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How to Make Ground Beef Chili with Beans - A Step-by-Step Guide

Warm, comforting, and full of flavor, there's nothing quite like a bowl of homemade chili on a chilly day. And when it comes to classic chili recipes, it's hard to beat a hearty, meaty bowl of Ground Beef Chili with Beans. This recipe is a tried-and-true favorite, perfect for feeding a crowd or simply enjoying as a comforting weeknight dinner. Packed with protein, fiber, and plenty of spices, this chili is sure to satisfy your cravings for a delicious, hearty meal.

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Ingredients

  • 4 (28 ounce) cans diced tomatoes
  • 2 pounds lean ground beef
  • 2 pounds chorizo sausage
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 2 tablespoons lime juice
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 2 (15.5 ounce) cans black beans, rinsed and drained
  • 1 (15.5 ounce) can pinto beans, rinsed and drained
  • 1 (15.5 ounce) can small red kidney beans, rinsed and drained
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 1 large yellow bell pepper, chopped
  • 14 ⅜ ounces frozen corn
  • 1 dash hot sauce (such as Frank's RedHot ®), or more to taste
  • ¼ cup chopped fresh cilantro, or more to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 25 mins
  • Servings: 12

  • Pour tomatoes into a large stockpot over medium heat.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.
  • Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.
  • Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.
  • Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.
  • Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

    • Nutrition

    687 cal.

    • Total Fat: 36g
    • Saturated Fat: 13g
    • Cholesterol: 106mg
    • Sodium: 2478mg
    • Total Carbohydrate: 47g
    • Dietary Fiber: 14g
    • Total Sugars: 10g
    • Protein: 42g
    • Vitamin C: 97mg
    • Calcium: 96mg
    • Iron: 8mg
    • Potassium: 996mg

    Categories

    Main recipes
    Soup recipes
    Comfort food recipes
    Mexican recipes
    Beef recipes