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Hearty Chili with Beans

We are a house divided when it comes to chili.  I am a don’t you dare put beans in my chili kind of person while my husband is the more beans, more better type.  I also like a strong kick of chili powder and a nice heat, but James prefers a subtle chili flavor and even more subtle heat.  (I’ve shared my homemade chili recipe here.)  I asked on my Facebook page a few weeks ago: Chili with Beans or Chili with No Beans?  I couldn’t believe the overwhelming response.  It was a landslide.  Apparently, I am the minority.  

Imagine my surprise when my husband made this hearty chili with beans the other night and I ate TWO bowls.  I barely eat refried beans with my Mexican food, and I honestly can’t even tell you if I’ve ever eaten a pinto bean before.  The texture and spice of this chili are spot on.  It’s loaded with protein and fiber, and a delicious meal for a cold winter night.  Not to mention it serves a ton!  If you don’t plan to eat all of it, freeze some right away for another time.  My Mom likes to always keep small batches of chili in the freezer ready to go to add to a meal or throw on some hot dogs.

Hearty Chili with Beans

4 from 2 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 10
Calories: 411kcal
Author: Emily Grace

Ingredients

  • 3 lbs round roast
  • 2 (15) oz cans Ranch Style Beans
  • 2 (16) oz cans Pinto Beans
  • 2 (10) oz cans Original Rotel
  • 2 (15) oz cans tomato sauce
  • 1 onion diced
  • 1.5 tbsp chili powder

Instructions

  • Cut the meat into bite sized pieces and trim the fat, if any.
  • Cook the meat with the diced onion in a large stock pot until meat is browned and onion are soft; drain.
  • Add the remaining ingredients and bring to a boil.
  • Cook on low for four hours, or until meat is tender.

Nutrition

Calories: 411kcal | Carbohydrates: 52g | Protein: 43g | Fat: 4g | Saturated Fat: 1g | Sodium: 530mg | Potassium: 1628mg | Fiber: 19g | Sugar: 6g | Vitamin A: 790IU | Vitamin C: 13.4mg | Calcium: 138mg | Iron: 8.5mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!

This chili was filling all on it’s own, but I’m hoping next time he makes some of my buttermilk cornbread to go with it! 

This Buttermilk Cornbread is perfect for soup or chili. I never realized cornbread was this easy!

 

 

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Recipe Rating




Kelli

Wednesday 27th of February 2019

Try this if you do not like beans or a family member doesn’t.... grind up the kidey beans in the blender or a mini chopper then add to your chili, it makes it nice and thick and I swear no one will ever know.

Emily Grace

Wednesday 6th of March 2019

Great tip, Kelli!

Crystal

Saturday 5th of November 2016

This looks like delicious chili. Thank you for sharing this recipe with us. Thank you for sharing this with us on the #HomeMattersParty. We hope to see you again when we open our doors on Friday at 12 AM EST.

Kate

Monday 24th of October 2016

I like chili but never made my own. Everyone in my family hates chili with beans though. I wouldn't mind giving it a try! Thanks for linking up to the Merry Monday link party! We hope to see you again next week! Kate | TheOrganizedDream.com

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