Lean ground beef and beans make this a delicious everyday chili recipe. I love pinto beans and black beans in this version, but feel free to use red beans, kidney beans, or whatever you have on hand. This chili is always a hit. It’s satisfying and flavorful, and it’s easy to customize it to suit your taste. Fire-roasted or chili-style tomatoes can emphasize the Southwest flavors. Or you might add extra cumin or chili powder for a bolder flavor.
It’s the perfect dish for a busy weekend or potluck, and it travels well. Transfer it to the slow cooker and take it to a party or tailgating event, but make sure you can keep it warm for serving.
How to Store Chili
- Refrigerate the chili in an airtight container within 2 hours, and eat within 3 to 4 days.
- Reheat chili on the stovetop or in the microwave. The USDA recommends a minimum safe temperature of 165 F for hot leftovers.
- To freeze leftover chili, cool it completely and transfer to freezer bags or containers. Label with the name and date and freeze for up to 4 months. Defrost it in the fridge overnight.
Beef and Bean Chili
Make our mouthwatering beef and bean chili recipe your go-to meal. It’s easy to customize and always a hit at potlucks and parties.
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Category: Chili
- Cuisine: Tex-Mex
Ingredients
- 1 tablespoon vegetable oil
- 1 pound 85% ground beef
- 1 large onion, quartered and sliced
- 1 green bell pepper, chopped
- 1 teaspoon minced garlic
- 1 can 14.5-ounce can tomatoes
- 1 4-ounce can mild green chile peppers
- 1 to 2 teaspoons chopped jalapeno, optional
- 1 8-ounce can tomato sauce
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt, or to taste
- Dash cayenne pepper, or to taste
- 1 small bay leaf
- 2 15-ounce cans beans (e.g., black beans, red beans, pinto beans)
Instructions
- Heat the oil in a Dutch oven over medium heat. Add the ground beef and onions and cook, breaking up the beef and stirring, for 5 minutes.
- Add the bell pepper and garlic and continue cooking and stirring for 2 to 3 minutes or until the beef is no longer pink.
- Add the tomatoes, green chile peppers, jalapeño (if using), tomato sauce, chili powder, cayenne, and bay leaf. Bring to a simmer, reduce the heat to low, cover the pan, and simmer for 1 to 1 1/2 hours. Check periodically and add a small amount of water or broth if necessary.
- Add the beans and continue cooking for 20 minutes.
- Serve the beans hot, garnished with cheese or green onion tops and freshly baked cornbread on the side.
