Easy, Simple, and Delicious Beef and Bean Chili Recipe – EatSimpleFood.com

Recipe: https://eatsimplefood.com/beef-bean-chili/

This tasty, fast, and easy beef and bean chili recipe is made with beans, ground beef, tomatoes, onion, garlic, and spices that you probably already have in your spice rack. This simple chili recipe is delicious and screams “COMFORT FOOD”!

Grab a bowl, add some cheese, sour cream, chips and guacamole and settle in for food happiness.

This makes a lot of portions of chili (7-8 portions for us). Freeze leftovers. The meal that keeps on giving!

Wanna stretch this chili recipe even further? Beef and bean chili is also delicious over nachos or spaghetti noodles.

Beef and Bean Chili Cooking Tips

Taste the chili while cooking and add more spice as you like. Sometimes I’ll want more chili powder and more cayenne if I want more “heat” in my chili. Just remember that the flavors will intensify both as it cooks and as it cools and thickens.

Add water or broth at ½ cup increments if the chili begins to dry out as it cooks (this usually happens if you cook or simmer it at too high of a heat). If you think the chili is too “soupy”, remember that it will thicken as it cools.

Chili will taste better the next day. It will also taste better as it cools and thickens. If you have time, make it early in the day and let it sit in the oven at 170F for the rest of the day to stay warm.

Variations on Simple Beef and Bean Chili Recipes

The ground beef is interchangeable in chili recipes. Try ground chicken or turkey instead of ground beef if that’s what you have or like. I cook professionally for a living and have made this chili recipe with ground elk and deer as well.

The beans are also interchangeable in chili. I generally use kidney beans and/or pinto beans, but have also made this simple chili recipe with cannellini beans, navy beans, black beans, and chickpeas. Use what you got!

You can see in the video that I didn’t have red peppers. Instead, use canned green chilis, yellow or green peppers, or poblano or banana peppers.

The spices in chili can also be changed. Although, chili powder is really a must :). Levels of cumin or oregano can be omitted or modified to your taste. Cayenne pepper can be left out or add more if you like spicy chili.

Simple Beef and Bean Chili FAQ

Do you drain kidney beans for chili?
Nope. That soupy starchy liquid has a lot of flavor and also some sodium. It will flavor add flavor to the chili. Having said that, if beans give you a bunch of gas then drain ’em and add a little broth to make up for the lost liquid.

What is the best meat for chili?
This easy beef and bean chili recipe uses ground meat – beef specifically. Having said that, ground turkey, ground chicken, ground elk, or ground deer will work too.

What kinds of beef are best for chili?
Any beans! This recipe calls for kidney beans but navy, pinto, cannellini, black beans, or garbanzo beans work too.

Why do Texans hate beans in chili?
Who knows. Haha. I believe that Texans (generally speaking) believe that a purist chili is beef and chiles. No beans, no tomatoes.

What percentage of fat in the ground beef is good for chili?
It doesn’t really matter. If you want a lighter healthier chili go for a meat/fat ratio of 95/5 or 90/10. If you like a little more fat in chili, then use 80/20. If there is ever too much fat in the pan for your taste, it can always be spooned out and discarded.

Ingredients

• 1 ½ Tbsp olive oil
• 2 lb ground beef
• 1 onion, diced
• 2 red peppers, diced
• 2 Tbsp garlic, minced
• 2 (28 oz) can diced tomatoes with juices
• 2 (15 oz) can kidney beans with juices
• 3 Tbsp chili powder
• 1 tsp dried oregano
• 1 tsp ground cumin
• ¼ tsp cayenne pepper – optional for more spicy
• 1 tsp salt
• ½ tsp black pepper
• 1 cup cheddar cheese, grated – optional as garnish
• 1 cup sour cream – optional as garnish

Instructions

• Bring a large “heavy bottomed” pot to medium high heat and enough oil to lightly coat the bottom of the pan.

• Add beef and break it up.

• Add the onions and peppers and stir in half of the spices (chili powder, oregano, cumin, salt, and pepper).

• Cook uncovered ~ 7 minutes, stirring, or until meat is nearly done and veggies translucent.

• Add the garlic and cook 1-2 minutes or until fragrant.

• Add beans and tomatoes and remaining spices (chili powder, oregano, cumin, salt, pepper, and optional cayenne pepper) and stir.

• Bring to a boil, reduce heat, simmer covered ~ 40 minutes (stirring occasionally).

• Taste half way through and add more salt and chili powder or other spices to taste.

• Serve with cheddar cheese and sour cream. Happy Eating! Beckie