Hearty Beef and Bean Chili

Chili is a timeless comfort food that warms the soul on chilly days and brings people together around the dinner table. Our Hearty Beef and Bean Chili is thick with meat and beans and packed with bold flavors sure to elevate your chili-making game.

Not to brag, but this recipe has won a number of chili cookoffs, and we’re sharing all our top flavor secrets with you! Scroll through to find the magic ingredient to the best beef and bean chili anywhere.

The Ingredient Breakdown

• Premium Ground Beef: Begin with high-quality ground beef with 85% fat. This ratio will be flavorful without draining the meat as you go. Its rich flavor and hearty texture form the backbone of great chili, so quality counts.
• Beans Medley: A dynamic trio of black, pinto, and red kidney beans provides more interesting texture and nutritional depth. The beans complement the beef and add a delightful contrast in color and taste.
• Aromatics: Elevate the flavor profile by caramelizing the onion and blooming the spices in the skillet as you brown the meat.
• Green Chile Vibes: Our red chili gets a healthy dose of green too, and our favorite is 505 Southwest Hatch Valley Roasted Green Chile in MEDIUM heat. This brand is widely available and is consistent in flavor and texture. They have MILD heat products as well.

• Tomato Tango: Yes, we add original RoTel tomatoes with green chiles AND regular diced tomatoes. Muir Glen is our favorite, and sometimes we use their fire-roasted variety for added complexity. I do not recommend adding tomato sauce or crushed tomatoes to chili as these products will give the chili a heavy tomato flavor versus the beefy flavor we want here.
• Beef Broth and Red Wine: The broth and red wine create the foundation of the sauce that cradles all the meat, beans, and tomatoes. A good nitro stout beer can be substituted for the wine if that’s more your jam. And if you’d rather skip the alcohol, add more beef broth and a bouillon cube.
• Spice Elevation: The magic happens with a carefully curated blend of spices, so we reach for Carrol Shelby’s Chili Kit and Paul Prudhommes Meat Magic to get things rolling. Of course, if you cannot find these specific seasonings, see the Tip & Variations for substitutes.
• Magic Masa: Yes, there is something about the masa harina that brings harmonious spendar to all the spices and flavors. Even if you use your custom blend of spices, don’t skip this important step.
  
  NOTE: The Carrol Shelby’s Chili Kit comes with a packet of masa harina flour, BUT if you don’t find the kit, you can purchase masa harina at most large grocery stores. There is a difference between masa harina and corn flour and corn meal—you want masa harina for this recipe.

STEP BY STEP

1. MIX granulated onion and garlic, oregano, cumin, and Meat Magic in a small dish, set aside.
2. SAUTE 1/3 of the onion and garlic in a large skillet over medium heat with olive oil until softened, about 5 minutes. Add 1/3 of the meat to the onions and brown over medium-high heat. As the meat is browning, sprinkle with 1/3 of the spice mix and stir to incorporate.
3. ADD 1/3 of the red wine to loosen any browned bits and simmer for 2 minutes to evaporate some of the wine. Repeat these steps for each batch and transfer to a large soup pot.
4. STIR in the beef stock, liquid smoke, and 1/2 of the Carol Shelby’s spice mix into the pot. NOTE: Reserve the yellow masa flour packet, cayenne, and salt included in the kit.
5. SIMMER for 1 to 2 hours, stirring occasionally.
6. MIX masa flour (yellow packet in the chili kit) with 1/2 cup of water in a small bowl until smooth.
7. STIR it into the chili and cook for about 10 minutes. This will thicken the chili and round out the flavors.

TIPS & VARIATIONS

• Substitute tri-tip steak for ground beef for Steak Chili.
• Spice it up with more chipotle chiles in adobo.
• Sub fresh green chiles for canned
• Use dried beans instead of canned—one 15-ounce can of beans (drained) is equivalent to 1 1/2 cups of cooked beans. 1/2 cup of dry beans will yield 1 1/2 cups cooked beans. Only add cooked or canned beans to the chili.
• If RO*TEL brand tomatoes are unavailable, add 1 cup of diced canned tomatoes and 2 additional tablespoons of chopped roasted green chiles.
• Sub nitro stout beer for the wine.
• Substitute for Paul Prudhomme Meat Magic: 2 teaspoons (smoked or sweet) paprika, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, 1 teaspoon oregano, 1 teaspoon thyme, 1 teaspoon freshly ground pepper, 1/2 teaspoon coriander, 1/2 teaspoon sea salt, pinch cayenne, pinch nutmeg. ►Mix these spices and herbs, then add the amount it calls for in the recipe.
• Substitute for Carrol Shelby’s Chili Kit: Use our Homemade Chili Seasoning and purchase masa harina flour separately.
• If using masa harina flour purchased separately, use 2 to 3 tablespoons mixed with 1/2 cup water.

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• Pumpkin Soup with Pepitas and Cotija Cheese
• Roast Beef & Vegetable soup
• Smoked Turkey & Bean Soup
• Creamy Italian Meatball Soup
• Chicken Tortilla Soup