Beef & Bean Chili
Servings: 8 Servings
Ingredients
- 1 large onion diced
- 1 Tbs vegetable oil
- 3 large cloves garlic minced
- 1 Tbs chili powder
- 1/2 Tbs cumin
- 2 pounds ground beef
- 2 (15 oz) cans black beans, drained and rinsed
- 2 (15 oz) cans red kidney beans, drained and rinsed
- 2 (15 oz) cans pinto beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with green chilis
- 1 (15 oz) can tomato sauce
- 1 Tbs diced jalapenos with juice
- 1 cup water
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp oregano
- 2 tsp salt
Instructions
- In a Dutch oven, add the vegetable oil and onion. Cook until the onions are soft. Add garlic and diced jalapenos. Cook until fragrant.
- Add the meat and continue cooking. Use the spatula to break the meat apart. When the meat is mostly browned, stir in the spices (chili powder, cumin, onion powder, garlic powder, oregano, and salt). Cook until the meat is done.
- Add the beans, diced tomatoes with chilis, tomato sauce, and water. Stir to combine.
- Bring the chili to a boil and cook for a minute or two stirring constantly.
- Reduce the heat and simmer for 30 minutes to an hour to allow the chili to cook down and the flavors to meld.
- Serve with your favorite toppings.
Notes
Be sure to read labels to ensure it’s gluten-free.
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