Beef and Bean Chili

Growing up, my mom never really made homemade chili and we usually just ate the canned kind. Now that I have this homemade recipe, I’ll never go back! I actually got this recipe from Hilah Johnson‘s book, Learn to Cook (which is a great reference for beginning cooks and has some good recipes, too), and it’s really delicious. It does take some time to make (up to 2 hours if you include the prep) so I usually save it for weekends, but it also makes a lot. (And reheats well!) You can make it as spicy as you want by adjusting how many jalapenos to add. I like to eat it with either bread, potatoes, tortilla chips or rice.

I copied the recipe here, with my modifications, for convenience.


  • 1 lb ground beef
  • 28oz can of diced tomatoes
  • 16oz can of tomato sauce
  • 1 onion
  • 6 gloves garlic, minced
  • 2-5 jalapenos, chopped
  • 1 tbsp ground cumin
  • 3 tbsp chili powder
  • 1 tsp salt
  • 15oz can of kidney beans


  1. Heat up a heavy bottomed pan with either cooking spray or a little bit of cooking oil.
  2. Add beef and break up into small chunks. Turn to medium-high heat and brown part way.
  3. Add everything else except the kidney beans and bring to a boil over medium heat.
  4. Reduce heat, cover and simmer for 1 hour.
  5. Add kidney beans. Add more salt or chili powder if you want. Simmer for another 30 minutes.

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