Pregistry’s Friday Recipe: Beef and Bean Chili

There are just certain “go-to” foods that we associate with times of the year. And a big pot of warm, filling chili has “winter” written all over it.

This recipe is very easy, and mostly hands-off. It can be made ahead of time (and even frozen!), and leftovers taste great the next day.

You can use any ground protein you like, pick your favorite beans, and dial the heat up or down according to your preferences.

Just be sure to have lots of toppings on-hand!!!

Beef and Bean Chili:

  • 2 pounds ground beef, turkey or chicken
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 1 large garlic clove, minced
  • 2 – 4 tablespoons chili powder
  • (2) 15-ounce cans red kidney beans, drained and liquid reserved
  • 28-ounce crushed tomatoes
  • 6-ounce can tomato paste
  • 2 teaspoons kosher salt
  • 1 teaspoon sugar

Chopped parsley, shredded cheddar, tortilla chips, sour cream to accompany.

In a 5-quart pot combine the beef, pepper, onion and garlic. Saute over high heat, breaking up the beef and cooking till the liquid is almost evaporated. Add the chili powder and stir for one minute. Add the liquid from the beans, the tomatoes, tomato paste, salt and sugar. Bring to a boil, cover, reduce heat and simmer for 20 minutes, stirring occasionally. Uncover and continue cooking for another 30 minutes, stirring occasionally. Add the reserved beans and cook for an additional 15 minutes.

Serve with accompaniments.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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