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Beef and Bean Chili. Hardy and filling. Made with ground beef, aromatics and ordinary pantry items.
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5 from 2 votes

Beef and Bean Chili


  • yield: a big ol' pot full approximately 8 to 10 servings
  • Use 80/20 ground beef and there is enough grease in the meat to cook the onions and peppers at the same time the meat is browning. After all the pink is gone from the meat and the vegetables are tender drain the excess grease.
  • 3 medium sweet onions diced( I use Vidalias if I can get them)
  • 1 bell pepper diced
  • 3 pounds ground beef 80/20 blend
  • 4 to 5 cloves of garlic minced
  • 3 15 ounce cans kidney beans, drained
  • 3 14 oz cans diced tomatoes, with juice
  • 2 15 0z. cans tomato sauce
  • 1/4 to 1/3 cup chili powder
  • salt and pepper to taste


  • Place onions and bell pepper in a large pot or Dutch oven. Add ground beef on top. Stir and crumble beef as it cooks. During last 5 minutes of cooking, add garlic and stir.
  • After all the pink disappears from the meat, drain off excess grease.
  • Add kidney beans, tomatoes and tomato sauce. Stir well.
  • Add chili powder, salt and pepper.
  • Cover and cook on low for 1 hour, stirring occasionally.
  • Taste for seasoning and adjust as necessary.
  • Top with cheddar cheese, sour cream and jalapeno peppers or serve with Jalapeno Cheddar Cornbread Fritters. Or both.
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