Do you drain beans for chili?

Nope. That soupy starchy liquid has a lot of flavor and also some sodium. It will add flavor to the chili. Having said that, if beans give you a bunch of gas then drain 'em and add a little broth to make up for the lost liquid.

What is the best meat for chili?

This easy beef and bean chili recipe uses ground meat - beef specifically. Having said that, ground turkey, ground chicken, ground elk, or ground deer will work too.

What kinds of beans are best for this easy chili recipe with beans?

Any beans work for this simple chili! This recipe calls for kidney beans but navy, pinto, cannellini, black beans, or garbanzo beans work too.

Why do Texans hate beans in chili?

Who knows. Haha. I believe that Texans (generally speaking) believe that a purist chili is beef and chiles. No beans, no tomatoes.

What percentage of fat in the ground beef is good for meat chili?

It doesn't really matter. If you want a lighter healthier chili go for a meat/fat ratio of 95/5 or 90/10. For a little more fat in chili, then use 80/20. If there is ever too much fat in the pan for your taste, it can always be spooned out and discarded.

Easy And Simple Beef and Bean Chili Recipe and Video

Easy Beef and Bean Chili

Beef and bean chili in a large brown bowl with a small wood bowl of chili with grated chatter and a spoonful of sour cream.

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5 from 2 reviews

EatSimpleFood.com

Simple and comforting beef and beans slow simmered in diced tomatoes, chili powder, and other spices. This fast and easy beaf and bean chili recipe feeds a lot of people and screams "COMFORT FOOD"!

Author: beckie
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 6-8 1x
Category: Dinner / Main Dish
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Units Scale

1 1/2 Tbsp olive oil
2 lb ground beef
1 onion, diced
2 red peppers, diced
2 Tbsp garlic, minced
2 (28 oz) can diced tomatoes with juices
2 (15 oz) can kidney beans with juices
3 Tbsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp cayenne pepper - optional for more spicy
1 tsp salt
1/2 tsp black pepper
1 cup cheddar cheese, grated - optional as garnish
1 cup sour cream - optional as garnish

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Instructions

Bring a large "heavy bottomed" pot to medium high heat and enough oil to lightly coat the bottom of the pan. Add beef and break it up. Add the onions and peppers and stir in half of the spices (chili powder, oregano, cumin, salt, and pepper).
Cook uncovered ~ 7 minutes, stirring, or until meat is nearly done and veggies translucent.
Add the garlic and cook 1-2 minutes or until fragrant. Add beans and tomatoes and remaining spices (chili powder, oregano, cumin, salt, pepper, and optional cayenne pepper) and stir.
Bring to a boil, reduce heat, simmer covered ~ 40 minutes (stirring occasionally). Taste half way through and add more salt and chili powder or other spices to taste.
Serve with cheddar cheese and sour cream. Happy Eating! Beckie

Notes

Taste it as you're cooking and add more spice as you like. Sometimes I'll want more chili powder add more cayenne if I want more "heat" in my chili.
Add water at 1/2 cup increments if the chili begins to dry out.
If you think the chili is too "soupy", remember that it will thicken as it cools.
The meat in interchangeable in chili. Try ground chicken or turkey if you want.
This makes a lot of chili. Freeze it if you don't want to eat leftovers.
This chili is also delicious over nachos or spaghetti.

Find it online: https://eatsimplefood.com/beef-bean-chili/