Dinner · Lunch · Beef

Family Beef and Bean Chili

Mild, hearty chili that feeds a crowd and freezes well. Let everyone add heat at the table.

⏱ 1 hr 5 min (15 min prep, 50 min cooking) 🍽 Serves 8 · about 1 1/2 cups freezer friendlymake aheadbudgetleftovers gluten freedairy free
📅 Add to my plan

None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 8 servings

  • Chili

  • 1 tbsp Vegetable oil (soybean)
  • 2 lb Ground beef, 85% lean
  • 1 Yellow onion, chopped
  • 1 Green bell pepper, chopped
  • 4 clove Garlic, minced
  • 3 tbsp Chili powder
  • 2 tsp Ground cumin
  • 1 tsp Dried oregano
  • 1 tsp Paprika
  • 1½ tsp Table salt
  • ½ tsp Ground black pepper
  • 1 can Crushed tomatoes
  • 1 can Diced tomatoes
  • 2 can Kidney beans (canned), drained and rinsed
  • 1 can Pinto beans (canned), drained and rinsed
  • 1 cup Beef broth
  • 1 tsp Brown sugar

  • To serve

  • 1 cup Shredded cheddar (optional)
  • ½ cup Sour cream (optional)
  • ¼ cup Green onions, sliced (optional)
  • 1 cup Tortilla chips (optional)

Make it yourself

Cook the red kidney beans from dry → Cook the pinto beans from dry → Make the beef stock yourself → Out of brown sugar? Make it →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large pot or Dutch oven, wooden spoon.

  1. Heat the oil in a large pot over medium-high heat. Add the beef, onion and bell pepper and cook, breaking up the meat, until no pink remains and the beef reaches 160°F, about 10 minutes. Spoon off extra fat.
  2. Add the garlic, chili powder, cumin, oregano, paprika, salt and pepper. Cook 1 minute, stirring.
  3. Stir in the crushed and diced tomatoes, beans, broth and brown sugar. Bring to a boil, then lower the heat, partly cover and simmer 30 to 40 minutes, stirring now and then, until thick.
  4. Taste and add more salt or chili powder if you like. Serve with toppings.
  5. Slow cooker: brown the beef and vegetables first (steps 1 and 2), then put everything in the cooker and cook on low 6 to 8 hours.

🌡 Safe temperaturesGround beef 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadChili tastes even better the next day. Refrigerate up to 4 days and reheat to 165°F.
❄️ FreezerCool, then freeze in meal-size containers for 2 to 3 months for best quality.
↺ LeftoversSpoon over baked potatoes or hot dogs, or fill burritos; reheat to 165°F.
🧒 With kidsKeep the pot mild and set out hot sauce for grown-ups. Kids like crushing a few tortilla chips on top.
Dairy-free swapSkip the cheese and sour cream.
Gluten-free swapCheck the chili powder and broth labels.
Meatless swapSkip the beef and add 2 more cans of beans plus 1 cup frozen corn.

Goes well with

🌽 Cornbread Muffins🥬 Simple Green Salad

Good to know

Cooking Fats Compared Ground beef: 80/20, 85/15, 90/10 and up Fresh vs. dried herbs Table salt vs. kosher salt vs. sea salt Dried vs. canned beans Stock vs. broth Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub