Easy Beef and Bean Chili
I've used garbanzo, black, and kidney beans in the recipe, but any beans will do. This chili is equally delicious on its own or served atop rice, baked potatoes, or mac and cheese. Inspired by Sunset magazine.
Servings: 10 to 12
Ingredients
- Chili
- 4 slices thick-cut bacon finely chopped
- 1 large onion finely chopped
- 2 large garlic cloves minced or pressed
- 1 to 1 1/2 pounds lean ground beef
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1/8 to 1 teaspoon cayenne pepper
- 1 teaspoon salt plus more to taste
- 15 ounces tomato sauce
- 12 ounces beer any flavorful variety
- 1 tablespoon Worcestershire
- 1 28- ounce can whole peeled tomatoes
- 15 ounces garbanzo beans drained and rinsed
- 15 ounces black beans drained and rinsed
- 15 ounces kidney beans drained and rinsed
- Toppings
- grated cheddar cheese
- sliced green onions
- lime wedges
- sliced jalapenos
- roasted pumpkin seeds
- chopped fresh cilantro
- diced avocado
- sour cream
Instructions
- In a large pot, cook bacon over medium-high heat, stirring frequently until it just begins to brown, about 4 minutes. Lower heat to medium, add onion, cover, and cook, stirring occasionally, until translucent, 5 to 7 minutes. Uncover pan, stir in garlic, and cook, stirring, for 1 minute.
- Increase heat to medium-high and add ground beef, breaking it up with a wooden spoon. Stir until meat loses its raw color, about 5 to 7 minutes. Add spices and 1 teaspoon salt, stirring for 1 minute. Mix in tomato sauce, beer, and Worcestershire. Add whole tomatoes with their juices, breaking them up with your fingers as you add them. Bring pot to a boil before reducing heat to medium-low. Cover partially, and cook for 30 minutes, stirring occasionally.
- Add beans and cook uncovered until warmed through, about 10 minutes. Season to taste with salt and serve. Set up a topping bar or pass garnishes around the table after serving.