Easy Two Bean Beef Chili Recipe

Easy Two Bean Beef Chili is a quick and easy recipe that your family will love. It’s so hearty and full of great Tex-Mex flavor.

A Child’s Favorite Recipe

I have been in the kitchen cooking since I was a young girl. It’s something I’ve always enjoyed. I was probably about 10 when I started making chili.

The chili I made was my mom’s recipe. It was pretty simple and didn’t have a lot of ingredients. But, even back then, I felt a need to tweak recipes and come up with my own food ideas (a food blogger in training!).

This two bean beef chili is probably one of earliest recipes I developed and remains one of my favorite one pot recipes. This two-bean chili is so easy to make and has such a rich flavor that gets better the longer the chili cooks.

Make This Chili Your Own

One of things I really like about this chili is that it’s a great recipe to make your own.

• You like a spicy chili? Add in a little more chili powder or cayenne pepper.
• You don’t like beef? Replace that pound of ground beef with ground chicken or turkey.
• You don’t like the combination of black beans and chili beans? You can substitute other kinds of beans such as pinto beans or kidney beans. (Note: If replacing the chili beans, know that you are losing the depth of flavor from the sauce the beans are contained in.)

The other thing I really like about this chili is that is does fall into my “healthy recipes” category. Especially if you replace the ground beef with something leaner like a ground chicken or turkey.

Make Ahead and/or Store Leftovers 

If you meal plan ahead for an easy dinner, this is a good chili recipe to make ahead. Simply make the recipe, let cool a bit and put into an airtight container.

If you’re planning on serving within the next 3-4 days, simply place the container in the fridge. To reheat, microwave for 4-5 minutes, or until hot. You’ll have a quick, hearty chili dinner ready in minutes!

If you want to make ahead and freeze or have leftover chili you want to store, again put the chili into airtight containers. I will often do one larger container for a full family dinner, as well as several individual containers for quick, hearty lunches.

Once that is done, place in the freezer. It should keep well for up to three months.

When you are ready to serve, take the container out of the freezer. If you have time to let it thaw, then it just needs a few minutes in the microwave to reheat.

If you want to move the process along faster, I defrost first in the microwave. Defrosting takes about 5-10 minutes. Once defrosted, give it another few minutes in the microwave on high to finish heating. Again, a wonderful, meaty chili in no time.

Tips and Tricks

• If you prefer, this chili is also delicious made with ground chicken or ground turkey.
• If you don’t have chili beans on hand, you can substitute red kidney beans and add a bit more chili powder.
• The chili freezes really well, so I like to make a double or triple batch for easy dinners or lunches in the future. To freeze, divide the chili up into whatever size airtight containers you want and freeze for up to 3 months.
• Get creative with your favorite toppings such as sour cream, shredded mild or sharp cheddar, pepper jack cheese, tortilla chips, fresh cilantro, hot sauce (if you’re a fan of spicy foods), avocado slices or this delicious guacamole.

Ingredients Needed to Make Two Bean Beef Chili

Full instructions can be found below in the printable recipe card

• Onion – I like to use red onions for their milder flavor, but yellow or white onions also work.
• Fresh garlic
• Ground beef – I recommend 85 or 90 percent lean. If you use a lower percent lean, I’d recommend draining the fat after you brown the beef so that the chili doesn’t turn out too greasy.
• Olive oil – Vegetable oil can be substituted if that’s what you have on hand.
• Chili beans – These are red beans in chili sauce, so you don’t want to drain them as the sauce adds great flavor to the chili.
• Black beans
• Crushed tomatoes
• Salt
• Black pepper
• Chili powder
• Ground cumin
• Cayenne pepper – If you like milder chili, you can omit this.
• Dried oregano
• Sour cream, shredded cheese, chopped fresh cilantro, sliced avocado – optional for garnish. 

How to make Easy Two Bean Chili

• Heat oil in large skillet over medium-high heat.
• Once hot, add ground beef and start breaking it up with a spoon.
• After the beef is broken up and is starting to brown, add the onion and garlic.
• Continue cooking until beef is cooked through and the onion is soft and translucent.
• Stir in both cans of beans and the crushed tomatoes.
• Add salt, pepper and the spices, stirring until well combined.
• Bring mixture to a bubble.
• Reduce to low heat, cover and simmer for at least 15 minutes to allow flavors to develop.
• Serve with desired toppings.

More Delicious Chili Recipes to Enjoy

• 30 Minute White Chicken Chili
• Couldn’t Be Easier Mexican Two Bean Chicken Chili
• Beef and Veggie Chili
• Beef and Buffalo Chili

Shared at Everyday Mom’s Meals on 2/05/12.