Two-Bean Chili
Submitted by tweetybarb
Quick two-bean beef chili with kidney beans, chili beans, tomatoes, and cheddar cheese ready in 40 minutes. A hearty, no-fuss weeknight dinner that feeds a crowd from one Dutch oven.
YIELD
10 servingsPREP
10 minCOOK
25 minREADY
40 minWhen you need chili on the table fast and don’t feel like babysitting a pot all afternoon, this is your recipe.
Lean ground beef and onion get browned in a Dutch oven, then simmered with two kinds of beans, canned tomatoes, tomato sauce, and a punchy blend of chili powder, garlic, and red pepper flakes.
Twenty-five minutes of simmering is all it takes for those flavors to come together into a thick, soul-warming bowl.
Top it with shredded cheddar and serve with cornbread for the full experience.
Kitchen Tips
- Drain the beef well after browning to keep the chili from getting greasy
- Don’t drain the beans. The starchy liquid helps thicken the chili naturally
- Bump up the red pepper flakes if you like more heat, or leave them out for a milder batch
- This chili freezes like a champ. Make a double batch and stash the extra for busy weeknights
Ingredients
Directions
In 4-qt. saucepan or Dutch oven, brown ground beef with onion; drain.
Add remaining ingredients except cheese.
Simmer 20 to 25 minutes or until flavors are blended.
Top with cheese, if desired.
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