Beef and bean chili recipe

5 from 1 vote

Beef and bean chili is perfect for game days. This easy recipe is made with ground beef, dried beans, tomatoes, and plenty of spices.

Prep Time20

Cook Time1 30

Bean soaking time8

Total Time9 50

Course: Soup and Stew Recipes

Cuisine: American

Servings: servings

Calories: 272kcal

Author: Cheryl Bennett

Pick over the dried beans to get rid of any debris mixed in with the beans, then give them a quick rinse. Cover dried beans with 2 - 3 inches of cool water. Soak the beans for 6 - 8 hours. Discard any beans that float to the surface. Drain the beans and rinse well.
Add beans to a large pot and cover with 2 - 3 inches of water. Bring to a boil, and cook for 15 minutes. Reduce heat to a low simmer, add aromatics and let the beans simmer on low heat for 30 - 45 minutes.
Test a bean to see if they are starting to soften. If they are, add 2 tsp. kosher salt, if not, cook a little longer, then add salt when they are starting to soften. Cook for about 1 - 1½ hours total (though it may require more time, depending on your beans), then remove from heat and let the beans sit in the warm cooking liquid.
Remove chunks of onion, bay leaves and epazote, discard. Remove chiles and discard skin, but add the softened flesh back into the beans. The garlic cloves will be very soft, and will "melt" into the beans. You can lightly mash them if they are still whole.

Heat a 6 qt. Dutch oven pot over medium heat. Add ground beef to warm pot, and break up the meat. Brown the ground beef. *It doesn't have to be cooked through, a little pink inside is ok.
Add a pinch of salt, pepper, chili powder, and cumin to the ground beef. Then add onions and garlic. Cook for 6 - 8 minutes to allow the onions to soften and become translucent.
Add diced tomatoes and Rotel tomatoes with green chilies. Stir to combine. Simmer chili on low for 45 minutes, with a lid slightly ajar to allow some of the liquid to evaporate. Taste for seasoning - add salt and pepper if needed. *Do not add too much salt at this stage. The chili will continue to cook down and the flavors will intensify.
Add 4 cups of beans with a bit of bean broth to the pot of chili, then stir to combine. Let the chili continue to simmer on low for an additional 30 minutes with the lid slightly ajar, or until the chili has reached your desired consistency. Taste again for seasoning and adjust if needed.
Chili can be stored up to 4 days in the refrigerator, or frozen in an airtight container for up to 2 months.

Recipe yields 3 1/2 quarts, or 14 cups.
I cook my beans with 2 dried chiles, 4 cloves of garlic, 1 onion cut into quarters, 2 bay leaves and a few leaves of epazote. You can cook your beans with any aromatics that you enjoy.
Chili is great on the day it is made, but even BETTER the following day. If you can, plan to make it the day before you want to serve it.
To use canned beans, you'll need two 15 oz. cans to replace the dried beans.
If you like your chili with a little more liquid, add 1 cup of beef stock to the pot while the chili is simmering.
Be careful when adding salt - you can always add more, but taking it out proves a bit more difficult.