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With over a hundred years in the food industry, Bush Beans has become a household name across the United States. The company is primarily famous for its line of baked beans. Over the years, the company's baked beans have become a staple at barbecues, picnics, and family gatherings.

The company's bean selection for cooking at home is impressive, with more than 30 products. Anyone can find a favorite for themselves. Our recipe uses two types of beans in one chili. Using different beans enhances the flavor depth and improves the chili's texture.

You can enjoy your bush beans chili recipe anywhere you like but remember, initially, this was a camping food for cowboys. So, staying true to the culinary roots of the dish, feel free to create opportunities to have your chili bowl outdoors.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage and Reheating
Pro Tips
Bush Beans Chili Recipe
Comments

Ingredients

1. Main

Ground beef — 1 pound, lean
Bush beans black bean — 1 can (15 oz), drained
Bush beans kidney bean — 1 can (15 oz), drained
Extra virgin olive oil — 3 tbsp.
Onion — 1 pc., large, finely chopped
Green bell pepper — 1 pc., cut into small-sized cubes
Garlic — 4 cloves, minced
Tomato paste — 1 tbsp.
Tomato sauce — 3 cups
Water — 1 cup
Ground cumin — 1 tsp.
Paprika — ½ tsp.
Chili powder — 1 tsp.
Ground cinnamon — ¼ tsp.
Ground black pepper — ¼ tsp.
Granulated sugar — 1 tsp.
Salt — 1 tsp.

2. For serving

Pickled jalapeno — 1 tsp. per serving
Cheddar cheese — 1 tsp. per serving
Sour cream — ½ tbsp. per serving

Instructions

Place a pot on the stove and put olive oil in. Heat it in a medium setting. Add the ground beef and cook for about 5-6 minutes, stirring occasionally.

Add the bell pepper and onion to the pot. Cook until the ground beef changes color, then add the minced garlic to the pot and cook for another minute.

Put tomato paste into the pot. Stir until the paste fully incorporates the other ingredients.

Pour the tomato sauce and water into the pot. Cook until the mixture boils. Add the drained beans and reduce the heat to a low setting.

Add black pepper, salt, sugar, cumin, paprika, chili powder, and cinnamon to the mixture. Close the lid halfway. Cook for another 20 minutes, or the chili thickens visibly.

Take the pot off the heat, and close the lid. Wait about half an hour for the consistency to set.

Divide the bean chili into serving bowls. Garnish each bowl with sour cream, cheddar cheese, and pickled jalapeno.

Substitutions

Extra virgin olive oil — If you don't have extra virgin olive oil, you can replace it with other olive oil varieties. You can also use the same amount of avocado or canola oil instead of olive oil.

Beans — Bush beans have various options, so you can replace our bean suggestions for this recipe with your favorites. You can use pinto beans, dark kidney beans, etc. You can mix three types of beans if you like or choose a single favorite.

Variations

Make it with less effort — Here are our suggestions to make an easier version of this chili: Replace the garlic with one teaspoon of garlic powder, and the onion with two tablespoons of onion flakes. You can also use a pre-prepared, canned variety for the bell pepper. Remember to drain the pepper before using it.

Change the protein — Most bean chili recipes call for ground beef, but you can use the same amount of ground pork. If you prefer pork, be careful about the fat content. It is better to use lean ground pork for this recipe. Another protein option is chicken. You can use the same amount of chicken breast for this recipe. Cut the chicken into small cubes before using.

Equipment

Stove

Chopping board

Knife

Measuring spoons and cups

Mixing spoon or spatula

Sieve

Pot with cover lid

Serving bowls

Storage and Reheating

The chili is suitable for refrigeration. You can store it for about three days. Before refrigerating, remember to cool to room temperature and use an airtight container.

For freezing, divide the chili into portions before freezing. For freezing, we recommend using an airtight container or a freezer bag. The chili can be stored in the freezer for about two months. When you are going to use the frozen chili, be careful with defrosting. Reheat the chili when it's completely defrosted.

Pro Tips

Cooking chili in an iron cast pot is a taste-enhancing detail. If you have one at home, we recommend you give it a try for this recipe.