Hearty White Bean Beef Chili - Comfort in Every Bite
Enjoy a comforting bowl of White Bean Beef Chili, a perfect blend of creamy cannellini beans and savory ground beef.
Equipment
- - Large pot
Ingredients
Chili Base
- 45 oz cannellini beans Drain and rinse before use.
- 1 medium yellow onion Can substitute with a white onion.
- 3 cloves garlic Use more or less depending on preference.
- 8 oz chopped green chiles Substitute with jalapeños for extra spiciness.
- 1 tbsp ground cumin Freshly ground is recommended for better flavor.
- 4 cups chicken broth Vegetable broth can be used for a vegetarian option.
- 1/4 tsp salt Adjust to taste.
- 1.5 lbs ground beef (80/20 blend) Can substitute with ground turkey for a leaner option; retain some fat for moisture.
- 1 tbsp dried oregano Fresh oregano can be used for a brighter flavor.
- 1/4 tsp white pepper Black pepper works as a substitute.
- 1/2 tsp cinnamon Can omit if desired.
- 1/4 tsp cayenne pepper Adjust to taste.
Toppings
- 1.5 cups shredded Monterey Jack cheese Can replace with cheddar for a sharper flavor.
- Fresh cilantro (chopped, for garnish) Parsley can be used as an alternative.
- Sour cream (for dolloping) Greek yogurt can be a healthier substitute.
Instructions
Cooking Steps
- Brown the Beef: Heat a large pot over medium-high heat. Cook the ground beef for 8-10 minutes until it’s well-browned; drain excess fat, leaving about 1 tablespoon in the pot to enhance flavor.
- Sauté Aromatics: Add the diced onion and cook for 4-5 minutes until softened. Stir in the minced garlic for an additional minute until fragrant, creating a delicious base.
- Bloom Spices: Return the browned beef to the pot. Sprinkle in the cumin, oregano, cinnamon, salt, white pepper, and cayenne. Stir for 1-2 minutes to bloom the spices, letting their flavors come alive.
- Combine Ingredients: Mix in the chopped green chiles; cook for another 3-4 minutes. Then, add the drained cannellini beans and mash about half to thicken the chili and give it that creamy texture.
- Simmer Chili: Pour in the chicken broth; bring the mixture to a simmer. After 3-4 minutes, stir in the shredded cheese until melted, and simmer for an additional 5-7 minutes until you reach your desired consistency.
- Serve: Ladle the chili into bowls. Top generously with sour cream, remaining cheese, and chopped cilantro. Don’t forget to customize with your favorite toppings for extra flavor!
Notes
Optional: Add diced avocado or green onions for a fresh crunch. Exact quantities are listed in the recipe card above.