Chili is one of those comforting, hearty dishes that evokes strong emotions and memories. Growing up, most people have a specific idea of what chili tastes and looks like—sometimes beefy and tomato-heavy, sometimes beany and spicy, and sometimes topped with pasta or rice. Everyone’s idea of “the perfect chili” is deeply personal and rooted in family traditions, regional preferences, and a fair amount of creativity. For my husband and me, chili became more than a meal—it became part of our shared story.
When we first started dating, we realized that we both loved to cook while camping. There’s just something about preparing food over an open fire or a camp stove that tilts you into simplicity and togetherness. On one of our first camping trips together, we set out to make chili. We each had a different version etched into our culinary memories—his was rich with smoked peppers and bold flavors, while mine leaned toward a slightly sweet profile with beans, vegetables, and just enough heat to make things interesting.
Instead of deciding on one definitive style, we blended our favorites into what has now become our signature couple’s chili: Spicy Chili with Black and Cannellini Beans. Every time we make it, it feels like bringing all our shared experiences and preferences into one simmering pot. It’s become more than just something we share on camping trips; it’s part of our winter rotation at home and something we serve when friends and family visit. There’s even a sense of ritual to gathering the ingredients and filling our kitchen with those comforting, spicy aromas.
What makes this chili stand out is its blend of earthy, hearty, and bold flavors—thanks in large part to the unique choices of beans, peppers, and seasonings. The use of both black and cannellini beans creates a creamy, hearty body that gives the dish a satisfying texture. Black beans are rich and slightly nutty, while cannellini beans are soft and buttery. Their combined presence adds depth and makes the dish feel nutritiously robust without relying solely on the meat.
Speaking of the meat, ground beef (minced beef) lends that classic chili flavor and richness, especially when seasoned early on in the cooking process with a good blend of spices. And herein lies one of the secrets: the spice mix. While you can opt for store-bought chili seasoning, we prefer mixing our own—typically a blend of cumin, paprika, oregano, a pinch of cinnamon, and cayenne—which allows us to tweak the flavor depending on the mood or the season.
But the true heart of heat and personality in this chili is the chipotle peppers in adobo sauce. These smoky, spicy morsels are what my husband contributed to the recipe—and once I tasted them in the chili, I was hooked. Chipotles in adobo are smoked and dried jalapeños rehydrated and stewed in a rich, tangy sauce made of tomatoes, vinegar, garlic, and spices. The flavor is at once deep and spicy, slightly sweet, and delightfully smoky. A little goes a long way, which means you can adjust the spice level to your liking without sacrificing flavor.
That said, chipotle peppers in adobo can be tricky to find in some parts of the world—especially in areas without a significant Latin American or Hispanic grocery presence. We’ve had friends who needed to order them online, where they’re more expensive but still worth the splurge. One workaround is to buy a few cans at a time when you do find them. Once opened, they store exceptionally well in the fridge or freezer, so you can enjoy smoky, spicy flavor any time you’re making chili, stews, or marinades.
On my end, I added corn to the mix—something that seemed unusual to my husband at first. But for me, corn is what turns chili into more than a dish—it connects it to home. The pop of sweetness and texture adds a layer of contrast to the heft of the beans and meat, and visually, it brightens the dish in a way that just makes it more inviting. Whether frozen or fresh off the cob, corn brings that slightly sweet, earthy flavor that complements the kick of the chipotles and the starchiness of the beans.
Another unexpected component is marmite, which might raise some eyebrows. That tiny half-teaspoon adds a burst of umami that amplifies the savory character of this chili. It’s subtle—you won’t taste it outright—but it underlines everything else the way bass notes support a choir. If you’re not a fan of marmite or don’t have access to any, you can substitute with a splash of Worcestershire sauce or even a bit of soy sauce.
Then comes the beer. Adding beer to chili is one of those game-changing touches that brings it together in complex, subtle ways. The alcohol cooks off as the chili simmers, but the flavor remains. We’ve used lagers, ambers, and even darker ales, and each style makes a slightly different chili. Beer lends body and a slightly bitter edge that balances the sweetness of the tomatoes and corn. If you prefer a thicker chili, use just one beer and cook uncovered; for a thinner, stew-like consistency, use two and let it gently simmer, allowing the flavors to deepen and mingle.
The beautiful thing about this chili is that it’s versatile. Serve it over rice or cornbread for a heartier meal. Top with shredded cheese, sour cream, cilantro, or sliced avocado. Make it vegetarian by omitting the beef and doubling the beans—we’ve done it more than once for veggie friends, and no one missed the meat. You can even throw in extra vegetables like bell peppers or carrots if you have them on hand.
In our household, this chili isn’t just a meal—it’s a memory anchor. It reminds us of crackling fires and chilly nights under the stars, of figuring things out together in a tiny camping kitchen or our home stove late at night. It’s a reminder that cooking doesn’t have to be about perfection or precision; it’s about taste, compromise, and bringing joy to those around you.
So when you make this Spicy Chili with Black and Cannellini Beans, know that you’re making more than just a meal. You’re stirring together experiences and flavors that speak to comfort, togetherness, and a little bit of discovery. Whether it’s just for a family weeknight meal or a big batch for a camping trip, we hope this chili brings the same kind of warmth to your table as it does to ours.
Spicy Chili With Black and Cannellini Beans
Ingredients
1 pound ground beef (minced beef)
15 ounces cannellini beans
15 ounces black beans
6 ounces corn - half a frozen package
½ medium white onion
4 cloves garlic - minced
28 ounces tomato - crushed- 7 ½ ounces Chipotle peppers - in adobo sauce
- 1 tablespoon mixed spice
- ½ teaspoon marmite
2 cups beer - depending on how long you simmer
Instructions
- Simmer the beef/pork in a frying pan, season the meat with the spice mixture. Saute the onions and garlic in a little bit of olive oil in the stockpot.
- Drain the fat off the meat and add it to the stockpot. Add the crushed tomatoes, two cans of beans, corn and marmite.
- Slice the chipotle peppers in adobo, then add to the chili. Add as much of the sauce in the can; it will add more spice to the chili. If you plan on a long simmer or want a thinner chili, add two beers to the chili. If not, just add one. The beer will add more body to the chili, and the alcohol will cook off. Cook over low heat until you get the thickness you like.
