This super simple beef and bean chili recipe, with a secret ingredient, is the perfect dish to warm you up during this winter season! This thick, hearty, beefy, tangy goodness is comfort food at it’s best!
This is a really simple and quick recipe that is super hearty and satisfying. With a secret ingredient and a secret accompaniment, this beef and bean chili can’t be beat!
How to Make Beef and Bean Chili
In a dutch oven or large skillet, brown 2 pounds of ground beef with 1/2 medium diced onion.
Add the ground beef back to the pan and season with 4 tsp chili powder, 1 tsp salt, and 1/2 tsp pepper. Cook another 3 minutes. Add a 32 ounce can of chopped up stewed tomatoes and a 16 ounce can of tomato sauce. Simmer 15 minutes.
Stir in a 15 ounce can of red kidney beans and simmer until the beans are warmed. Lastly, I add the secret ingredient…1/4 cup apple cider vinegar! The vinegar gives the chili a tang that makes it extra tasty!
There are a few things you should know…
- Before I season the ground beef, I usually rinse the beef in a colander to remove the fat. This is completely optional. I’m pretty sure that fat would add a ton of flavor!
- If you like a little heat, you could add some crushed red pepper flakes to the beef when you add the salt, pepper, and chili powder.
- I like chunks in my chili but not whole slices of tomato. Before adding the stewed tomatoes, I use my kitchen scissors to cut them into smaller pieces, right inside the can. You could also puree them if you don’t like chunky chili.
Now I’m going to let you in on a little secret that will change the way you eat chili forever! Spread some softened butter on some crackers and use the buttered crackers as your utensil. It sounds strange, but I promise once you accompany your chili with buttered crackers, you’ll never eat chili without them again!
If you like this beef and bean chili recipe, you might also like:
Spicy Buffalo Chicken Chili
Mexican Chorizo Chili
Chili Mac
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Beef Chili
Ingredients
- 2 pounds ground beef
- 1/2 medium onion chopped
- 4 tsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 32 ounces stewed tomatoes
- 16 ounces tomato sauce
- 15 ounces red kidney beans
- 1/4 cup apple cider vinegar
Instructions
- Brown the ground beef and onion
- Rinse beef in a colander to remove excess fat, if desired (this step is optional)
- Put ground beef back in pan and season with chili powder, salt, and pepper and simmer another 3 minutes
- Add stewed tomatoes and tomato sauce and stir to combine
- Simmer 15 minutes
- Add kidney beans and stir to combine
- Add apple cider vinegar and stir to combine
4 Responses
I like plenty of mixed beans, and extra heat. All on a bed of fritos and sharp cheddar cheese! Great recipe!
It’s funny that you said that because for dinner, I doctored mine up with sour cream and cheese and used fritos rather than a spoon!
I have been in the mood for chili. I think it is the crisp air in the mornings! Thanks for the recipe. Looks delicious.
It is delicious, I hope you give it a try! Enjoy the fall season, Kristy!