Hearty Beef and Bean Chili

Name: Hearty Beef and Bean Chili
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 stalks celery; 2 medium carrots; 1 medium yellow onion; 1.5 lbs ground beef; salt, to taste; 1 (15.5 oz) can dark red kidney beans; 1 (15 oz) can cannellini beans; 24 oz beef bone broth; 1 (28 oz) can crushed tomatoes; 1 (1 oz) packet mild taco seasoning mix; Shredded cheddar cheese, for serving; Sour cream, for serving

This hearty beef and bean chili combines ground beef with two varieties of beans and fresh vegetables simmered in a tomato and beef broth base. It's a classic one-pot dish that deepens in flavor as it sits, making it ideal for meal prep or batch cooking.

🌍American 🏷️Chili 🏷️Beef chili 🏷️Bean chili 🏷️Comfort food Soup

🏷️

🏷️Stew

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TikTok

Total

55 min

Servings

6

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

3 stalks celery
2 medium carrots
1 medium yellow onion
1.5 lbs ground beef
salt, to taste
1 (15.5 oz) can dark red kidney beans
1 (15 oz) can cannellini beans
24 oz beef bone broth
1 (28 oz) can crushed tomatoes
1 (1 oz) packet mild taco seasoning mix
Shredded cheddar cheese, for servingoptional
Sour cream, for servingoptional

12 Ingredients

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Instructions

1
Roughly chop the celery, carrots, and onion.
2
Add the chopped vegetables to a food processor and pulse until finely minced to create a soffritto base.
3
In a large pot or Dutch oven over medium-high heat, add the ground beef.
4
Break up the beef with a spoon, season with salt, and cook until browned.
5
Add the minced vegetable mixture to the pot with the beef. Stir to combine and cook for 3-5 minutes until softened.
6
Drain and rinse the kidney beans and cannellini beans.
7
Add the rinsed beans to the pot and stir to combine.
8
Pour in the beef bone broth.
9
Add the can of crushed tomatoes and stir everything together.
10
Add the packet of taco seasoning and stir until fully incorporated.
11
Bring the chili to a simmer, then cover the pot, reduce heat to low, and let it cook for at least 30 minutes to allow the flavors to meld.
12
Serve the chili hot in bowls.
13
Top with shredded cheddar cheese and a dollop of sour cream, if desired.

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Tips & Notes

Pro tips

Brown the ground beef thoroughly before adding vegetables—this develops deeper, richer flavor through the Maillard reaction.
Don't skip the sauté of celery, carrots, and onion before adding broth—these aromatics form the flavor base of the dish.
Simmer gently for 20–30 minutes after combining all ingredients; longer simmering allows flavors to meld and deepens the overall taste.
Taste and adjust seasoning near the end of cooking; salt can be added gradually as the chili reduces.

Substitutions

Dark red kidney beans → pinto beans or black beans (adjusts earthiness and texture slightly)
Cannellini beans → great northern beans or chickpeas (adds creaminess or heartier bite)
Beef bone broth → beef stock or vegetable broth (vegetable broth lightens the flavor profile)
Crushed tomatoes → tomato sauce or diced tomatoes (sauce thickens faster; diced requires longer simmer)

Storage & make-ahead

Store cooled chili in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently on the stovetop or in the microwave, adding a splash of broth if it has thickened.