Beef Chili with Navy Beans
Beef chili with navy beans, one of our many easy chili recipes. Perfect for simmering on the stovetop or use your crock-pot for a slow-cooker chili recipe.
lean, fat trimmed off, cut into 1/2 inch pieces
cut into 1/2 inch pieces
cut into 1/2 inch pieces, canned works fine as well
Wash the navy beans thoroughly.
Add the beans to a heavy pot with the beef, onions, garlic, chili powder, salt, tomato paste, diced tomato and add 6 cups of water (or beef stock).
Bring to the boil; reduce the heat to very low, and simmer 2 to 2½ hours.
Heat a heavy pot over medium-high heat with 1 tablespoon of oil. Add the beef and brown well on all sides. Add the onions and tomato paste, stirring continuously until the tomato paste sticks to the bottom of the pot and begins to brown slightly. Add the remaining ingredients, scrape the bottom of the pot to loosen those flavorful brown bits and simmer as directed above.
Use beef stock instead of water for added flavor.
Slow cooker chili
Add the ingredients to your slow cooker or crock-pot. Cook on high for 3 hours or low for 8 hours.
This is mild chili that is not too spicy and will please even the pickiest of palates. If you prefer a more traditional spicier chili, add a teaspoon of ground cumin and a 1/2 teaspoon of red pepper flakes.
This basic chili recipe is very easy to modify or augment according to your own tastes. The recipe can also be halved or doubled to feed two or a crowd.