Beef Chili With Beans
Feeding a crowd? Make this beef chili with beans and serve it with all the toppings everyone loves. It freezes well, too.
Servings: 10
Ingredients
- 1 tablespoon olive oil
- 2 pounds lean ground beef (see note)
- 1 cup diced yellow onion (1 medium onion)
- 1 cup diced green bell pepper (1 bell pepper)
- 1 cup diced red bell pepper (1 bell pepper)
- 1 cup diced carrots (about 2 large carrots)
- 1 teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 2 tablespoons chili powder (more if desired)
- 2 teaspoons ground cumin
- ½ teaspoon smoked paprika (more if desired)
- ⅛ teaspoon cayenne pepper (more if desired)
- 2 tablespoons tomato paste
- 1 bottle (12 ounces) beer (see note)
- 1 can (15 ounces) pinto beans (rinsed and drained)
- 1 can (15 ounces) kidney beans (rinsed and drained)
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes (undrained)
- 1 bay leaf
Optional toppings:
- sour cream (or plain Greek yogurt), avocado, cilantro, green onions, sharp cheddar, oyster crackers, crushed tortilla chips
Instructions
- Dice the onion, bell peppers, and carrot into ¼ inch pieces. I like the smaller pieces in chili because they blend in better; however, if you like chunkier chili, feel free to cut the veggies into larger pieces.
- In a large heavy pot or Dutch oven, heat oil over medium-high heat. Add ground beef, season with salt and pepper, and break up into pieces. Add onion, peppers, carrots and continue to brown all ingredients until meat is almost cooked through.1 tablespoon olive oil, 2 pounds lean ground beef, 1 cup diced yellow onion, 1 cup diced green bell pepper, 1 cup diced red bell pepper, 1 cup diced carrots, 1 teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Add spices and continue to cook for about one minute. Add tomato paste and stir until combined.2 tablespoons chili powder, 2 teaspoons ground cumin, ½ teaspoon smoked paprika, ⅛ teaspoon cayenne pepper, 2 tablespoons tomato paste
- Add beer and scrape any brown bits off the bottom of the pan.1 bottle (12 ounces) beer
- Add the beans (be sure to rinse and drain them first!), tomatoes, and bay leaf. Bring to a boil and then reduce heat to a simmer.1 can (15 ounces) pinto beans, 1 can (15 ounces) kidney beans, 1 can (28 ounces) crushed tomatoes, 1 can (14.5 ounces) diced tomatoes, 1 bay leaf
- Continue to simmer uncovered for at least an hour, or until vegetables are tender. If desired, you can transfer the chili to a slow cooker and simmer it on the low setting until you're ready to serve it. If chili becomes too thick for your liking, add water or beef broth to thin it out a little.
- Taste chili before serving. Add more salt and/or cayenne, as desired. Serve with your choice of toppings.
Video
Notes
- Ground meat: You can use ground turkey (93% lean) instead of beef if you want. I like to do half beef and half turkey.
- Which beer to choose: Shiner Bock or Modelo Negro are good choices. Avoid beer with a high IBU, such as IPAs, which can make chili taste bitter. You can omit the beer if you want. If the chili is too thick, add a small amount of water or beef broth.
- Recipe variations: This recipe is very versatile. Add different beans, skip the carrots if you like, use fire roasted tomatoes, spice it up a little more, whatever you like.
- Storage & freezing: Leftover chili can refrigerated for up to four days, as long as it is chilled promptly. This chili keeps well in the freezer for four to six months in a freezer-safe container. Thaw overnight before reheating.
Nutrition
Serving: 1cup | Calories: 271kcal | Carbohydrates: 25g | Protein: 26g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 699mg | Potassium: 952mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3386IU | Vitamin C: 42mg | Calcium: 91mg | Iron: 5mg
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