Secret Ingredient Chili

Summer means grilling season is in full gear, and if you're like me, it also means leftover hamburgers from cookouts. Put them to tasty use in this chili, ready in about 20 minutes. Canned beans add some heft, and help stretch two leftover burgers into a meal for the whole family.
  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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1 tablespoon olive oil

1 medium onion, chopped

2 cooked burgers (3 ounces each), crumbled

One 15-ounce can tomato sauce (plain, not marinara)

One 10.5-ounce can pink beans, rinsed and drained

1 teaspoon ground cumin

1/2 teaspoon ground coriander

Salt and freshly ground black pepper, to taste

Grated Cheddar, to serve, optional


  1. Heat the oil in a 4-quart pot over medium heat until shimmering. Add the onions and saute until lightly golden, 2 to 3 minutes. Add the meat, sauce, beans, cumin and coriander to the pot. Stir well. Let the chili come to a gentle boil, then reduce the heat to low. Season with the salt and pepper. Let simmer for 10 minutes. 
  2. Ladle into deep bowls to serve. Top with cheese, if desired.

Cook’s Note

Feel free to swap in black beans or pinto beans for the pink beans.

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