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Beef and Bean Chili

    This hearty chili recipe is made with two cuts of beef and is simmered with beans, veggies, and lots of aromatic spices. Written in partnership with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff.

    Beef and Bean Chili Recipe

    My family loves eating a hearty chili all year round but there is nothing quite like a giant pot of chili simmering on the stove or in the slow cooker during the fall months. Whether you’re heading to a friend’s house to watch the game or are having people over for a tailgating party, this hearty beef and bean chili is guaranteed to be a showstopper.

    Hearty Beef Chili

    Made with two cuts of beef, hearty vegetables and beans, I’ve found in my years of hosting get togethers and family gatherings that everyone loves beef dishes. They’re hearty, satisfying and packed with protein.

    Liz Cutting Red Peppers

    One of the reasons I love making chili for tailgating parties and other get togethers is that it’s ideal for prepping ahead of time. In fact, chili tastes even BETTER on days two and three. What’s great about that is that the party host can actually relax and enjoy her guests instead of fussing over a hot stove on game day.

    Liz Seasoning Beef

    The secret to this beef and bean chili is that I use two different cuts of beef including Chuck Roast cut into cubes and Ground Sirloin.

    Liz Browning Beef

    For maximum flavor, I season the Chuck Roast cubes with salt and pepper then sear over high heat until a golden crust forms. This method of caramelization is one of the easiest and most effective ways to develop a rich, beefy flavor that permeates throughout the entire pot of chili.

    Liz Mincing Onions
    Liz Dicing Peppers

    For veggies, we use diced onions, garlic, colorful bell peppers and tomatoes. If you have extra veggies laying around, add them to the pot. I’ve made this recipe with carrots, zucchini and even corn in the past.

    Liz Browning Ground Beef in a pan

    Ground Beef Cooking Tip

    When searing the Ground Beef, use a potato masher to break up the sirloin into bite-sized pieces. This will help form a crust quickly and will cook the beef much more evenly.

    Beef and Bean Chili Recipe Easy

    Of course, the best part about serving a pot of chili is having fun with garnishes. Minced cilantro and diced, fresh onion are a must in our house but feel free to get creative.

    Liz Eating Beef Chili

    Tailgating Entertaining Tip

    Hosting a chili party is a great way to encourage guests to interact and serve themselves. Simply serve the chili in a slow cooker kept on warm then place out bowls of garnishes. A few ideas for garnishes include:

    • jalapeños
    • shredded cheese
    • diced avocado
    • corn chips
    • hot sauce
    • diced tomato
    • cilantro
    • red onion
    • sour cream
    Liz Stirring Chili

    Frequently asked questions:

    How far in advance can I prepare the chili?

    The chili will last up to 4 days kept in an air-tight container in the refrigerator.

    What’s the best way to freeze chili?

    The best way to freeze chili is to vacuum seal it but if you don’t have that option, a large freezer bag with the air pushed out works too. It will last in the freezer up to 3 months.

    Can I make this recipe with one cut of beef?

    Yes you can. Simply double up the cut you have on hand and eliminate the second cut.

    Can I use dried beans for this recipe?

    Of course! You’ll just want to cook them before adding to the pan.

    Liz Laughing at Chii

    Now, who is ready to dive in?

    Your spoon is waiting.

    Beef and Bean Chili Recipe

    Beef and Bean Chili

    Rate It!
    This hearty chili recipe is made with two cuts of beef and is simmered with beans, veggies, and lots of aromatic spices.
    PREP: 30 mins
    COOK: 2 hrs
    TOTAL: 2 hrs 30 mins
    Save
    Servings: 12

    Ingredients
     

    • 2 pounds beef Chuck Roast (cut in small cubes)
    • 1 tablespoon extra virgin olive oil
    • salt and pepper (to taste)
    • 2 pounds Ground Beef (such as Ground Sirloin)
    • 1 large onion (diced)
    • 2 bell peppers (any color) (diced)
    • 5 cloves garlic (minced)
    • 1 tablespoon smoked paprika
    • 1 tablespoon cumin
    • 1 tablespoon oregano (preferably Mexican oregano)
    • 12 ounces light beer
    • 2 tablespoons chipotle peppers in adobo (minced)
    • 32 ounces stewed tomatoes
    • 32 ounces tomato sauce
    • ¼ cup barbecue sauce
    • 15 ounces beef broth
    • 15 ounce can black beans (drained and rinsed)
    • 15 ounce can kidney beans (drained and rinsed )
    • cilantro and minced onions (optional garnish)

    Instructions
     

    • Pre-heat a large soup pot over medium-high heat and drizzle with olive oil. Season cubed beef Chuck Roast liberally with Kosher salt and pepper then sear in the pan in a single layer, flipping once, until beef forms a brown crust. This will take about 2-3 minutes per side. Remove beef from pan and continue until all beef is seared; set aside.
    • In the same pan, add the Ground Beef and begin breaking up using a potato masher or wooden spoon. Season to taste with more salt and pepper and continue breaking down until beef is browned through, about 5-7 minutes; remove beef from pan and set aside along with the cubed beef.
      Liz Browning Ground Beef in a pan
    • Add the onions, peppers, garlic, and spices (smoked paprika, cumin, and oregano) to the pan, along with another pinch salt and pepper, and cook until veggies start to become tender, about 4-5 minutes, stirring frequently.
    • Pour the beer into the pot and use a wooden spoon to deglaze the bottom of the pan, scraping up any flavorful browned bits that may have formed while searing the beef. Add all remaining ingredients to the pot and bring mixture to a boil.
    • Reduce to low and simmer for 1 hour or until chuck roast cubes are fork-tender. Garnish with minced onions and cilantro to serve.

    Nutrition

    Serving: 16ouncesCalories: 512kcalCarbohydrates: 33gProtein: 37gFat: 26gSaturated Fat: 10gCholesterol: 106mgSodium: 905mgPotassium: 1264mgFiber: 9gSugar: 10gVitamin A: 1527IUVitamin C: 38mgCalcium: 106mgIron: 8mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

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