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Classic Beef and Bean Chili

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Ingredients

Warning0 allergens identified

Classic Beef and Bean Chili

1 onion

1 carrot

2 stalks celery

1 lb ground beef

1 tbsp extra virgin olive oil

1 crushed tomatoes(28 oz. per can)

1 tbsp chili powder

1 tsp garlic powder

1 tsp ground cumin

1 bay leaf

½ tsp salt

1 can kidney beans(or black beans, 15.5 oz. per can)

¼ tsp pepper

¼ cup jarred jalapeno chilies(chopped)

1 cup chicken broth(if needed)

1 cup tomatoes

½ cup onion(red or yellow)

½ cup cilantro sprigs

½ cup sour cream

1 cup shredded Mexican cheese blend(or cheddar cheese)

Instructions

Chop the onion, carrot, and celery. Set aside.

Brown the meat in a large pot or Dutch oven over medium heat, stirring frequently to break it up, until no pink remains, about 5 minutes. Turn meat into a colander set over a plate to drain any excess fat.

Return pot to medium heat and add the oil. When oil is hot, add the onions, carrots, and celery. Cook, stirring often, until vegetables start to soften, about 10 minutes.

Drain and rinse the beans. Roughly chop the jalapenos. Add the browned beef, tomatoes, chili powder, garlic powder, cumin, bay leaf, salt, and pepper to the vegetable mixture. Add the beans and jalapenos and stir to combine.

Bring the chili to a simmer and stir in the chicken broth if needed for a thick but still soupy texture. Cover and cook, stirring occasionally, until flavors are blended, about 20 minutes.

Dice the tomatoes and onion, and put each in a small bowl. Put cilantro, sour cream, and cheese in additional small bowls to form a mini topping bar. Ladle chili into serving bowls, and add whatever toppings you like. Any leftovers can be refrigerated for up to four days or frozen for up to three months.

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Nutrition

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Tips & Tricks (5)

Bloom Your Spices 🌶️
Toast the cumin, chili powder, and garlic powder in the pot with the cooked beef for 1-2 minutes before adding liquids to unlock deeper, more complex flavors that elevate the entire chili.
Brown Meat Properly 🥩
Don't crowd the pan when browning ground beef; work in batches if needed to achieve a deep golden crust, which creates rich fond for extra umami depth.
Make-Ahead Magic ⏰
Prepare the chili up to 2 days ahead and refrigerate—the flavors meld and intensify significantly, making it taste noticeably better than when freshly made.
Balance Acid and Heat 🌶️
Taste the chili before serving and add a pinch of sugar if the jalapeños or tomatoes make it too acidic, which helps harmonize all the flavors without making it sweet.
Strategic Topping Station 🎨
Arrange toppings in small bowls and offer them at serving time—this allows guests to customize heat levels and prevents soggy cheese or sour cream from diluting the chili's bold flavors.