Best 7 Beef N Chili Beans Recipes

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**Beef 'n' Chili Beans: A Classic Dish with Endless Variations**

Beef 'n' chili beans is a hearty and flavorful dish that is perfect for a cold night or a casual get-together. The combination of tender beef, savory chili, and hearty beans creates a rich and satisfying meal that is sure to please everyone at the table. Our article features three delicious takes on this classic recipe, each with its own unique flavor profile. Whether you prefer a traditional beef 'n' chili beans with a rich tomato base, a spicy version with a kick of heat, or a vegetarian version packed with colorful vegetables, we have a recipe for you. All three recipes are easy to follow and can be tailored to your taste preferences, making them perfect for busy weeknights or special occasions. So gather your ingredients, fire up the stove, and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

BEEF-AND-BEAN CHILI



Beef-and-Bean Chili image

This cowboy-approved beef-and-bean chili recipe is a hearty dinner worthy of the whole family.

Categories     weeknight meals     comfort food     dinner     meat     soup

Time 2h

Yield 6-8 servings

Number Of Ingredients 12

4 lb. ground beef
6 garlic cloves, minced
2 8-ounce cans tomato sauce
1 6-ounce can tomato paste
1/4 c. chili powder, plus more to taste
2 tsp. ground cumin
2 tsp. ground oregano
2 tsp. kosher salt, plus more to taste
1/2 tsp. cayenne pepper, plus more to taste
4 15-ounce cans beans (kidney and pinto), drained and rinsed
1/2 c. masa harina (corn flour) or regular cornmeal
Shredded cheddar, crumbled bacon and sliced jalapeños, for topping

Steps:

  • In a large heavy pot, brown the ground beef with the garlic until it's totally cooked. Drain off most of the excess fat, leaving a little behind for moisture and flavor.
  • Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the liquid level seems low, add up to 1½ cups water to keep the chili from burning.
  • Stir the beans into the chili. In a small bowl, combine the masa harina with 1/2 cup water and stir with a fork until smooth, then stir into the chili. Let simmer for another 10 minutes to thicken. Taste and adjust the seasonings. Top with cheese, bacon and jalapeños.

GROUND BEEF CHILI WITH BEANS



Ground Beef Chili with Beans image

A delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base. I entered it in a chili cook-off and it won!

Provided by Marla L

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h25m

Yield 12

Number Of Ingredients 20

4 (28 ounce) cans diced tomatoes
2 pounds lean ground beef
2 pounds chorizo sausage
2 tablespoons olive oil
2 large onions, chopped
3 cloves garlic, minced
3 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons lime juice
1 tablespoon salt
1 teaspoon ground black pepper
2 (15.5 ounce) cans black beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can small red kidney beans, rinsed and drained
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
14 ⅜ ounces frozen corn
1 dash hot sauce (such as Frank's RedHot ®), or more to taste
¼ cup chopped fresh cilantro, or more to taste

Steps:

  • Pour tomatoes into a large stockpot over medium heat.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
  • Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
  • Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
  • Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
  • Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

Nutrition Facts : Calories 686.5 calories, Carbohydrate 46.8 g, Cholesterol 105.9 mg, Fat 36.2 g, Fiber 13.6 g, Protein 41.8 g, SaturatedFat 12.9 g, Sodium 2477.5 mg, Sugar 10.2 g

BEEF, BEAN, AND BEER CHILI



Beef, Bean, and Beer Chili image

Hot chili is a very underrated summer menu item. Bring a big ol' thermos of this to a picnic or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you're in business. But no matter what season it is, I hope you give this beef, bean, and beer chili a try soon.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 1h20m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
1 onion, diced
2 pounds lean ground beef
2 teaspoons salt, plus more to taste
3 cloves garlic, minced
3 tablespoons ground ancho chile powder
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon ground black pepper
⅛ teaspoon ground cinnamon
1 (12 ounce) bottle beer
1 teaspoon unsweetened cocoa powder
¼ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
2 cups water, or as needed
1 cup tomato puree
⅔ cup diced poblano pepper
2 (12 ounce) cans pinto beans, drained and rinsed well

Steps:

  • Place a pot over high heat. Drizzle in vegetable oil. Add diced onion, ground beef, and salt. Break up meat with wooden spoon into small pieces as it browns. After meat browns and releases its juices, continue stirring until the released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add garlic, chile powder, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 or 4 minutes.
  • Stir in beer. Add cocoa powder, oregano, cayenne, water, and tomato puree; stir well. Bring to a simmer; adjust heat to medium-low. Simmer 30 minutes.
  • Stir in diced green pepper and pinto beans. If mixture becomes too thick, add a bit more water. Simmer until peppers are tender and flavors have blended, about 30 more minutes.

Nutrition Facts : Calories 648.6 calories, Carbohydrate 27.3 g, Cholesterol 128.6 mg, Fat 43.9 g, Fiber 7.3 g, Protein 32.5 g, SaturatedFat 16.9 g, Sodium 1387.9 mg, Sugar 3.4 g

BEEF 'N' CHILI BEANS



Beef 'n' Chili Beans image

I took this dish to the last church meal we had, and it was a hit! Several of the ladies requested the recipe. I have to admit it is so easy to make-just put the ingredients in the slow cooker, and dinner's ready before you know it. The tomatoes with green chilies really add some zip.

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 6-8 servings.

Number Of Ingredients 11

3 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons brown sugar
1-1/2 teaspoons ground mustard
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon pepper
1 large onion, chopped
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 can (16 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (15-1/4 ounces) whole kernel corn, drained

Steps:

  • Place the beef in a 3-qt. slow cooker. Combine the brown sugar, mustard, salt, paprika, chili powder and pepper; sprinkle over beef and toss to coat. Top with onion, tomatoes, beans and corn. , Cover and cook on low for 6-8 hours or until meat is tender.

Nutrition Facts : Calories 373 calories, Fat 14g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 1047mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 5g fiber), Protein 37g protein.

BEAN-AND-BEEF CHILI



Bean-and-Beef Chili image

Provided by Food Network Kitchen

Time 2h40m

Yield 8 servings

Number Of Ingredients 13

2 to 4 tablespoons vegetable oil, plus more as needed
3 pounds boneless beef chuck, cut into 3/4-inch pieces
Kosher salt and freshly ground pepper
2 large onions, chopped
8 cloves garlic, chopped
1/3 cup plus 2 tablespoons chili powder
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can whole plum tomatoes, coarsely crushed with your hands
1 3/4 cups low-sodium beef broth
1/3 cup brewed espresso or strong coffee
2 15-ounce cans pinto beans, drained and rinsed
Shredded cheddar cheese, sour cream and/or diced avocado, for topping

Steps:

  • Heat 1/2 tablespoon vegetable oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
  • Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. Add 1/3 cup chili powder, the oregano and tomato paste; cook, stirring, 30 seconds.
  • Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and pinto beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours.
  • Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls. Top with cheese, sour cream and/or avocado.
  • Hot:
  • This base recipe is relatively tame; a last-minute hit of chili powder adds just a touch of heat.
  • Hotter:
  • Add 5 crumbled dried arbol chiles to the pot with the tomato paste, then continue as directed.
  • Hottest:
  • Add 5 crumbled dried arbol chiles with the tomato paste and continue as directed, omitting the beans. Stir in 1 cup chopped pickled jalapenos before serving.

CHILI WITH BEEF 'N BEANS



Chili With Beef 'n Beans image

I must give credit where credit is due. This recipe is a spin on ratherbeswimin' recipe for Chunky Beef Chili. We love it, the seasonings are spot on and remain unchanged. I use ground beef, Rotel tomatoes & beans. I am submitting for my own personal pleasure. The longer you simmer it, the better. If it gets too thick, add a little more beef stock. This is easily doubled. If you increase this recipe, be careful with the cayenne pepper, it's the only thing that adds considerable heat. Enjoy!

Provided by Chicagoland Chef du

Categories     < 4 Hours

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb ground beef
2 tablespoons chili powder
2 cups beef broth
16 ounces tomato sauce
1 teaspoon garlic granules
1/2 teaspoon salt
1/2 teaspoon ground oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3 (14 ounce) cans red kidney beans, drain, rinsed
1 (10 ounce) can Rotel Tomatoes

Steps:

  • Spray Dutch oven with nonstick spray. Brown meat in a Dutch oven over med-high heat. I like to leave it chunky but you can break up into any size pieces you like.
  • Remove meat, reserving drippings in Dutch oven.
  • Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes.
  • Stir in tomato sauce; cook 5 minutes.
  • Add cooked beef back into Dutch oven; stir in beef broth and the remaining ingredients.
  • Bring to a boil; lower heat to low and simmer, uncovered, stirring occasionally, 60 - 90 minutes until desired consistency.
  • Serving suggestions:
  • Top with shredded cheddar cheese or pepper jack, crispy tortillas or oyster crackers
  • Serve with corn bread.

Nutrition Facts : Calories 686.3, Fat 19.7, SaturatedFat 7.2, Cholesterol 77.1, Sodium 1768, Carbohydrate 80, Fiber 25.5, Sugar 6.2, Protein 51.1

BEEF AND BEAN CHILI



Beef and Bean Chili image

This tangy chili from Linda Charlier of East Cleveland, Ohio, is chock-full of beef, beans and rich tomato flavor. Linda suggests serving it over cooked brown rice, a baked potato or with a crusty loaf of warm bread. "If there are any leftovers, it freezes well and also makes yummy omelets or filling for homemade burritos," she adds.

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 19

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 pound boneless beef sirloin steak, cut into 1/2-inch cubes
1 tablespoon olive oil
1/2 pound fresh mushrooms, quartered
1 medium zucchini, shredded
6 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) light red kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2/3 cup water
2 tablespoons chili powder
4-1/2 teaspoons dried parsley flakes
1 tablespoon Italian seasoning
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1 can (16 ounces) dark red kidney beans, rinsed and drained, divided

Steps:

  • In a Dutch oven, cook ground beef and onion over medium heat until meat is no longer pink; drain and set aside. , In the same pan, brown steak in oil on all sides. Add the mushrooms, zucchini and garlic; saute until mushrooms are tender. Drain. Stir in the tomato sauce, crushed tomatoes, light red kidney beans, black beans, water, seasonings and ground beef mixture., In a small bowl, mash 1/2 cup dark red kidney beans with a fork. Stir into chili. Add remaining kidney beans. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Uncover; simmer 20 minutes longer or until slightly thickened and meat is tender.

Nutrition Facts : Calories 290 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 766mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 10g fiber), Protein 25g protein. Diabetic Exchanges

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the chili will be. Use fresh, ripe vegetables and high-quality beef.
  • Brown the beef well: Browning the beef adds flavor and helps to develop the chili's rich color.
  • Don't skip the spices: Chili is all about the spices. Use a variety of spices to create a complex, flavorful chili.
  • Simmer the chili for at least an hour: Simmering allows the flavors to meld and develop. The longer you simmer the chili, the better it will be.
  • Serve with your favorite toppings: Chili is a versatile dish that can be served with a variety of toppings. Some popular toppings include shredded cheese, sour cream, diced onions, and crushed tortilla chips.

Conclusion:

Beef and chili beans is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a beef and chili beans that is sure to impress your family and friends.

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