Beef and Bean Chili with Toppings Bar

Total Time:
2 hr 25 min
30 min
1 hr 55 min

6 servings

  • Chili:
  • 2 tablespoons vegetable oil
  • 2 1/2 pounds ground beef (85 percent lean)
  • Kosher salt
  • 1 large onion, chopped
  • 3 tablespoons chili powder
  • 1 1/2 teaspoons chipotle powder
  • 2 tablespoons tomato paste
  • One 28-ounce can diced tomatoes
  • 1 cup brewed coffee
  • One 15-ounce can kidney beans, rinsed and drained
  • One 15-ounce can pinto beans, rinsed and drained
  • Toppings Bar:
  • Finely chopped cooked bacon
  • Shredded Cheddar
  • Crumbled cornbread
  • Corn chips
  • French fried onions
  • Chopped red onion
  • Finely chopped tomatoes
  • Sour cream
  • For the chili: Heat the oil in a large Dutch oven over medium-high heat.

  • Add the ground beef and 1 1/2 teaspoons salt and cook, stirring and breaking up any clumps with a wooden spoon, until brown, about 10 minutes. Transfer to a bowl with a slotted spoon.

  • Reduce the heat slightly, add the onions to the pot, and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder and chipotle powder and cook for 30 seconds, stirring. Add the tomato paste; cook, stirring, about 30 seconds more.

  • Return the browned meat to the pot and add the tomatoes, coffee and 2 cups water. Bring to a simmer, then reduce the heat to low and cook at a low simmer, partially covered, for 1 hour. Skim off excess fat that rises to the surface during cooking.

  • After the hour, add the kidney beans and pinto beans. Continue cooking, partially covered, until the flavors have blended, another 30 minutes.

  • For the toppings bar: Serve the chili in mugs. Line up all of the toppings in small bowls and dishes for guests to add as they like.

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