Mexican · Dinner
How to Make Beef and Bean Chili
A pantry chili built from ground beef, canned beans, and tomatoes that gets better as it sits.
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- Prep
- 10 min
- Cook
- 50 min
- Serves
- 6
- Oven
- Stovetop
Ingredients
- 1.5 lb (680 g) ground beef
- 1 onion, chopped
- 3 cloves garlic
- 3 tbsp chili powder
- 1 tbsp cumin
- 1 can (28 oz) crushed tomatoes
- 2 cans beans, drained
- 1 cup stock or water
- Salt and pepper
How to cook beef and bean chili step by step
- Brown the beef in a heavy pot, breaking it apart; drain excess fat if needed.
- Add the onion and cook until soft, then the garlic and spices for a minute to bloom.
- Pour in the tomatoes, beans, and stock.
- Simmer uncovered for 40 minutes, stirring occasionally.
- Taste and adjust salt, heat, and acidity before serving.
Chef's tips
- Blooming the spices in fat is what separates flat chili from deep chili.
- Chili freezes better than almost anything else in this collection.
Cook it with what you already have
Scan your fridge or cupboard and The Fridge and Cupboard will tell you what you can make from this recipe right now, and what to swap for anything missing.