Tested till perfect Really Good Beef and Bean Chili
Really Good Beef and Bean Chili

Really Good Beef and Bean Chili

You can double this recipe to have enough on hand to simmer up as needed. Serve with our Corn Muffins with Green Onions (recipe link below).

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2005

Recipe3 out of 5 based on 88 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 lb 1lblean ground beef
  • 1 1oniononions, chopped
  • 1 1celery stalkcelery stalks, chopped
  • 1 1carrotcarrots, chopped
  • 3 3cloves garlic, minced
  • 1 tbsp 1tbspchili powder
  • 1/2 tsp 1/2tspdried thyme
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tspdried oregano
  • 1/4 tsp 1/4tsphot pepper sauce
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)crushed tomatotomatoes
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)red kidney beanred kidney beans, drained and rinsed
  • 2 tbsp 2tbspminced fresh parsley
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In Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 4 minutes. Drain off fat.

Add onion, celery, carrot, garlic, chili powder, thyme, salt, pepper, oregano and hot pepper sauce; fry, stirring occasionally, until onion is softened, about 4 minutes.

Stir in tomatoes and kidney beans; bring to boil. Reduce heat and simmer until thickened, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Stir in parsley.

Serve with: Corn Muffins with Green Onions

Nutritional Information Per serving: about

cal 410 pro 33g total fat 15g sat. fat 6g
carb 40g fibre 13g chol 62mg sodium 658mg

% RDI:

calcium 12 iron 49 vit A 67 vit C 42
folate 37
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