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Beef & Bean Chili

This time of year, what sounds better than a nice hot bowl of chili? I've been dying to make some and finally got around to it this past weekend. I tried some different variations from other recipes I've made previously, and I think this one is my favorite so far! This also made great leftovers, so don't be scared to make more than you need and just snack on it throughout the week! Definitely give this a try and stay warm! Enjoy!


1 pound 93% lean ground beef

1/2 pound 90% lean ground beef (or you can do the full 1.5 pound of either one)

1 can (15.5 oz) kidney beans, rinsed and drained

1 can (15.5 oz) black beans, rinsed and drained

1 onion, diced

4 cloves garlic, minced

2 tsp cumin

2 tb chili powder

1/2 tsp cayenne pepper

1 tsp dried oregano

1/2 tsp salt

2 tb chipotle in adobo sauce (I used mostly sauce vs. the peppers)

1 can (28 oz) good quality crushed tomatoes

1 can (6 oz) tomato paste

1/2 tsp hot sauce (I prefer Crystal)

1 tsp light brown sugar

1 bottle Guiness, or dark beer (11-12 oz)


shredded cheddar or shredded gouda

avocado slices

sour cream

diced scallions or chives


In a large dutch oven, brown the ground beef over medium-high heat, about 5 minutes. Add in the onion and garlic and cook for another 3 minutes or so, stirring occasionally. Add in the cumin, chili powder, cayenne, oregano, salt and chipotle pepper in adobo sauce. Stir until combined well. Add in the kidney beans, black beans, tomatoes, tomato paste, hot sauce, brown sugar, and beer. Stir until well combined and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally. Serve with your favorite toppings!

beef and bean chili

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