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