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Chili with Beans
Discover this quick and easy beef and bean chili recipe, perfect for a comforting family meal with just 5 minutes of prep time. Enjoy it fresh or freeze for later, and personalize with your favorite toppings like sour cream and cheese for a delightful dinner experience.
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Chili with beans is an ideal winter recipe because it's quick to prepare and perfect for staying warm on chilly days. Not only is it delicious and comforting, but it's also freezer-friendly. By making extra batches and freezing them, you can have a homemade meal ready in no time, perfect for busy evenings or unexpected guests.
Enjoy the convenience and warmth of having beef and bean chili on hand throughout the cold season.
More Recipes ⭐ Old Fashioned Chili | Vegetarian Chili | Slow Cooker Chili
This chili recipe combines the hearty flavors of ground beef with pinto and navy beans, making it both satisfying and delicious. It's the foundation of any great chili dish. For those on a Keto diet, try our Keto Chili which is made without beans!
This recipe is very easy to make and typically serves enough to feed your family for several nights.
One of the best parts about this chili is customizing it to your taste, especially when hosting parties. You can top it with cheese, sour cream, or both, depending on your preference. Whether you like your chili plain or dressed up, this recipe allows everyone to enjoy it their way.
Ingredients for Chili with Beans
What you'll need to make this chili with beans recipe:
- 2 lbs ground beef
- 1 cup onion, chopped
- 1 jalapeno, diced and de-seeded to taste
- 3 cloves garlic, minced
- 1 28 oz can diced tomatoes
- 1 28 oz large can tomato puree
- 1 15.5 oz can pinto beans, drained
- 1 15.5 oz can white navy beans, drained
- 1 ½ cup beef broth
- ⅛ cup white sugar
- 3 Tbs worcestershire sauce
- 1 tsp red pepper flakes
- 2 bay leaves
- 2 Tbs chili powder
- 1 tsp Thyme
- 1 tsp oregano
- 1 tsp basil
- Salt and pepper, to taste
Substitutions and Additions
These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this chili recipe with beans!
- Meat: Swap the ground beef for ground turkey or chicken for a lighter version. Vegetarians can use a meat substitute like textured vegetable protein (TVP) or extra beans.
- Onion and Jalapeño: For a milder flavor, use green bell peppers instead of jalapeños. Red onions or shallots can be used as an alternative to regular onions for a different taste.
- Garlic: If fresh garlic isn’t available, ½ teaspoon of garlic powder can be used as a substitute for each clove.
- Tomatoes: Fresh chopped tomatoes can replace canned ones during peak tomato season for fresher flavor. Tomato sauce can be used if tomato puree is not on hand.
- Beans: Kidney beans or black beans are great alternatives to pinto and navy beans, offering varied textures and flavors.
- Beef Broth: Chicken or vegetable broth can be used as a substitute for beef broth to alter the base flavor of the chili.
- Sugar: To cut down on sugar, you might use a pinch of stevia or omit it altogether depending on your taste preference.
- Worcestershire Sauce: Soy sauce or tamari can be a substitute if Worcestershire sauce is not available.
- Herbs and Spices: Feel free to experiment with different herbs like cilantro or spices such as cumin to diversify the flavor profile.
- Acidity: A splash of lime juice or vinegar added at the end can brighten the flavors, as an alternative to other acidic ingredients.
How to make Chili with Beans
FIRST STEP: In a pot over medium-high heat, mix ground beef, onion, jalapeno, and garlic until cooked through.
Pro Tip
Opt for ground meat with a higher fat content to boost the chili's savory profile. Fat is a flavor carrier and helps to distribute the various spice notes throughout the chili more effectively. Cooking the meat until it’s well-browned will also add a rich, caramelized undertone to the overall flavor palette.
SECOND STEP: Once cooked, add in diced tomatoes, tomato puree, beans, beef broth, sugar, and Worcestershire sauce. Stir well and add in spices- red pepper flakes, bay leaves, chili powder, thyme, oregano, basil, and salt and pepper.
Pro Tip
If you want a more fragrant and bold chili then take a moment to lightly toast the spices in a separate dry pan for about 1-2 minutes over medium heat until they become fragrant. This helps to release their essential oils and enhances their flavors. After toasting, add them into the chili mix. This method intensifies the spices' presence in the dish, offering a deeper, more robust flavor to the chili.
THIRD STEP: Bring chili to a boil. Once boiling, bring the temperature to medium-low and simmer for 15-30 minutes.
FOURTH STEP: Bring chili to a boil. Once boiling, bring the temperature to medium-low and simmer for 15-30 minutes.
How to serve this beef chili recipe with beans
When serving chili with beans, consider placing it alongside various accompaniments to enhance the meal. Good pairings include steamed rice or cornbread, which absorb the chili flavors beautifully and add a satisfying texture contrast.
For those who enjoy a creamy element, offer toppings such as shredded cheese, sour cream, or sliced avocados. These additions not only add flavor but also help to temper the spice if the chili is particularly hot.
Finally, don’t forget the crunch factor; chopped onions, crispy tortilla chips, or fresh cilantro can be sprinkled on top to provide a delightful texture and freshness. Each of these options allows your friends and family to customize their bowl and can transform the dish into a hearty, satisfying meal.
Why You'll Love This Recipe
- Quick and Easy: This chili is a breeze to prepare with a total prep time of only 5 minutes and a cook time that ranges from 20-40 minutes. It's perfect for those seeking a hearty meal without the long hours in the kitchen.
- Perfect for Freezing: Not only is this chili delicious and satisfying when served fresh, but it’s also freezer-friendly. You can easily double or triple the batch and save portions for a later date, ensuring you have a quick meal ready whenever needed.
- Customizable: Tailor this chili to your taste preferences with various toppings like sour cream, cheese, or fresh herbs. It's a versatile dish that can be dressed up for guests or kept simple for a family dinner, making it a favorite for any occasion.
Frequently Asked Questions
What is the secret to making good chili?
To enhance the taste of your chili, consider using ground beef with a higher fat content, as fat naturally enriches flavor. Properly cooking your spices and tomato paste can also significantly boost the overall flavor profile of your dish. For added complexity and a subtle tangy note, try incorporating a small amount of unsweetened cocoa powder or a splash of apple cider vinegar into your chili recipe.
Can I make chili in a slow cooker?
Chili is an excellent dish for slow cooking, perfect for enhancing flavors and textures. Incorporating various beans like pinto or black beans not only adds diversity in texture but also enriches the flavor profile. For those who prefer a thicker consistency, mashing some of the beans before adding them to the mix works wonderfully. Additionally, adding vegetables such as green peppers can boost both the nutritional value and the taste of your chili.
How do I convert dry beans to canned beans for recipes?
When cooking, a half-cup of dry beans generally expands to fill a standard 15-ounce can once cooked. This means that one pound of dry beans will typically yield about six 15-ounce cans of cooked beans, making it easy to scale recipes or plan meals accordingly. This conversion is useful for accurately substituting dry beans in any recipe that calls for canned beans.
Should I cook dry beans before adding them to chili?
It is advisable to pre-cook dry beans separately when making chili. Acidic ingredients such as tomatoes added to the chili can interfere with the beans' cooking process, resulting in improperly cooked beans with compromised texture and flavor. Pre-cooking the beans ensures they are fully cooked and flavorful when added to the chili.
Storing this Recipe
Here are a few tips to storing your beef chili and beans:
IN THE FRIDGE: Let the chili cool down to room temperature first. Then, place it in an airtight container and keep it refrigerated. It will stay good for 3 to 4 days.
IN THE FREEZER: Ensure the chili is completely cool before you freeze it. Use freezer-safe bags or containers to store the chili in portions. It can be frozen for up to 4 to 6 months, maintaining its best quality.
Chili with Beans
Discover this quick and easy beef and bean chili recipe, perfect for a comforting family meal with just 5 minutes of prep time. Enjoy it fresh or freeze for later, and personalize with your favorite toppings like sour cream and cheese for a delightful dinner experience.
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Ingredients
- 2 pounds ground beef
- 1 cup yellow onion (chopped)
- 1 jalapeno (diced and de-seeded to taste)
- 3 cloves garlic (minced)
- 1 28-ounce can diced tomatoes
- 1 28-ounce can tomato puree
- 1 15.5-ounce can white navy beans (drained)
- 1 15.5-ounce can pinto beans (drained)
- 1 ½ cup beef broth (`)
- ⅛ cup granulated white sugar
- 3 tablespoons Worcestershire sauce
- 1 teaspoon red pepper flakes
- 2 bay leaves
- 2 tablespoons chili powder
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon basil
- salt and pepper (to taste)
DIRECTIONS
- In a pot over medium-high heat, mix ground beef, onion, jalapeno, and garlic until cooked through.
- Once cooked, add in diced tomatoes, tomato puree, beans, beef broth, sugar, and Worcestershire sauce. Stir well and add in spices- red pepper flakes, bay leaves, chili powder, thyme, oregano, basil, and salt and pepper.
- Bring chili to a boil. Once boiling, bring the temperature to medium-low and simmer for 15-30 minutes.
- Bring chili to a boil. Once boiling, bring the temperature to medium-low and simmer for 15-30 minutes.
Notes
- Opt for ground meat with a higher fat content to boost the chili's savory profile. Fat is a flavor carrier and helps to distribute the various spice notes throughout the chili more effectively. Cooking the meat until it’s well-browned will also add a rich, caramelized undertone to the overall flavor palette.
- If you want a more fragrant and bold chili then take a moment to lightly toast the spices in a separate dry pan for about 1-2 minutes over medium heat until they become fragrant. This helps to release their essential oils and enhances their flavors. After toasting, add them into the chili mix. This method intensifies the spices' presence in the dish, offering a deeper, more robust flavor to the chili.
Nutrition
Calories: 434kcal | Carbohydrates: 11g | Protein: 28g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 487mg | Potassium: 621mg | Fiber: 2g | Sugar: 6g | Vitamin A: 922IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 4mg
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