Classic Beef ‘n Bean Chili

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5 from 7 votes

If you don't have a favourite classic beef and bean chili recipe yet - this is it!

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: American

Keyword: beef chili, chili

Servings:

Calories: 170kcal

Ingredients

1 Tbsp canola oil
1 lb lean ground beef
1 onion diced
2 celery stalks diced
1 carrot diced or shredded
3 cloves garlic minced
1/2 lb mushrooms diced (10-12 mushrooms)
2 Tbsp chili powder
1/2 Tbsp cumin
1 tsp dried oregano
1 tsp paprika
1 tsp cayenne pepper
1 can 6 oz tomato paste
1 cup beef stock
1 can 28 oz diced tomatoes
1/2 Tbsp Worcestershire Sauce
1 can 19 oz red kidney beans
1 can 14 oz navy beans or baked beans
½ Tbsp brown sugar optional
salt and pepper to taste

Instructions

Heat pot or dutch oven over medium high heat for 1 minute.
Add oil to pan and heat for 1 minute.
Add ground beef but don't stir. Sear one side until golden brown, flip and sear other side. Break up into pieces and cook until no pink remains.
Drain off liquid if needed.
Add onions, celery and carrots; cook until softened and onions are translucent, about 3-4 minutes.
Add garlic and mushrooms; cook another 2-3 minutes.
Add chili powder, cumin, oregano, paprika and cayenne pepper; cook until fragrant, about 1 minute.
Add tomato paste and mix well.
Add beef stock, diced tomatoes and Worcestershire sauce. Mix well and gently simmer on medium to low heat for 45 minutes, stirring occasionally.
Add beans; cook for another 15 minutes. OPTION: if you prefer really soft, tender beans add them with the tomatoes.
Taste and adjust seasoning as desired. Add brown sugar if chili is too acidic.
Serve with shredded cheese on top.

Notes

Freeze any leftovers in convenient portion sizes in airtight container or freezer bag and use within 6 months. If using a freezer bag, lay flat to maximize freezer space.

For dehydrating – Mix ground beef with 1/2 cup bread crumbs and fry until beef is thoroughly cooked, without any oil (add water to pan if needed). Use extra lean beef and low fat broth, remove any fat from pan after cooking – drain, pat with paper towel or even rinse with water (depending on how much fat there is). The grated carrots and bread crumbs will help rehydrate the beef better. If pan is dry when adding veggies, use a little bit of water to help them cook without burning, continue to cook and season as normal being sure not to add any fats. Let cool overnight in fridge and skim off any fat that may have hardened on the top. Chop into small equal sized pieces. Place one serving per tray on dehydrator, (easy way to get perfect portion sizes). Squish flat in single layer. Dehydrate at 145°F/62°C for 5-7 hours until dry and crisp.

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