Name: Beef and Bean Chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 Servings
Cuisine: American

From the Cook

1/7

Warning0 allergens identified

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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.

Drain excess fat from meat.

Stir chili seasoning mix, brown sugar, chili in adobo and flour into meat mixture; Cook for 2 minutes.

Add crushed tomatoes, squash, kidney beans, black beans and corn; Stir until combined.

Reduce heat to medium, cover and cook for 30 minutes or until squash is fork-tender.

Serve with your favorite chili toppings.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Bloom Your Spices First 🌶️
Toast your chili seasoning mix and adobo in the pot with the browned beef for 1-2 minutes before adding liquids—this releases essential oils and deepens flavor complexity exponentially.
Build Depth with Flour Roux 🍳
Create a quick roux by cooking flour with the rendered beef fat before adding other ingredients; this thickens the chili naturally and adds a subtle nutty richness that commercial thickeners can't match.
Layer Your Bean Addition 🫘
Add kidney beans mid-way through cooking and black beans near the end—this prevents mushy beans while allowing each variety to absorb the chili flavors at the optimal stage.
Balance Sweet and Savory Strategically 🎯
Start with half the brown sugar amount, then taste and adjust; the adobo peppers already provide sweetness, so careful layering prevents an overly sweet chili that masks deeper flavors.
Extend Simmering Time for Magic ⏱️
Allow your chili to simmer for at least 45 minutes to 1 hour—longer cooking time allows the butternut squash to soften, beans to fully absorb flavors, and all ingredients to meld into a cohesive, restaurant-quality depth.