Beef-and-Bean Chili

Southern Living
Beef-and-Bean ChiliRecipe

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

This classic red chili has chunks of stew meat and ground beef along with tomatoes, red beans, and spices. Fire-roasted tomatoes add a note of smokiness to the mix. If you can't find fire-roasted, use plain tomatoes and add a pinch of smoked paprika.

Makes 4 qt.


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3/4 pound ground chuck
1 tablespoon olive oil
1 pound chuck-eye steak, cut into bite-size pieces
1 1/2 cups chopped onion
1/4 cup crushed garlic cloves (about 10 large)
1 1/2 tablespoons kosher salt
1 tablespoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground red pepper
1 pound dried red kidney beans
1 (28-oz.) can crushed fire-roasted tomatoes
1 (8-oz.) can tomato sauce
3 cups unsalted chicken cooking stock
Toppings: shredded sharp Cheddar cheese, fresh jalapeño pepper slices, radish slices, chopped avocado


Hands-on: 30 Minutes
Total: 8 Hours, 30 Minutes

1. Brown beef in hot oil in a large skillet over medium-high heat, stirring often, 6 minutes or until meat crumbles and is no longer pink. Transfer browned beef to a 6-qt. slow cooker. Add chuck-eye cubes to skillet, and sauté over medium-high heat 6 to 8 minutes or until brown on all sides. Add chuck-eye cubes to slow cooker.

2. Add onion and next 8 ingredients to slow cooker; stir in stock. Cover and cook on HIGH 8 hours or until beans are tender. Serve with desired toppings.

Created date

December 2014