Classic Beef & Bean Chili
There isn’t anything more comforting when fall strikes than a bowl of warming chili! Our version is a take on the classic with beans. We know there is some debate here - beans or no beans, but we’re firmly in the bean camp! If you’ve planned ahead or have extra time, we recommend making your own beans in an InstaPot or something similar, but if you’re in a pinch, canned beans will do the trick! Feel free to use whatever beans you have on hand - we’ve opted for kidney and black beans in this recipe. One of the things we love best about this recipe is that it’s all made in one pot! Pro tip: Make a double batch if you want to freeze some for later.
Takes: 45 minutes with prep
makes 4 main dish servings
2 tbsp olive oil
1 yellow onion, diced
2 large carrots, diced
4 stalks celery, diced
1 green pepper, diced
1 lb grass fed ground beef
32 oz crushed tomatoes
1 15 oz can kidney beans
1 15 oz can black beans
Toppings of your choice - jalapenos, sour cream or greek yogurt, shredded cheese, finely diced white onion
Saute onions, carrots, celery, and green pepper in olive oil for 5-6 minutes over medium heat until the onions are just starting to turn translucent in a Dutch oven or deep pot. Create a circle in the middle of your pot and add ground beef to the bottom of the pot; break up into small chunks with a wooden spoon. Cook ground beef for 6-7 minutes continuing to break into small chunks until mostly done and you don’t see any pink. Add chili seasoning and stir to combine with all ingredients. Toast the seasonings and ingredients for about 2-3 minutes, stirring to combine. Add your crushed tomatoes and stir to combine. Bring to a slight boil and then decrease heat to a simmer. Add cans of beans (we get low sodium beans and include the entire can, with liquid). Stir to combine and heat until fully warmed.
Top with your favorite garnishes! We’re partial to Greek yogurt, pickled jalapenos and a little shredded cheddar cheese.
Cook's notes: We think this chili tastes best on day 2. So if you have time, make it in advance, refrigerate, and enjoy the next day for an enhanced and deeper flavor. If your chili is too thick, feel free to add a bit of water or beef broth to thin.
