Beef Chili Recipe

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! | Cafe Delites

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5 from 17 votes

The best and easiest chili recipe ready in under 30 minutes! Full of ground beef, beans and Jalapeño peppers!

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: American

Keyword: Chili, Chili Recipe

Servings: servings

Calories: 250kcal

Author: Karina

Ingredients

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

Toppings:

Sour Cream
Grated Cheddar Cheese
Sliced Jalapeños
Chopped Green Onions
Fresh Cilantro Leaves

Instructions

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.
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.
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).
Ladle into individual bowls, and top with sour cream, grated cheese, sliced jalapeños, chopped green onions, and/or cilantro.

Notes

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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