10.12.21

Beef Chili with Beans

Chili is one of my ABSOLUTE favorite fall/winter dishes. It’s hearty, flavorful and such an easy recipe to throw in the pot and serve a crowd-pleasing dinner. Here is my take on a more traditional Beef Chili with Beans that is perfect for snowy day or game-day party!

Beef Chili with Beans

Now, depending on where you were born and raised. Across the country, we have popular chili’s like Cincinnati-style chili, Texas chili, Colorado Chili… I mean, the list goes on and on! In Texas, traditionally chili is *not* made with beans and tomatoes. But my mom always made a chili along the lines of this recipe: ground beef, lots of spices, some tomatoes and some beans. So consider this moment a Texan sharing a very un-Texan style chili. 😉 

Taking inspiration from my Mom’s chili growing up, over the years I’ve come up with my own rendition and swaps. It’s got good spice, great texture, and is perfect to serve in a bowl with all of your favorite toppings or to serve as you please! It’s great on top of Enchiladas, over hot dogs and hamburgers, and to make Frito Chili Pies! 

So, send a mass text to your friends, turn on your favorite football game, and set up an easy chili bar for everyone to serve themselves! It’s always a hit!

Beef Chili with Beans

LOVE THIS RECIPE? HERE ARE SOME OTHER GREAT CHILI RECIPES:

Turkey and White Bean Chili

Curried Chili

Whole30/Paleo Chili (no beans!)

Green Chile Stew

 

Beef and Bean Chili

Serves: 6 people
Print
5 from 7 votes

Ingredients

  • 2 tbsp avocado oil
  • 1 cup finely diced yellow onion
  • 1 ½ cup diced green bell pepper
  • 1 cup diced poblano pepper
  • ¼ cup seeded and diced jalapeno
  • 3 clove garlic minced
  • 2 tsp salt
  • 2 lb ground beef
  • 1 tsp black pepper
  • 3 tbsp tomato paste
  • 2 tbsp hot sauce (*see note, i use Siete Brand Traditional Hot Sauce)
  • 3 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 15- oz can fire-roasted tomatoes
  • 2 cups low-sodium beef broth
  • 1 15- oz can red kidney beans drained and rinsed
  • 2 tsp coconut sugar *OPTIONAL, see note!

Serving Suggestions:

  • sour cream
  • shredded cheddar cheese
  • corn chips
  • Thinly sliced green onions

Instructions

  • In a large dutch oven or pot, heat the avocado oil over medium heat. When hot, add the onion, bell pepper, poblano, jalapeno, garlic and 1 tsp salt. Saute, stirring, until the veggies are tender; about 8 minutes.
  • Once the veggies are tender, add the ground beef and the remaining 1 tsp salt and the black pepper, breaking up with the edge of a wooden spoon, and brown; about 7 more minutes. (depending on how fat your beef is, you may need to drain off excess fat here, but reserve about 2 tbsp for flavor in skillet).
  • Once the beef is browned, add the tomato paste, hot sauce, chili powder, smoked paprika, cumin, and garlic powder. Cook, stirring, until well combined and the spices are fragrant, about 2 more minutes.
  • Add the fire-roasted tomatoes and broth. Stir to combine then bring to a rapid simmer.
  • Reduce the heat to medium-low and cook, covered but stirring occasionally, for at least 30 minutes. (When I have more time, I personally prefer to turn the heat to LOW and cook, covered, for about 3 hours, stirring occasionally. It’s good either way though).
  • About 15 minutes prior to serving, add the beans (and coconut sugar, if using) and stir to combine. Cook, uncovered until the beans are tender.
  • Serve with desired toppings and enjoy!

Notes

*I like to use a traditional hot sauce here, like Siete Foods Traditional Hot Sauce or Tapatio. These add heat and flavor--but aren’t overly spicy so I can use 2 tbsp. Depending on what hot sauce you use and your heat preference, you may want to dial down and just use 1 tbsp.
*I personally don’t need a touch of sweetness in my chili; however, I know a lot of people love it! Adding the touch of coconut sugar at the ends helps cut through the heat and the acidity of the tomatoes!

15 Comments

  • Reply
    Lori
    October 18, 2021 at 11:10 pm

    5 stars
    Just made this for dinner.So yummy!!

  • Reply
    Nicole Thompson
    October 18, 2021 at 5:43 pm

    Delicious! Could I make this in an instant pot?

    • Reply
      Alex
      October 18, 2021 at 9:05 pm

      definitely! I would saute the veggies + brown the meat first in the IP. Add the remaining ingredients, seal, and cook for 25 minutes on HP.

  • Reply
    zee
    October 18, 2021 at 3:57 pm

    5 stars
    I’ve never been huge on chili, but this recipe is a game changer. SO GOOD!! THANK YOU!!

  • Reply
    SR
    October 18, 2021 at 12:26 am

    5 stars
    This was delicious! I’m only cooking for one so I halved it (which was easy) and will likely freeze half of that too. Going to be a great freezer addition!

  • Reply
    Wendy Zogg
    October 17, 2021 at 10:24 pm

    5 stars
    This was another home run! Thanks for feeding my family every night!
    Can’t wait for the new cookbook. I have ordered one for myself, friends and family for Christmas.

  • Reply
    Gracie
    October 17, 2021 at 8:20 pm

    It says add 1 tbs of salt in directions when I think it’s supposed to be 1 tsp.

    • Reply
      Alex
      October 18, 2021 at 11:54 am

      oops! so sorry about that typo.

  • Reply
    Erica
    October 15, 2021 at 9:19 pm

    Can’t wait to try!! Frank’s hot sauce would work?

    • Reply
      Alex
      October 16, 2021 at 12:44 pm

      I wouldn’t use franks– as it has too much of a buffalo flavor!

      • Reply
        Erica
        October 16, 2021 at 4:58 pm

        5 stars
        Found tapatio in my pantry (husband loves hot sauce 🤣). This recipe is literally FIRE. Never tried a recipe of yours I didn’t like

      • Reply
        Erica
        October 16, 2021 at 4:59 pm

        5 stars
        Found tapatio in our pantry (husband loves all hot sauce 😂). This recipe is literally FIRE. Haven’t tried a recipe of yours I don’t love!!

  • Reply
    Hannah
    October 14, 2021 at 12:48 am

    5 stars
    The perfect chili! I wanted to make this so badly but didn’t want to go to the store to grab the few ingredients I was missing (bell pepper and poblano) so decided to give it a try anyways with a little extra jalapeño and it turned out great! I did it in my instantpot and it couldn’t have been easier. Can’t wait to try it again with all the ingredients!

  • Reply
    Darlene Addison
    October 13, 2021 at 1:01 am

    Could you do this in the crockpot?

    • Reply
      Alex
      October 13, 2021 at 1:58 am

      yes! I would just saute the onions/veggies and brown the meat first. Then transfer all to the crockpot, add remaining ingredients, cook on low all day. Finish with the beans at the last 30 mins! 🙂

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