Beef and Bean Chili Recipe
It may be chili outside….but this chili will warm you up on the inside!
Nothing is more satisfying on a cold day, than to simmer up a beautiful soup or one pot meal. This Beef and Bean Chili recipe can be whipped up in 45-60 minutes, so no excuses, keep your family toasty this weekend!
I served this chili with a beautiful salad topped off with fresh tomatoes, avocados, cucumbers and tortilla strips. Grate up some aged cheddar, and open up a bag of tortilla chips…quick and delicious!
The complete recipe and instructions are posted below the photo gallery.
Click through the gallery for step by step directions :
From the Butcher, you will need:
Pound and a half of fresh ground beef
8 oz of Oscar’s aged cheddar
You will also need:
One 28oz can of whole peeled tomatoes; chopped, keep the juices.
One large can of pink beans (1 lb. 13oz); rinsed and drained.
One red onion; diced
One yellow pepper; diced
One orange pepper; diced
4 cloves of garlic; chopped
2 tablespoons of tomato paste
2 teaspoons of ground cumin
4 teaspoons of chili powder
1 teaspoon of hot sauce
Salt and Pepper
2 cups of water
Chopped fresh parsley for garnish
Just a couple of tips:
Use a heavy large pot or a dutch oven for best results when simmering sauces, soups and stews.
My Le Creuset has been a go to. It is worth every penny!
Chop and prepare all of your ingredients before you even light the burner! This will keep you on track and provide for quick and easy cooking.
Here we go:
Start by heating 2 tablespoons of olive oil over medium heat. To this, you can add the chopped onion and peppers. Let these sauté for a few moments before adding the chopped garlic. The veggies should sauté about 6-8 minutes total, but no longer if you like to have a little crunch to your chili.
Now you can add the ground beef, breaking it up with a wooden spoon as it browns for about 5 minutes.
Stir in the tomato paste, cumin, chili powder & hot sauce. Mix thoroughly and heat through.
Lastly , add the chopped tomatoes and their juices, the rinsed and drained pink beans, 2 cups of water, One and a half teaspoons of salt and quarter teaspoon of black pepper. Bring to a boil.
After the chili has come to a boil, reduce heat to low and place cover on an angle. Simmer for 20-25 minutes, stirring once or twice. Serve with grated cheddar, alongside a delicious salad and tortilla chips.
Your family will love this fun meal!
My Gluten Free Friends:
This dish is simple to make Gluten Free, just omit the ground cumin, chili powder and hot sauce. These items can all contain hidden sources of gluten.
Replace, with this delicious Gluten Free Chili Mix, you will not be disappointed !