From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Beef and Bean Chili
Instructions
1
In a large pot, add ground beef, onion, bell pepper, garlic and House Seasoning blend and cook over medium high heat until meat is no longer pink.
2
Drain excess fat from meat.
3
Stir chili seasoning mix, brown sugar, chili in adobo and flour into meat mixture; Cook for 2 minutes.
4
Add crushed tomatoes, squash, kidney beans, black beans and corn; Stir until combined.
5
Reduce heat to medium, cover and cook for 30 minutes or until squash is fork-tender.
6
Serve with your favorite chili toppings.
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Spices First 🌶️Toast the chili seasoning mix in the pot with the browned beef for 1-2 minutes before adding liquids to unlock deeper, more complex flavors and prevent a flat-tasting chili.
- Build Umami with Adobo 🫘Don't just use the chili peppers from the adobo can—blend the entire sauce into your chili for a rich, smoky depth that commercial chili mixes alone cannot achieve.
- Balance Sweet and Savory 🍂Add brown sugar gradually and taste as you go; the butternut squash and tomatoes already provide sweetness, so a light hand prevents an overly sugary chili that masks the spice layers.
- Thicken with Flour Strategic Timing ⏱️Create a paste with flour and beef drippings before adding the liquid ingredients to ensure a smooth, lump-free consistency that coats the beans and vegetables evenly.
- Low and Slow Simmering for Bean Texture 🔥Simmer uncovered on low heat for at least 45 minutes; this allows flavors to meld while keeping beans intact rather than mushy, creating the ideal hearty chili texture.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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