Beef Chili

Diane Audette


I have been making this chili for years and everyone loves it. It is very easy to make and always gets rave reviews from family, friends and co workers.

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20 Min


1 Hr


Stove Top


1 1/2 lb
ground beef, 90% lean
15.5 oz can(s)
1 can each of dark red kidney beans, pinto beans, red beans or light red kidney beans
1 medium
green pepper, chopped
1 small
onion, chopped
1 can(s)
6 oz of tomato paste
1 large
25 oz can of tomato puree
1 Tbsp
each of chili powder and cumin
1/2 tsp
each of ground black pepper and cayenne pepper
whole dried bayleaf
1 small
5 oz can of tomato sauce
1 small
12 oz can of diced tomatoes, optional

Directions Step-By-Step

Brown the beef in a 6 qt saucepan over medium heat. As the meat is browning, add the chopped onion and green pepper
Drain and rinse the beans, then add to the meat and vegetables in the saucepan. Stir together
Add the tomato paste, tomato puree and tomato sauce. If you are using the diced tomatoes, add them too. Stir all ingredients together, continuing on medium heat.
Add the spices: the black pepper, cayenne pepper, chili powder and cumin. Sometimes I will also add a TBSP of hot sauce as well. Stir everything until well mixed. Turn heat to low, add the bayleaf, and cover. Simmer 1 hour, stirring occasionally. Serve over rice, or with cornbread, and some shredded chedder cheese on top of each serving. The spices can be adjusted to taste and the hot sauce is optional.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #beans, #spicy, #tomatoes