Oh, Beef and Bean Chili – where do I even begin? This dish holds a special place in my heart, and honestly, my freezer! Growing up, my mom used to whip up the most scrumptious chili on chilly Saturday afternoons. The whole house would be filled with that incredible aroma, and I couldn’t wait for it to be ready. We’d gather around the table, bowls steaming, and the laughs would flow as freely as the chili.
Now, I’ve made a few tweaks over the years, adding some of my favorite spices and keeping it hearty and healthy. The beauty of beef and bean chili is that it’s not just a meal; it’s a hug in a bowl! So, whether you’re cozying up on a Sunday or hosting a game day, this recipe is sure to delight and fill bellies.
What’s in Beef and Bean Chili?
Ground Beef: The star of the show! I usually go for 80/20 ground beef because it has the right balance of flavor and fattiness. You can also use turkey for a leaner option!
Beans: I like to mix things up with kidney beans and black beans. They add a hearty texture and a lovely creaminess. Canned beans save time, but feel free to use dried beans if you have time to soak and cook them.
Diced Tomatoes: Canned diced tomatoes bring a juicy freshness to the chili. There are so many types available, but the fire-roasted kind adds a lovely smoky touch.
Onion: A staple in many recipes, onions add depth and sweetness. I prefer yellow onions for their robustness, but feel free to use red or white if you like.
Bell Peppers: These add a sweet crunch to the mix. I often use a mix of red and green, as they add color and taste.
Garlic: Ah, garlic! It’s like the seasoning fairy of the culinary world. Freshly minced is always best for that strong flavor.
Chili Powder: A mix of spices that usually includes ground chili peppers, cumin, and paprika. While you can buy pre-made blends, making your own can really elevate the flavors.
Cumin: This warm spice is a must in chili. It adds a lovely depth and earthiness that makes everything taste even better.
Beef Broth: I use low-sodium beef broth for a nice base. If you love richness, a splash of stout beer can also be great here!
Optional toppings: Sour cream, shredded cheese, chopped cilantro, jalapeños – get creative with your favorites!
Is Beef and Bean Chili Good for You?
Now, let’s chat about the health considerations of our delicious chili, shall we?
Ground Beef: While it’s a great source of protein, it’s important to monitor the fat content. Leaner cuts are healthier choices if you’re watching your fat intake.
Beans: They’re high in fiber and protein, making them a great addition to any meal! Plus, they can help keep you full longer. Just keep an eye on portion sizes if you’re also watching carbs.
Diced Tomatoes: Packed with vitamins and antioxidants, these beauties add nutrition without a ton of calories.
Spices: They add flavor without calories and have various health benefits, including anti-inflammatory properties.
It’s all about balance! Enjoy your chili, but perhaps pair it with a nice salad or some whole-grain bread for a well-rounded meal.
Ingredients:
– 1 pound ground beef
– 1 can (15 oz) kidney beans, rinsed and drained
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
– 1 large onion, chopped
– 1 bell pepper (red or green), chopped
– 3 cloves garlic, minced
– 2 tablespoons chili powder
– 1 teaspoon cumin
– 2 cups beef broth (or stout beer)
– Optional toppings: sour cream, shredded cheese, chopped cilantro, jalapeños
– Serves about 6 hearty portions
How to Make Beef and Bean Chili?
1. In a large pot or Dutch oven, brown the ground beef over medium heat until no longer pink. Drain excess fat as needed.
2. Toss in the chopped onion, bell pepper, and garlic. Sauté for about 5 minutes until they’re soft and fragrant.
3. Stir in the chili powder and cumin, cooking for an additional minute to awaken those spices.
4. Add in the diced tomatoes, drained beans, and beef broth (or beer). Stir everything together until well combined.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30-40 minutes. This allows all the flavors to meld beautifully.
6. Adjust seasoning to taste, adding more chili powder or salt if desired.
7. Serve warm with your favorite toppings and enjoy every spoonful!
Chili-Tastic Tips and Variations!
– For a spicier kick, add some diced jalapeños or a dash of cayenne pepper.
– If you want more veggies, throw in some corn or zucchini!
– Leftovers? They taste even better the next day! Store in the fridge for up to 3 days or freeze for those busy nights.
– Want a vegetarian chili? Just swap the ground beef for lentils or extra beans and use vegetable broth instead.
I hope you’re as excited about making this Beef and Bean Chili as I am! Remember, it’s all about enjoying the cooking process, so get a bit messy, play your favorite tunes in the background, and savor the journey. Once you take your first spoonful, I can almost guarantee you’ll have a big smile on your face. Can’t wait to hear how yours turns out! Happy cooking!