Classic Beef & Bean Chili
The old school classic, the hometown hero, the game day favorite. This easy, one pot beef and bean chili recipe is hearty, filling and super tasty. You can adjust the spices as you like, and top it with whatever your heart desires.
- 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!