Thick Ground Beef Chili

Thick Ground Beef Chili


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This bean and ground beef chili is so hearty and delicious. Serve in an optional fried onion bowl and garnish with basil for a delicious meal.

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Time needed

30 min preparation + 6-8 hour cooking

Serving Size / Yield

4 servings


  • 1 lb. ground beef
  • 1/2 onion; diced
  • 1 14 oz. can pinto beans
  • 1 14 oz. can kidney beans
  • 1 14 oz. can black beans
  • 1 10 oz can tomato puree
  • 1 10 oz can Rotel diced tomatoes with green chilies (chili fixin’s)
  • 2 Tbs. flour
  • 2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. cumin
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • basil
  • 4 large onions
  • 1 1/4 C. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 egg
  • 1 C. milk, or as needed
  • 3/4 C. dry bread crumbs
  • seasoned salt to taste
  • 1 qt. oil for frying, or as needed

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Brown ground beef till no longer pink, drain, and add to crock pot. Add the
To the crock pot add the bell pepper, onion, diced tomatoes, tomato puree, and all the beans. (drain about 85% of the liquid from the beans before adding to the slow cooker.) Add all the spices, and stir. Cover and cook on low for 6-8 hours.
Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Cut around the top of each of the onions, set the cut out aside.
In a small bowl, stir together the flour, baking powder and salt.
Dip the onions into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured onions and cut outs into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place onions and cut outs one at a time into the crumbs, and scoop the crumbs up over the onion to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the onions and cut outs one at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.
Pour the chili into the fried onion bowls and garnish with basil.
Serve immediately.

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