Beef and Bean Chili

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When the cooler weather hits, all my mind can think about is stews, soups, and large batches of homemade chili. I love chili. My husband loves chili. Our son is trying to appreciate chili. It's just so good and is always a staple in our home. Making homemade chili is about taking things slow, letting the ingredients marinade together on a low flame, and not overcomplicating anything. I know that in some parts of the country, chili does not contain beans, or whatever other types of ingredients. For me, bean is a necessity, a requirement if you will. The flavor of the beans make this beef and bean chili way more tasty, savory, and filling. This recipe for beef and bean chili is easy to do, especially when the recipe calls for help from my favorite brand of bone broth and soups.

I buy all of my bone broth, stocks, and soups from Kettle and Fire. Kettle and Fire is a brand that values the importance of quality ingredients in their stocks and soups. They specialize in bone broths which traditionally include simmering chicken or beef bones in a a stock with fresh herbs and vegetables for long periods of time. The end result is an elixir of collagen, healthy fats, nutrients, and downright tasty broth. I use their broths in all of my soups, and they also have their own chili blend. My secret to this particular beef and bean chili is using a carton of their chili and mixing it together with my own recipe. So, sure this version isn't entirely my own, it's incredibly delicious and perfect for a meal prep option.

To make your own chili though is not very different than this recipe, and as you'll see below, it's quite simple!

Making your own chili:

  • Protein: We often times get grass fed ground beef or organic ground turkey as the base animal protein of our chilis.
  • Beans: Our chili usually consists of a red kidney bean or a trio of beans (kidney, white beans, black beans). I like adding in black beans to our chili and seasoning it with cumin and paprika.
  • Add-ins: This is where many people get tripped up with "what do I add to my chili?!" Keep things simple with adding in corn, jalapeńo pepper, onion, maybe some carrots, celery, and freshly chopped tomatoes.
  • Sauce: I like using crushed tomatoes and tomato purée for my chilis. I also add a little bit of water in case it gets too thick.
  • Seasonings: You have the option to make it as spicy as your tastebuds like. We like it with a light kick at the end of each bite, so we add in a dash or two of chipotle powder, but we enjoy our chili to be more robust with flavor so I'm more heavy handed with paprika and cumin. Again, here's where you get to make this chili your own.

Kitchen Tools:

  • Dutch Oven: I swear by my Staub Cocotte dutch oven for this chili. I can brown the ground meat in the pot and then layer in all of the other ingredients. Cover the dutch oven and bring the flame to a simmer, letting it cook for several hours. The aromas from this chili literally make your heart sing, it just smells so incredible as it cooks and the flavors marry.
  • Crockpot: You can definitely make this in a crockpot, but of course, be sure to brown your ground meat ahead of time and then add to the crockpot. The beauty of using a crockpot is that you can throw everything into the pot, close it up, hit "cook on high" for 6 hours and you can go about your day.
  • Instant Pot: I'll be honest here, I have one but I seldom use it for chili. I just really love making my chili in the dutch oven more. Most of the Instant Pots now have a "Chili" button, so if this the route you want to go, you can brown the ground meat in the instant pot on
    "Sauté", then switch the function to chili. Add in all of the ingredients and hit "cook" until it's done.

Topping off the chili:

  • Sour Cream: I personally don't think chili is a chili without sour cream on top. Adding just a small dollop of it on top of the chili and letting it melt gives the chili a gorgeous texture and of course, flavor.
  • Cheese:  let's be real my friends, chili with no cheese is just not acceptable. If you can't tolerate dairy, Daiya makes great plant-based cheese that would be perfect on this chili.
  • Greek yogurt: If sour cream isn't your thing, feel free to add a small scoop of greek yogurt! The tanginess of the greek yogurt will help balance the savory flavors of the chili.

When you make this amazing beef and bean chili, remember to comment below and tell me (and other subscribers) what you think!

Beef and Bean Chili

It's approaching warm and cozy season, and what better way to kick off this season than with a heaping bowl of homemade beef and bean chili. A semi-homemade recipe with the help of my favorite bone broth brand, you'll absolutely fall in love like I did, and never look at chili the same.

Author:
Morgan

Ingredients

  • 1 pkg grass fed ground beef
  • 1/2 onion, finely chopped
  • 1 can rinsed kidney beans
  • 1/2 jar crushed tomatoes
  • 1 carton Kettle and Fire bone broth chili
  • Paprika
  • Salt
  • Pepper

Instructions

  • Start by sautéing the chopped onion in a dutch oven. Once the onions are translucent and fragrant, begin browning the package of ground beef on a medium flame.
  • Season the beef with paprika, salt, and pepper and stir. To the ground beef and onions, add in the kidney beans and half jar of crushed tomatoes. Stir to combine.
  • Last, add in the carton of Kettle and Fire bone broth chili. Stir to fully incorporate.
  • Cover and bring the flame to a low or simmer for an hour.
  • Serve over rice or sweet potato.

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