Beef n’ Bean Chili

 Big, bold flavors come together in this easy and quick all-American red Beef n’ Bean Chili! 

Big Texas Chili | Creme de la Crumb

Sometimes I really can’t believe how quickly time moves when you’re an adult. It needs to SLOOOOOOW down. When I was a kid I remember the school year lasting for-e-ver, nine months seemed like an eternity. Now it seems like an entire calendar year passes before I realize what’s happening. I swear two seconds ago it was Spring, now it’s Fall. I don’t mind Wintertime speeding up a bit because I hate the cold and I like in the Rocky Mountains sooooo yeah. But Fall is my favorite. And September is almost over.

STOP IT.

Big Texas Chili | Creme de la Crumb

I am doing my best though to soak up all of the goodness this time of year has to offer, from the warm-to-cold transitional wardrobe, to the seasonal produce and flavors. So today, in honor of leaves changing color and tailgating, I made you chili. Big Texas Chili. It’s full of traditional chili flavor and 110 percent perfect for gameday and chilly Fall evenings.

Ha! See what I did there? Chili… for when it’s chilly…..

Okay I’m the only one who thought that was funny. It’s Friday people, you’ll have to excuse my end-of-week cheesy humor.

Big Texas Chili | Creme de la Crumb

Speaking of cheesy…. I particularly like giant mounds of shredded Mexican-style cheese smothering my bowl of chili. Some people like bacon, some like sour cream. What about you? Any genius chili toppings I really need to try?? SPILL the beans guys!

Oh dear, the poor humor continues. Let’s just eat chili.

Big Texas Chili | Creme de la Crumb

Beef n' Bean Chili

Big, bold flavors come together in this all-American red chili with beef and beans!
Course Main Course, Side Dish, Soup
Cuisine American
Keyword beans, beef, chili
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Author Tiffany

Ingredients

  • 1 pound lean ground beef
  • 1 white or yellow onion, diced
  • 1 bell pepper, diced (I used half of 1 green pepper, and half of 1 red pepper)
  • 1/2 teaspoon salt, plus more to taste
  • 1 teaspoon garlic powder
  • 3 1/2 teaspoons chili powder
  • 4 teaspoons cumin
  • 2 29-ounce cans tomato sauce
  • 1 15-ounce can diced tomatoes
  • 3 cups chicken or vegetable broth
  • 2 15-ounce cans red kidney beans
  • 1 15-ounce can black beans
  • 1 15-ounce can pinto beans

Instructions

  • Add ground beef, onion, and peppers to a large stock pot. Sprinkle with 1/2 teaspoon salt, garlic powder, 1/2 teaspoon chili, and 1 teaspoon cumin. Sauté over medium heat until onions are tender and beef is browned and cooked through (about 6-8 minutes).
  • Drain and rinse all beans. Add tomato sauce, chicken (or vegetable) broth, diced tomatoes, and beans to the pot. Stir in remaining chili powder and cumin and bring to a boil. Reduce to simmer and cook for 10-15 minutes longer.
  • Taste and add salt and pepper to taste. Serve with sour cream, shredded cheese, bacon bits, or other toppings as desired.

Notes

For a spicier chili, you can add more chili powder, and/or a teaspoon or two of cayenne pepper.

 

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Comments

I roughly followed this recipe….it is really really good. We served ours with fritos, sour cream, cheddar cheese, and pickled jalapeño. Yum! Thanks.

what tomato sauce do you suggest using for chili recipe? thanks so much 🙂

    Sara- you can use whatever brand you have on hand or prefer!

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