Beef and Red Bean Chili Soup

Mr. Real Food loves chili so I challenged him to come up with a recipe that I could share with all of you.  According to Mr. Real Food, chili is must have food for football watching.  Considering that I’m not a football fan, I had to disagree.  But I went along with this idea and we had chili and watched football.  I can’t say much for the game, but the chili was great!  Mr. Real Food said it could be a little spicier but I thought it was really spicy.  Based on that, I’m not sure if I should say this is spicy or not.  So I will suggest that you add the seasoning conservatively and adjust to your taste!

Beef and Red Bean Chili


2 cups dry red beans or dry red kidney beans
1 lb beef chuck
1 onion, coarsely chopped
1 15-oz can tomato sauce
1 14.5-oz can diced tomatoes with habaneros, undrained
1 14.5-oz can reduced sodium beef broth
1 teaspoon cayenne pepper
2 teaspoons dried oregano
1 teaspoon ground cumin


Soak beans overnight.
In a large skillet, add the ground chuck and onion; cook and stir until meat is browned.
Transfer meat and onion to slow cooker, draining any fat.
Stir in tomato sauce, diced tomatoes, broth, cayenne pepper, oregano, and cumin.
Drain and rinse the beans and add to slow cooker.
Cover and cook on low for 10-12 hour or high for 5-6 hours.
Topped with desired chili toppings such as cilantro, onions, or cheese.

What is your favorite football watching food?  Do you like your chili spicy or more mild?

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