Beef and Bean Chili
A hearty and robust chili brimming with ground beef, tender beans, and aromatic vegetables in a rich, tomato-based sauce. This comforting dish captures the essence of a classic American chili, delivering bold flavors in every spoonful.
Pin it to remember it!
Print Recipe
Servings: 12
Ingredients
- 2 cups finely grated cheddar cheese reserved for garnish
- 2 teaspoons freshly ground black pepper
- 1 tablespoon ground cumin
- 2 teaspoons table salt
- 2 15-ounce tins of kidney beans, undrained
- 2 15-ounce tins of pinto beans, including their liquid
- 2 15-ounce cans of tomato sauce
- 2 15-ounce cans of diced tomatoes
- 1 tablespoon Worcestershire sauce
- 3 ribs of celery chopped into small pieces
- 2 pounds lean ground beef
- 1 green bell pepper chopped
- ¼ cup chili powder
- Saltine crackers for serving
Instructions
- In a large, heavy-bottomed pot, cook the ground beef over medium heat until it begins to brown. Midway through cooking, incorporate the diced celery and chopped green bell pepper, continuing to sauté until the vegetables are tender and the meat is thoroughly browned. Drain off any rendered fat.
- Stir in the kidney beans, pinto beans, tomato sauce, diced tomatoes, Worcestershire sauce, chili powder, ground cumin, salt, and black pepper. Mix thoroughly to ensure an even distribution of ingredients.
- Increase the heat and bring the chili to a boil. Once boiling, reduce to a low simmer, cover the pot, and let cook gently for about 30 minutes to allow the flavors to meld.
- Ladle into bowls and top each serving with a generous amount of shredded cheddar cheese. Accompany with saltine crackers on the side.
Notes
Store any leftovers in a sealed container in the refrigerator for up to 5 to 7 days. Reheat thoroughly before serving.