Two Bean Beef Chili
Ground beef simmered with kidney beans, chili beans, tomatoes, and bell pepper into a thick chili with plenty of spice.
Equipment
- Large Dutch oven
- Wooden spoon
- Can opener
Ingredients
Main Ingredients
- 2 lb ground beef 80 percent lean
- 1 medium onion diced
- 1 medium green bell pepper chopped
- 15 oz diced tomatoes undrained
- 15 oz tomato sauce
- 15 oz chili beans undrained
- 15 oz kidney beans drained and rinsed
- 1 cup water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp salt
- 1 tsp black pepper
Instructions
Cooking
- Brown the beef. Cook the beef, onion, and pepper over medium heat for 8 to 10 minutes and drain the fat.
- Add the cans. Stir in the tomatoes, sauce, both beans, and water until well mixed.
- Season. Add the chili powder, cumin, garlic powder, salt, and pepper.
- Simmer slowly. Cook on low for 45 minutes with the lid slightly open, stirring every 10 minutes.
- Serve hot. Ladle into bowls and top with cheddar, onion, or sour cream.
Notes
Substitutions: Ground turkey can replace the beef, and it should be cooked to 165 degrees F.
Tips: Simmer uncovered for the last 10 minutes to thicken. Toppings are not included in the nutrition numbers.
Storage: Refrigerate for 3 to 4 days or freeze for 3 months.