Homemade Chili With Beans — Yes, We Put Beans in Ours!
There’s always a debate when it comes to chili… BEANS or NO BEANS? 😂
Well, around our house, we’re putting beans in our homemade chili! And yes, I like mine served over a little white rice.
I know chili is usually thought of as a cold-weather meal, but honestly, a good pot of homemade chili is delicious ANY time of year—even when it’s hot outside! It’s hearty, comforting, easy to make, and makes a meal the whole family can enjoy.
So today, we’re making our homemade chili, talking about the great beans-vs.-no-beans debate, and showing you how we like to serve it.
Now I want to know: Are you team BEANS or team NO BEANS? And do you eat your chili over rice? Let me know in the comments!
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CLASSIC HOMEMADE BEEF CHILI
Servings: 6–8
Ingredients:
2 lbs ground beef
1 large onion, diced
1 green bell pepper, diced
4 tbsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
1 tsp garlic powder
1 tsp garlic flakes
1 tsp onion powder
2 tbsp tomato paste
1 (28 oz) can crushed or diced tomatoes
1 quart leftover pinto beans (OR 2 x 15 oz cans pinto beans, drained and rinsed)
1 (15 oz) can black beans, drained and rinsed
1 (46 oz) can tomato juice (or 4 to 5 cups)
1 heaping tbsp Better Than Bouillon Beef Base
1 tsp granulated sugar
1 tsp salt, plus more to taste
½ tsp black pepper
Directions:
1. Brown Beef & Veggies: In a large pot or Dutch oven, cook and brown the ground beef, breaking it up as it cooks. Add the diced onion and green bell pepper to the pot and cook until softened. Drain excess grease if needed.
2. Add Beans: Stir in the pinto beans and black beans right after the beef, onions, and peppers are cooked.
3. Add Tomato Base: Pour in the tomato paste, crushed tomatoes, and tomato juice, stirring everything together with the beef and bean mixture.
4. Season & Dissolve Base: Add the chili powder, cumin, smoked paprika, garlic powder, garlic flakes, onion powder, Better Than Bouillon beef base, sugar, salt, and black pepper. Stir thoroughly to make sure the bouillon dissolves completely into the sauce.
5. Simmer & Rest: Bring the pot to a gentle boil, then reduce heat to low. Partially cover and simmer for 45 minutes to 1 hour, stirring occasionally. Turn off the heat, cover the pot completely, and let it sit off the heat for 30 to 45 minutes to let the flavors meld before serving.
Tip: Use crushed tomatoes for a smoother, thicker chili or diced tomatoes for a chunkier chili.
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14 Comments
🌶️ THE GREAT CHILI DEBATE! 🌶️
Are you TEAM BEANS 🫘 or TEAM NO BEANS? 😂
We’re definitely Team Beans around here—and I like mine over a little white rice!
Now I want to hear from YOU… How do you make and eat your chili? Tell me in the comments! 👇
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https://www.amazon.com/shop/backporchcookinandreminiscin
🛍️ Visit our Etsy shop:
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It ain't chili without beans, just spaghetti sauce.
I can't find the recipe. Thanks
I got to have beans in my chili.
Beans..sometimes yes & sometimes no. Depends on my mood. I can it without beans, that way I can add em later if I want. Even tho it already has onions in it, sometimes I like to add a bunch of chopped onions & Shredded cheddar on top..maybe some sour cream. But I agree, chili is good all year round!
No beans if it's going on hotdogs. With beans, if I'm getting a bowl with cornbread or rice.
No recipe in description!
I was not a picky eater, but there were two things that I simply couldn't keep in my mouth as a kid and that was liver and beans.
So when the family had ham hock and beans with cornbread I happily ate hot dogs, and wild chili wasn't as bad since there was a lot of meat and sauce and other things going on in it often my mom would substitute rice which made it so much better for me.
But I always was a huge fan of goulash and various variations on spaghetti and my mom was a master at making them and since I only ever had an issue with liver and beans she would make me a side dish instead.
But when it comes to those kids you hear about that only will eat chicken nuggets, that is an actual problem, people are allowed to not like a few things but if you only "like one thing", that is a spoiled child.
I’m not sure where this anti-bean thing came from. I’m Texan, put beans in it. Whatever. Just make it taste good!
Great idea to use leftover beans to make into chili!
Great video Rodger, and I totally agree with you chili is great anytime of the year. I had never thought about putting rice in it but I will definitely be trying that with my next batch of chili.
Chili is good ALL the time, especially when your husband keeps the house cold enough to hang meat in! We are Team Bean for sure. Extra fiber and protein never hurt. I still believe I was born to late, the creativity people had while crossing this beautiful country of ours. Amazing history, I did learn, as always!! 👍🏼🩷
storytime… so when my mother made spaghetti, we knew chili was the next day. She'd do hamburger and all the spices (no beans) and the the left over spag got dumped in to the chili to make it twice the size. good stuff
I like chili both ways… with beans and without. Depends on my mood and how far I need to stretch the beef.