Homemade Beef and Bean Chili
This beef and bean chili is one of my husband’s favorite meals I make. This recipe is not complicated and can be made in the slow cooker or on the stovetop.
My husband LOVES chili. It is probably second to steak, steak is definitely his favorite food. Because of his love for chili, I have made many, many pots of chili. It’s nice that it’s a fairly budget-friendly meal as well.
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I have not always been a fan of chili. I don’t remember having chili all the time as a child, so I don’t think it’s that I was tired of it, I think it was more I had never had a chili that was just SO GOOD. None of it was bad necessarily, it just didn’t wow me and chili just wasn’t my thing.
My taste buds have either changed, or I’ve just finally found a chili recipe that I actually like. And, really, it’s so simple that I’m not sure if it can be classified as a “recipe”.
I’ve made the chili recipe that’s on the back of the chili seasoning packets, I’ve made chili by just throwing things in a pot, I’ve made a friend’s detailed and definitely from scratch chili, and I’ve tried a few other recipes I’ve found around the web.
But then one day I realized that the biggest thing I didn’t like about chili was the thickness of most chilis. I prefer chili that is soupier. So I came up with this recipe on my own and it’s been a regular meal on our rotation. Especially in the fall and winter months.
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Beef and Bean Chili
Print PinIngredients
- 2 lbs ground beef
- 1 tsp garlic salt
- 1 tsp onion salt
- 1/2 tsp pepper
- 1/2 tsp salt
- 2 tsp chili powder more if you like it spicy!
- 2 cans pinto beans
- 2 cans kidney beans
- 2 cans diced tomatoes
- 1 cup beef broth
Instructions
- Brown ground beef in skillet, add all seasonings to the meat, drain.
- While the beef is browning open the beans and tomatoes (don’t drain anything!) and pour them into a pot.
- Add the beef to the pot with the beans and tomatoes. Stir everything together.
- Now, depending on how much liquid there is in the beans and tomatoes and how “soupy” you like your chili will depend on how much beef broth to add. I like mine to have plenty of juice but I don’t want it to be chili flavored hamburger soup either.
- Heat through till it’s bubbly.
- Serve with your favorite toppings! We like shredded cheddar cheese and sour cream.
Notes
- This recipe is slow cooker friendly. After browning the beef, add everything to a slow cooker and cook on high for 4-5 hours.
- Chili is usually better the 2nd day so I like to make it one day, let it cool, and refrigerate overnight before heating through and serving.
Nutrition – (all nutritional values are approximate)
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