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A classic ground beef and beans chili, updated!

Recipe Summary

15 mins
1 hr 30 mins
1 hr 45 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place a large frying pan over medium-high heat until hot, about 45 seconds. Add 1 tablespoon oil, then add peppers and onion; saute until soft, about 6 minutes. Add garlic and saute until fragrant, about 2 minutes. Transfer mixture to a large soup pot and set aside.

  • Increase the heat under the frying pan to high and let the pan get very hot, about 90 seconds. Add 1 tablespoon oil, then add 1/2 of the ground beef; cook and stir in the hot skillet until browned and crumbly, about 6 minutes. Transfer to the soup pot, and drain and discard grease from the frying pan. Repeat with remaining oil and beef.

  • Add tomatoes, broth, chili powder, tomato paste, cumin, oregano, salt, and cayenne pepper to the beef mixture; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 45 minutes.

  • Add kidney beans and black beans; simmer until beans are heated through, about 15 minutes.

Cook's Note:

You can use corn oil instead of vegetable oil.

Nutrition Facts

367 calories; protein 23.3g; carbohydrates 26.6g; fat 19.6g; cholesterol 55.7mg; sodium 904.9mg. Full Nutrition