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There’s nothing cozier than coming home on a cold day to a warm bowl of chili. There is something so comforting about the spiced beef and bean chili that will keep you coming back for seconds. Hot and spicy beef and bean chili loaded with lots of yummy vegetables, topped with a sprinkle of cheddar cheese and cilantro.
And don’t worry, you’ll have plenty for seconds! This recipe makes a large batch of soup!! Which makes it perfect for serving a larger crowd of friends and family or even for meal prepping dinners throughout the week.
Love soup season? Try these other soup recipes!
Chicken Pot Pie Soup with Homemade Thyme Butter Biscuits
Quick and Easy Creamy Roasted Tomato Basil Soup
Spicy White Bean and Sausage Gumbo
Autumn Curried Pumpkin Chicken Chili
Hearty Beef and Bean Chili
Recipe Snapshot:
- Brown ground beef in a skillet.
- Sauté vegetables until fragrant.
- Add in seasonings, beans and cooked ground beef and sauté for 2-3 more minutes.
- Add broth and fire roasted tomatoes. Stir, cover pot and let it simmer for 35-45 minutes.
- Top with cheese, green onions, cilantro and/or limes for serving. Enjoy!
How to make homemade beef and bean chili…
There isn’t much science behind chili but there is a lot of spice and flavor. It is cooked over a slower simmer to enhance all of the delicious spices and flavors in the soup. Some chili recipes are cooked over a slow-cooker to further enhance spice. But this recipe is a quick stove-top recipe that packs in all those cozy flavors.
For soup recipes that involve a lot of chopping, like this one, we recommend creating a mise en place (putting into place) of all the ingredients. Start by chopping all your vegetables, measuring spice mixture and opening cans. This will make it super easy to assemble your soup.
Once you have prepped, brown beef in a skillet over medium high heat. You want to occasionally stir and mash the beef to break it up as it cooks. You’ll remove the beef from the pan and place the same pan back on the stove.
Next sauté vegetables in the grease of the beef. This will add a lot of flavor to the soup. Once the vegetables are softened, add in jalepenios, garlic and seasonings. You’ll sauté for a couple more minutes before adding in the rest of the ingredients.
Lastly, add in the beef, bone broth beans and fire roasted tomatoes. Stir everything together and let it simmer on low for 35-45 minutes.
Can I make this chili without beans?
Until recently, we didn’t know beans in chili could cause some controversy! We get it, chili recipes are coveted and there seems to be some strong opinions on whether chili should be just beef chili or should mix beef and beans. We prefer the texture and flavor that the beans add to chili.
But, if you do not like beans, you can leave out the beans. If you leave out the beans, we recommend adding another 1lb of beef to make the chili more filling.
What kind of meat do you use in chili?
We recommend 80/20 beef, which means the meat is 80% beef and 20% fat. This ratio adds a lot flavor and isn’t very dry after cooked.
If you are wanting to cook with a leaner meat, we recommend ground chicken. It has a bit more moisture to it than ground turkey.
How to serve hearty beef and bean chili…
Make your bowl of chili even better with toppings! We recommend the following for topping your chili. Each one adds a different texture and more flavor to your bowl!
If you’re serving your family or friends set out each of these in small serving bowls and allow everyone to personalize their own bowl of chili.
Toppings we recommend:
- shredded cheddar cheese
- chopped green onions
- crushed crackers
- fresh cilantro leaves
- lime slices
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Hearty Beef and Bean Chili
- Total Time: 60 minutes
Description
Hot and spicy beef and bean chili loaded with lots of yummy vegetables, topped with a sprinkle of cheddar cheese and cilantro.
Ingredients
- 1 can kidney beans
- 1 can pinto beans
- 1 lb ground beef
- 6 cloves garlic, minced
- 1 yellow onion
- 3 carrots, chopped
- 2 bell peppers, chopped
- 1 jalapeño, slightly seeded chopped
- 1 can tomato paste
- 1 can fire-roasted tomatoes
- 2 cups bone broth
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp cinnamon
- 1/2 tsp oregano
- 1/2 tsp cayenne pepper
- 2 tsp chili powder
- 2 tbsp apple cider vinegar
Optional toppings:
- Shredded cheddar cheese
- Green onions
- Cilantro
- Lime slices
Instructions
- In a skillet over medium-high heat, brown ground beef, occasionally stirring around and breaking up the meat as it cooks. Remove from heat and set aside.
- In a dutch oven or large pot, add olive oil, chopped onions, peppers and carrots and sauté until soft.
- Next add in minced garlic and sliced jalapeño. Stir into the onion mixture and sauté for 2-3 minutes until fragrant.
- Next add in seasonings and tomato paste, stirring until vegetables are coated.
- Add in beans, cooked ground beef, fire roasted tomatoes, and bone broth.
- Cover and turn heat to medium low to cook and simmer for 35-45 minutes. Occasionally stir to make sure the bottom of the pan isn’t burning. If it does start to burn a bit, reduce heat to low.
- Once cooked, serve with shredded cheddar cheese, green onions, cilantro and/or lime slices to top.
- Prep Time: 15
- Cook Time: 45
