This is a very solid, classic beef and bean chili. No fancy footwork, no fancy ingredients, just the kind of chili my family is very happy to see on the table on a Winter night. Also the kind that would make an excellent addition to some nachos. I used leftovers with cheddar and Monterey Jack cheese to make some pretty spectaular quesadillas once.
Good Toppings for Chili
I actually think (and I feel pretty sure many of you will will agree) that the toppings make the chili. Sour cream, scallions, yellow or red onions, avocados, guacamole, jalapenos (jarred or fresh), salsas of all kinds, fresh diced tomatoes. And lots of shredded cheese which you can switch up from cheddar to Monterey Jack to havarti to fontina to a Mexican blend. Or try crumbled Cotija, dry and tangy and a little salty, not dissimilar to feta. Delicious. Or quesco fresco cheese, milder and softer, still crumbly — give it a go on your next chili night.
You can make this up to three days ahead (do try and make it at least one day ahead to allow the flavors to meld), and keep it in the fridge. It can also be frozen for up to three months in airtight containers.
My family does love them them a big bowl of chili.
This is a very solid, classic beef and bean chili. No fancy footwork, no fancy ingredients, just great chili.Tweet This
Here are other chili recipes we have known and loved:
- Buffalo Chicken and White Bean Chili: The flavor of buffalo chicken wings translated into a healthy chili. A new go-to favorite.
- Slow Cooker Chicken Chili: A slow cooker turns juicy chicken thighs and pureed chipotles in adobo sauce into a very satisfying chili.
- Game Day Ground Beef Chili: Another very classic chili recipe.
- Barbacoa Beef Chili: Super flavorful from the barbacoa beef that is made the day before in the slow cooker.
- Turkey or Chicken Chili: This one is a total party staple in my house, from The Mom 100 Cookbook.
Beef, Black Bean and Jalapeno Chili
- 2 pounds ground beef
- 2 cups chopped onion red or yellow
- 2 tablespoons olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 2 tablespoons chili powder
- 2 28-ounce cans crushed tomatoes
- 2 15.5-ounce cans black beans drained and rinsed
- 1/2 cup chopped jarred jalapeno or ¼ cup chopped fresh (seeded) jalapeno
- 3 bay leaves
- Kosher salt and freshly ground pepper to taste
To Serve (Pick and Choose)
- Shredded cheese, chopped tomatoes, sour cream, guacamole or diced avocado, slivered or chopped onions or scallions, cilantro leaves
- In a large pot or Dutch oven brown the meat stirring frequently to break it up into crumbles, until no pink remains. Turn it into a colander to drain.
- Return the pot to medium heat, and add the oil. When the oil is hot, add the onions, carrots, and celery and sauté for 5 minutes until the vegetables start to become tender. Add the tomatoes, beans, browned beef, jalapeno, chili powder, garlic powder, cumin, bay leaves, and salt and pepper. Bring to a simmer and simmer for about 20 minutes, stirring occasionally. Either serve immediately, or cool and refrigerate or freeze until ready to reheat and serve.
- Serve in bowls with all of the garnishes.
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