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Beef-n-Bean Chili


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Rate this recipe 4.1/5 (8 Votes)


  • 3/4 pound ground chuck
  • 1 tablespoon olive oil
  • 1 pound chuck-eye steak, cut into bite-size pieces
  • 1 1/2 cups chopped onion
  • 1/4 cup crushed garlic cloves (about 10 large)
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground red pepper
  • 1 pound dried red kidney beans
  • 1 28-ounce can crushed fire-roasted tomatoes
  • 1 8-oince can tomato sauce
  • 3 cups unsalted chicken cooking stock
  • Shredded sharp Cheddar cheese, for topping
  • Fresh red, yellow, orange and green pepper slices, for topping
  • Chopped avocado, for topping
  • Sour cream, for topping


Servings 4
Adapted from


Step 1

Brown beef in hot oil in a large skillet over medium-high heat, stirring often, 6 minutes or until meat crumbles and is no longer pink. Transfer browned beef to a 6-qt. slow cooker. Add chuck-eye cubes to skillet, and sauté over medium-high heat 6 to 8 minutes or until brown on all sides. Add chuck-eye cubes to slow cooker.

Add onion and next 8 ingredients to slow cooker; stir in stock. Cover and cook on HIGH 8 hours or until beans are tender. Serve with desired toppings.

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