Beef & Bean Chili

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A perfect meal for a cold winter night or a cookout on a hot summer day! Healthy and frugal too!


I know you can eat chili in the summer, especially if you’re a hot dog eater, nothin’ like chili on a hot dog. (I do admit that I like hot dogs, but reluctantly, I have given up eating them.) So, I love it when our first really cold week hits and we can have chili by the bowl-full instead of just sneaking it onto a hot dog.

I’m the first to admit, I’m not the best chili maker in the world. (Which makes me wonder why I just volunteered to bring a pot of chili to a chili cook-off for a local ministry I believe in.) But I now have more confidence in my chili, with this particular recipe. It’s pretty easy and (usually) comes out perfect. I’m sure if you don’t have a chili handicap like I do, I’m sure yours will be perfect every single time.

Easy to make and not too spicy, the kids will love it!

This is one of those meals I call a 3-star winner; it’s cheap, easy, and healthy. I love those meals!

The recipe below is for the chili and either baked potatoes or cornbread muffins.

Chili with Potatoes or Cornbread
Serves: 8
Prep time:
Cook time:
Total time:
  • 2 Lb ground beef
  • 2-3 cans tomatoes
  • 2-3 cans beans (pinto, kidney,)
  • 3 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • dash Worcestershire
  • 1 cup shredded Monterey Jack cheese
  • Sour cream
  • Either one baked potato per person Or
  • Corn bread mix and needed ingredients (See my recipe for whole grain corn muffins here.)
  • *Be sure once you decide between potatoes and cornbread, to add them to your grocery list
  • * I like to save money by using dry beans. I cook about 3 cups either the morning of or the day before. Drain the water before using in the chili.
  1. You can either start this early and cook it in the crock pot or start later and simmer on the stove.
  2. Brown ground beef in a large saucepan over medium-high heat.
  3. Add all other ingredients.
  4. Simmer for at least 30 minutes or cook on low in crock pot for 3-8 hours
  5. About an hour before chili is ready, either bake your potatoes or your cornbread.


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