Easy Best Ever Beef & Bean Chili
29 OCTOBER 2018
easy best ever beef & bean chili
JUMP TO RECIPE ♦ PRINT RECIPE
Fall is definitely here and it’s officially appropriate to eat chili in truckloads. There’s just something about bean and bean chili that makes people feel inexplicable amounts of happiness and comfort. A little dollop of sour cream if you like — a hefty sprinkle of cheddar and pepperjack cheeses (ohhh yeahhhh) — maybe even a cozy blanket, fuzzy slippers, a log fire, football game or scary movie of your choice… — now we’re talking!
I made some soft pretzels for dipping — yum! Patrick used some chili the next day to make chili cheese dogs — righteous! The best part is, it feels like you’re indulging in something you shouldn’t have, but there’s nothing to worry about here! It’s just ground beef, red kidney beans, onion, garlic, jalapenos, diced tomatoes and chili peppers, and dark beer! Nothing is “bad” for you in this recipe, but that doesn’t mean we are sacrificing flavor!
It’s alllll about the spices … yes… you can call me the Spice Queen. I’m fine with that. 
BEEF & BEAN CHILI: One-Pot Wonder
A lot of recipes claim to be made in one pot, when in reality, they’ve had to clean the pot in between cooking certain ingredients. This recipe builds off each ingredient added. No oven time, no side pots or pans — easy, peasy lemon squeezy.
Start by browning the ground beef. I go with 80-85% ground chuck because you need that bit of fat on the meet to impart savory flavor. There’s no butter or oil or dairy added, so any leaner on the meat and you’ll sacrifice taste.
I love using my big WOODEN SPOON to stir this pot. It’s not metal, so it won’t get hot sitting in pot and burn your hand, and it scrapes the inside of pot while stirring like a spatula — without melting it!
Chopped onion, jalapeno, and garlic get added once meat is browned and cooked. Cook those until onions and soft and translucent. Then add tomato paste and stir to mix evenly. Deglaze the pot with your dark beer (I used Guinness) and smell the flavor!
Next in: red kidney beans, canned diced tomatoes and green chilis, hot sauce, and all the spices. Let that simmer on the stove top for a bit, stirring occasionally and voila! The bestest, most delicious chili you’ve ever had!
BEEF & BEAN CHILI: Serving Style and Spice Factor
If you like it on the spicier side as I do, opt to add the crushed red pepper flakes, and you can use a little more hot sauce if you like too. If you’re watching the heat level, don’t add the crushed red pepper flakes, and add your hot sauce slowly to see how it works for you. But with all the meat and beans in this recipe, the spice will mainly boost the flavor, not overpower it and become too hot to handle.
Serve chili with a dollop of sour cream, and a sprinkle of shredded cheese.
This recipe is a crowd pleaser! No fancy tricks or tools needed, just pure, wholesome, goodness.
| Servings | Prep Time |
| 8 servings | 10 minutes |
| Cook Time |
| 45 minutes |
|
|
|
|
The easiest and by far most delicious chili recipe you'll ever find. It's made in one pot, cooks up fast, and delivers big chili flavor that satisfies!
|
- 2 1/2 lbs ground beef 80-85% lean
- 2 medium yellow onions, chopped
- 2-3 jalapenos, chopped
- 5 garlic cloves, minced
- 1 6 ounce can tomato paste
- 2 15 1/2 ounce cans red kidney beans
- 4 10 ounce cans diced tomatoes with green chilis
- 1 tsp Frank's hot sauce
- 1 1/2 cups dark beer Guinness worked great
- 1 tsp salt
- 1/2 tsp black pepper
- 3 Tbl chili powder
- 1 1/2 Tbl ground cumin
- 1 1/2 tsp dried oregano
- 1/4 tsp cayenne
- 1/4 tsp crushed red pepper flakes (optional)
- 1 1/2 tsp granulated white sugar
- 1 cup sour cream to serve with
- 2 cups shredded cheese (I mixed sharp cheddar & pepperjack)
- Brown ground beef in large pot over medium to medium-high heat. Once cooked, add onions, jalapenos, and garlic. Season with a pinch of salt, and cook until onions are soft and translucent, about 5-7 minutes.
- Add tomato paste and stir to combine. Deglaze the pot with the dark beer. Then add canned red kidney beans and diced tomatoes with green chilis, juices and all.
- Season with salt, pepper, chili powder, hot sauce, cumin, oregano, cayenne, crushed red pepper flake (optional), sugar. Stir it up, bring to a boil, and reduce to a simmer.
- Let cook for 20 minutes or so, uncovered, stirring occasionally. Serve with dollop of sour cream and sprinkle of shredded cheese.