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June 2, 2025

When you're wanting a crowd-pleasing chili, look no further. This one comes together quickly, and it's made with all the classic spices - plus two kinds of beans, and jalapeño chilies. The chili is great the day it's made, but even better after a day or two in the fridge. At serving time, set out a mini topping bar for diners to customize their bowls. The recipe is a Yummly original created by Katie Workman.

$2.69 / Serving Star
Estimated Price
20 Ingredients
EASY
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Recipe

Classic Beef and Bean Chili

By
Yummly
Yummly

Ingredients

0 allergens identified

Classic Beef and Bean Chili

Instructions

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Instructions

1
|
Chop the onion, carrot, and celery. Set aside.
2
|
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.
3
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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.
4
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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.
5
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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.
6
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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.
7
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Smart Nutrition Star

14.78%

64.01 g

Carbs

16.45%

31.66 g

Fat

10.25%

44.38 g

Protein

86.6%

1731.93 kcal

Calories

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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