Beef and Bean Chili
So last week my friend Jamie asked if I cold help her out with dinner one night. She and Brent were swamped with out of town guests while trying to get everything done for the Bookwalter Binge. Talk about complete overload! I said of course and she asked for chili, so chili it was.
Side note: chili is the best thing ever if you need to cook for a crowd.
I know that there are all types of chili recipes out there ranging from all beef Texan style chili to all bean vegetarian chili. I’ve even been know to make a buffalo and black bean chili. However, my most favorite chili recipe that I’ve been making for years is a ground beef chili with 3 beans and 3 peppers. I’ve made for as little as 10 people and as many as 75 people. All you do is double, triple, etc. the ingredients for the correct serving amounts.
As with everything I make, it’s super important to season this chili recipe in layers. A little bit on the ground meat, a little bit on the vegetables, a little bit here and then some more when cooking. I know that the “seasoning when cooking” is a bit harder when using the crock pot, but I prefer and recommend using the stove top for chili recipes. There is a flavor and consistency to it that is just so much better!
Enjoy and make sure to Pin for later!
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Ground Beef and Three Bean Chili
- 2 1/2 pounds of ground chuck
- 1 large red onion
- 6 cloves of garlic
- 1 small red bell pepper
- 1 poblano pepper
- 1 jalapeño
- 1 15-ounce can of kidney beans, drained
- 1 15-ounce can of black beans, drained
- 1 15-ounce can of pinto beans, drained
- 1 28-ounce can of crushed, fire roasted tomatoes
- 16 ounces of chicken stock
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon maple syrup
- Heat a large Dutch oven pot to medium heat. Add in the ground beef. Season with some salt and spices.
- While the beef is cooking, start on the vegetables by dicing the onion, peppers and mincing the garlic.
- Once the beef is cooked all the way through, remove and drain all but 1 tablespoon of fat to sauté the vegetables.
- Add in the onion and peppers. Season with a pinch of salt and spices. Sauté for a few minutes and then add in the minced garlic cloves Sauté for another minute or so.
- Once everything is cooked, add the beef back in along with the tomatoes, chicken stock and beans. Season with some more spiced and salt. Stir, cover and set on low for 2 hours.
- While it's cooking, head on in every 30 minutes or so and add some more seasonings. At about the 2 hour note, do one last seasoning adjustment and then add in the maple syrup.
- Serve with a baked potato or some macaroni.