Hearty Beef And Bean Chili

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This hearty beef and bean chili recipe is a delicious and comforting dish that is perfect for chilly evenings. Made with tender chunks of beef, a medley of beans, and a blend of spices, this chili is packed with flavor and will leave you feeling satisfied. Whether you're hosting a gathering or simply craving a cozy meal, this recipe is sure to be a hit.

Keywords: beef chili, bean chili, comfort food, hearty, flavorful.

Hearty beef and bean chili recipe details

Hearty beef and bean chili recipe, recipe Rating: 4.6
Number of votes:112

Beans, beef, tomatoes, jalapeno and habanero peppers, onion… whatever sounds good goes in! This makes enough chili to feed an army. I cook it on the stove first, let the flavors mature in the fridge overnight, and then put it in the slow cooker all day while I’m at work.
Ready in: 16 hours 20 mins

Ingredients

Serves: 25

• 3 pounds boneless chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 6 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 tablespoons flour
• 1 (1 ounce) packet chili seasoning
• 1 tablespoon dried oregano
• 2 (14.5 ounce) cans stewed tomatoes
• 2 (13.75 ounce) cans beef broth
• 1 (6 ounce) can tomato paste
• 2 (10.75 ounce) cans tomato soup
• 1 jalapeno chili, seeded and chopped
• 1 habanero chili, seeded and chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 (15 ounce) cans kidney beans
• 2 (15 ounce) cans chili beans
• 1 (15 ounce) can black beans
• 1 cup sour cream
• 1 lime, cut into wedges

Preparation method

Prep: 20 mins | Cook: 8 hours | Extra time: 8 hours, chilling

1. Heat oil in 4-qt kettle or heavy bottom pan over medium heat. Add beef and cook until meat changes color but does not brown, stirring frequently, about 10 minutes over medium heat.
2. Lower heat and stir in garlic, onion, chili powder, cumin, flour and chili seasoning to coat meat. Then add oregano.
3. Dump in 1 1/2 cans of the broth and stir until the liquid is well-blended. Combine with tomato paste, tomato soup, chilis, salt, and pepper; bring to a boil over medium heat.
4. Reduce heat; simmer, partially covered, over very low heat for 1 1/2 hours. Stir occasionally. Add remaining broth; cook 30 minutes longer, or until meat is almost falling apart.
5. Cool thoroughly. Cover; refrigerate overnight to ripen flavor.
6. The next morning, drain beans and stir into chili. At this point you can reheat the chili over a double boiler and serve, or:
7. Dump all ingredients into a large slow cooker and cook on low for six to eight hours.
8. When you’re ready to serve, garnish with sour cream and add wedges of lime to squeeze over each portion.