Beef-and-Bean Chili

This classic red chili has chunks of stew meat and ground beef along with tomatoes, red beans, and spices. Fire-roasted tomatoes add a note of smokiness to the mix. If you can't find fire-roasted, use plain tomatoes and add a pinch of smoked paprika.

Beef-and-Bean Chili
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands On Time:
30 mins
Total Time:
8 hrs 30 mins
4 qt.


  • 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-oz.) can crushed fire-roasted tomatoes

  • 1 (8-oz.) can tomato sauce

  • 3 cups unsalted chicken cooking stock

  • Toppings: shredded sharp Cheddar cheese, fresh jalapeño pepper slices, radish slices, chopped avocado


  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.

  2. 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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