Beef and Bean Chili

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Ingredients

2 lbs ground beef
1 onion chopped
3 cans of beans I use black, pinto, and kidney, drained and rinsed
1 can corn drained
2 cans chili ready diced Tomatoes
4 cups beef stock or water
¼ cup Maseca corn tortilla flour

Spices (estimated amounts for 2 lbs ground beef):

1 tbsp chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste

Instructions

Step 1: Brown the Beef + Onion

Sauté your chopped onion until translucent, then add your ground beef and cook until browned. Once fully cooked, stir in your spices and let them bloom in the pan for a minute or two—just until they’re fragrant.

Step 2: Dump Everything In

Transfer the beef mixture to your crock pot. Add the beans, corn, tomatoes, broth (or water), and the Maseca. Stir everything together gently.

Step 3: Let It Simmer

Cover and cook on low for 6–8 hours. That long, slow simmer deepens the flavor and gives everything that cozy, made-with-love feel.

Stovetop tip: If you’re in a pinch, you can absolutely make this on the stove. Let it simmer on low for 45 minutes to an hour.

Notes

Serving Ideas

We usually top our bowls with:

Shredded cheddar cheese

Sour cream

Tortilla chips

And we always serve it with homemade cornbread on the side. My husband loves to crumble his right into the chili, while the rest of us eat it on the side with lots of butter and honey.