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beef and bean chili in a white bowl topped with cheese and sour cream and jalapeno
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5 from 1 vote

Beef and Bean Chili

A super delicious and comforting, classic chili recipe!
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Chili
Cuisine: American
Keyword: bean, Beef, chili
Servings: 8 servings
Author: Lori Lange

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 large sweet onions, diced
  • 2 large red bell peppers (cored, seeded and diced)
  • 4 small jalapeño peppers (cored, seeded and finely minced)
  • 4 medium garlic cloves, minced
  • 1½ pounds ground sirloin
  • ¼ cup chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried basil
  • 4 cups chicken or beef broth
  • One 28-ounce can chopped tomatoes
  • One 15-ounce can black beans, drained and rinsed
  • One 15-ounce can kidney beans, drained and rinsed
  • ¼ cup Worcestershire sauce
  • 2 tablespoons tomato paste
  • 3 whole bay leaves
  • 1 tablespoon sea salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon crushed red pepper flakes

Instructions

  • In a large saucepan or pot, heat the olive oil over medium heat. Add the onions, reduce the heat to low and cook, stirring occasionally, until they have softened and become lightly browned (about 15 minutes). Add the bell peppers and jalapeños and cook, stirring occasionally, about 5 minutes longer. Add the garlic and cook, stirring constantly, for about 1 minute, being careful not to let it brown.
  • Increase the heat to medium-high. Add the ground sirloin, chili powder, cumin and basil; cook until the beef is brown all over (5 to 7 minutes). Break the beef into small pieces as it cooks. Spoon out the excess fat and discard. Stir in the broth, tomatoes, beans Worcestershire sauce, tomato paste, bay leaves, salt, pepper and crushed red pepper; bring to a low boil. Reduce the heat to low; simmer for 45 minutes to 1 hour so that the flavors meld and the liquid reduces a bit and thickens slightly.
  • Serve warm. Top with shredded cheese and sour cream, if desired.

Notes

  • This recipe is gluten-free adaptable- just be sure to use GF brands of broth, beans and worcestershire sauce.
  • Be sure to wear gloves when you are cutting the jalapenos. If not, you will need to wash your hands thoroughly (several times) to rid your fingers of the "spice."
  • To drain off excess fat from the meat, I like to tip the pan and let the grease puddle in one spot. Take a bunch of paper towels and let them soak up the fat. Discard paper towels.
  • This chili will keep in an airtight container for up to 3 days. It also freezes well.

Nutrition

Serving: 1serving | Calories: 430kcal | Carbohydrates: 42g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 1923mg | Potassium: 1295mg | Fiber: 14g | Sugar: 12g | Vitamin A: 3842IU | Vitamin C: 77mg | Calcium: 154mg | Iron: 8mg