A hearty bowl of Beef and Two Bean Chili is the perfect way to warm up on a chilly afternoon. With only 10 ingredients this easy chili recipe will be your new family favorite.
Beef and Two Bean Chili
Chili was a childhood staple and I am pretty much a fanatic about it. My mom was born in Cincinnati so we mostly ate the beefy, bean-less chili people associate with coney dogs. Over time my tastes changed and so has my chili. Influences from the midwest, south and southwest now flavor our favorite chilly weather concoction!
This Beef and Two Bean Chili may only have a handful of ingredients but slow cooking really gives it a bold richness. Throw it together and let it simmer. We actually snack on it throughout the afternoon and whoever gets the last bowl really gets the prize.
The casa crew likes different toppings; everything from fresh veggies like diced onions and chopped tomatoes to cheeses, sour cream and fresh herbs. This chili is great for topping nachos, potato skins and or mix it with a lot of melty cheese for chili con queso.
You can really adjust the consistency of this chili by adding more or less vegetable juice. As it cooks down don’t be afraid to add more to loosen things up. Want to add an extra layer of flavor, use seasoned canned tomatoes instead of plain. It can put a unique twist on the dish. I used classic chili beans, pinto and kidney, because that is what was in the pantry but you can mix those up too.
Share your favorite chili toppings in the comments!
- 1 pound lean ground beef
- 1 small white onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- ½ tablespoon cumin
- ½ teaspoon red pepper flake
- 1 can crushed tomatoes
- 3-4 cups vegetable juice
- 1 can pinto beans, drained
- 1 can kidney beans, drained
- Salt and pepper to taste
- Heat a large Dutch oven over medium heat.
- Add ground beef, onions, garlic and spices. Cook 4-5 minutes.
- Stir in remaining ingredients.
- Bring to a low boil, reduce heat and simmer 30-45 minutes.
- Serve hot and garnish with desired toppings.