left too long.

Add the drained kidney beans, 2 cups canned tomato sauce, 2 cups chicken broth, 1.5 tsp salt, 0.5 tsp black pepper, 0.5 tsp liquid smoke, 1 tbsp dark brown sugar, and 0.25 tsp cayenne pepper to the pot. Stir everything together until well combined. The mixture should be bubbly and the beans should be mostly submerged in liquid.

Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Here's the critical part: maintain a gentle simmer. You're looking for small bubbles breaking the surface occasionally, not a vigorous rolling boil. Cover the pot and let it cook for 1 hour 15 minutes, stirring occasionally to prevent sticking. The beans should be mostly tender but still slightly firm at this stage.

After the initial simmering, increase the heat to medium and cook uncovered for another 30-45 minutes. This uncovered phase allows excess moisture to evaporate, intensifying the flavors and creating a thicker, more concentrated chili. Stir occasionally and taste the beans - they should be fully tender with no hard centers, and the sauce should coat the back of a spoon.

The beans are done when they're fork-tender and the sauce has thickened to a rich, smoky consistency. If the chili is too thin, uncover it and simmer for another 10-15 minutes to reduce further. Taste and adjust seasoning if needed - you might need a touch more salt or cayenne depending on your preference. The liquid smoke should be noticeable but not overpowering.

Remove the 2 whole bay leaves from the pot and discard them. Let the chili beans rest for 10 minutes before serving. This resting period allows the flavors to meld together and the beans to absorb any remaining liquid. The chili will thicken slightly as it rests, which is exactly what you want for serving.

Serve the chili beans hot, either as a standalone dish or over rice. The beans should be tender with a satisfying bite, and the sauce should be rich, smoky, and perfectly balanced between sweet, spicy, and savory notes. The slow simmering process develops complex flavors that you just can't achieve with quick cooking methods.

Wine and beer pairings for this recipe

Red Wine Classics

For chili beans, I always reach for a Zinfandel from California—its bold berry and spice notes mirror the chili's smoky depth. A 2018 Dry Creek Vineyard Zinfandel (around $25) is my go-to, with its dark fruit and subtle oak.

The acidity cuts through the richness, while the spice echoes the cumin and chili powder. For a budget option, try a Carignane from Spain—it's lighter but still delivers that earthy, slightly peppery character. 🍷

Craft Beer Pairings

A Mexican-style lager like Modelo Especial (or Pacifico) is my perfect match—its crisp, clean profile balances the chili's smokiness without overpowering it. For something bolder, a smoked porter (like Founders Kentucky Breakfast Stout) adds a caramelized, coffee-like depth that complements the beans beautifully.

If you prefer IPAs, opt for a hazy wheat IPA—the citrus notes brighten the dish without clashing.

White Wine Surprises

Don’t overlook white wines! A Gewürztraminer from Alsace (like Trimbach) brings floral and lychee notes that contrast the chili’s heat. Its slight sweetness also balances the acidity in the tomato base.

For a drier option, a Riesling with a hint of spice (like Dr. Loosen Blue Slate) works surprisingly well, especially if your chili leans on the smoky side. Chill these wines slightly before serving.

Non-Alcoholic Options

For a refreshing non-alcoholic pairing, try a sparkling hibiscus iced tea—its tartness cleanses the palate between bites. Or, a Mexican soda like Jarritos Tamarind adds a sweet-tart contrast.

For something more substantial, a ginger beer (like Feather’s) enhances the spice in the chili while keeping things crisp. Serve these chilled for the best experience. 💛

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