It’s been icy and cold and rainy and gross which means that easy beef and bean chili is just what the doctor ordered. This easy beef and bean chili is, as the name states, easy to prepare and so, so flavorful.
Skill Level: Easy
Time to Make: 1 hour 35 minutes (1 hour inactive)
INGREDIENTS FOR EASY BEEF AND BEAN CHILI
2 tablespoons olive oil, divided
1½ pounds lean ground beef
3 red bell peppers
1 green bell pepper
2 jalapeño peppers (seeds removed, if desired)
1 medium onion
8 cloves garlic
2 tablespoons tomato paste
2 cups chicken stock
1 14.5-ounce can fire-roasted diced tomatoes
1 28-ounce can crushed tomatoes
1 14.5-ounce can black beans
1 14.5-ounce can pinto beans
Salt, pepper, cumin, adobo powder, chili powder, paprika, and cayenne powder to taste
Cotija cheese (or cheddar cheese)
Fresh cilantro leaves
Prepare Ingredients: Dice the peppers and onion. Mince the garlic. Drain and rinse the beans.
Brown the Beef: Heat 1 tablespoon of olive oil in a large pot over medium high heat. Add the ground beef and season with salt and pepper and cook until browned and cooked through, breaking up with a wooden spoon, for about 10 minutes. Transfer the cooked beef to a bowl. Do not wipe out the pot.
Cook the Vegetables: Heat the remaining 1 tablespoon of olive oil in the pot over medium high heat. Add the diced peppers, onion, and minced garlic and cook, stirring regularly, for about 10-12 minutes until completely softened and browning on the edges. Season the vegetables lightly with salt and pepper.
Prepare the Chili Base: Add the tomato paste to the vegetables over medium high heat and stir to incorporate. Cook an additional 2-3 minutes until fragrant and beginning to deepen in color. Add the chicken stock, scraping up any browned bits stuck to the bottom of the pot, and bring the mixture to a boil, stirring (or whisking) until the tomato paste is completely incorporated into the liquid.
Finish the Chili: Stir in the diced tomatoes and crushed tomatoes along with the drained and rinsed beans beans. Return the ground beef to the pot. Taste and season the mixture with salt and pepper along with a few shakes of cumin, adobo powder, chili powder, paprika, and just a touch of cayenne powder to taste. Bring the mixture to a boil for 5 minutes. Reduce heat, cover, and simmer for at least 30 minutes to 1 hour to allow the flavors to meld. Taste and season the chili according to your tastes.
To Serve: Divide the chili between bowls and topped with sliced avocado, crumbled cotija cheese, cilantro leaves, and a lime wedge. Enjoy!