I make this chili recipe when the house feels quiet and I want a warm bowl that hugs back. Rich beef simmers with beans and tomatoes. The pot clicks. The air smells like cumin and a hint of smoke. One spoon and you get heat that smiles then eases. We keep it simple. We brown the meat. We add tomato sauce and spices. We let time do the work. It tastes like game day and slow nights after work. Kids pile on cheese. I add onion and a squeeze of lime. It is steady and kind and never fussy. This chili recipe nods to chili recipe pioneer woman and to chili recipes we grew up with. Friends call it the best chili recipe after one bowl. It stays friendly to a recipe for chili homemade feel. I learned the rhythm from pioneer woman recipes and I still peek at The Pioneer Woman Recipes when I want that same cozy bite.
Table of Contents
- 1 Key Takeaways
- 2 Easy Homestyle Beef And Bean Chili Recipe
- 3 Ingredients for Homestyle Beef And Bean Chili
- 4 How to Make Homestyle Beef And Bean Chili
- 5 Tips for Making Homestyle Beef And Bean Chili
- 6 Making Homestyle Beef And Bean Chili Ahead of Time
- 7 Storing Leftover Homestyle Beef And Bean Chili
- 8 Try these Main Course next
- 9 Homestyle Beef And Bean Chili
- 10 Nutrition
1 Key Takeaways
We cook a steady pot that tastes bold and kind. The spice warms without a sting. The texture stays thick and spoonable.
I use ground beef onions tomatoes beans and masa for body. The steps run simple. Brown stir simmer taste.
I write as Nancy from Nancy Cooks. I test this on quiet nights and game days. The pot never lets us down.
2 Easy Homestyle Beef And Bean Chili Recipe
This chili recipe starts fast on the stove. I say chili recipe again because I want that comfort close. Steam lifts and the room smells like cumin and sweet onion.
We keep the method short. Meat browns. Spices bloom. Tomatoes and beans make the base rich. The mix cooks low. The body turns silky from a spoon of masa. This classic chili recipe loves a slow bubble and a patient stir.
I write for Nancy Cooks and I cook like I talk. Calm steps. Clear notes. If you want an easy chili recipe for a weeknight, this one fits life and leaves room for a laugh at the table.
3 Ingredients for Homestyle Beef And Bean Chili
Ground beef I pick an eighty percent lean grind for flavor and tenderness. The fat renders and carries spice so the hearty chili recipe tastes round and full.
Yellow onion Diced small so it softens quick. The bite falls back and the sweetness steps up in the stew.
Garlic Minced fine for even heat. It perfumes the pot and keeps the flavor bright.
Tomato sauce This gives body and a smooth finish. It ties the spices to the meat.
Diced tomatoes The chunks keep the spoon lively and add a gentle tang.
Chili powder A fresh jar makes all the difference. Toasted notes come through and lift each bite.
Cumin and oregano Warm and earthy. They sit close to the beef and round the profile.
Kosher salt and a pinch of cayenne Salt wakes the pot. Cayenne gives a quick spark then fades.
Kidney beans and pinto beans Rinsed and ready. They bring creaminess and make the bowl complete.
Masa harina with water A small slurry thickens the chili and adds a gentle corn note that feels like home.
Toppings Shredded cheddar chopped onion sour cream green onion and lime. Add what you love and make it yours.
4 How to Make Homestyle Beef And Bean Chili
Step one brown and build Set a heavy pot over medium heat. Add the beef and garlic. Break the meat as it browns. Spoon off extra fat so flavors stay clean.
Step two soften and season Stir in onion. Cook until tender. Add chili powder cumin oregano salt and a whisper of cayenne. The spices should smell toasty and warm for this easy chili recipe path.
Step three simmer and thicken Pour in tomato sauce and diced tomatoes. Let the pot bubble low with the lid slightly open. Stir now and then. Whisk masa with water and pour it in. Add beans. Simmer until the classic chili recipe turns glossy and thick. Taste and adjust.
5 Tips for Making Homestyle Beef And Bean Chili
Use fresh spice Old chili powder falls flat. A new tin sings and makes the whole chili recipe shine.
Mind the heat Add cayenne in small shakes. You can build warmth but you cannot pull it back once it jumps.
Let time do work A slow bubble gives a hearty chili recipe its smooth body. The edges round and the flavors link up without effort.
6 Making Homestyle Beef And Bean Chili Ahead of Time
I make a pot on Sunday and tuck it in the fridge. The flavor settles and deepens by Monday. The texture stays thick and pleasant.
Keep toppings separate so the crunch stays bright. Warm the chili over low heat and add a splash of water if the pot looks tight.
For a big week, split the batch. Half goes to dinner and half cools for later. This plan saves time and keeps the easy chili recipe ready when life runs fast.
7 Storing Leftover Homestyle Beef And Bean Chili
Store in shallow containers so it chills quick and safe. The fridge window runs four days. The freezer window runs three months.
To reheat, warm over gentle heat and stir to bring the body back. A small pour of water loosens the mix without dulling flavor.
Pack toppings fresh each time. Cheese melts well on hot chili. Lime wakes the bowl and keeps each bite lively.
8 Try these Main Course next
9 Homestyle Beef And Bean Chili
Chili Recipe Homestyle Beef And Bean Chili
Ingredients
- 2 lb ground beef 80 percent lean
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 can 8 oz tomato sauce
- 1 can 14.5 oz diced tomatoes
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt plus more to taste
- 1/4 tsp cayenne pepper
- 1 can 15 oz kidney beans drained and rinsed
- 1 can 15 oz pinto beans drained and rinsed
- 1/4 cup masa harina fine corn flour
- 1/2 cup water for slurry
- Optional toppings shredded cheddar chopped onion sour cream sliced green onion lime wedges
Instructions
- Set a heavy pot over medium heat. Add the ground beef and the garlic. Cook and break up the meat until browned and crumbly. Spoon off extra fat.
- Stir in the onion. Cook until the onion turns soft and sweet.
- Add tomato sauce diced tomatoes chili powder cumin oregano salt and cayenne. Stir well.
- Bring to a gentle bubble. Lower the heat. Cover with the lid cracked. Let it cook for 45 to 60 minutes. Stir every now and then so the bottom does not stick.
- In a small bowl whisk the masa harina with the water until smooth. Pour the slurry into the pot. Stir. The chili will look a little thicker and silkier.
- Add the kidney beans and pinto beans. Simmer for 10 minutes so the flavors settle.
- Taste. Add a pinch of salt or more chili powder if you like more heat.
- Ladle into bowls. Add cheese onion sour cream and a squeeze of lime. Eat warm.
10 Nutrition
Serving size one cup. Calories around three hundred ninety. Protein about twenty seven grams. Carbs near thirty. Fiber around eight. Fat near eighteen with seven saturated. Sodium about seven hundred eighty milligrams. Figures reflect typical pantry brands and a moderate hand with salt.
I am Nancy from Nancy Cooks. I share honest numbers so you can plan your day and still sit down to a bowl that feels like a small win.
For more steady comfort visit Nancy Cooks. Cook with me and keep dinner easy and warm.
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