Most Popular Beef And Bean Chili Recipes

If you’re a fan of warm and hearty comfort food, then this article is for you! Get ready to tantalize your taste buds with the most popular beef and bean chili recipes. From classic and traditional renditions to unique and flavorful twists, these recipes will surely satisfy your cravings. Whether you prefer it spicy, mild, or somewhere in between, we’ve got you covered with mouthwatering options that are easy to make. So grab your apron and let’s get cooking!

Classic Beef and Bean Chili

Ingredients

• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (6 ounces) tomato paste
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste

Instructions

1. In a large pot, brown the ground beef over medium heat until cooked through.
2. Add the diced onion and minced garlic to the pot and cook until the onion is translucent and the garlic is fragrant.
3. Stir in the diced tomatoes, kidney beans, black beans, and tomato paste.
4. Add the chili powder, cumin, paprika, salt, and pepper. Mix well to incorporate all the flavors.
5. Reduce the heat to low and let the chili simmer for at least 30 minutes, stirring occasionally.
6. Taste and adjust the seasoning as needed.
7. Serve hot with your favorite toppings such as shredded cheese, sour cream, and diced onions.

Variations

• For a spicier version, add some chopped jalapenos or a dash of hot sauce.
• You can also add in other vegetables like bell peppers, corn, or diced carrots for added texture and flavor.
• To make it healthier, use lean ground beef or even ground turkey instead.
• If you prefer a thicker chili, you can add a cornstarch slurry (cornstarch mixed with water) to the pot and let it simmer until thickened.

Quick and Easy Beef and Bean Chili

Ingredients

• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (6 ounces) tomato paste
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste

Instructions

1. In a large pot, brown the ground beef over medium heat until cooked through.
2. Add the diced onion and minced garlic to the pot and cook until the onion is translucent and the garlic is fragrant.
3. Stir in the diced tomatoes, kidney beans, black beans, and tomato paste.
4. Add the chili powder, cumin, paprika, salt, and pepper. Mix well to incorporate all the flavors.
5. Let the chili simmer for about 20 minutes, stirring occasionally.
6. Serve hot with your favorite toppings such as shredded cheese, sour cream, and diced onions.

Tips and Tricks

• To save time, use pre-cut onions and minced garlic from the store.
• You can also use canned diced tomatoes with added spices for extra flavor.
• If you’re in a hurry, you can use a pressure cooker to cook the chili in a fraction of the time.
• Leftovers can be frozen for future meals. Just make sure to let the chili cool completely before portioning and freezing.

Spicy Beef and Bean Chili

Ingredients

• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (6 ounces) tomato paste
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• Chopped jalapenos or hot sauce, to taste (optional)

Instructions

1. In a large pot, brown the ground beef over medium heat until cooked through.
2. Add the diced onion and minced garlic to the pot and cook until the onion is translucent and the garlic is fragrant.
3. Stir in the diced tomatoes, kidney beans, black beans, and tomato paste.
4. Add the chili powder, cumin, paprika, salt, pepper, and chopped jalapenos or hot sauce if desired. Mix well to incorporate all the flavors.
5. Let the chili simmer for at least 30 minutes, stirring occasionally.
6. Taste and adjust the seasoning and spiciness according to your preference.
7. Serve hot with cilantro, diced onions, and a squeeze of lime for added freshness.

Serving Suggestions

• This spicy beef and bean chili pairs well with warm tortillas or cornbread.
• If you like it extra spicy, serve it with a side of pickled jalapenos or hot peppers.
• For a cooling contrast, top it with a dollop of sour cream or Greek yogurt.

Vegetarian Beef and Bean Chili

Ingredients

• 2 cups textured vegetable protein (TVP)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (6 ounces) tomato paste
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste

Instructions

1. Rehydrate the textured vegetable protein (TVP) according to package instructions.
2. In a large pot, sauté the diced onion and minced garlic until the onion is translucent and the garlic is fragrant.
3. Add the rehydrated TVP to the pot and mix well with the onion and garlic.
4. Stir in the diced tomatoes, kidney beans, black beans, and tomato paste.
5. Add the chili powder, cumin, paprika, salt, and pepper. Mix well to incorporate all the flavors.
6. Let the chili simmer for at least 30 minutes to allow the flavors to meld together.
7. Taste and adjust the seasoning as needed.
8. Serve hot with your favorite vegetarian toppings such as avocado slices, shredded vegan cheese, and diced onions.

Substitutions

• If you don’t have TVP, you can use cooked lentils or a meat substitute like crumbled tofu or seitan.
• For added richness, you can stir in a spoonful of peanut butter or almond butter into the chili while it simmers.

Slow Cooker Beef and Bean Chili

Ingredients

• 1 pound stew beef, cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (6 ounces) tomato paste
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste

Instructions

1. In a skillet, brown the stew beef over medium heat until all sides are seared. Transfer the beef to a slow cooker.
2. In the same skillet, sauté the diced onion and minced garlic until the onion is translucent and the garlic is fragrant. Transfer the onion and garlic to the slow cooker.
3. Add the diced tomatoes, kidney beans, black beans, and tomato paste to the slow cooker.
4. Sprinkle the chili powder, cumin, paprika, salt, and pepper over the ingredients in the slow cooker. Stir well to combine everything.
5. Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
6. Taste and adjust the seasoning as needed before serving.
7. Serve hot with your favorite chili toppings such as shredded cheese, chopped green onions, and a dollop of sour cream.

Cooking Tips

• For extra flavor, you can sear the stew beef with a tablespoon of oil before browning it.
• If you prefer a thicker chili, mix a tablespoon of cornstarch with some water and stir it into the slow cooker during the last 30 minutes of cooking.

White Bean and Beef Chili

Ingredients

• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cans (14.5 ounces each) white beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 can (4 ounces) diced green chilies
• 1 can (6 ounces) tomato paste
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste

Instructions

1. In a large pot, brown the ground beef over medium heat until cooked through.
2. Add the diced onion and minced garlic to the pot and cook until the onion is translucent and the garlic is fragrant.
3. Stir in the white beans, diced tomatoes, diced green chilies, and tomato paste.
4. Add the chili powder, cumin, paprika, salt, and pepper. Mix well to incorporate all the flavors.
5. Let the chili simmer for at least 30 minutes, stirring occasionally.
6. Taste and adjust the seasoning as needed.
7. Serve hot with a sprinkle of fresh cilantro or lime juice for added brightness.

Garnish Ideas

• Top this white bean and beef chili with shredded Monterey Jack or pepper jack cheese for a creamy and tangy flavor.
• For added crunch, garnish it with some crushed tortilla chips or corn kernels.

Tex-Mex Beef and Bean Chili

Ingredients

• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (6 ounces) tomato paste
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste

Instructions

1. In a large pot, brown the ground beef over medium heat until cooked through.
2. Add the diced onion and minced garlic to the pot and cook until the onion is translucent and the garlic is fragrant.
3. Stir in the diced tomatoes with green chilies, pinto beans, black beans, and tomato paste.
4. Add the chili powder, cumin, paprika, salt, and pepper. Mix well to incorporate all the flavors.
5. Let the chili simmer for at least 30 minutes, stirring occasionally.
6. Taste and adjust the seasoning as needed.
7. Serve hot with your favorite Tex-Mex toppings such as shredded cheese, diced avocados, and fresh cilantro.

Serving Options

• Serve this Tex-Mex beef and bean chili over a bed of rice or with warm tortillas for a complete meal.
• You can also transform it into a flavorful chili cheese dip by layering it with melted cheese and baking it until bubbly.

Chunky Beef and Bean Chili

Ingredients

• 1 pound stew beef, cubed
• 1 onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (6 ounces) tomato paste
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste

Instructions

1. In a skillet, sear the stew beef over medium-high heat until all sides are browned. Transfer the beef to a large pot.
2. In the same skillet, sauté the diced onion, diced bell pepper, and minced garlic until the onion is translucent and the vegetables are slightly softened. Transfer the onion, bell pepper, and garlic to the pot with the beef.
3. Stir in the diced tomatoes, kidney beans, black beans, and tomato paste.
4. Add the chili powder, cumin, paprika, salt, and pepper. Mix well to incorporate all the flavors.
5. Let the chili simmer for at least 30 minutes, stirring occasionally.
6. Taste and adjust the seasoning as needed before serving.
7. Serve hot with your favorite chunky toppings such as diced avocado, sliced jalapenos, and chopped cilantro.

Alternative Ingredients

• Instead of stew beef, you can use chuck roast or even leftover roast beef, cut into bite-sized pieces.
• Feel free to add other vegetables like corn kernels or diced zucchini for added texture and flavor.

One-Pot Beef and Bean Chili

Ingredients

• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (6 ounces) tomato paste
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste

Instructions

1. In a large pot, brown the ground beef over medium heat until cooked through.
2. Add the diced onion and minced garlic to the pot and cook until the onion is translucent and the garlic is fragrant.
3. Stir in the diced tomatoes, kidney beans, black beans, and tomato paste.
4. Add the chili powder, cumin, paprika, salt, and pepper. Mix well to incorporate all the flavors.
5. Let the chili simmer for at least 30 minutes, stirring occasionally.
6. Taste and adjust the seasoning as needed.
7. Serve hot with your favorite toppings such as shredded cheese, sour cream, and diced onions.

Storage Suggestions

• Leftover one-pot beef and bean chili can be refrigerated for up to 4 days in an airtight container.
• To freeze, portion the chili into freezer-safe containers or freezer bags and store for up to 3 months. Thaw in the refrigerator overnight before reheating.

Healthy Beef and Bean Chili

Ingredients

• 1 pound lean ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (6 ounces) tomato paste
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste

Instructions

1. In a large pot, brown the lean ground beef over medium heat until cooked through.
2. Add the diced onion and minced garlic to the pot and cook until the onion is translucent and the garlic is fragrant.
3. Stir in the diced tomatoes, kidney beans, black beans, and tomato paste.
4. Add the chili powder, cumin, paprika, salt, and pepper. Mix well to incorporate all the flavors.
5. Let the chili simmer for at least 30 minutes, stirring occasionally.
6. Taste and adjust the seasoning as needed.
7. Serve hot with your choice of healthy toppings such as fresh cilantro, chopped green onions, and a squeeze of lime.

Nutritional Information

• This healthy beef and bean chili is high in protein and fiber, making it a nutritious meal option.
• The nutritional content may vary depending on the specific ingredients and toppings used.