The weather here is insane this week! It’s the middle of January and there should be snow and cold temps. Instead we’ve had lots of rain and temps as high as 70 degrees! Cray cray I tell you.
Even if it does feel like spring outside, I still have winter on the brain. And winter means comfort food. And comfort food means chili. Yummmm!
Today I’m sharing my recipe for Beef & Bean Chili. It’s hearty and comforting, and perfect on a cold winter night. Serve it up with grilled cheese for a filling dinner.
Have a great weekend!
(Ignore the butter in the background. I needed it a room temp for a cake I was making. The stove was warming it up, hehe)
Beef & Bean Chili
- 1 lb. lean ground beef
- 1/2 white or yellow onion, diced
- 1 15 oz. can diced “chili ready” tomatoes (or regular diced tomatoes)
- 1 16 oz. can mild chili beans (I use Brooks brand)
- 1 40 oz. can hot chili beans (I use Brooks brand)
- 1 10 oz. can original Rotel
- 1/2 cup brown sugar
- 4 cups chicken broth
- 2 packets chili seasoning mix (I use McCormick brand)
- 2 tsp. garlic powder
- Salt and pepper to taste
- 2 tsp. olive oil
- Optional toppings: sour cream, shredded cheese, oyster cracker, saltines
- Brown ground beef in a large skillet on medium. Drain and transfer to a bowl. Mix 1 packet of chili seasoning into beef.
- Wipe down skillet with a paper towel to remove any excess grease. Add 2 tsp. olive oil and heat on medium. Add in diced onion and sprinkle with salt and pepper, about 1 tsp. each. Cook for about 5 minutes, or until onion is translucent.
- In a large pot, add beef, onion, tomatoes, beans, Rotel, brown sugar, chicken broth, the other packet of chili seasoning, garlic powder, and salt and pepper to taste (you will want to start with a couple tsp. of each and add more as needed after the chili is warmed through).
- Heat chili on medium until bubbling, then reduce to a simmer until ready to serve.
The chili will last in the fridge for 3-4 days. Its great having it for leftovers! You can also mix it up a bit by making hot dogs or baked potatoes to serve it over. Delish!
Note: You could also make this chili in the slow cooker. Follow steps 1 and 2, then instead of adding the ingredients to a pot on the stove, put them in your slow cooker and set to low for 2 hours. After that, it can sit on warm all day and will taste better the longer it sits! I would stir it a few times through out the day to keep it from sticking to the sides of the cooker too much.