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Big-Batch Beef and Bean Chili

Beef and bean chili
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Serves 16| Hands-On Time: | Total Time:



  1. Divide the oil between 2 large pots and heat over medium heat. Divide the onions, bell peppers, and garlic between the pots and cook, stirring occasionally, until tender, 12 to 15 minutes.
  2. Divide the beef between the pots, increase heat to medium-high, and cook, breaking it up with a spoon, until it’s no longer pink, 8 to 10 minutes. Divide the tomato paste, chili powder, and cumin between the pots and cook, stirring, for 2 minutes.
  3. Divide the tomatoes (with their juices), beans, and chocolate between the pots. To each pot, add 1 cup water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 25 to 30 minutes. Dividing evenly between the pots, stir in the vinegar.
  4. To eat tonight: Dig in!
  5. To freeze and reheat later: Freeze the chili in four 2-quart or eight 1-quart freezer-safe containers for up to 3 months. To reheat, thaw the chili and cook, covered, in a saucepan over medium heat, stirring occasionally, until heated through, 15 to 20 minutes.
By September, 2010

Nutritional Information

  • Per Serving
  • Calories 300
  • Fat 10g
  • Sat Fat 3g
  • Cholesterol 45mg
  • Sodium 797mg
  • Protein 24g
  • Carbohydrate 28g
  • Sugar 13g
  • Fiber 7g
  • Iron 4mg
  • Calcium 57mg
What does this mean? See Nutrition 101 .

Quick Tip

Serve with sliced avocado and chopped red onion.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.