Introducing a Beef and Bean Chili recipe that will keep you warm and cozy and FULL!
There are so many ways to make chili. If you’re not one who likes to make Vegetarian Chili or Vegan Chili, then you’ll most likely want to make a Texas Chili or a Chicken Chili. In any case, meat is probably desired! Beef and Bean Chili has plenty of ground beef in it, so it’s a good one for chili lovers who want meat in their chili!
About the ingredients:
- This beef and bean chili recipe calls for using ground sirloin. Use ground sirloin, ground beef, ground turkey or ground bison. It’s your choice, and any of those will work well in this recipe!
- One of the greatest food inventions known to have been invented is tomato paste in a tube. You know the scenario… you only need a tablespoon or two and you have to open a full can. What do you do with the rest? If you keep it in the fridge, it will start to grow mold. You could put it in the freezer, but then you have a big frozen chunk of tomato paste! With the tube, you just squeeze out what you need and then store the tube in the refrigerator… genius! It’s sometimes difficult to find but if you have a well-stocked grocery store, they just might carry it.
- If you’ve never chopped jalapeños, there are some things to consider… like plastic gloves. Your skin absorbs the sweltering hot, spicy juice in the peppers and can be dangerous to you. Even if you wash your hands well after chopping, your skin will still have the spice on it. Be very careful not to get your hands near your eyes (or your children’s) or you’ll be rushing to the sink to splash water on your eyes. Remove the seeds in the peppers for your recipe. The seeds add a good deal more heat than you will likely want.
How to make Beef and Bean Chili:
This is a no-brainer chili to make. That means it’s super easy! The veggies are chopped and then sautéed together.
Brown the beef, dump in the rest; boil, and then simmer for an hour.
The finished product is a good, chunky, hearty Beef and Bean Chili. Perfect for a “chilly” day (pun intended). Oh yeah, and the spice… just enough to add a slight spicy after-taste, but definitely not a packed-with-heat chili, so add more spice to it if you like it HOT.
To garnish, sprinkle on some shredded cheese and a dollop of sour cream. Add freshly sliced jalapeños, if you’re brave! Serve with sweet cornbread or bacon cheddar biscuits. Make some Key Lime Pie for dessert. Enjoy!
Beef and Bean Chili
- 2 tablespoons extra virgin olive oil
- 2 large sweet onions, diced
- 2 large red bell peppers (cored, seeded and diced)
- 4 small jalapeño peppers (cored, seeded and finely minced)
- 4 medium garlic cloves, minced
- 1½ pounds ground sirloin
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried basil
- 4 cups chicken or beef broth
- One 28-ounce can chopped tomatoes
- One 15-ounce can black beans, drained and rinsed
- One 15-ounce can kidney beans, drained and rinsed
- ¼ cup Worcestershire sauce
- 2 tablespoons tomato paste
- 3 whole bay leaves
- 1 tablespoon sea salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon crushed red pepper flakes
- In a large saucepan or pot, heat the olive oil over medium heat. Add the onions, reduce the heat to low and cook, stirring occasionally, until they have softened and become lightly browned (about 15 minutes). Add the bell peppers and jalapeños and cook, stirring occasionally, about 5 minutes longer. Add the garlic and cook, stirring constantly, for about 1 minute, being careful not to let it brown.
- Increase the heat to medium-high. Add the ground sirloin, chili powder, cumin and basil; cook until the beef is brown all over (5 to 7 minutes). Break the beef into small pieces as it cooks. Spoon out the excess fat and discard. Stir in the broth, tomatoes, beans Worcestershire sauce, tomato paste, bay leaves, salt, pepper and crushed red pepper; bring to a low boil. Reduce the heat to low; simmer for 45 minutes to 1 hour so that the flavors meld and the liquid reduces a bit and thickens slightly.
- Serve warm. Top with shredded cheese and sour cream, if desired.
- This recipe is gluten-free adaptable- just be sure to use GF brands of broth, beans and worcestershire sauce.
- Be sure to wear gloves when you are cutting the jalapenos. If not, you will need to wash your hands thoroughly (several times) to rid your fingers of the "spice."
- To drain off excess fat from the meat, I like to tip the pan and let the grease puddle in one spot. Take a bunch of paper towels and let them soak up the fat. Discard paper towels.
- This chili will keep in an airtight container for up to 3 days. It also freezes well.