Here’s a hearty, flavorful recipe for Beef and Bean Chili that’s perfect for family meals or meal prep:
Beef and Bean Chili
Servings: 4–6 | Cook time: 45–60 minutes
Ingredients
- Ground beef – 1 lb (450 g)
- Canned beans – 2 cans (15 oz each; kidney, black, or pinto), drained and rinsed
- Onion – 1 medium, chopped
- Garlic – 2 cloves, minced
- Canned diced tomatoes – 1 can (14.5 oz)
- Tomato paste – 2 tbsp
- Chili powder – 1–2 tbsp (adjust to taste)
- Cumin – 1 tsp
- Paprika – 1 tsp
- Salt & pepper – to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro
Instructions
- Cook the beef:
- In a large pot or Dutch oven, cook ground beef over medium heat until browned.
- Drain excess fat if needed.
- Add aromatics:
- Stir in onion and garlic, cook 2–3 minutes until softened.
- Add tomatoes, beans, and spices:
- Mix in diced tomatoes, tomato paste, beans, chili powder, cumin, paprika, salt, and pepper.
- Stir well to combine.
- Simmer:
- Reduce heat to low, cover, and simmer 25–30 minutes, stirring occasionally.
- For thicker chili, simmer uncovered for the last 10 minutes.
- Serve:
- Ladle into bowls and add optional toppings as desired.
Tips:
- For extra flavor, sauté the onions in olive oil and add a bay leaf while simmering.
- You can also add bell peppers or corn for extra veggies.
- Chili often tastes better the next day—great for meal prep!
If you want, I can also give a quick 3-step version of beef and bean chili that’s ready in 30 minutes or less without sacrificing flavor. Do you want me to do that?
