Step 1 of 6
Classic Beef and Bean Chili
Chop the onion, carrot, and celery. Set aside.
Tools
Step 2 of 6
Classic Beef and Bean Chili
Brown the meat in a large pot or Dutch oven over medium heat, stirring frequently to break it up, until no pink remains, about 5 minutes. Turn meat into a colander set over a plate to drain excess fat.
Tools
Step 3 of 6
Classic Beef and Bean Chili
Return pot to medium heat and add the oil. When oil is hot, add onions, carrots, and celery. Cook, stirring often, until vegetables start to soften, about 10 minutes.
Tools
Step 4 of 6
Classic Beef and Bean Chili
Drain and rinse the beans. Roughly chop the jalapenos. Add the browned beef, tomatoes, chili powder, garlic powder, cumin, bay leaf, salt, and pepper to chili. Add the beans and jalapenos and stir to combine.
Tools
Step 5 of 6
Classic Beef and Bean Chili
Bring chili to a simmer and stir in the chicken broth if needed for a thick but still soupy texture. Cover and cook, stirring occasionally, until flavors are blended, about 20 minutes.
Tools
Step 6 of 6
Classic Beef and Bean Chili
Dice the tomatoes and onion, and put each in a small bowl. Put cilantro, sour cream, and cheese in additional small bowls to form a mini topping bar. Ladle chili into serving bowls, and add whatever toppings you like. Any leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
PRO TIP This chili can also be frozen in airtight containers. Defrost it in the refrigerator. To reheat, warm the chili in a large pot over medium heat, stirring frequently until hot.
