Chunky Beef Chili

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 340
  • Calories from fat: 20%
  • Fat: 7.7g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 32.9g
  • Carbohydrate: 34.6g
  • Fiber: 0.0g
  • Cholesterol: 70mg
  • Iron: 0.0mg
  • Sodium: 399mg
  • Calcium: 0.0mg


  • 1 1/3 cups dried pinto beans
  • 2 pounds ground round
  • 3 cups chopped onion
  • 1 cup chopped green pepper
  • 3 cloves garlic, minced
  • 1/2 cup reduced-calorie ketchup
  • 1 (14 1/2-ounce) can no-salt-added tomatoes, chopped
  • 2 (8-ounce) cans no-salt-added tomato sauce
  • 2 1/2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper


  1. Sort and wash beans; place in a Dutch oven. Cover with water to depth of 2 inches above beans; let soak 8 hours. Drain; cover with fresh water. Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender.
  2. Cook beef and next 3 ingredients in a Dutch oven over medium heat until meat is browned, stirring until it crumbles. Drain; pat dry with paper towels. Wipe drippings from Dutch oven. Return meat mixture to Dutch oven. Add beans, ketchup, and remaining ingredients. Bring to a boil, reduce heat, and simmer, uncovered, 30 minutes.
Note: To Freeze: Place 3 cups chili in each of 4 labeled airtight containers. Freeze up to 3 months.

To Serve Two: Thaw 1 (3-cup) container in refrigerator or microwave oven. Place chili in a medium saucepan, and cook over medium heat until thoroughly heated.

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