Beef & Bean Jalapeño Chili is the best and easiest Chili recipe ready in under 30 minutes! Full of ground beef and beans, this chili gets its flavour and spice from Jalapeño peppers!
A big bowl of Homemade Chili (or Chilli) is perfect for a cold and rainy night in with a piece of buttermilk cornbread to soak up all the juices leftover in the bowl. YES! One pot — 30 minutes — PERFECT!
Chili Recipe
This Beef & Bean Jalapeño Chili couldn’t be any easier. If you’ve been following me for a while now, you may have noticed how much I love throwing ingredients into a pot and allowing it to cook or simmer until its ready.
There’s nothing like putting a large pot of Chili in the centre of the table and have everyone at it. Especially when it’s cold and miserable outside! I took full advantage of the freezing nights and made three batches of this chili — two of which made it to the freezer waiting for me to use them for something else.
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How To Make Chili
- Just how hot do you like your chili? If you like it to burn your mouth out hot, you can up the jalapeño amount to three or for diced jalapeños WITH the seeds. If you like it just enough to have a bite but not get your sinuses running down your face — this is my preference — then the recipe below should be good-to-go for you.
- Like a mild chili? Reduce the jalapeño amount to 1 and reduce the chili powder to 1 tablespoon. After all, this IS a Chili recipe! It needs to have some punch to it.
- The recipe calls for ground beef (or beef mince) but you CAN you use ground turkey or chicken. You could also use a slow cook meat, such as chuck steak or brisket, BUT you will need to have it on a low simmer for a couple of hours to allow the meat to break down.
- Any beans can be used in this recipe! I love kidney beans (red beans) and black beans, but you can swap them with pinto beans or even chick peas!
Best Chili Leftovers
Turn your leftovers into another meal with so many different options!
Serve with a side of corn chips or warm tortillas
Over rice
With fries or wedges
Stuffed inside baked jacket potatoes
With garlic bread
As Sloppy Joes stuffed inside fresh bread rolls
As a hot dog topping — Chili Dogs!
Or create a whole new recipe, such as this Chili Mac And Cheese BELOW!
MORE SPICE!
Honey Garlic Sriracha Chicken
Slow Cooker Barbacoa Short Rib Tacos
Spicy Garlic Sun Dried Tomato Shrimp
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Beef Bean Jalapeño Chili is one of the best and easiest chili's ready in under 30 minutes! Full of ground beef, beans and Jalapeño peppers!
- 1 tablespoon olive oil
- 2 large yellow onions diced
- 1 green pepper (capsicum) diced
- 1-2 jalapeño peppers finely chopped (with seeds)
- 8 cloves garlic, chopped or minced (or 2 tablespoons minced garlic)
- 2 pounds (1 kg) ground beef mince
- 2 tablespoons ground cumin
- 1-2 tablespoons chili powder (adjust to your tastes)
- 2 teaspoons smoked paprika (or sweet paprika)
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne (adjust to your tastes)
- 14 ounces (410 g) can crushed tomatoes
- 15 ounces (420 g) can tomato sauce (American) (or condensed tomato soup for Aussies)
- 2 cups (500 ml) beef or chicken broth
- 28 ounces (800 g) cans kidney beans, drained
- 14 ounces (400 g) can black beans, drained
- Sour Cream
- Grated Cheddar Cheese
- Sliced Jalapeños
- Chopped Green Onions
- Fresh Cilantro Leaves
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Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers (or capsicum), jalapeños and garlic; sautéing for a further minute, until the garlic is fragrant.
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Add beef and cook until browned, breaking up any big chunks with the end of your wooden spoon. Stir in the cumin, chili powder, paprika and salt and mix through until beef is fully coated in the seasonings.
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Mix in the crushed tomatoes along with the juices, the tomato sauce (or soup), broth and beans. Bring to a boil, then lower heat and allow to simmer while stirring occasionally, until the chili thickens (about 30 minutes).
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Ladle into individual bowls, and top with sour cream, grated cheese, sliced jalapeños, chopped green onions, and/or cilantro.
Chili can be made 2 days ahead. After cooking, allow to cool completely, cover and refrigerate. On the day of cooking, take out of the refrigerator at least an hour before heating.
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Linda says
I made this last night and wow we loved it! I’m not a good chili maker,its usually very acidic,but this was great! I did not use cumin as we didn’t have any,thanks for many great looking recipes that I will try.
Angela says
I made this last night for dinner. It was so hearty and flavorful. A very quick and easy meal to put together even on a weeknight. I have found my new go to chili.
Karina says
Serving sizes can vary but yes about 1 cup is a great measuring tool! Hope that helps answer you questions!
Silvia says
This is unbelievably good – it’s one of my go-to chili recopes! But, I have a question – what would you consider a serving size? One cup?
Tymeron Smith says
Surprisingly, yes!! It makes everything even better! 🙂
Elaine Bologna says
I want to make this chili recipe-is the carb amount you posted correct?
I thought beans were higher in carbs?
Thanks so much it looks delicious!
Rob says
Made this tonight, followed recipe to the “T,” except I rinsed my beans. Came out really good, a little mild because my Jalapeños were very mild. Great comfort food for a rare cool night down here in South Florida… Thanks for the recipe.
Karina says
You’re welcome Charlie!
Karina says
Haha YES perfect!
Karina says
Hey Chris, yes definitely!
Chris says
Looks amazing! Do you think this would work with ground turkey?
Makos(@thehungrybites) says
I almost got sucked into the screen by these photos!!!
And ground beef works just fine for me! I may substitute Greek yogurt for sour cream since that’s what I’ve got in my fridge! 🙂
Charlie says
Chili recipe looks great! Perfect for the weather here, maybe along with some corn bread. Thanks for the great idea and recipe!