Beef and Bean Chili Recipe

During the cold months of winter, beef and bean chili is one of the best go to recipes. It’s easy and fast to throw together and it provides warmth and comfort on the coldest of days. Best of all it’s totally freezer friendly. I love to make more than one batch and freeze some for later. It saves me from making a home cooked meal super busy nights — and means I always have some in the freezer ready for entertaining.

If you want to make this recipe in a slow cooker, check out our crockpot chili recipe. For a cheesy option, take a look at our chili mac and cheese. Don’t forget to serve with out cornbread – it’s SO GOOD.

chili in white bowl topped with sour cream and jalapenos

chili in white bowl topped with sour cream and jalapenos

Beef and Bean Chili:

This chili is as hearty as it is delicious. The two main ingredients: ground beef and beans (pinto and navy) are the two staples of any good chili recipe.

Super simple to make, it usually provides a meal for the family to last for a couple of nights.

We love the fun of dressing it up just before eating it (which makes it great for parties, too.). Everyone has their own way of making their chili just right. Some just add cheese, others add just sour cream. Some (like me) go for both, while others like it straight up and basic.

Beef and Bean Chili Ingredients You Will Need:

  • 2 lbs ground beef
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 jalapeno, diced and de-seeded to taste
  • 1 28 oz can diced tomatoes
  • 1 28 oz large can tomato puree
  • 1 15.5 oz can pinto beans, drained
  • 1 15.5 oz can white navy beans, drained
  • 1 1/2 cup beef broth
  • 1/8 cup white sugar
  • 3 Tbs worcestershire sauce
  • 1 tsp red pepper flakes
  • 2 bay leaves
  • 2 Tbs chili powder
  • 1 tsp Thyme
  • 1 tsp oregano
  • 1 tsp basil
  • Salt and pepper, to taste

photo collage of steps for making beef and bean chili

photo collage of steps for making beef and bean chili

How to Make Beef and Bean Chili:

With a total prep time of only 5 minutes, this chili recipe could not be easier! The cook time is about 20-40 minutes. When finished you’ve got a chili to feed the entire family! Double or triple the batch and freeze it to make for a later meals as well.

Here’s how to make your beef and bean chili.

First, in a pot over medium-high heat, mix the ground beef, onion, jalapeno, and garlic until the meat is cooked through.

Once cooked, add in the diced tomatoes, tomato puree, beans, beef broth, sugar, and Worcestershire sauce. Stir these ingredients together very well and then add in your spices (red pepper flakes, bay leaves, chili powder, thyme, oregano, basil, and salt and pepper)

Leave the chili on medium-high heat (stirring it occasionally) until it comes to a boil.

Once boiling, bring the temperature to a medium-low heat and simmer the chili for about 15-30 minutes.

Serve with sour cream, cheese, and fresh parsley, or any of your favorite sides!

How Long to Cook

The total cook time turns out to be around 40 minutes and it’s done in a series of three cooking steps.

First, is cooking the ground beef with the veggies. Cooking the beef with your garlic, onion, and jalapeno adds so much flavor! It also softens the ingredients and creates a better texture in the chili when it’s all put together!

Second, you will create the actual chili and cook this mixture until it reaches a boil.

Third and final step is to let the chili simmer. Let the flavors cook together to make sure your chili is all it can be!

How to Freeze

Beef and bean chili freezes quite well! I like to make a double or triple batch and separate it to freeze. I let the chili cool after cooking and the distribute it between a couple of freezer bags.

When I’m ready to use it I simply put it in the crock pot and leave it on low to warm up throughout the day. It saves me from doing the prep work again and I’ve got a delicious meal waiting for me after a long day.

Instead of freezing, I also use leftover chili to make these chili cheese fries or these chili dogs. It also tastes fantastic over twiced baked potatoes.

spoonful of chili over pot

spoonful of chili over pot

Toppings and Sides for Your Chili

For me, the toppings on chili are what make it complete. Until I add a dollop of sour cream and some sprinkles of shredded cheese, I can’t consider my chili a finished dish.

Lately, I’ve been substituting plain greek yogurt in place of sour cream and I love it! It has the same texture as sour cream, but less calories. It’s delicious. I recommend giving it a try!

The sky’s the limit with what type of shredded cheese you like to add. My husband loves his pepper jack while I tend to stick with the classic cheddar!

And for my hubby, it’s all about the jalapenos to give his chili that extra kick. The beauty of chili toppings is that each person can customize it to their liking! I’ll take crumbled cornbread on top any day.

As for sides, you can’t go wrong with our easy dinner rolls or our cheese biscuits. Or for a more unique option, I’d recommend giving our beer bread. It pairs so nicely with any chili recipe!

bowl of beef and bean chili with sour cream and jalapenos on top

bowl of beef and bean chili with sour cream and jalapenos on top

You can’t go wrong with chili. It’s something I truly look forward to about colder weather. It’s such and easy dish to throw together, yet it’s hearty, filling and delicious.

This beef and bean chili is one of my all time favorite chili recipes and it’s about to be one of yours! Enjoy!

More Recipes You Will Love

  • 2 lbs ground beef
  • 1 cup onion chopped
  • 3 cloves garlic minced
  • 1 jalapeno diced and de-seeded to taste
  • 1 28 oz can diced tomatoes
  • 1 28 oz large can tomato puree
  • 1 15.5 oz can pinto beans drained
  • 1 15.5 oz can white navy beans drained
  • 1 1/2 cup beef broth
  • 1/8 cup white sugar
  • 3 Tbs Worcestershire sauce
  • 1 tsp red pepper flakes
  • 2 bay leaves
  • 2 Tbs chili powder
  • 1 tsp Thyme
  • 1 tsp oregano
  • 1 tsp basil
  • Salt and pepper to taste
  • In a pot over medium-high heat, mix ground beef, onion, jalapeno, and garlic until cooked through.

  • Once cooked, add in diced tomatoes, tomato puree, beans, beef broth, sugar, and Worcestershire sauce. Stir well and add in spices- red pepper flakes, bay leaves, chili powder, thyme, oregano, basil, and salt and pepper.

  • Bring chili to a boil. Once boiling, bring the temperature to medium-low and simmer for 15-30 minutes.

  • Serve with sour cream, cheese, and fresh parsley.

Calories: 700kcal

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