Who else needs lots of comfort food right now? This classic beef and bean chili recipe is perfect for curling up on the couch with a movie, or filling up after spending the day outdoors (practicing proper social distancing, of course.)
There’s a lot of ways to make chili, with and without beans and or meat. This recipe combines the best of the classics, with ground beef, and two kinds of beans. (I use pinto and kidney, but black also works great if that’s what you have.) It’s a simple, one-pot recipe that requires very little prep work and is ready in under an hour. Then just serve it up over your base of choice, top it off and dig in.
Speaking of, let’s talk about bases and toppings. There are A LOT of different ways to dress up chili, and very strong opinions about it depending on where you are in the country. As for the base, some go for pasta noodles (looking at you, Ohio)… som opt for rice under their chili….I myself like either mashed potatoes (don’t knock it ‘til you try it) or classic corn chips. In terms of toppings, I INSIST you pile on the shredded cheese, preferably sharp cheddar. After that, go nuts. Green onions? Sure. Red onions? YES. Jalapeños? Go for it! Sour cream? Of course! Can I go on? Absolutely. Will I stop now? ….ok.
Classic Beef & Bean Chili
- 2 tsp olive oil
- 1 1/2 Ibs ground beef
- 1 yellow onion, chopped
- 2 cloves garlic minced
- 1 jalapeno diced (I take my seeds out first)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp turmeric (mostly for health purposes)
- 1 tsp red chili flakes (leave out if you want less spicy)
- 3 dashes Worcestershire sauce
- 1/4 cup yellow mustard
- 1 can diced tomatoes and green chilis
- 1 can pinto beans drained
- 1 can kidney beans drained
- 1-2 cups beef broth (chicken also works)
- salt and pepper to taste
- Heat the olive oil in a large pot over medium-high heat. Add the beef and break up into bits as it browns.
- Once beef is mostly brown, add the onions, garlic and jalapeño and sauté until soft, about 2-3 minutes.
- Add in all of the spices + a heavy pinch of salt and pepper into the pot, and stir mixture over medium heat for about 5 minutes.
- Add the worcestershire sauce, mustard, tomatoes and beans to the pot and stir to combine.
- Add broth until you reach the thickness level you want. (I like my chili thicker so I usually use closer to 1 cup of water).
- Bring the chili to a boil, then cover and simmer for 45 minutes.
- I like to serve mine over mashed potatoes or corn chips (I’m a Texan) topped with green or red onions, shredded cheddar cheese and sour cream!