Classic chili with beans made with a rich tomato sauce with ground red chili and cumin. This hearty dish is simmered on the stove top and serves a crowd with 10 servings.
Why make this recipe
Chili is one of those meals that's perfect whenever the weather turns cold. A pot of chili on the stove smells amazing and warms you and fills you up.
This recipe for chili with beans is made with burger. Since we usually have a freezer full of wild game, I typically use ground elk anytime a recipe calls for ground beef. We often use ground elk meat or ground venison but you can easily use ground beef too.
One thing that I really like about chili is that I usually have all the ingredients on hand and when I use dried beans, my homemade canned tomatoes and sauce and our ground elk from the freezer, the cost of this chili is minimal.
Key Ingredients
- Beans - I like to use pinquito beans which a small red bean. I used dried pinquito beans that I cook in my electric pressure cooker - check out Instant Pot Beans for a recipe on how to cook black beans. I use the same method, but I do increase the cooking time by 5 minutes. You could also use canned pinquito beans or kidney beans. If using canned beans, be certain to rinse and drain beans before adding to the chili.
- Ground Meat - Ground beef, elk meat or venison
- Canned chopped tomatoes - Homemade canned tomatoes or store bought tomatoes
- Tomato sauce
- Brown sugar - Just a touch helps mellow the tomatoes
Steps to make
- Saute onions in a large pot with a bit of olive oil
- When onions are soft, add ground meat and cook until fully cooked. If using ground beef, remove any excess grease.
- Add garlic, chili powder and cumin. Stir and heat just until fragrant, about 1 minute
- Add chopped canned tomatoes and tomato sauce and salt and pepper
- Stir in cooked beans and brown sugar
- Simmer for 30 - 45 minutes and serve
Tips
- If using dried beans, plan ahead. The beans will take additional time to cook.
- One pound of dried beans is about 6 cups when cooked
- If using canned beans, rinse and drain beans before using
- Drain off excess liquid from chopped canned tomatoes
- If chili needs more sauce, add an additional can of tomato sauce
Serving suggestions
I often put out small bowls with a variety of toppings so everyone can add their own. Some of our favorites include cheese, onions, avocado, sour cream and thinly sliced jalapenos.
This chili can also be served over a baked potato, on a hot dog and eaten as a chili dog, or with tortilla chips which can be used to scoop up the chili.
Frequently asked questions
Yes, if you are needing more than 10 servings, this recipe can be doubled.
Make this chili up to three days ahead of time. Store chili in the refrigerator and when ready to use, just reheat and serve.
Yes, this chili is perfect for freezing. I often make a double batch and freeze the leftovers for later. You can freeze the entire batch or portion into smaller containers with the number of servings you'd prefer. To use, simply thaw and reheat.
This recipe uses chili powder which is fairly mild. If you'd like it spicier, you could use cayenne pepper or I will sometimes use a New Mexico ground red pepper powder that can be purchased hot, medium or mild. You could also use a few red pepper flakes to add more heat.
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Chili with Beans
Ingredients
- 1 ½ Pounds Ground Burger (Beef, Elk or Venison Burger)
- 1 Large Onion (Diced)
- 1 tablespoon Olive Oil
- 6 cups Cooked Pinquito Beans (About 1 pound dried, or 5 - 15.25 ounce cans)
- 4 cups Canned Diced or Crushed Tomatoes (About 2 - 28 ounce cans, drained)
- 4 cups Tomato Sauce (About 2 - 15 ounce cans)
- 3 tablespoons Chili Powder
- 2 tablespoons Ground Cumin
- 2 cloves Garlic (Minced)
- 1 teaspoon Salt
- 1 teaspoon Ground Pepper
- 1 tablespoon Brown Sugar
Instructions
- Saute onions in a large pot with a bit of olive oil1 Large Onion, 1 tablespoon Olive Oil
- When onions are soft, add ground meat and cook until fully cooked. If using ground beef, remove any excess grease.1 ½ Pounds Ground Burger
- Add garlic, chili powder and cumin. Stir and heat just until fragrant, about 1 minute3 tablespoons Chili Powder, 2 cloves Garlic, 2 tablespoons Ground Cumin
- Add chopped canned tomatoes and tomato sauce and salt and pepper4 cups Canned Diced or Crushed Tomatoes, 4 cups Tomato Sauce, 1 teaspoon Salt, 1 teaspoon Ground Pepper
- Stir in cooked beans and brown sugar6 cups Cooked Pinquito Beans, 1 tablespoon Brown Sugar
- Simmer for 30 -45 minutes and serve
Notes
- If using dried beans, plan ahead. The beans will take additional time to cook.
- One pound of dried beans is about 6 cups when cooked
- If using canned beans, rinse and drain beans before using
- Drain off excess liquid from chopped tomatoes
- If chili needs more sauce, add an additional can of tomato sauce
- Can add additional chili powder if you like a little spicier or use a hot chili powder or cayenne pepper
- It's okay if you have a little more or a little less ground burger, beans, tomatoes and tomato sauce. Exact measurements aren't needed for these items.
Dawn - Girl Heart Food says
It's been so incredibly cold here this past week or so so all the comfort food is in order. I could sure go for a bowl (or two) of this chili. Pile high with some garnish and I'm set 🙂 !!
David @ Spiced says
You can't ever go wrong with a big batch of chili! And speaking of chili, I feel like it's always better when it's made in a huge batch. You don't ever see a small pot of chili - it has to be simmering in a big pot to really feel like chili! This classic version sounds delicious - the perfect comfort food for this winter blast we're getting right now. Save me a bowl!