My Adventures In Cooking- Beef Chili with Beans

I got this recipe from one of my fave apps called Big Oven. Love using this app since everyday people can upload their pictures of the recipes they’ve made and directions are simple. I will post the link at the very bottom of the recipe. What I have posted below is exactly what is on the Big Oven page.  I made it today and it turned out so yummy.  The picture I posted is from while I was cooking it. I changed the color of peppers I used and added a bit more chili powder and red pepper flakes for an extra kick. If you decide to make it tell me how it turned out.

Beef Chili with Beans

Beef Chili with Beans

2 tablespoons vegetable or corn oil
2 cups onions; chopped – cut into 1/4-inch pieces
1 cup bell pepper; chopped (red, yellow or green) – cut into 1/2-inch pieces
2 tablespoons garlic; minced (or pressed through garlic press)
4 tablespoons chili powder; (Spice Islands brand adds great flavor)
1 tablespoon Ground cumin
2 teaspoons Ground coriander
1 teaspoon crushed red pepper flakes
1 teaspoon dried Mexican oregano
1/2 teaspoon Cayenne pepper
2 pounds ground beef; (preferably coarse ground & 85 percent lean)
2 15-oz cans red kidney beans; – drained and rinsed
1 28-oz can diced tomatoes; – with juice
1 28-oz can tomato puree
table salt
Beef Chili with Beans Preparation
Heat oil in a large heavy-bottomed nonreactive saucepot or Dutch oven mediun heat. When oil is shimmering, add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. (Dry seasonings are added at the beginning with the onions so the spices release their oils and the vegetables have enough time to absorb all the flavors.) Cook the mixture, stirring occasionally, until vegetables are softened and lightly colored, about 10 minutes.

Increase heat to medium-high, add half the beef and lightly season with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink and just beginning to brown, roughly 4 to 5 minutes. Add remaining beef and lightly season again with about 1/4 teaspoon salt. Cook, breaking up the meat with a wooden spoon, until no longer pink, another 4 to 5 minutes.

Add beans, tomatoes and their juices, tomato puree, and about 1/2 teaspoon salt. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove lid and continue to simmer for another hour, stirring occasionally, until meat is tender and chili is slightly thickened (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer). Taste and, if necessary, adjust seasoning with salt. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with your favorite condiments.

Makes about 8 to 10 servings.

Slow Cooker:

Cook vegetables and meat as directed above then add cooked meat mixture to a slow cooker; stir in the beans, diced tomates, tomato puree, about 1/2 teaspoon salt, and cook on the high setting for 4 hours.

Cooks Notes:

If you’re a fan of spicy food, try using a little more of the crushed red pepper flakes and/or cayenne…or maybe add a couple seeded and diced jalapeno peppers.

The flavor of chili improves with age. So, if possible, make it one to three days in advance and reheat before serving. Leftovers can be frozen for up to a month.

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Comments (4)

Gale StanleyJanuary 31st, 2014 at 7:46 pm

This looks delicious! Snagged the recipe and will let you know how it comes out. Thanks for sharing. Gale


Savannah Chase Reply:


You are so very welcome…I love to share yummy things…You will really like this one..


Julia BarrettFebruary 1st, 2014 at 1:52 pm

Great recipe! Definitely going to try it.


Savannah Chase Reply:


Hope you like it…I had a blast making it.


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