Baked Bean Chili
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It’s officially that wonderful time of year when the air gets crisp and all we crave is a huge bowl of warming, hearty chili! Here in our house, it’s a non-negotiable Halloween tradition. We absolutely must have chili for dinner before heading out for trick-or-treating. But since October 31st is always hectic, I recently created a hack. It captures that slow-simmered flavor without spending all day at the stove: Baked Bean Chili.
The genius of using canned baked beans is they’ve already been slowly cooked. This instantly gives your chili a deep flavor base that would normally take hours to develop. Essentially it does all the hard work for you.
The choice of baked beans is absolutely critical here. I’ve found that a 28 oz can of Bush’s Bold & Spicy Baked Beans makes the perfect foundation. These aren’t just beans with sweetness. They come seasoned with many of the core flavors you want in a great chili: savory bacon, a touch of brown sugar, and spices like cilantro and cumin.
To build on this incredible base, I turn to a second simple shortcut: a can of Bush’s red chili beans with mild chili sauce. Once again, the work is already done! These red beans are tender and already infused with spices, adding great texture and a recognizable, authentic chili character. The mild sauce works perfectly for a crowd-pleasing family dinner, but if you’re looking for more of a kick to warm up your Halloween night, you can easily swap in the medium or hot chili sauce varieties. Just dump, stir, and simmer—it’s the fastest way to achieve true chili satisfaction.
Ingredients for Baked Bean Chili Recipe
- GROUND BEEF
- WHITE ONION
- BUSH’S BOLD & SPICY BAKED BEANS
- BUSH’S RED CHILI BEANS IN MILKD SAUCE
- PETITE DICED TOMATOES
- TOMATO SAUCE
- CUMIN
The sheer ease and minimal effort required to pull this chili together were matched only by its success at the dinner table. We initially enjoyed it as a classic comfort meal, served up piping hot alongside slices of warm, buttery cornbread. But the true beauty of this recipe lies in the leftovers.
This big batch of baked bean chili is incredibly versatile and freezes well. But it truly shines in its second life. We transformed the rest of the batch the very next night into Navajo Tacos. Simply heating up the chili and spooning it over fry bread. Add on classic toppings like cheese, lettuce, and sour cream makes for a completely fresh and exciting dinner.
Don’t stop there. Use the leftovers to load up baked potatoes, create an amazing dip for tortilla chips, or top your next batch of hot dogs. Give this chili a try and see how effortlessly you can put a hearty, flavorful meal on the table.
Instructions for Baked Bean Chili
Place your large pot or large Dutch oven on the stovetop over medium heat. Add the ground beef and the diced onion to the pot. Using a wooden spoon or spatula, break up the beef. Stir frequently until it is fully browned and cooked through. The onions should also become soft and translucent as they cook. Once the beef is fully cooked, carefully tilt the pot and use a spoon to drain off any excess grease. This keeps the chili hearty without making it oily.
Dump, Stir, and Simmer
This is where the magic (and the speed!) happens. Once the beef is ready, reduce the heat to medium-low and add in all of your remaining ingredients. Give everything a thorough stir to combine the seasoned beef with the flavorful beans and sauces.
Heat and Serve
Allow the chili to gently simmer, uncovered, until it is heated through completely, about 5 to 8 minutes. You want the flavors to marry briefly and the liquid to be slightly bubbling around the edges. That’s it! Ladle the chili into bowls and get ready to enjoy. This recipe comfortably serves 6 to 8 people, making it perfect for a crowd or, even better, for planned leftovers!
Frequently Asked Questions
How can I adjust the heat level of this chili?
Adjusting the spice is easy since we use pre-sauced chili beans. The recipe calls for the red chili beans with a mild chili sauce. If you want a more noticeable kick, simply swap that can out for the medium or hot variety. For an extra pop of heat at the end, stir in a teaspoon of your favorite crushed red pepper flakes or a dash of hot sauce.
Does this chili freeze well, and how long does it last?
This chili is fantastic for batch cooking! It stores perfectly in an airtight container in the refrigerator for up to 4 days. For longer storage, it freezes beautifully for up to 3 months. Just thaw it overnight in the fridge and reheat gently on the stove until simmering.
FOR MORE RECIPES LIKE THIS, TRY:
Baked Bean Chili
Real Mom Kitchen
Equipment
Ingredients
- 1 lb ground beef
- ½ onion diced
- 28 oz can Bush's Bold & Spicy Baked Beans
- 16 oz can Bush's Red Chili Beans in mild sauce
- 14.5 oz can petite diced tomatoes
- 8 oz tomato sauce
- ½ tsp cumin
Instructions
- In a soup pot, brown ground beef with diced onion until beef is fully cooked. Drain off any excess grease.
- Add in the remaining ingredients and cook until heated through, about 5 minutes. Serves 6-8.
Nutrition
Real Mom Kitchen original.
Disclosure: This is a sponsored post. I am a brand ambassador for Bush’s Bean. My opinions are my own.
