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Beef Chili With Beans

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Beef Chili With Beans
Submitted by:
Makes: 8 servings adjust
Very good flavor without being overly spicy!



  • 2 tablespoons Olive Oil
  • 1 12 cups Onion, chopped
  • 1 cup Green Bell Pepper, chopped
  • 8 ounces Canned Mild Green Chili Peppers, can substitute with up to 1/4 cup chopped jalapeno for more spice

Step 1

Heat the oil in a large heavy bottomed soup pot over medium high heat. Add the onion, bell pepper, and green chilies or jalapenos; saute until tender, about 5 minutes.


  • 2 pounds Ground Chuck

Step 2

Add the ground beef and cook for about 10 minutes or until meat is no longer pink. Drain off excess fat.


  • 3 cloves Garlic, pressed
  • 12 tablespoon Ground Cumin
  • 12 tablespoon Dried Oregano
  • 1 tablespoon Chili Powder
  • 12 teaspoon Cajun Seasoning, or to taste, optional
  • 1 tablespoon White Sugar
  • 2 tablespoons Worcestershire Sauce
  • 2 teaspoons Hot Sauce, or to taste, frank's preferred
  • 28 ounces Canned Whole Peeled Tomatoes, undrained and roughly chopped
  • 14 12 ounces Canned Diced Tomatoes, undrained
  • 2 cups Beef Stock
  • 2 Dried Whole Bay Leaves

Step 3

Add the garlic, cumin, oregano, chili powder, cajun seasoning, sugar, Worcestershire, hot sauce, both cans of tomatoes, beef stock and bay leaves; bring to a boil. Reduce heat and simmer, uncovered, for about 40 minutes or until liquid is significantly reduced.


  • 3 cans Canned Light Kidney Beans, 15 oz each, divided use
  • Salt and Pepper, to taste

Step 4

Drain one can of the kidney beans, mash and add to the chili. Drain and rinse the remaining two cans of beans, add to the chili, taste, season with salt and pepper and continue cooking on a low simmer, about 20 minutes longer.

Step 5

Stir, taste and adjust seasonings, as needed.
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