Go Back Email Link
–+ servings
Print Pin
5 stars average

Beef and Bean Chili

This hearty chili recipe is made with two cuts of beef and is simmered with beans, veggies, and lots of aromatic spices.
Course Main Dish, Soup
Cuisine American
Diet Gluten Free
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 12
Calories 512kcal
Author Liz Della Croce

Ingredients

  • 2 pounds beef Chuck Roast cut in small cubes
  • 1 tablespoon extra virgin olive oil
  • salt and pepper to taste
  • 2 pounds Ground Beef such as Ground Sirloin
  • 1 large onion diced
  • 2 bell peppers (any color) diced
  • 5 cloves garlic minced
  • 1 tablespoon smoked paprika
  • 1 tablespoon cumin
  • 1 tablespoon oregano preferably Mexican oregano
  • 12 ounces light beer
  • 2 tablespoons chipotle peppers in adobo minced
  • 32 ounces stewed tomatoes
  • 32 ounces tomato sauce
  • ¼ cup barbecue sauce
  • 15 ounces beef broth
  • 15 ounce can black beans drained and rinsed
  • 15 ounce can kidney beans drained and rinsed
  • cilantro and minced onions optional garnish

Instructions

  • Pre-heat a large soup pot over medium-high heat and drizzle with olive oil. Season cubed beef Chuck Roast liberally with Kosher salt and pepper then sear in the pan in a single layer, flipping once, until beef forms a brown crust. This will take about 2-3 minutes per side. Remove beef from pan and continue until all beef is seared; set aside.
  • In the same pan, add the Ground Beef and begin breaking up using a potato masher or wooden spoon. Season to taste with more salt and pepper and continue breaking down until beef is browned through, about 5-7 minutes; remove beef from pan and set aside along with the cubed beef.
    Liz Browning Ground Beef in a pan
  • Add the onions, peppers, garlic, and spices (smoked paprika, cumin, and oregano) to the pan, along with another pinch salt and pepper, and cook until veggies start to become tender, about 4-5 minutes, stirring frequently.
  • Pour the beer into the pot and use a wooden spoon to deglaze the bottom of the pan, scraping up any flavorful browned bits that may have formed while searing the beef. Add all remaining ingredients to the pot and bring mixture to a boil.
  • Reduce to low and simmer for 1 hour or until chuck roast cubes are fork-tender. Garnish with minced onions and cilantro to serve.

Nutrition

Serving: 16ounces | Calories: 512kcal | Carbohydrates: 33g | Protein: 37g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 106mg | Sodium: 905mg | Potassium: 1264mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1527IU | Vitamin C: 38mg | Calcium: 106mg | Iron: 8mg