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Beef and Bean Chili

Bowl of Beef and Bean Chili

Adding thee beans to this Beef and Bean Chili helps to lower the fat and cholesterol in each serving. Garlic and onions compliment the beef as they are known to do! Bell pepper and tomatoes add an extra zing while the herbs oregano and cumin season nicely.


2 pounds lean beef stew meat (trimmed of fat), cut in 1-inch cubes
3 tablespoons vegetable oil
2 cups water
2 teaspoons minced garlic
1 large onion, finely chopped
1 tablespoon flour
2 teaspoons chili powder
1 green bell pepper, chopped
2 pounds tomatoes, chopped (3 cups)
1 tablespoon oregano
1 teaspoon cumin
2 cups canned kidney beans*


Preheat oven to 375-degrees.

Brown meat in a large skillet with half of vegetable oil. Add water. Simmer covered for 1 hour until meat is tender.

Heat remaining vegetable oil in second skillet. Add garlic and onion and cook over low heat until onion is softened. Add flour and cook 2 minutes. Add the garlic-onion-flour mixture to the cooked meat. Then add the remaining ingredients to the meat mixture. Simmer 1/2 hour.

Recipe Note

To cut back on sodium, try using "no salt added" canned kidney beans, or use beans prepared at home without salt.

Nutrition Information

Recipe makes 9 servings.
Serving size: 8 ounces
Calories: 274; Total Fat: 10g; Saturated fat: 2g; Cholesterol: 0mg; Carbohydrates: 65mg Sodium: 159mg

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