Many nights call for a quick, hearty meal that doesn’t skimp on flavor. This chili with canned beans recipe is your answer, blending simplicity with deliciousness for those busy evenings.
Why This Recipe Works
- Uses pantry staples for ease and convenience.
- Balances spices for a flavorful yet not overpowering heat.
- Quick cooking time without sacrificing depth of flavor.
- Versatile for toppings and variations to suit any taste.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Equipment Needed
- Large pot
- Wooden spoon
- Measuring spoons
- Can opener
Instructions
Step 1: Brown the Beef
Heat the olive oil in a large pot over medium heat. Add the ground beef, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes. Tip: For extra flavor, season the beef with a pinch of salt and pepper as it cooks.
Step 2: Sauté the Aromatics
Add the diced onion and minced garlic to the pot with the beef. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. This builds a flavor base that’s essential for a great chili.
Step 3: Add the Beans and Tomatoes
Stir in the kidney beans, black beans, and diced tomatoes with their juices. Tip: For a thicker chili, you can mash some of the beans before adding them to the pot.
Step 4: Season the Chili
Mix in the chili powder and cumin, then season with salt and pepper to taste. Let the chili simmer uncovered for 20 minutes, stirring occasionally, to allow the flavors to meld.
Step 5: Serve and Enjoy
Ladle the chili into bowls and add your favorite toppings. Tip: Letting the chili sit for 5 minutes off the heat before serving can enhance the flavors even more.
Tips and Tricks
For those looking to elevate their chili game, consider these advanced tips. First, toasting your own chili powder from whole dried chilies can add unparalleled depth. Second, a splash of beer or coffee can introduce a rich, complex undertone. Lastly, for meat lovers, substituting part of the beef with chorizo can add a spicy, smoky flavor that’s hard to beat.
Recipe Variations
- Vegetarian Version: Replace the ground beef with a plant-based alternative or extra beans.
- Spicy Kick: Add diced jalapeños or a dash of cayenne pepper for more heat.
- Sweet Twist: Incorporate a tablespoon of brown sugar or a square of dark chocolate for a subtle sweetness.
- Meaty Delight: Mix in cooked bacon or sausage for added richness.
Frequently Asked Questions
Can I make this chili in a slow cooker? Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
How can I thicken my chili? If your chili is too thin, let it simmer uncovered for longer, or mash some of the beans before adding them to the pot. A small amount of cornmeal can also help thicken it.
Can I freeze this chili? Yes, this chili freezes beautifully. Cool it completely, then store in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
Summary
This easy chili with canned beans recipe is a flavorful, quick solution for busy nights, offering versatility and comfort in every bowl.