Two Bean Beef Chili with Black and Kidney Beans
Two bean beef chili with black and kidney beans combines ground beef, tomatoes, onion, and bell pepper in a thick stovetop pot. Chili powder and cumin provide the main seasoning, with an optional small pinch of cinnamon or cocoa for depth.
Ingredients
Main Ingredients
- 1 tablespoon neutral oil for the vegetables
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium bell pepper chopped
- 14 ounces diced tomatoes one 14-ounce can, undrained
- 15 ounces kidney beans one 15-ounce can, drained and rinsed
- 15 ounces black beans one 15-ounce can, drained and rinsed
- 2 tablespoons chili powder American spice blend
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Cinnamon or unsweetened cocoa optional, start with a small pinch
As Needed
- water as needed during simmering
Instructions
Cook
- Heat oil in a heavy pot over medium heat. Cook onion and bell pepper for 5–7 minutes until softened, then add garlic and cook 30 seconds.
- Add beef and cook 8–10 minutes, breaking it up, until cooked through and 160°F. Spoon off excess fat and stir in chili powder and cumin for 30 seconds.
- Add undrained tomatoes and both drained beans. Bring to a gentle bubble, reduce to low, and simmer with the lid ajar for 30 minutes, stirring occasionally and adding water 1/4 cup at a time as needed for a thick, spoonable consistency.
- Season with salt and pepper to taste. Add a small pinch of optional cinnamon or cocoa if desired, simmer 1 minute, and divide into 6 servings.
Notes
- Refrigerate in shallow containers within 2 hours and use within 3–4 days.
- Freeze portions for up to 3 months and thaw in the refrigerator.
- Reheat leftovers to 165°F, adding water as needed.