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Community Recipe
from [eb1502]

Beef and Bean Chili

This chili is a modified version of the Cooking Light version.

  • Yield: 10 servings
  • Prep time:30 Minutes
  • Cook time:4 Hours


  • 1.5 pound(s) Stew Beef
  • 1 1/2 teaspoon(s) Salt, divided
  • 1 teaspoon(s) Black pepper
  • Cooking spray
  • 2 tablespoon(s) Canola Oil
  • 4 cup(s) Onion Chopped
  • 1 or 2 Jalapeno peppers Seeded and minced
  • 1 Red bell pepper Seeded and minced
  • 1 Green bell pepper Seeded and minced
  • 10 clove(s) Garlic Minced
  • 12 ounce(s) Beer
  • 2 tablespoon(s) Paprika
  • 2 tablespoon(s) Ground cumin
  • 4 tablespoon(s) Tomato paste
  • 4 cup(s) Beef broth
  • 28 ounce(s) Diced tomatoes
  • 60 ounce(s) Pinto beans Drained and rinsed
  • 45 ounce(s) Black beans Drained and rinsed


Coat a large skillet with cooking spray.

Trim beef and cut into 1 inch pieces.

Sprinkle beef evenly with 1 teaspoon salt and black pepper.

Over medium high heat, add beef to pan; sauté 5 minutes, turning to brown on all sides. Remove from pan.

Add oil to pan; swirl to coat.

Add onion, red bell pepper, green bell pepper and jalapeño; sauté 8 minutes or until lightly browned, stirring occasionally.

Add garlic; sauté 1 minute, stirring constantly.

Stir in beer, scraping pan to loosen browned bits; bring to a boil.

Cook until liquid almost evaporates (about 10 minutes), stirring occasionally.

Stir in paprika, cumin, and tomato paste; cook 1 minute, stirring frequently.

Add mixture from pan, beef and remaining ingredients (Beef broth, Tomatoes, and Beans) into a large croc pot and cook for 3-4 hours on low.

Stir in remaining 1/2 teaspoon salt.

Serve topped with diced avocado, chopped cilantro, sour cream

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Beef and Bean Chili recipe