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Easy Two Bean Beef Chili

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Easy two bean beef chili is a quick and easy recipe that your family will love.  It’s so hearty and is full of great Tex-Mex flavor.

Easy Two Bean Beef Chili

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. 

It was my mom’s recipe and was pretty simple and didn’t have a lot of ingredients. But even back then, I felt a need to tweak recipes and make them my own. 

So I would try and jazz up her recipe with different spices.  And as a 10 year old, there wasn’t a lot of rhyme or reason to the spices I chose to put in.

Easy Two Bean Beef Chili

My most memorable batch of chili was one where things went totally awry.  I was at the stove, stirring away, adding spices….and reading a book at the same time (I was a book worm).  Well, the whole reading the book thing was NOT a good idea. 

For some reason, I thought the chili needed celery salt and so I’m shaking away with the container….and not paying any attention (I had a good book, remember)….which was bad because the shaker top fell off and a whole PILE of celery salt went into the chili.

Easy Two Bean Beef Chili

Since this was actually supposed to be my family’s dinner, it was not a good thing.  So my mom got involved at this point and we were both trying to scoop the celery salt out of the pot.  But of course, I’d already stirred some of it in, since I wasn’t actually watching what I was doing. 

We did what we could, we tried to doctor it up so that it would be edible.  Needless to say, it was awful!  We definitely had to go to plan B for dinner that night.

Easy Two Bean Beef Chili

This easy two bean beef chili is based on that chili from long ago, but no celery salt and I’ve definitely learned not to read a book while cooking.  Over the years I’ve added a few more ingredients to update the recipe, but it still reminds me of that long ago chili.  It’s definitely become a family favorite in my house.  If I want to see my kids, all I need to do is let them know I’m making chili and they’ll be over.

I also need to mention that this chili is so easy to make.  It’s ready in 30-ish minutes and it freezes really well.  I will often make a double or triple batch and freeze some for another night.  It also makes great leftovers for lunch.

Easy Two Bean Beef Chili

Yield: 6 servings

Easy Two Bean Beef Chili

Easy Two Bean Beef Chili

Easy two bean beef chili is a quick and easy recipe that your family will love.  It's so hearty and is full of great Tex-Mex flavor.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 15 oz can chili beans, do not drain
  • 1 15 oz can black beans, drained and rinsed
  • 1 28 oz can crushed tomatoes
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 to 3 tbsp chili powder, depending on how spicy you want it to be
  • 1 tbsp ground cumin
  • 1/8 tsp cayenne pepper, more if you want it spicier
  • 1 tsp dried oregano
  • sour cream, shredded cheese, chopped cilantro, sliced avocado – optional for garnish

Instructions

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

Notes

Make sure you don't drain the chili beans, the sauce they are packed in has a lot of flavor.

If you don't have chili beans on hand, you can substitute a can of kidney beans that' been drained. You'll want to increase the amount of chili powder to taste, since the kidney bean aren't already seasoned.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 527Total Fat: 24gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 73mgSodium: 1913mgCarbohydrates: 47gFiber: 16gSugar: 11gProtein: 36g
 
 
 
 
 
 
 
 
 
 
 
 

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

 

 
 
 
ENJOY!

 

Shared at Everyday Mom’s Meals on2/05/12.

 

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Laura @ A Healthy Jalapeño

Friday 11th of November 2011

Thanks so much for sharing this AMAZING recipe on A Healthy Jalapeño's Fall Harvest Blog Hop. I have been dying to make a good chili recipe and this looks like the winner. I love how you show each step in making your dishes because for cooks like me, I LOVE those visuals :)Please feel free to enter my giveaway for a free year subscription to Everyday Food Magazine!http://www.ahealthyjalapeno.com/2011/11/year-subscription-to-martha-stewarts.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+AHealthyJalapeno+%28a+Healthy+Jalapeno%29

Nonna

Wednesday 19th of October 2011

http://seriousfoodforthesoul.blogspot.com/2011/10/liebster-blog-award-2.html

I have a surprise for you!!!

Jennifer @ Mother Thyme

Tuesday 18th of October 2011

I love chili, especially this time of year. I love how you incorporated black beans in to yours. I love black beans so I'll have to give that a try!

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