Chili with Ground Beef and Beans

A bowl of chili topped with sour cream, avocado slices, tortilla strips, cheddar cheese.

This ground beef chili with beans, spices and other ingredients makes for a pot of comfort food. A bowl of this hearty chili is all you need after a tiring day!

Course Main Course

Cuisine American

Keyword chili with ground beef, chili with meat and beans

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings servings

Calories 328kcal

Author Sonila

Equipment

1 Large Soup Pot
1 Wooden spoon

Ingredients

2 tbsp olive oil
1 yellow onion diced
3 celery stalks diced
1.25 lbs ground beef
0.5 tbsp cumin
1.5 tbsp chili powder
1 tbsp garlic powder
1 tbsp brown sugar
1 tbsp sea salt
2 bay leaves
0.5 tsp cayenne pepper (optional) for extra spice
15 ozs diced tomatoes 1 can
4 ozs tomato paste
16 ozs tomato passata
8 ozs beef bone broth
15 ozs canned pinto beans rinsed
15 ozs canned red kidney beans rinsed
2 tbsps red wine vinegar
0.5 cup water (optional) only add if needed

Instructions

Dice the onion. Place the soup pot in medium heat and once hot add olive oil. Add diced onion and start sauteing. Dice celery and add it in as well.
Add ground beef and break it apart with a wooden spoon and stir slowly but constantly so the ground beef browns.
Add garlic powder, black pepper, chili powder, cumin, salt, brown sugar oregano and all the spices you'd like to flavor chili with. Add bay leaves. Mix well for beef and flavors to incorporate. I only add cayenne if I want a little extra spice, so I left that as optional ingredient.
Start adding tomato passata, diced tomatoes and tomato paste. Mix well. Then add beef bone broth. Let the chili cook and once it bubbles, lower heat a little bit.
Open the cans of pinto and red kidney beans. Rinse and drain the beans, then pour them in.
Mix and let simmer for about 45 minutes. At the end add 2 tablespoons of vinegar and mix. Turn heat off and let it cool for about 10 minutes or so before serving.
Serve on bowls and garnish as desired with sour cream, tortilla strips, cheddar cheese, Monterey cheese and avocado slices. Enjoy:)

Notes

My favorite toppings are tortilla strips, sour cream, cheddar cheese and Monterey Jack cheese, plus some slices of avocado. Other toppings you might want to consider are slices of jalapeno, corn chips, pickled vegetables, scallions, cilantro etc etc.
If tomato passata is not an ingredient you can easily find, replace with regular tomato sauce.
(Optional) add water half a cup at a time if needed if chili gets too thick while cooking.

Nutrition