Stupid-Easy Recipe for Classic Beef and Bean Chili (#1 Top-Rated)


When you’re wanting a crowd-pleasing chili, look no further. This one comes together quickly, and it’s made with all the classic spices – plus two kinds of beans, and jalapeño chilies. The chili is great the day it’s made, but even better after a day or two in the fridge. At serving time, set out a mini topping bar for diners to customize their bowls. The recipe is a Yummly original created by Katie Workman.

Satisfy your sweet tooth with this easy-to-make recipe for Classic Beef and Bean Chili.

1. Info for Classic Beef and Bean Chili

  • Cook Time: 1 hr 5 min
  • Total Time: 1 hr 5 min
  • Servings: 6
  • Calories: 362.01 kcal

2. Ingredients for Classic Beef and Bean Chili

  • 1 onion (medium)
  • 1 large carrot
  • 2 celery stalks
  • 1 lb. ground beef
  • 1 Tbsp. extra-virgin olive oil
  • 1 can crushed tomatoes (28 oz. per can)
  • 1 Tbsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1 bay leaf
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 can kidney beans (or black beans, 15.5 oz. per can, beans drained and rinsed)
  • 1/4 cup jarred jalapeno chilies (chopped)
  • 1 cup chicken broth (if needed)
  • 1 cup tomatoes
  • 1/2 cup onion (red or yellow)
  • 1/2 cup cilantro sprigs
  • 1/2 cup sour cream
  • 1 cup shredded Mexican cheese blend (or cheddar cheese)

3. Directions:

3.1 Prep

Chop the onion, carrot, and celery. Set aside.

3.2 Stove

Brown the meat in a large pot or Dutch oven over medium heat, stirring frequently to break it up, until no pink remains, about 5 minutes. Turn meat into a colander set over a plate to drain excess fat.

Return pot to medium heat and add the oil. When oil is hot, add onions, carrots, and celery. Cook, stirring often, until vegetables start to soften, about 10 minutes.

Drain and rinse the beans. Roughly chop the jalapenos. Add the browned beef, tomatoes, chili powder, garlic powder, cumin, bay leaf, salt, and pepper to chili. Add the beans and jalapenos and stir to combine.

Bring chili to a simmer and stir in the chicken broth if needed for a thick but still soupy texture. Cover and cook, stirring occasionally, until flavors are blended, about 20 minutes.

3.3 Serve

Dice the tomatoes and onion, and put each in a small bowl. Put cilantro, sour cream, and cheese in additional small bowls to form a mini topping bar. Ladle chili into serving bowls, and add whatever toppings you like. Any leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.


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