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Dinner - Hearty Beef and Bean Chili

A warming and flavorful American-style chili packed with ground beef, beans, tomatoes, and spices. Perfect for cozy nights, meal prep, or feeding a crowd.

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Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Cuisine: American
Author: John Kanell

🧂 Ingredients

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Base:

  • 2 tablespoons olive oil (30mL)
  • 1 large onion, chopped (280g)
  • 1 bell pepper (green or red), chopped (140g)
  • 4 garlic cloves, minced
  • 1 pound ground beef (450g)

Seasoning:

  • 1 tablespoon tomato paste (15g)
  • 3 tablespoons chili powder (24g)
  • 1 tablespoon ground cumin (7g)
  • 1½ teaspoons dried oregano (1.5g)
  • 1 teaspoon salt (6g)
  • ¼ teaspoon cayenne pepper (0.5g)
  • ½ teaspoon ground black pepper (1g)

Liquids and Beans:

  • 1 can diced tomatoes, 14.5 ounces (411g)
  • 1 can tomato sauce, 8 ounces (226g)
  • 1 can red kidney beans, 16 ounces (454g), rinsed and drained
  • 1 can pinto beans, 16 ounces (454g), rinsed and drained
  • 2 cups beef broth (480mL)

Optional Toppings:

  • Shredded cheese (e.g. cheddar or Monterey Jack)
  • Sour cream
  • Tortilla or corn chips
  • Sliced green onions

🍳 Instructions

  1. Sauté the aromatics:
    In a large Dutch oven, heat 2 tablespoons (30mL) olive oil over medium-high heat. Add 1 chopped onion (280g) and 1 chopped bell pepper (140g). Cook for about 5 minutes, stirring frequently, until slightly softened. Add 4 minced garlic cloves and cook for 1 more minute.

  2. Brown the beef:
    Add 1 pound (450g) ground beef and cook for about 5 minutes, breaking it apart with a wooden spoon, until no longer pink.

  3. Toast the spices:
    Reduce the heat to medium. Stir in 1 tablespoon (15g) tomato paste and cook for 1 minute. Add 3 tablespoons chili powder (24g), 1 tablespoon ground cumin (7g), 1½ teaspoons dried oregano (1.5g), 1 teaspoon salt (6g), ¼ teaspoon cayenne pepper (0.5g), and ½ teaspoon black pepper (1g). Cook for another minute until the spices become fragrant.

  4. Simmer the chili:
    Stir in:

  5. 1 can (411g) diced tomatoes
  6. 1 can (226g) tomato sauce
  7. 1 can (454g) red kidney beans, rinsed and drained
  8. 1 can (454g) pinto beans, rinsed and drained
  9. 2 cups (480mL) beef broth

Scrape the bottom of the pot to release any browned bits. Bring the mixture to a simmer.

  1. Cook uncovered:
    Reduce heat to medium-low. Simmer uncovered for 25–30 minutes, stirring occasionally, until the chili thickens. If it thickens too much, add a splash of broth (or beer!) to loosen it.

  2. Serve and garnish:
    Taste and adjust salt or pepper as needed. Ladle into bowls and top with shredded cheese, sour cream, tortilla chips, and sliced green onions if desired.

🔁 Tips and Notes

  • Make ahead: Chili develops deeper flavor the next day, making it great for meal prep.
  • Crowd-friendly: Keep warm in a slow cooker and set up a toppings bar.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

🧪 Nutrition (per serving)

  • Calories: 376 kcal
  • Carbohydrates: 37g
  • Protein: 22g
  • Fat: 16g (Saturated: 5g)
  • Fiber: 12g
  • Sugar: 5g
  • Sodium: 829mg
  • Potassium: 1007mg
  • Vitamin A: 1612 IU
  • Vitamin C: 29mg
  • Calcium: 108mg
  • Iron: 6mg

Source: Preppy Kitchen

Dinner - Hearty Beef and Bean Chili.md

Dinner - Hearty Beef and Bean Chili

A classic, hearty chili packed with ground beef, beans, and bold flavors. Perfect for feeding a crowd or meal-prepping for the week.

🍳 Equipment

  • Large Dutch oven (or heavy-bottomed pot)
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons

📝 Ingredients (16 servings)

  • 4 tablespoons olive oil (60 mL)
  • 2 large onions, chopped (≈ 280 g)
  • 2 bell peppers (green or red), chopped (≈ 140 g)
  • 8 garlic cloves, minced
  • 2 pounds ground beef (≈ 900 g)
  • 2 tablespoons tomato paste (30 g)
  • 6 tablespoons chili powder (54 g)
  • 2 tablespoons ground cumin (12 g)
  • 3 teaspoons dried oregano (3 g)
  • 2 teaspoons salt (12 g)
  • ½ teaspoon cayenne pepper (1 g)
  • 1 teaspoon ground black pepper (2 g)
  • 2 cans (14.5 oz / 411 g each) diced tomatoes (≈ 822 g total)
  • 2 cans (8 oz / 226 g each) tomato sauce (≈ 452 g total)
  • 2 cans (16 oz / 454 g each) red kidney beans, rinsed and drained (≈ 908 g total)
  • 2 cans (16 oz / 454 g each) pinto beans, rinsed and drained (≈ 908 g total)
  • 4 cups beef broth (960 mL)

Optional toppings for serving:
- Shredded cheese
- Sour cream
- Tortilla or corn chips
- Sliced green onions

🔥 Instructions

  1. Sauté vegetables
    Heat 4 tbsp (60 mL) olive oil in a large Dutch oven over medium-high heat. Add 2 chopped onions (280 g) and 2 chopped bell peppers (140 g). Cook, stirring frequently, until softened, about 5 minutes. Add 8 minced garlic cloves and cook for 1 more minute.

  2. Brown the beef
    Add 2 lb (900 g) ground beef. Cook for about 5 minutes, breaking it apart with a wooden spoon, until no longer pink.

  3. Season
    Reduce heat to medium. Stir in 2 tbsp (30 g) tomato paste and cook for 1 minute. Add 6 tbsp (54 g) chili powder, 2 tbsp (12 g) cumin, 3 tsp (3 g) oregano, 2 tsp (12 g) salt, ½ tsp (1 g) cayenne pepper, and 1 tsp (2 g) black pepper. Cook for 1 minute, stirring, until spices are aromatic.

  4. Add liquids and beans
    Stir in 2 cans diced tomatoes (822 g), 2 cans tomato sauce (452 g), 2 cans kidney beans (908 g), 2 cans pinto beans (908 g), and 4 cups (960 mL) beef broth. Scrape the bottom of the pot to release any browned bits. Bring to a simmer.

  5. Simmer
    Reduce heat to medium-low. Simmer uncovered for 25–30 minutes, stirring occasionally, until the chili thickens. Taste and adjust seasoning with extra salt and pepper if needed.

  6. Serve
    Ladle into bowls and top with shredded cheese, sour cream, tortilla chips, and green onions if desired.

💡 Notes

  • Serving a crowd? Keep the chili warm in a slow cooker and set up a topping bar with cheese, sour cream, chips, and onions. Keep perishable toppings cold by placing them in a muffin tin nestled in a tray of ice.
  • Even better the next day: Chili flavors deepen overnight. Make ahead and reheat for the best taste.
  • Too thick? Stir in a splash of broth (or even beer!) to thin it out.

📊 Nutrition (per serving, 1/16 recipe)

  • Calories: 376 kcal
  • Carbohydrates: 37 g
  • Protein: 22 g
  • Fat: 16 g
  • Saturated Fat: 5 g
  • Cholesterol: 40 mg
  • Sodium: 829 mg
  • Fiber: 12 g
  • Sugar: 5 g
  • Potassium: 1007 mg
  • Vitamin A: 1612 IU
  • Vitamin C: 29 mg
  • Calcium: 108 mg
  • Iron: 6 mg

✅ Recipe adapted from Preppy Kitchen