hearty beef and bean chili

hearty beef and bean chili

Dawn Anderson

"I like my chili thick and flavorful with just enough heat to taste. I went looking for a chili recipe with lots of flavor but with ingredients that I would readily have on hand anytime. I found some good basic recipes and used those ideas to create my own. It may seem like a lot of ingredients, but it actually comes together quite quickly and easily, with most of the time devoted to browning and simmering to develop flavor. Although I love this site, this is the first time I have posted my own recipe, so I hope that you and your family enjoy."
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Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

  1. In large dutch oven or stock pot, over medium low heat, brown ground meat with 1/2 of kosher salt until just barely pink. Add diced onion, and minced garlic, stir and cook until no longer pink and onions are translucent.
  2. While meat is browning, in a small bowl, combine cornmeal, cocoa powder, all dry spices and remaining salt, set aside.
  3. When meat is cooked through, add 1 cup of broth, bring to a simmer, add tomato paste and stir to combine.
  4. cook 5 minutes without stirring, then stir. Repeat this step 2 more times for a total of 15 minutes.
  5. After last 5 minutes, add crushed tomatoes, stir. cook 5 minutes without stirring.
  6. add remaining broth, and spice mixture. stir to combine.
  7. add all beans and stir. Simmer 20 minutes or more, or can be placed in crock pot on low if you want to let it sit for an extended period of time. ( you may want to add a little additional broth if leaving in crock for an extended length of time to keep chili from burning.)
  8. Top with cheese, raw onion, or sour cream


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