There’s something incredibly comforting about a bowl of chili, especially one that’s packed with robust flavors and a medley of textures. This Hearty Southwestern Beef and Bean Chili is one such recipe that has become a staple in many households, including my own. Growing up, weekends were often dedicated to family gatherings, and this chili was always the centerpiece of our meals. Its rich, savory aroma would fill the house, creating an inviting atmosphere that drew everyone to the kitchen. This recipe, passed down through generations, not only brings warmth and satisfaction but also carries the nostalgia of those cherished moments.
The beauty of this chili lies in its simplicity and versatility. It combines ground beef with a variety of beans, tomatoes, and seasoning to create a dish that is both hearty and flavorful. Whether you’re preparing for a casual family dinner, a game-day feast, or a potluck, this chili is sure to impress and satisfy.
Ingredients
2 pounds ground beef
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (16 ounces) mild chili beans, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1-1/2 cups water
1 envelope taco seasoning
1 can (14-1/2 ounces) stewed tomatoes
1 envelope ranch salad dressing mix
1 can (10 ounces) diced tomatoes with green chiles
1 can (4 ounces) chopped green chiles (optional)
Step-by-Step Instructions
Prepare Your Equipment
Begin by setting out all your ingredients and equipment. For this recipe, you’ll need a large Dutch oven or a heavy-bottomed pot.
Cook the Ground Beef
Place the Dutch oven on the stove over medium heat.
Add the 2 pounds of ground beef to the pot.
Cook the beef, breaking it up with a wooden spoon or spatula, until it is no longer pink. This should take about 7-10 minutes. Ensure that the beef is crumbled into small pieces for an even texture throughout the chili.
Drain the Beef
Once the beef is fully cooked, carefully drain off any excess fat. This step is crucial to prevent the chili from becoming too greasy. You can do this by tilting the pot slightly and using a spoon to remove the fat, or by using a colander.
Season the Beef
Return the drained beef to the pot.
Sprinkle in the envelope of taco seasoning.
Stir well to ensure the seasoning is evenly distributed throughout the beef. This will infuse the meat with a robust, spicy flavor.
Add the Ingredients
Add the following ingredients to the pot:
1 can of drained whole kernel corn
1 can of undrained mild chili beans
1 can of rinsed and drained pinto beans
1-1/2 cups of water
1 can of stewed tomatoes
1 envelope of ranch salad dressing mix
1 can of diced tomatoes with green chiles
1 can of chopped green chiles (if using)
Stir everything together thoroughly. The combination of beans and tomatoes will create a rich base for the chili, while the ranch dressing mix adds a surprising depth of flavor.
Bring to a Boil
Increase the heat to medium-high and bring the mixture to a boil. This initial high heat will help to meld the flavors quickly.
Simmer the Chili
Once the chili reaches a boil, reduce the heat to low.
Allow the chili to simmer uncovered for about 15 minutes. Stir occasionally to prevent sticking and to ensure even heating.
During this time, the flavors will deepen, and the chili will thicken slightly.
Serve and Enjoy
After the chili has simmered, it’s ready to serve. Ladle the chili into bowls and serve hot.
For an added crunch and a delightful contrast in texture, serve with tortilla chips on the side. You can also top the chili with shredded cheese, sour cream, or chopped green onions if desired.
Variations and Substitutions
This recipe is incredibly versatile and can be adjusted to suit various tastes and dietary preferences:
Vegetarian Option: Replace the ground beef with a plant-based meat substitute or additional beans, such as black beans or kidney beans, to make a vegetarian version.
Spicier Chili: If you prefer more heat, use hot chili beans instead of mild, and add extra diced green chiles or a dash of hot sauce.
Different Proteins: Substitute the ground beef with ground turkey, chicken, or a combination of beef and pork for a different flavor profile.
Beans and Corn: Feel free to mix and match different types of beans and corn. Black beans, kidney beans, or hominy can be interesting additions.
Fresh Ingredients: While canned ingredients are convenient, using fresh tomatoes, corn, and home-cooked beans can enhance the flavor.
Conclusion
This Hearty Southwestern Beef and Bean Chili is more than just a dish; it’s a celebration of bold flavors and comforting textures that bring people together. The combination of ground beef, a variety of beans, and flavorful seasonings creates a satisfying meal that is perfect for any occasion. Its versatility allows for numerous variations, making it a recipe that can be tailored to anyone’s taste.
Making this chili is a delightful process, from the sizzle of browning beef to the aroma of simmering spices. The final result is a hearty, warming bowl of chili that is both filling and full of flavor. It’s a dish that invites you to gather around the table, share stories, and create memories. So, whether you’re an experienced cook or a kitchen novice, this chili is sure to become a favorite in your home, just as it has in mine. Enjoy!
Quick and Easy Taco Soup
Ingredients
- 2 pounds ground beef
- 1 can whole kernel corn 15.25 oz, drained
- 1 can mild chili beans 16 oz, undrained
- 1 can pinto beans 15 oz, rinsed and drained
- 1 1/2 cups water
- 1 envelope taco seasoning
- 1 can stewed tomatoes 14.5 oz
- 1 envelope ranch salad dressing mix
- 1 can diced tomatoes with green chiles 10 oz
- 1 can chopped green chiles 4 oz, optional
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium heat, cook 2 pounds of ground beef, breaking it up with a spoon, until no longer pink (7-10 minutes).
- Drain excess fat from the pot.
- Return the beef to the pot. Add 1 envelope of taco seasoning and stir to coat evenly.
- Stir in 1 can of drained corn, 1 can of undrained chili beans, 1 can of rinsed pinto beans, 1 1/2 cups water, 1 can of stewed tomatoes, 1 envelope of ranch dressing mix, 1 can of diced tomatoes with green chiles, and 1 can of chopped green chiles (if using).
- Increase heat to medium-high, bringing the mixture to a boil.
- Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
- Ladle soup into bowls and serve hot. Garnish with tortilla chips, shredded cheese, sour cream, or chopped green onions as desired.
