Weeknight Beef and Bean Chili
A hearty beef-and-bean chili led by C&O Chili POW, with an optional touch of Brew POW for deeper flavor.
Serves 6 • Prep: 15 minutes • Cook: 40 minutes
Ingredients
1 lb ground beef
1 tbsp olive oil
1 onion, diced
1 bell pepper, diced
1 tbsp C&O Chili POW
1 can (28 oz) crushed tomatoes
2 cans (15 oz each) kidney or pinto beans, drained and rinsed
1 cup water
Optional: 1/2 tsp Brew POW
How to make it
Heat oil in a large pot over medium heat. Cook onion and bell pepper 5 minutes, stirring.
Add beef and break it up. Cook thoroughly to 160°F, about 7–10 minutes; drain excess fat as needed.
Stir in C&O Chili POW for 30 seconds. Add tomatoes, beans and water. Bring to a simmer.
Simmer uncovered 25–30 minutes, stirring occasionally. For the combination version, stir in 1/2 tsp Brew POW during the final 10 minutes. Add water a splash at a time if too thick.
Swap or combine flavors
Brew POW is an optional small addition to the chili base, not a replacement for C&O Chili POW. Taste the finished pot before adding more seasoning.
Make it a meal
Serve with plain rice or cornbread and a crisp cabbage slaw. No jalapeños are needed.
Shop the flavors
The blends are finely ground: coat food lightly and evenly. Hold additional salt until you have tasted the cooked dish. Cooking times are estimates; use the doneness instructions.
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