Cooking Chili with Beans always feels like I’m making the kind of meal that can fix almost anything. Cold weather, long day, bad mood — this chili doesn’t care what the problem is, it just shows up ready to help. It’s hearty, rich, and packed with enough flavor to make me wonder why I ever bother with the canned stuff.
I start by browning the beef, and the moment it hits the pan, the kitchen smells like things are about to improve. Once the meat’s ready, I add the onions, garlic, and seasonings, and everything starts blending together like it’s been planning this moment. The tomatoes, broth, and beans go in next, and suddenly the pot looks like it’s been simmering for hours even though I just started.
As it cooks, the chili thickens into that perfect texture — not too soupy, not too stiff, just right. It’s the kind of consistency that makes you want to grab a bigger bowl than you probably need. And when I take that first bite, I get that familiar quiet nod — the one that says, “Yep… this is exactly what Chili with Beans should taste like.”
That’s why I keep coming back to Chili with Beans. It’s cozy, it’s reliable, and it turns simple ingredients into something that feels like a guaranteed good day.
Chili with Beans Recipe
Chili with Beans. Comfort food. My two favorites are Chili and Gumbo.
Ingredients
- 3 lbs Ground Beef
- 28 oz Diced Tomatoes
- 30 oz Pinto Beans 2 15 oz cans
- 8 oz Tomato Sauce
- 1 Bell Pepper Lg, Chopped
- 1 Onion Lg, Chopped
- 8 cloves garlic
- 1/2 cup Louisiana Hot Sauce
- 1 cup Water
- 2 Chipotle Peppers in Adobe Sauce
- 1 tbsp Coarse Kosher Salt
- 1 tbsp Black Pepper
- 2 tbsp Ground Cumin
- 2 tbsp Mexican Oregano
- 1/8 tsp Ground Cloves
- 1/4 tsp Ground Allspice
- Chile Puree
- 4 Dried Ancho Chile Stem and seeds removed and torn into pieces
- 1 cup Water
- Thickener
- 2 tbsp Corn Masa Flour
- 3 tbp Water
Directions
- Step 1 Chili Puree
- Step 2 Let’s start with our chili puree. Remove the stems and seeds and tear into large pieces. Heat the 1 cup of water to just before it boils.
- Step 3 Remove from the heat. Add chiles to the water and cover for 30 minutes until rehydrated. Put in blender and puree until smooth. Set aside or store in fridge or freezer for future use.
- Step 4 Chili
- Step 5 Brown ground beef. When finished drain excess liquid.
- Step 6 Chop large bell pepper, onion and garlic.
- Step 7 Add vegetables to ground beef along with all dry spices and mix well.
- Step 8 Add hot sauce, chili puree, tomatoes and water. Simmer 30 minutes.
- Step 9 Put beans in a strainer and rinse.
- Step 10 Add beans and simmer low another 30 minutes stirring occasionally.
- Step 11 Thickener
- Step 12 Mix water and masa together
- Step 13 Chili
- Step 14 Add to pot and simmer another 5 minutes then serve.
