Beef and Four Bean Chili RecipeThis easy recipe for beef chili features four different kinds of beans. Canned beans will work perfectly well for this chili, so don't worry about soaking dried beans overnight or any of that. It's really not necessary.
The seasoning mix given here will yield a moderately spicy chili, but feel free to fine-tune it to your own individual taste — mainly by adjusting how much cayenne pepper you use.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
- 1 lb ground beef
- 1 large onion, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 1 15-oz. can diced tomatoes (with liquid)
- 2 cups beef stock
- 1 15-oz. can white beans, drained and rinsed
- 1 15-oz. can kidney beans, drained and rinsed
- 1 15-oz. can pinto beans, drained and rinsed
- 1 8-oz. can black beans, drained and rinsed
- 1 Tbsp ground cumin
- 1½ tsp cayenne pepper
- 1½ tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano, crumbled
- ½ tsp ground white pepper
- Kosher salt, to taste
- In a large Dutch oven or heavy soup pot, brown the beef over medium heat in a small amount of oil. Drain excess fat, remove beef from pot and set aside.
- Add the onion and garlic and to the pot and sauté until slightly browned.
- Add about ½ cup of beef stock and use a wooden spoon or heat-proof spatula to loosen all the flavory bits from the bottom of the pot.
- Add the tomatoes and the browned beef. Cook for a minute, then add the beans, seasonings (but not the salt) and the remaining stock.
- Simmer for 20-30 minutes or until the chili has thickened, stirring occasionally. If the chili thickens too much, adjust the consistency with a bit more beef stock.
- Season to taste with Kosher salt. Serve hot.