Classic American Beef and Bean Chili is a simple rustic meal with few ingredient and a deep rich smoky chili flavor from a slow stovetop simmer.
Served buffet style with an assortment of toppings, it’s a perfect meal to please the whole family friendly dinner or as a self service dinner at your next party!
A total crowd pleaser!
Classic beef and bean chili is a rarity in my house – an economical AND filling meals that my entire family actually eats!! A huge hurdle in my house with all these picky eaters. Gluten, dairy and sugar free it’s great for restricted eaters of all ages.
If you’re looking for a super inventive new take on chili you’re not going to find it here. This chili is not going to knock your socks off with interesting ingredients and new methods. It is no nonsense, tried and true recipe based on America’s Test Kitchen chili recipe.
You won’t have to wonder if this Beef and Bean Chili is going to turn out right or taste good.
Trust me, it will be perfect. Every time.
A meal for many occasions
- Freezer friendly meal! Chili with cornbread and honey butter is also my go to meal to give to a family who just had a baby, is going through a hard time, or just needs some help in the dinner department. Mainly because everyone loves chili but also because it freezes well. If you’ve ever been a ‘meal train’ recipient you know that having the option to freeze your food gifts is so useful.
- For large parties and events, chili bars are always a hit! Set out an array of toppings like cornbread, cheddar cheese, queso fresco, jalapenos, diced onions and scallions, cilantro, and avocado for people to top as they please. Add baked potatoes and/or hot dogs for a simple cook-ahead party meal with variety!
- Perfect for outdoor campfire cooking! Simply make in a dutch oven and slow simmer over coals.
Ingredients
- cooking oil (vegetable, canola or olive oil)
- large onions
- bell pepper
- garlic cloves
- chili powder
- cumin powder
- salt and pepper to taste
- lean ground beef
- red kidney beans
- diced tomatoes
- tomato sauce
Step by step instructions
- Prepare ingredients – chop onion, bell pepper and garlic.
- Heat a large dutch oven over medium heat. Add oil and heat until shimmering.
- To the hot oil add the onions and bell pepper and cook until they begin to soften (about 2 minutes).
- Add the chili powder, cumin and ½ teaspoon salt. Stir to coat and cook until the vegetables are softened about 5 minutes.
- Add garlic and cook until fragrant, about 15 seconds.
- Stir in the tomato sauce, diced tomatoes, ½ teaspoon of salt and beans. Do not drain the beans add all the liquid into the pot.
- Increase heat to medium high and bring to a simmer.
- Add the ground beef and stir to mix.
- Return to simmer, cover and cook for 45 minutes.
- Remove the lid and continue to simmer an additional 45 minutes, uncovered.
- Season with salt and pepper to taste.
- Serve immediately with your choice of toppings.
What to serve with chili?
Serve buffet style, like DIY Chicken Tortilla Soup, with all the toppings on the side this is a great meal to serve a crowd! For large parties and events, chili bars are always a hit. Add baked potatoes and/or hot dogs for a simple cook-ahead party meal with variety!
Homemade Cornbread with Honey Butter, diced green onion, jalapenos, red onion, cilantro, avocado, shredded cheddar cheese, crumbled Mexican cheese like queso fresco, and sour cream are great options for serving with chili.
Make ahead
Cool, cover and refrigerate for up to 4 days. Or freeze flat in 1 gallon freezer bags for up to a month. Reheat on the stove top over low heat before serving.
Ingredients
chili
- 2 tablespoons cooking oil (vegetable, canola or olive oil)
- 2 large onions , chopped
- 1 medium bell pepper , stemmed, seeded and chopped
- 6 cloves garlic , minced
- ¼ cup chili powder
- 1 tblsp cumin
- salt and pepper to taste
- 2 pounds lean ground beef
- 2 cans red kidney beans 15.5 ounce
- 2 cans diced tomatoes 15.5 ounce
- 1 can tomato sauce 28 ounce
Instructions
chili
- Heat a large dutch oven over medium heat and add the oil until shimmering.
- Add the onions and bell pepper and cook until they begin to soften (about 2 minutes).
- Add the chili powder, cumin and ½ teaspoon salt. Stir to coat and cook until the vegetables are softened (about 5 minutes).
- Stir in the garlic and cook until fragrant (about 15 seconds).
- Stir in the tomato sauce, diced tomatoes, ½ teaspoon of salt and beans (undrained).
- Increase heat to medium high and bring to a simmer.
- Add the ground beef and stir to mix.
- Return to simmer, cover and cook for 45 minutes.
- Remove the lid and continue to simmer an additional 45 minutes uncovered.
- Season with salt and pepper to taste.
- Serve immediately with your choice of toppings (diced green onion, red onion, cilantro, avocado, shredded cheddar cheese, crumbled queso fresco, and sour cream are great options). Or cool and refrigerate for up to 4 days or freeze in freezer bags laid flat up to 1 month. Reheat on the stove top over low heat.
Notes
Nutrition
Sara Katanik
How do I pin this?! ?
Tristin Rieken
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