Beef And Bean Chili
A hearty beef and bean chili with rich tomato flavors, perfect for family dinners or gatherings, offering warmth and satisfying spice in every bite.
Ingredients
Instructions
- Combine ground beef and onion in a Dutch oven.
- Cook over medium heat, stirring to crumble until beef is browned and onion is translucent; drain.
- Add chopped tomatoes, tomato sauce, chili seasoning mix, and grated carrots; stir well.
- Bring to a boil; cover and reduce heat.
- Simmer for 45 minutes, stirring occasionally.
- Add kidney beans; simmer for an additional 10 minutes or until thoroughly heated.
- Remove from heat; ladle into serving bowls.
- Top with shredded Cheddar cheese; serve with crackers.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a splash of hot sauce. If you're out of chili seasoning, a blend of cumin, paprika, and cayenne can work well as a substitute. You can also use ground turkey or chicken for a leaner option. This beef and bean chili pairs beautifully with Little Cheddar Meat Loaves for a hearty meal.
Serving Suggestions
Serve this chili with a side of cornbread or a fresh green salad for a complete meal. It also goes well with tortilla chips or crackers for added crunch. Top each bowl with a generous handful of shredded sharp Cheddar cheese and serve with a dollop of sour cream for extra creaminess. Enjoy it alongside your favorite American recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stovetop over medium heat or microwave in short intervals, stirring occasionally, until heated through. You can also freeze the chili for up to 3 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Beef And Bean Chili contains roughly 867 calories, with 45g protein, 76g carbohydrates, and 44g fat. It is an excellent source of vitamin A (165% of the Daily Value), protein (90% of the Daily Value), and dietary fiber (77% of the Daily Value). Note that it is relatively high in sodium, at 1676mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Brown the beef and onions first, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours for a delicious, slow-cooked chili.
Can I use different beans in this recipe?
Absolutely! While kidney beans are traditional, you can substitute with black beans, pinto beans, or even chickpeas if you prefer. Just be sure to drain and rinse canned beans before adding them to the chili.
How can I make this chili vegetarian?
To make this chili vegetarian, replace the ground beef with a mix of lentils and diced mushrooms or a plant-based meat substitute. Use vegetable broth instead of any meat-based products, and ensure your chili seasoning is vegetarian-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).