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Beef and Bean Chili
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Beef and Bean Chili

This hearty chili recipe is made with two cuts of beef and is simmered with beans, veggies, and lots of aromatic spices.

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 12
Calories: 512 kcal
Course: Main Course, Soup
Cuisine: American

Ingredients

  • 2 pounds beef chuck roast (cut in small cubes)
  • 1 tablespoon extra virgin olive oil
  • salt to taste
  • black pepper to taste
  • 2 pounds ground beef (such as Ground Sirloin)
  • 1 large onion (diced)
  • 2 bell pepper diced, any color
  • 5 cloves garlic (minced)
  • 1 tablespoon smoked paprika
  • 1 tablespoon cumin
  • 1 tablespoon oregano (preferably Mexican oregano)
  • 12 ounces light beer
  • 2 tablespoons chipotle peppers in adobo (minced)
  • 32 ounces stewed tomatoes
  • 32 ounces tomato sauce
  • ¼ cup barbecue sauce
  • 15 ounces beef broth
  • 15 ounce can black beans (drained and rinsed)
  • 15 ounce can Kidney Beans (drained and rinsed )
  • cilantro optional garnish, onion minced
  • onion optional garnish, onion minced

Instructions

    Cup of Yum
  1. Pre-heat a large soup pot over medium-high heat and drizzle with olive oil. Season cubed beef Chuck Roast liberally with Kosher salt and pepper then sear in the pan in a single layer, flipping once, until beef forms a brown crust. This will take about 2-3 minutes per side. Remove beef from pan and continue until all beef is seared; set aside.
  2. In the same pan, add the Ground Beef and begin breaking up using a potato masher or wooden spoon. Season to taste with more salt and pepper and continue breaking down until beef is browned through, about 5-7 minutes; remove beef from pan and set aside along with the cubed beef.
  3. Add the onions, peppers, garlic, and spices (smoked paprika, cumin, and oregano) to the pan, along with another pinch salt and pepper, and cook until veggies start to become tender, about 4-5 minutes, stirring frequently.
  4. Pour the beer into the pot and use a wooden spoon to deglaze the bottom of the pan, scraping up any flavorful browned bits that may have formed while searing the beef. Add all remaining ingredients to the pot and bring mixture to a boil.
  5. Reduce to low and simmer for 1 hour or until chuck roast cubes are fork-tender. Garnish with minced onions and cilantro to serve.

Nutrition Information

Serving 16ounces Calories 512kcal (26%) Carbohydrates 33g (11%) Protein 37g (74%) Fat 26g (40%) Saturated Fat 10g (50%) Cholesterol 106mg (35%) Sodium 905mg (38%) Potassium 1264mg (27%) Fiber 9g (36%) Sugar 10g (20%) Vitamin A 1527IU (31%) Vitamin C 38mg (42%) Calcium 106mg (11%) Iron 8mg (44%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 512

% Daily Value*

Serving 16ounces
Calories 512kcal 26%
Carbohydrates 33g 11%
Protein 37g 74%
Fat 26g 40%
Saturated Fat 10g 50%
Cholesterol 106mg 35%
Sodium 905mg 38%
Potassium 1264mg 27%
Fiber 9g 36%
Sugar 10g 20%
Vitamin A 1527IU 31%
Vitamin C 38mg 42%
Calcium 106mg 11%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.